Healthy Weekly Meal Plan 12.5.2015
I know everybody’s saying it, but that’s not going to stop me — I can’t believe it’s December! And since Thanksgiving was the last week of November this year, that means we have less time to prepare for Christmas…or at least that’s me. I’m feeling a bit behind on the Christmas front, and need to bake some gingerbread stat to get myself in the Christmas spirit. 🙂
Maybe you’re knee deep in Christmas cookies by now and this Healthy Weekly Meal Plan is just what you need. There are plenty of delicious, comforting options this week, and I know I’d be very happy digging in to any and all of these myself! Enjoy your weekend, and good luck with your Christmas prep!
This week’s delicious line-up is….
Garlicky Spaghetti Squash with Chicken Mushrooms and Kale from The Roasted Root.
Prep Ahead/Vegetarian Options: The spaghetti squash can be roasted and “spaghetti-ed” a day or two ahead of time. To make this recipe vegetarian, omit the chicken and add tofu or chickpeas.
Crockpot Vegetarian Chili with Farro from Cookie Monster Cooking.
Prep Ahead: This recipe requires very little prep! Just chop up some veggies and dump in your slow cooker!
30 Minute Creamy Pesto Tortellini Skillet from Flavor the Moments.
Prep Ahead: The sauce may be made in advance, and the veggies may be prepped ahead.
Steak Fajita Enchiladas from greens & chocolate.
Prep Ahead/Vegetarian Options: You can chop the veggies ahead of time and prepare the fajita seasoning ahead of time. For vegetarian, omit the steak and add extra vegetables like squash, more bell peppers, red onion, or corn. You can also use chicken instead of steak.
Roasted Butternut Squash and Red Lentil Soup from Spoonful of Flavor.
Prep Ahead: You can chop the squash and other vegetables ahead of time or buy pre-cut butternut squash. You can even roast the butternut squash ahead of time.