Healthy Weekly Meal Plan 11.7.2015
Welcome to another week of healthy meal planning! I hope you’re weekend is off to a good start. My kids’ flag football season is ending today, and I’m doing a turkey trial run this weekend to prep for The Big Day…Thanksgiving! I like to do one ahead of time so I can get stock made in advance, and I’m trying something different this year. Lord knows I can’t try something new on actual Thanksgiving and have it fail miserably. If it all goes as planned, a turkey recipe will be coming your way very soon. 🙂
We’re lucky we’ve got Sarah at Making Thyme for Health back with us one more week, and we hope to fill her spot by the end of the month. AND a big thank you to Ashley at Cookie Monster Cooking for making us some extra spiffy printable meal plans and grocery lists, which you can find at the bottom of this post! These will help make your life easier planning your week out, and your shopping trip as well.
Let’s get started!
Crock Pot French Onion Soup from Cookie Monster Cooking.
Prep Ahead/Vegetarian Options: Substitute low sodium vegetable broth for the beef broth to make vegetarian. Serve with a side salad for a complete meal!
Butternut Squash Enchilada Casserole from Making Thyme for Health.
Prep Ahead: You can buy pre-cut butternut squash to save time.
Kimchi Fried Rice from greens & chocolate.
Baked Penne with Meat Sauce and Smoked Mozzarella from Flavor the Moments.
Prep Ahead: Prep vegetables in advance, or make the sauce a day or more in advance. Sauce freezes very well!
Crock Pot Chicken Tikka Masala from The Roasted Root.
Prep Ahead/Vegetarian Options: The sauce can be made ahead of time. To make this recipe vegetarian, substitute the chicken for 1-1/2 cups lentils and 1 (14-ounce) can of chickpeas.