Healthy Weekly Meal Plan 4.30.2016
It’s the last day of April! It flew by, and May is fixing to be really busy with Cinco de Mayo, Mother’s Day, basketball tournaments, and end of the year festivities at my kids’ school. My oldest is graduating from the 8th grade so there’s so much going on. And I don’t even want to think about summer break yet! I just got back from vacation and I may need another by the end of May. 🙂
How’ve you been? I’m sorry that I didn’t have a meal plan for you last week but trying to get away for vacation left me without the time to get it together. This week will definitely make up for it with all of the deliciousness going on.
Let’s get started!
Pasta Primavera from Spoonful of Flavor.
Prep Ahead: Feel free to substitute any of the vegetables for ones you prefer or have on hand. Prep and chop vegetables in advance to save time.
Creamy Sweet Potato and Black Bean Pasta Skillet from Cook Nourish Bliss.
Prep Ahead: If you use store-bought sweet potato puree, this meal comes together in about 30 minutes! If using homemade puree, make it in advance to save time.
Healthy Mexican Bean Salad from Lauren Kelly Nutrition
Prep Ahead: This is already vegan and can be prepared ahead of time so the dressing can marinate.
Easy Italian Salsa Verde Shrimp from Flavor the Moments.
Prep Ahead: The sauce is best the day it is made but the ingredients may be prepped ahead of time. For vegetarian option, substitute the shrimp with white beans or stir fried veggies.
Havarti and Mushroom Flatbread from greens & chocolate.
Prep Ahead: There is no need to prep anything in advance – this comes together very quickly!
Serving Suggestions: Serve with a side salad.