This week’s meal plan focuses on soups and salads, following all the feasting on Thanksgiving.
I’ve put together a weekly meal plan to help you get healthy and delicious meals on the table for you and your family. This is a flexible healthy meal plan so feel free to swap in your favorite healthy recipes. You can also search for more breakfast recipes, dinner recipes and more in my recipe index.
For previous meal plans, click here.
Please let me know if you make any of these recipes during the week. I’d love to hear from you!
Leftover Rustic Cabbage Vegetable Soup
Leftover Quinoa Butternut Squash Chickpea Apple Roasted Beet Salad
Leftover Minestrina Soup
Monday: Rustic Cabbage Vegetable Soup
Tuesday: Quinoa Butternut Squash Chickpea Apple Roasted Beet Salad (this recipe makes a lot, so make 1/4 or 1/2 recipe)
Wednesday: Minestrina Soup
Thursday: Kale Salad with Feta, Garlic Panko Crumbs and Fried Egg (or hard boiled egg)
Friday: Red Lentil Vegetable Soup
Saturday: Quinoa Kale Tomato Corn Salad (use frozen corn if fresh is unavailable)
Sunday: Slow Cooker Vegetarian Lentil Chili Soup