Is everyone still in a turkey coma?! I’m slowly coming out of my turkey-mashed potato-pumpkin pie coma and am ready for a week of healthy eating. This includes a veggie-filled soup using leftover turkey, mason jar salads, burrito bowls, salmon tostadas, and a slow cooker soup!
This week we also have a new contributor to Healthy Weekly Meal Plan – Ashley from Spoonful of Flavor! We are super excited to have her and also to try all of her yummy looking recipes.
Hope you have a great week!
Leftover Turkey Soup with Root Vegetables from The Roasted Root.
Prep Ahead: The turkey will already be prepped ahead of time, but you can also chop the vegetables ahead of time if you’d like
Fall Mason Jar Salad with Maple Balsamic Dressing from Spoonful of Flavor.
Prep Ahead: You can purchase pre-cut butternut squash cubes. The quinoa and salad dressing can be made in advance. Salads will keep in the jars for 2-3 days.
Quinoa Roasted Vegetable Burrito Bowls from Cookie Monster Cooking.
Prep Ahead: Both the quinoa and roasted vegetables can be made in advance.
Blackened Salmon Tostadas with Avocado Cream Sauce from greens & chocolate.
Prep Ahead: The veggies can be chopped in advance, and the salmon can be seasoned up to a day in advance. For vegetarian, omit salmon and add two extra bell peppers and one extra can of black beans.
Slow Cooker Chicken Salsa Verde Tortilla Soup from Flavor the Moments.
Prep Ahead: The tomatillo sauce may be made in advance. For a vegetarian option, omit the chicken and add extra beans and/or veggies if desired, and substitute the chicken stock for vegetable stock or water.
Click HERE for printable meal plan and grocery list (above)!
Click HERE for printable customizable meal plan and grocery list (above)!