Healthy Weekly Meal Plan 2.13.2016
Are you all about hearts and flowers this weekend? I’m not at all…things are going to be low key around here like they are every year at Valentine’s Day. My son is actually in a free throw competition for basketball in the morning, so that’s where I’ll be! That will be all the excitement I need. 🙂
The menu this week does have some Valentine’s inspiration if you’re looking for some. Have yourself a wonderful weekend whether you care about the hearts and flowers or not. 🙂
Beef Bourguignonne with Pearl Barley from Flavor the Moments.
Prep Ahead: The veggies may be prepped and even cooked and blanched a day in advance, or the entire meal may be made in advance. This meal is even better as leftovers! Another option is to follow all instructions for browning the meat, etc. on the stove top, then cooking it in your slow cooker on low instead of in the oven.
Winter Vegetable Teriyaki Stir-Fry from Cook Nourish Bliss.
Prep Ahead: The actual stir-fry comes together quite quickly! But you can cook the rice or quinoa for serving in advance to save time the night of!
Creamless Potato Leek Soup from greens & chocolate.
Prep Ahead: chop the veggies a day in advance, storing them in an airtight container.
Strawberry Spinach and Asparagus Salad from Spoonful of Flavor.
Prep Ahead: You can save time by chopping the vegetables and strawberries in advance.
Easy One Pot Jambalaya from The Roasted Root.
Prep Ahead: The veggies can be chopped up to one day ahead of time.
Vegetarian Option: omit all of the meat and stir in one can of black beans or chickpeas, or chopped tofu once the Jambalaya is fully cooked.