Healthy Weekly Meal Plan 7.2.2016

HWMP Collage 7.2

And it’s July!  Summer is screaming by, isn’t it?  I have no real big plans for the 4th because it came way to fast and it’s been kind of an afterthought.  The only plans I have is to eat some good barbecued food….how about you?  Whatever you end up doing, I hope you have a wonderful holiday!

Now on to this week’s meal plan.



Kale and Sweet Potato Frittata from Spoonful of Flavor.

Prep Ahead: This frittata comes together relatively easy but you can save time by chopping the onion in advance.




Caprese Kabobs with Balsamic Glaze from Hip Foodie Mom.

These kabobs are a super fun way to serve a traditional caprese salad to your family or guests! Keep them fresh, or throw them on the grill just for a second. Either way, they are delicious!

Prep Ahead: they can be prepped a day ahead. Just cut and cube everything and refrigerate and assemble the kabobs the day of!



Thai Chicken Tacos with Spicy Peanut Sauce from Lauren Kelly Nutrition.

Prep Ahead: you can make the peanut sauce in advance.

Vegetarian Option: Substitute roasted veggies for chicken.



Mixed Berry Balsamic Mason Jar Salad is packed with chicken, mixed berries, feta, and arugula with a mixed berry balsamic vinaigrette. It's the perfect summer salad for people on the go! @FlavortheMoment

Mixed Berry Balsamic Mason Jar Salad from Flavor the Moments.

Prep Ahead:The chicken may be made in advance, as well as the dressing.

Vegetarian Option: The chicken may be omitted to make this a vegetarian meal — just add nuts like toasted pecans or some quinoa for protein!




Cilantro Pesto Steak Tacos from greens & chocolate.

Prep Ahead: You can make the cilantro pesto in advance.

Vegetarian option: sub grilled veggies (squash, mushrooms, peppers, onions, etc.) for the steak

HWMP grocery list 7.2.2016


Customizable Weekly Menu 11.7

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