Oh man – what a week. It started out with me getting a head cold at the beginning of the week, then Lars got a stomach bug on Wednesday when Marc was out of town, then the stomach bug was passed on to me Thursday into Friday. Ugh. We are wiped out. This weekend is going to involve lots of sanitizing of the house, naps, and just getting life back to normal.
Luckily this weeks meal plan is loaded with lots of healthy dishes to nurse us back to health! Enjoy!
Skillet Chicken Fajita Whole Wheat Pasta from Cook Nourish Bliss.
Prep Ahead: The veggies can be sliced in advance if desired. Or, the whole dish can be made in advance (it reheats well). For a vegetarian option, omit the chicken and add 1 (15 ounce) can black beans, drained and rinsed, when you add the milk!
Butternut Squash, Black Bean, and Kale Tacos from Spoonful of Flavor.
Prep Ahead: You can save time by chopping vegetables ahead of time. You can also prepare filling ahead of time and then reheat just prior to serving with the tortillas.
Zucchini and Yellow Squash Noodles with Turkey Bolognese Sauce from Flavor the Moments.
Prep Ahead: You can make the veggie noodles and the sauce in advance! Sauce can be frozen and thawed when ready to use.
30 Minute Thai Chicken Curry from The Roasted Root.
Prep Ahead: The onion can be chopped and the ginger can be grated ahead of time. You can make the curry sauce ahead of time and use it to marinade the chicken.
Vegetarian Option: Omit the chicken, and add 1 large gold potato and a can of chickpeas.
Pork Ramen Bowls from greens & chocolate.
Prep Ahead: You can make the hard/medium boiled eggs ahead of time. Otherwise this comes together super quick! To make it vegetarian, omit the pork and just add extra veggies such as mushrooms and shredded carrots.
Click HERE for printable grocery list (above)!
Click HERE for customizable printable grocery list (above)!