Healthy Weekly Meal Plan 10.17.2015
Welcome to another week of healthy meal planning! I hope you’ve had a great week, and that it gets even better once you’ve gotten your stress-free meal plan in place. 🙂 I’m hoping for a weather cool-down so I can enjoy my fall favorites. Soup and chili are much more enjoyable when it’s not 80-90 degrees, am I right?
We have plenty of fall flavors for you this week with pumpkin, butternut squash, and sweet potato, and then a comforting slow cooker soup and spicy chili to round things out. Don’t forget our handy printable shopping list and meal plan at the bottom of this post, and have a wonderful rest of your weekend!
Pumpkin Macaroni and “Cheese” from Making Thyme for Health.
Prep Ahead: You can chop the kale, shallot and garlic ahead of time. Serve with a small side salad.
Turkey Sausage Jalapeno White Bean Chili from Flavor the Moments.
Prep Ahead and Vegetarian Option: Omit the turkey sausage and use vegetable stock instead for chicken for a vegetarian option. Prep ingredients ahead of time, and use packaged, cubed butternut squash if pressed for time!
Southwest Sweet Potato Breakfast Skillet from Cookie Monster Cooking.
Prep Ahead: This meal comes together fairly quickly and doesn’t require a lot of prep work! Use your favorite salsa for serving!
Crock Pot Chicken and Rice Soup from The Roasted Root.
Prep Ahead/Vegetarian Options: The vegetables can be chopped ahead of time for easy preparation. To make this recipe vegan, replace chicken broth with vegetable broth and 1 can of chickpeas or black beans for the chicken. You can also add additional vegetables, such as potatoes, zucchini or yellow squash, broccoli, and/or spinach.
Baked Butternut Squash and Gouda Tortellini from greens & chocolate.
Prep Ahead: You can make the butternut squash sauce one day in advance.