SNATCHED BY STACIE

PESCATARIAN MEAL PLAN WEEK THREE

Enjoy Yummy and Healthy: Snatched Pescatarian Meal Plan - Week Three is here!

Week 3 brings new, vibrant recipes that make the most of fresh seafood and simple cooking techniques. From sheet pan meals to hearty bowls, these dishes are perfect for busy schedules and family dinners. With plenty of room for leftovers and customizable options, this week keeps your routine stress-free and delicious.

Tips for Success:

  • Batch Cook for Bowls: Prepare roasted veggies, grains, and proteins in advance for quick assembly.

  • Use One-Pan Meals: Sheet pan recipes save time and minimize cleanup.

  • Repurpose Ingredients: Turn leftover fish or shrimp into tacos, salads, or wraps for variety.

Week 3 Meal Plan

  • Monday

    • Breakfast: Scrambled eggs with spinach and a slice of whole-grain toast.

    • Lunch: Grilled salmon and avocado wrap with a side of sliced cucumbers.

    • Dinner: Sheet pan tilapia with roasted sweet potatoes, zucchini, and lemon herb seasoning.

  • Tuesday

    • Breakfast: Greek yogurt with granola and fresh blueberries.

    • Lunch: Leftover sheet pan tilapia with a side of brown rice and steamed broccoli.

    • Dinner: Shrimp stir-fry with snap peas, carrots, and sesame soy sauce over jasmine rice.

  • Wednesday

    • Breakfast: Smoothie with almond milk, spinach, frozen mango, and protein powder.

    • Lunch: Mediterranean chickpea salad with cucumber, tomatoes, and lemon olive oil dressing.

    • Dinner: Grilled cod tacos with avocado, shredded cabbage, and lime crema in corn tortillas.

  • Thursday

    • Breakfast: Oatmeal with almond milk, chopped walnuts, and cinnamon.

    • Lunch: Leftover shrimp stir-fry with rice.

    • Dinner: Baked salmon patties with roasted Brussels sprouts and quinoa.

  • Friday

    • Breakfast: Avocado toast on whole-grain bread with a sprinkle of red pepper flakes.

    • Lunch: Tuna and white bean salad with a slice of whole-grain bread.

    • Dinner: Veggie-packed seafood soup with white fish, shrimp, and a side of whole-grain crackers.

  • Saturday

    • Breakfast: Smoothie bowl topped with granola and fresh strawberries.

    • Lunch: Shrimp Caesar salad with a light olive oil and lemon dressing.

    • Dinner: Air-fried fish fillets with roasted green beans and mashed cauliflower.

  • Sunday

    • Breakfast: Whole-grain pancakes with almond butter and fresh fruit.

    • Lunch: Leftover seafood soup with a side salad.

    • Dinner: Garlic butter shrimp with roasted asparagus and brown rice.

Previous

PESCATARIAN WEEK TWO
Next

PESCATARIAN WEEK FOUR