Are you ready for another delicious week of healthy recipes? Taylor from Greens & Chocolate, Sarah from Making Thyme for Health, Ashley from Cookie Monster Cooking, and Marcie from Flavor the Moments and I are bringing you Week #2 of nutritious eats (WITH a printable grocery list, woop woop!).
In case you missed last week’s Weekly Meal Plan 9.12.2015, you can check up on it and use that one for inspiration as well. Have a great weekend, and as always, eat well, eat often!
White Bean Avocado and Lime Soup from Making Thyme for Health.
Plan ahead: This soup can be made up to 2 days in advance and then served with avocado the day of. Serve with a side salad and tortilla chips.
Vegetable and Black Bean Enchilada Pasta from Cooking Monster Cooking.
Plan ahead/tips: If you cannot find good fresh corn, sub in 1 cup frozen corn kernels instead! I also like to have extra enchilada sauce on hand for reheating any leftovers. For those of you who eat a gluten-free diet, substitute the regular noodles for your favorite gluten-free noodles.
Hasselback Sweet Potatoes Three Ways from Flavor the Moments.
Plan ahead: For vegetarian, omit the bacon from option #2.
6-Vegetable Stir Fry with Peanut Sauce from The Roasted Root.
Plan ahead/tips: Rice and peanut sauce (if making homemade) can be made in advance. You can also add a boneless skinless chicken breast or shrimp for animal protein.
Southwestern Chicken Couscous Stew from greens & chocolate
Plan ahead/vegetarian options: To make vegetarian omit chicken and add extra can of black beans. If making this with chicken, you can cook the chicken up to 2 days in advance and store in airtight container in your refrigerator. Otherwise this stew comes together very quickly.
Click HERE for this week’s meal plan and grocery list (above)!
Click HERE for customizable meal planner and grocery list (above)!
Previous Weekly Meal Plans: