Healthy Weekly Meal Plan 3.19.2016
Happy Saturday! I feel like my head is reeling a bit — mainly because I just filled out the paperwork to register my oldest son for high school next year, too. High school! When my boys were little, everyone always told me that time goes fast, and it’s all true. You go from feeling like your chasing toddlers around to being a taxi driver to and from practice, to suddenly having your child get ready to drive soon. Oh why did I bring that driving stuff up? I so didn’t want to go there.
Enough of my rambling…let’s get meal planning! We’ve got a lovely spring-worthy set of dishes for you this week, and I hope you enjoy them!
Skillet Crustless Quiche Primavera from Flavor the Moments.
Prep Ahead: The veggies may be roasted or cooked in advance, and you can use anything that you have on hand!
Sweet Potato and Kale Stuffed Shells from Cook Nourish Bliss.
Prep Ahead: Assemble the dish completely then cover with aluminum foil as directed. Store in the fridge until ready to bake. I like to let the dish come back to room temp before baking (otherwise you’ll need to add extra time in the oven to get it heated all the way through).
Quick and Easy Taco Salads from greens & chocolate
Prep Ahead: You can chop the veggies a day in advance, use bagged romaine lettuce, and store-bought guacamole to cut down on prep time.
Vegetarian Option: Omit ground beef and add extra can of black or pinto beans.
Carrot Top Pesto Pizza from Spoonful of Flavor.
Prep Ahead: You can make the pesto sauce in advance.
Spring Cleaning Detox Salad from The Roasted Root.
Prep Ahead: The beet can be roasted ahead of time, and all of the veggies can be chopped ahead of time.
Protein Option: Add grilled chicken, chickpeas, or tofu.