Healthy Weekly Meal Plan 12.12.2015
So how’s the Christmas shopping coming? Here we are, less than 2 weeks until Christmas, and I’m not done shopping. I plan to do some more online, because I’m not a patient person and I can’t handle the crowds in the stores. Normally I’d be done by now, but life happens and I’m behind, behind, behind. I hope you’re doing better than I am!
I am doing ok on the healthy eating front, so that’s something. I haven’t been baking much because I’m still not really into it….and that’s fine with me. That means my pants will still fit come New Year’s, so it’s all good.
Now, on with this week’s meal plan!
Turkey Chili Stuffed Delicata Squash from Flavor the Moments.
Prep Ahead/Vegetarian Option: Chili may be made in advance, and squash may be roasted in advance. For vegetarian option, omit the ground turkey.
Tomato Basil Chicken and Vegetable Quinoa Casserole from greens & chocolate.
Prep Ahead: The entire casserole can be assembled a day in advance, then top with cheese and bake the night of. You can also use more seasonal vegetables such as broccoli, cauliflower, winter squash, carrots, kale, etc. Vegetarian option: omit the chicken.
Vegan Butternut Squash Bisque with Crispy Sage from The Roasted Root.
Prep Ahead: You can roast the butternut squash a day or two ahead of time.
Easy Tomato Basil Pasta from Spoonful of Flavor.
Prep Ahead: You can omit the wine to make it kid friendly. Also, this pasta can be made ahead and reheated throughout the week.
Harvest Sweet Potato and Brown Rice Salad from Cookie Monster Cooking.
Prep Ahead: The potatoes, dressing and rice can all be made ahead for this dish. Store in separate containers in the fridge.