Healthy Weekly Meal Plan 2.6.2016
Are you ready for Super Bowl? Of course I’ll be watching the game, but I’ll be more into the food because I’m not a fan of either team. I’m kind of thinking that it’s going to be a blow out, too. You saw the Panthers make mincemeat out of those Cardinals, didn’t you? Well, here’s to hoping there are some great commercials to watch, and always, always…cheers to good food!
Let’s get to this week’s meal plan!
Coconut Chicken Curry from Spoonful of Flavor.
Prep Ahead: Make the rice ahead of time and reheat just prior to serving.
Vegetarian Option: Double the amount of fresh vegetables instead of using chicken.
One Pot Tortellini Primavera from greens & chocolate.
Prep Ahead: You can chop the fresh vegetables a day in advance.
Spinach and Artichoke Sweet Potato Skins from Cook Nourish Bliss.
Prep Ahead: The sweet potatoes can be cooked in advance so they are ready to go for dinner. Serve with a side salad for a complete meal!
Greek Spaghetti Squash from The Roasted Root.
Prep Ahead: The squash can be roasted a day ahead of time. To save some time, you can use cooked chicken, such as rotiserie chicken, instead of raw.
30-Minute Three Bean Chipotle Quinoa Chili from Flavor the Moments.
Prep Ahead: This meal comes together so quickly that no prep is needed!