Happy weekend! Now that we’re in full holiday mode, I’m guessing your time for meal planning has gone from little to nothing. Don’t worry – we have you covered! And with your healthy eating for dinner, you can afford a little room for some Christmas cookies, right?! Let’s just go with that…
Have a great weekend…see you Monday with some of those Christmas cookies I mentioned!
Garlicky Spaghetti Squash with Chicken Mushrooms and Kale from The Roasted Root.
Prep Ahead/Vegetarian Options: The spaghetti squash can be roasted and “spaghetti-ed” a day or two ahead of time. To make this recipe vegetarian, omit the chicken and add tofu or chickpeas.
Crockpot Vegetarian Chili with Farro from Cookie Monster Cooking.
Prep Ahead: This recipe requires very little prep! Just chop up some veggies and dump in your slow cooker!
30 Minute Creamy Pesto Tortellini Skillet from Flavor the Moments.
Prep Ahead: The sauce may be made in advance, and the veggies may be prepped ahead.
Steak Fajita Enchiladas from greens & chocolate.
Prep Ahead/Vegetarian Options: You can chop the veggies ahead of time and prepare the fajita seasoning ahead of time. For vegetarian, omit the steak and add extra vegetables like squash, more bell peppers, red onion, or corn. You can also use chicken instead of steak.
Roasted Butternut Squash and Red Lentil Soup from Spoonful of Flavor.
Prep Ahead: You can chop the squash and other vegetables ahead of time or buy pre-cut butternut squash. You can even roast the butternut squash ahead of time.
Click HERE for printable grocery list (above)!
Click HERE for customizable grocery list and meal plan!