Happy Saturday! We are in Iowa this weekend visiting my dad and have plans to hit up the zoo, visit an old friend, and help my dad pack up their house as they get ready to move!
One of my favorite things about our weekly meal plan is that even after busy weekends, when we get home Sunday night, I don’t even have to think twice about what to make for dinner next week. It’s already done for me! I just save the grocery list, add a few extras for breakfasts and lunches, and I’m set.
This week’s meal plan has so much deliciousness going on, and SO much produce! I love this time of year when eating healthy just comes so naturally.
Have a great weekend – I’ll be back Tuesday with a new favorite one pot meal!
Open Faced Eggplant Parmesan Sandwiches from greens & chocolate.
Prep Ahead: There’s really no need to prep ahead for these. Serve with more grilled veggies for an easy no-oven meal!
Taco Pizza from Spoonful of Flavor.
Vegetarian option: You can omit the ground beef, use tofu instead or increase the amount of veggies.
Grilled Chicken Kebabs from Hip Foodie Mom.
Vegetarian Option: Skip the chicken and just load on more veggies!
Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas from Lauren Kelly Nutrition.
This recipe is already vegan!
Shaved Asparagus Ricotta Flatbread from Flavor the Moments.
Prep Ahead: The pesto sauce and shaved asparagus may be done in advance.
Click HERE for printable grocery list!