Healthy Weekly Meal Plan 10.24.2015
I hope this finds you having a great weekend so far! It’s about to get better, because we have some delicious meals in store for you this week. Whether you’re in the mood for some comforting pasta, soup, or casseroles, we’ve got you covered. And don’t forget to print out your customizable meal plan and grocery list at the bottom of this post to make your meal planning easier!
I’m off to watch my boys’ last flag football game and celebrate my nephew’s birthday, among other things, so see you back Monday with a delicious fall-inspired recipe. Enjoy your weekend!
Yellow Curry Lentils and Halloumi from The Roasted Root.
Prep Ahead: The rice and the lentils can be made ahead of time and stored in the refrigerator until you’re ready to finish the recip. You can also add tofu, chicken, or shrimp to this recipe for added protein.
Butternut Squash Potato Leek Soup from Flavor the Moments.
Prep Ahead: Veggies may be prepped in advance, and croutons can be made ahead. Use store bought croutons and pre-cubed butternut squash if pressed for time!
Creamy Sun Dried Tomato and Chicken Pasta from greens & chocolate.
Prep Ahead: You can make the sauce up to one day in advance, storing in the refrigerator in an airtight container. Make vegetarian by omitting chicken and possibly add extra veggies (broccoli, peppers, zucchini, etc.) to bulk it up.
One Skillet Mexican Rice Casserole from Making Thyme for Health.
Prep Ahead: To save time you can cook the rice a day or two ahead of time.
Eggplant Rollatini Quinoa Casserole from Cookie Monster Cooking
Prep Ahead: Quinoa can be made in advance. Rewarm slightly or bring back to room temp before mixing in with the other ingredients the night of.