Healthy Weekly Meal Plan 4.16.2016
Welcome to another meal-planning Saturday! We’ve got a delicious week in store for you, and I wanted to let you know that this will be Julia at The Roasted Root‘s last week meal planning with us. We’ll miss her and her wonderful meals terribly, but thankfully we have a new blogger lined up to take her place, which we will announce next week. For now, I just want to say it’s been a pleasure having Julia as a part of this meal plan — it won’t be the same without her!
Now let’s get on to this week’s recipes!
Rainbow Vegetable Lo Mein from Cook Nourish Bliss.
Prep Ahead: This meal comes together in about 35 minutes, but you can slice the veggies a day in advance to save time!
Thai Chicken Chopped Kale Salad from The Roasted Root.
Prep Ahead: The dressing can be made ahead of time, and the vegetables and mango can be chopped in advance. Vegetarian Option: Omit the chicken and add tofu, chickpeas, or protein of choice
Chorizo Hash with Sriracha Honey Lime Sour Cream from Spoonful of Flavor.
Prep Ahead: You can chop the veggies in advance and make the sriracha honey lime sour cream.
Vegetarian Option: You can omit the chorizo.
Fish Taco Bowls with Cilantro Rice and Grilled Pineapple from Flavor the Moments.
Prep Ahead: This meal comes together quickly so no need to prep anything in advance!
Vegetarian Option: Omit the fish to make vegetarian.
Slow Cooker Chicken Parmesan Subs from greens & chocolate.
Prep Ahead: Most of this is prep ahead work, since it’s a slow cooker recipe. All that needs to be done when you are ready to eat is to assemble the subs and broil them with the cheese on top.
Vegetarian Option: You could buy vegetarian meatballs and sub them in this recipe, though you probably wouldn’t need to cook them in the slow cooker – just cook according to the instructions and then warm up with the marinara, and assemble the subs.