Healthy Weekly Meal Plan Week of 10.3.15

Happy weekend! I don’t know about where you live but it is supposed to be an absolutely gorgeous fall weekend here in Minnesota.

Here is your weekly meal plan complete with a printable meal plan and grocery list at the bottom! This week is a yummy one including lots of healthy comfort food…perfect for this fall weather!

Monday

30-Minute Garlic Ginger Chicken Stir-Fry from The Roasted Root.

Prep ahead tips: To prepare this recipe in parts, the rice can be prepared 1 to 2 days ahead of time, and the vegetables can be chopped and stored in the refrigerator 1 to 2 days ahead of time. To make this recipe vegetarian, omit the chicken and add a 14-ounce can of chickpeas, and/or extra firm tofu.

Tuesday

Autumn Minestrone from Flavor the Moments

Prep ahead tips: Veggies can be prepped ahead of time. Omit pancetta for a vegetarian option. Kabocha squash may be substituted with butternut squash or sweet potatoes. Farro may be substituted with quinoa or pasta.

Wednesday

Spaghetti Squash Burrito Bowls from Making Thyme for Health

Prep ahead tips: You can prepare the filling and roast the squash the day before and then assemble and reheat the day of.

Thursday

Roasted Rainbow Veggie Salad with Quinoa from Cookie Monster Cooking.

Prep ahead tips: You can make the quinoa, dressing and even roast the veggies in advance if desired. Store in seperate containers in the refrigerator.

Friday

One Pot Weeknight Spaghetti from greens & chocolate.

Prep ahead tips/vegetarian adaptations: You can cut the veggies ahead of time. To make vegetarian, omit beef and substitute a vegetarian protein and/or add more vegetables to bulk it up such as chopped mushrooms, zucchini, or peppers.