Healthy Weekly Meal Plan 6.11.2016
Both of my boys are officially out of school now, so let summer begin! It can be quite challenging working from home when my kids are on summer break, but I was really ready for the school year to end. Summer will be just busy enough for us, and I know it’s going to fly by like it always does! I plan to slow down and just enjoy, so we’ll see how that goes. 🙂
I have some bad news and some good news, too. The bad news is that Ashley from Cook Nourish Bliss is leaving our meal planning group due to time constraints. I love Ashley’s recipes and have since the first time I visited her blog over 3 years ago. We’ll miss her here, but you can still stop by her blog and see what she’s cooking up any time!
The good news is that we’ve found a wonderful replacement for Ashley, which I will announce next week. Till then, enjoy your weekend and this week’s meal plan! 🙂
Spring Green Pesto Pasta from Cook Nourish Bliss.
Prep Ahead: This meal comes together quickly (about 35 minutes!) but you can make the pesto and chop the veggies in advance to save time.
Grilled Baby Bok Choy Salad with Honey Miso Dressing from Lauren Kelly Nutrition.
Prep Ahead: You can grill the bok choy ahead of time to prep ahead of time.
Balsamic Honey Peach Chicken Skewers from Flavor the Moments.
Prep Ahead: You may prep the chicken and veggies in advance, and even set the skewers up ahead of time.
Vegetarian option: Omit the chicken and include tofu.
Grilled BLT Panzanella Salad from greens & chocolate.
Prep Ahead: you can make the dressing in advance.
Vegetarian Option: Omit the bacon or use bacon substitute if you want.
Chipotle Lime Chicken Taco Bowl from Spoonful of Flavor.
Prep Ahead: Make the rice, salsa and sauce in advance to save time.
Vegetarian Option: Omit the chicken.