Healthy Weekly Meal Plan 1.2.2016
Happy New Year! I’m thrilled that it’s the new year and life is back to normal…meaning everything being less hectic and eating regular meals again. Don’t get me wrong, I love holiday food like the rest of ’em, but healthy food is where it’s at for me. This week’s line-up is full of delicious, veggie-packed meals that will get all of us back on track eating-wise again!
On with the show. 🙂
Roasted Butternut Squash and Pear Salad with Lentils from The Roasted Root.
Prep Ahead: The lentils can be cooked ahead of time, and the butternut squash can be roasted ahead of time. To make this recipe vegan, omit the feta.
Citrusy Quinoa Cashew Chicken and Broccoli from Cookie Monster Cooking.
Prep Ahead: The quinoa can be made in advance. For a vegetarian option, omit the chicken breasts and add 1 (15-ounce) can chickpeas (drained and rinsed) at the end of the recipe when you add the cashews and quinoa to the skillet!
Red Lentil Coconut Curry Stuffed Spaghetti Squash from greens & chocolate.
Prep Ahead: You can prep the curry 1-2 days in advance. To make cooking the spaghetti squash quicker, microwave it face down in a baking dish with ~1/2 inch of water in it, for 12-14 minutes on high.
Winter Harvest Salad with Wild Rice Cranberries and Citrus from Spoonful of Flavor.
Prep Ahead: Prepare the wild rice in advance to save time.
Slow Cooker Chicken Salsa Verde Tortilla Soup from Flavor the Moments.
Prep Ahead: The salsa verde sauce may be made in advance and stored in the fridge until you’re ready to pop everything into the slow cooker!