Happy Saturday! We don’t have a ton going on this weekend except an afternoon of arts and crafts (and wine!) with Lars’ cousin and aunt and then my mom is coming to town on Sunday! Yay for Nana time!
This week’s meal plan is a yummy one – from scratch tator tot casserole (no canned soups here, folks!), a quinoa taco skillet, turkey chili, fish tacos and Greek pitas! What a fun variety, yes?!
Have a great weekend and check back on Monday to see what fun Valentine’s Day craft we did!
Tator Tot Hot Dish from greens & chocolate.
Prep Ahead: You can make the filling a day ahead of time. On the night of, just top with tator tots and bake!
Vegetarian Option: Omit the beef and either double the veggies or use a meat substitute.
3-Bean Turkey Chili from The Roasted Root.
Prep Ahead: The onions and bell peppers can be chopped a day ahead of time.
Vegetarian Option: Omit the turkey and chicken sausage and add more vegetables, such as zucchini, sweet potato, carrot, celery, and/or vegetarian meat substitute.
Turkey Taco Quinoa Skillet from Spoonful of Flavor.
Prep Ahead: You can make ahead, freeze and then reheat filling before adding to taco shells.
Healthy 30 Minute Fish Tacos with Cherry Tomato and Corn Salsa from Flavor the Moments.
Prep Ahead: Veggies may be prepped ahead of time, but this entire meal comes together quickly!
Vegetarian Option: use black beans, avocado, and cheese.
Greek Pita Pockets with Hummus from Cook Nourish Bliss.
Prep Ahead: The filling can be made a day or two in advance and kept in an airtight container in the fridge. Use a slotted spoon to get rid of excess moisture when you go to serve (it will accumulate some liquid after sitting!). You can also switch up the veggies in the filling if desired!