Healthy Weekly Meal Plan 2.18.2017
I have to admit, I’m glad that Valentine’s Day is behind us. That means the food focus now is on St. Patrick’s Day, Easter, and all things spring. I’m pretty excited about berries coming back in season soon!
That said, I will miss comfort foods like soups, stews, and chili. I make them year round, but they’re best in cold months. This week’s meal plan is in that transition phase between winter and spring. The meals this week are still comforting, but they have a lighter spring vibe in my opinion.
What do you think?
I hope you enjoy your weekend AND this week’s meal plan. 🙂
One Pan Maple Balsamic Chicken with Brussels Sprouts and Butternut Squash from greens & chocolate.
Prep Ahead: The chicken and veggies can be marinated in advance!
Harvest Buddha Bowl with Lemon Tahini Dressing from Spoonful of Flavor.
Slow Cooker Chicken Parmesan from Hip Foodie Mom.
Kale Bacon Manchego Pizza from Lauren Kelly Nutrition.
30 Minute Chicken with Greek Avgolemono Sauce from Flavor the Moments.