Healthy Weekly Meal Plan 11.5.2016
Happy Saturday! Hopefully you have some fun weekend plans. Mine consist of my son’s last football game and I’m going to a Raider game Sunday. Yes, there’s lots of football in my weekend, and I’m pretty happy about it.
This week’s meal plan is full of some delicious fall food, and I hope you enjoy it!
Roasted Butternut Squash Pizza from Hip Foodie Mom.
Note for cook: One small sized butternut squash should yield about 2 cups of roasted butternut squash to be used for the pizza. It’s important not to load on too many toppings onto your pizza so it cooks evenly. This will yield a more crispy and better tasting pizza.
One Pot Sweet Potato Kale Quinoa Skillet from Lauren Kelly Nutrition.
Prep Tip: This will be ready in under 30 minutes!
Pesto Gnocchi with Sausage Asparagus and Mushrooms from Flavor the Moments.
Prep Tips: Since asparagus is out of season, feel free to sub with broccoli or peas! Pesto may be made in advance if you choose to make homemade.
One Pan Maple Balsamic Chicken with Brussels Sprouts and Butternut Squash from greens & chocolate.
Roasted Pears with Cranberries Walnuts and Blue Cheese from Spoonful of Flavor.