Healthy Weekly Meal Plan 10.10.2015
Hello, and Happy Saturday to you! I hope you have a fun weekend in store. If you consider meal planning fun, then this is certainly the place to be right now. 🙂
Meal planning doesn’t have to be a chore, and some blogging friends and I are trying to make it much easier on you by providing you with a variety of delicious (and healthy!) recipes, along with a printable meal plan and grocery list. This week, we’ve got (3) Mexican inspired dishes, a delicious pasta loaded with goodness, and an Asian inspired meal that will allow you skip the take-out!
Have a wonderful weekend, and now let’s get to it!
Roasted Broccoli, Chickpea, and Lemon Pasta from Making Thyme for Health
Prep Ahead: This is a quick and easy meal that doesn’t need a lot of prep!
Quick and Easy Taco Salads from greens & chocolate
Prep Ahead/Vegetarian Option: Make taco meat up to 2-3 days in advance, chop up romaine lettuce 1 day in advance, or use bagged lettuce. For vegetarian option: omit beef and use 1 can of black beans instead.
White Bean Salsa Verde Chili with Lentils and Quinoa from Cookie Monster Cooking
Prep Ahead: This chili freezes well! So you can make the chili whenever you have time, freeze and then just thaw out when needed!
Honey Pineapple Chicken Teriyaki Skillet from Flavor the Moments
Prep Ahead: Veggies may be chopped in advance and stored in the fridge, and the sauce may be made ahead as well. For a vegetarion option, omit the chicken and use tofu and/or whole cashews. Serve with white or brown rice!
Small Batch Sweet Potato and Black Bean Enchiladas from The Roasted Root
Prep Ahead: To make this recipe in parts, you can prepare the filling mixture ahead of time and store it in the refrigerator for up to 2 days until ready to use. If desired, add chicken or shredded pork for animal protein.
Click HERE for printable Meal Plan and Grocery List (above)!
Click HERE for printable Customizable Meal Plan and Grocery List (above)!