Oh hey, Saturday, where the heck did you come from?!
That’s right, it’s Saturday, which means Taylor, Marcie, Sarah, Ashley, and I are bringing you another 5 healthy recipes that you can prepare for dinner this week. In case you’re new to our meal plans, they’re designed to gear you up for a healthy week’s-worth of eats, incorporating recipes that are versatile for meat eaters, vegetarians, and gluten-free-ers alike. Along with each recipe, we provide options for substitutions and additions to suit your dietary needs, and give you tips on how to make parts of the recipe ahead of time.
To save yourself some energy during the week, you can even begin preparing the meals (or parts of the meals) ahead of time…like starting now! Scope out the grocery list at the bottom of the post and take stock of what you already have, versus what you need to pick up to make this week. Have a fun weekend, eat well, eat often, and get into all sorts of trouble…err…I mean…behave yourself.
Roasted Broccoli, Chickpea, and Lemon Pasta from Making Thyme for Health
Prep Ahead: This is a quick and easy meal that doesn’t need a lot of prep! The recipe calls for gluten-free elbow pasta, but for those who do eat gluten, feel free to use your favorite elbows. You can also add chicken or shrimp for a little animal infusion!
Quick and Easy Taco Salads from greens & chocolate
Prep Ahead: Make taco meat up to 2-3 days in advance, chop up romaine lettuce 1 day in advance, or use bagged lettuce.
For Vegetarian Option: omit beef and use 1 can of black beans instead.
White Bean Salsa Verde Chili with Lentils and Quinoa from Cookie Monster Cooking
Prep Ahead: This chili freezes well! So you can make the chili whenever you have time, freeze and then just thaw out when needed! Also add shredded chicken, or ground turkey or beef for some extra animal protein!
Honey Pineapple Chicken Teriyaki Skillet from Flavor the Moments
Prep Ahead: Veggies may be chopped in advance and stored in the fridge, and the sauce may be made ahead as well.
For a vegetarion option, omit the chicken and use tofu and/or whole cashews. Serve with white or brown rice!
Small Batch Sweet Potato and Black Bean Enchiladas from The Roasted Root
Prep Ahead: To make this recipe in parts, you can prepare the filling mixture ahead of time and store it in the refrigerator for up to 2 days until ready to use. If desired, add chicken or shredded pork for animal protein.
Pretty tastic, right?? Here’s the grocery list:
Click HERE for printable Meal Plan and Grocery List (above)!
Click HERE for printable Customizable Meal Plan and Grocery List (above)!
Previous Weekly Meal Plans: