Healthy Weekly Meal Plan – 10.10.15
It’s Saturday … which means it’s time for another healthy weekly meal plan!
And as always, we have lots and lots of delicious food! This week we are talking taco salad, enchiladas, lemon pasta, a teriyaki skillet and chili.
As with all our weekly meal plans, vegetarian options are included if the meal contains meat. And! Two printable grocery lists are at the end of the post – one that is completely filled out and another that you can customize yourself.
So let’s get to this!
Roasted Broccoli, Chickpea, and Lemon Pasta from Making Thyme for Health
Prep Ahead: This is a quick and easy meal that doesn’t need a lot of prep!
Quick and Easy Taco Salads from greens & chocolate
Prep Ahead/Vegetarian Option: Make taco meat up to 2-3 days in advance, chop up romaine lettuce 1 day in advance, or use bagged lettuce. For vegetarian option: omit beef and use 1 can of black beans instead.
White Bean Salsa Verde Chili with Lentils and Quinoa from Cook Nourish Bliss
Prep Ahead: This chili freezes well! So you can make the chili whenever you have time, freeze and then just thaw out when needed!
Honey Pineapple Chicken Teriyaki Skillet from Flavor the Moments
Prep Ahead/Vegetarian Option: Veggies may be chopped in advance and stored in the fridge, and the sauce may be made ahead as well. For a vegetarian option, omit the chicken and use tofu and/or whole cashews. Serve with white or brown rice!
Small Batch Sweet Potato and Black Bean Enchiladas from The Roasted Root
Prep Ahead: To make this recipe in parts, you can prepare the filling mixture ahead of time and store it in the refrigerator for up to 2 days until ready to use. If desired, add chicken or shredded pork for animal protein.
Click HERE for this week’s printable meal plan and grocery list (below)!
Click HERE for our customizable meal plan and grocery list (below)!