Healthy Weekly Meal Plan 10.31.2015
Happy Halloween! Do you have any fun plans for the weekend? We have a very low-key Halloween planned this year, so we’ll probably just have some cozy food and pass out candy. And tonight we have to turn our clocks back! This time change is normally pretty brutal for me, but we’ll forge ahead. 🙂
I hope you enjoy this week’s meal plan, and I’m informing you that this week is the last week that Sarah from Making Time For Health will be a part of this meal plan. I’ve loved connecting with Sarah and am sorry to see her and her delicious meals go! If you’d like to keep up with what she’s cooking, just visit her blog. I know I will be. 🙂
And now, let’s get on to our meals!
Sweet Potato and Lentil Chili from Making Thyme for Health.
Prep Ahead: You can cut the veggies (onion, peppers, garlic, and sweet potatoes) up to 2 days in advance and store in an airtight container in the refrigerator.
Kale and Eggplant Baked Ziti from Cookie Monster Cooking.
Prep Ahead: Veggies can be sauteed in advance (store in the refrigerator until ready to use). Or, the entire dish can be assembled completely, wrapped with foil or plastic wrap, and then stored in the refrigerator until ready to bake. Let it come back to room temp and then bake as directed (or until hot).
Spicy Black Bean Veggie Burgers from The Roasted Root.
Prep Ahead: The rice can be cooked ahead of time and refrigerated until ready to use. You can also make the burger patties prior to cooking them, and/or freeze the veggie burgers.
30 Minute Farro “Fried” Rice from Flavor the Moments.
Prep Ahead: Prep veggies ahead, or buy pre-chopped veggies if really pressed for time.
Sausage and Kale Pasta with Feta Sauce from greens & chocolate.
Prep Ahead/Vegetarian option: Cook sausage a day in advance. To make vegetarian, omit sausage and replace with garbanzo beans.