Healthy Weekly Meal Plan 9.19.15
Welcome to Week #2 of our Healthy Weekly Meal Plan! I don’t know about you, but although temperatures are warm during the day, they’re cooling off nicely in the evening which means one thing — comfort food! There’s definitely a big dose of that in this week’s plan.
If you’re new to this Healthy Weekly Meal Plan, it’s brought to you by myself and the following fabulous bloggers:
Every Saturday we are providing you with 5 healthy meals with vegetarian options to help make your week a little easier (not to mention healthier!). And even better, at the bottom of this post, you can also access a printable meal plan and grocery list.
Meal planning has never been simpler! I hope you enjoy this week’s meals and have a great weekend!
White Bean Avocado and Lime Soup from Making Thyme for Health.
Plan ahead: This soup can be made up to 2 days in advance and then served with avocado the day of. Serve with a side salad and tortilla chips.
Vegetable and Black Bean Enchilada Pasta from Cooking Monster Cooking.
Plan ahead/tips: If you cannot find good fresh corn, sub in 1 cup frozen corn kernels instead! I also like to have extra enchilada sauce on hand for reheating any leftovers.
Hasselback Sweet Potatoes Three Ways from Flavor the Moments.
Plan ahead: For vegetarian, omit the bacon from option #2.
6-Vegetable Stir Fry with Peanut Sauce from The Roasted Root.
Plan ahead/tips: Rice and peanut sauce (if making homemade) can be made in advance. You can also add a boneless skinless chicken breast or shrimp for animal protein.
Southwestern Chicken Couscous Stew from greens & chocolate
Plan ahead/vegetarian options: To make vegetarian omit chicken and add extra can of black beans. If making this with chicken, you can cook the chicken up to 2 days in advance and store in airtight container in your refrigerator. Otherwise this stew comes together very quickly.
Click HERE for this week’s meal plan and grocery list (above)!
Click HERE for customizable meal planner and grocery list (above)!