Happy Saturday! I hope you all had a fantastic week and have some fun stuff planned for the weekend. We are heading to Marc’s alma mater today to watch their cross country meet and hopefully will find time to hit up the farmers market at some point. Whatever we do, I’m soaking up every last minute of maternity leave before I go back to work on Tuesday.
I hope you have a great weekend…here’s your healthy meal plan for the week! If you missed the introduction to this new weekly feature I started with four other bloggers, check it out here to get caught up on how to navigate.
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)!