Healthy Weekly Meal Plan 8.20.2016

HWMP Collage 8.20

Fall decorations are everywhere.  Everywhere!  I always feel like once September hits the bottom falls out for the year and it’s Christmas before I know it.  Isn’t it sad how fast everything goes?  I am excited for fall, but totally don’t want to go near the holidays yet. 🙂

This week’s meal plan is full of fresh summer ingredients, so use ’em while you still can!  Enjoy your week and happy meal planning!

Monday

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Spicy Korean Noodle Salad from Hip Foodie Mom.

Make ahead option: the fish sauce dressing, gochujang dressing (optional) and all of the veggies can be prepped a day in advance and kept in the refrigerator. This noodle salad can be spicy or non-spicy.

 

Tuesday

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Warm Berry Spinach Wheat Berry Salad from Lauren Kelly Nutrition.

Prep Ahead: Cook the wheat berries ahead of time.

 

Wednesday

grilled-flatbread-pizza-with-arugula-pesto-nectarines-and-prosciutto2-flavorthemoments.com

Grilled Flatbread with Arugula Pistachio Pesto, Nectarine, and Prosciutto from Flavor the Moments.

Prep Ahead: The pesto may be made in advance and stored in the fridge for up to 5 days or frozen.

 

Thursday

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Salmon Nicoise Salad from greens & chocolate.

Prep Ahead: the dressing can be made in advance, and the green beans, hard boiled eggs, and potatoes can all be cooked in advance.

 

Friday

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Spanish Chicken and Rice from Spoonful of Flavor.

 

HWMP 8-20

Weekly Menu

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