Healthy Weekly Meal Plan 1.23.2016
Hello, friends! Got any good plans this weekend? I’ve got some, and most of it sports-related. My boys have basketball games, and I definitely want to catch as much of the NFL playoff games as possible. I’m going to miss most of the Cardinal-Panthers game, which I’m so bummed about. That’s the game I’ve got to see, so it looks like I have to record it. Who are you rooting for??
I hope you have a great weekend, and now it’s on to our meal plan for this week!
Skillet Chicken Fajita Whole Wheat Pasta from Cook Nourish Bliss.
Prep Ahead: The veggies can be sliced in advance if desired. Or, the whole dish can be made in advance (it reheats well). For a vegetarian option, omit the chicken and add 1 (15 ounce) can black beans, drained and rinsed, when you add the milk!
Butternut Squash, Black Bean, and Kale Tacos from Spoonful of Flavor.
Prep Ahead: You can save time by chopping vegetables ahead of time. You can also prepare filling ahead of time and then reheat just prior to serving with the tortillas.
Zucchini and Yellow Squash Noodles with Turkey Bolognese Sauce from Flavor the Moments.
Prep Ahead: You can make the veggie noodles and the sauce in advance! Sauce can be frozen and thawed when ready to use.
30 Minute Thai Chicken Curry from The Roasted Root.
Prep Ahead: The onion can be chopped and the ginger can be grated ahead of time. You can make the curry sauce ahead of time and use it to marinade the chicken.
Vegetarian Option: Omit the chicken, and add 1 large gold potato and a can of chickpeas.
Pork Ramen Bowls from greens & chocolate.
Prep Ahead: You can make the hard/medium boiled eggs ahead of time. Otherwise this comes together super quick! To make it vegetarian, omit the pork and just add extra veggies such as mushrooms and shredded carrots.