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We’ve still got a couple weeks until Thanksgiving, but I’m already looking forward to it. If you’re wanting to get ahead of the game, check out my Thanksgiving Menu and a Step-by-Step Prep Schedule. For now, here’s this week’s meal plan!
BREAKFAST:
Smoothies of course. This week we’re making Super Green Tropical Smoothies, Crazy Healthy Smoothies and Double Chocolate Smoothie Bowls. Then for weekend brunch we’re making Quick Oatmeal Pancakes.
SNACKS:
Good Morning Protein Cookies to snack on throughout the week, plus Roasted Carrot Hummus with veggies for dipping, Spinach Cake Muffins and Brown Rice Crispy Treats.
LUNCH:
Going to make Asian Chicken Soup, Grilled Cheese Avocado Sandwich, Turkey Pickle Roll Ups and Banana Sushi for lunch this week.
DINNER:
Sunday: Planning on a big pot of Mexican Chicken Pozole with tons of toppings and tostadas on the side for Sunday dinner.
Monday: Vegetarian Stuffed Peppers for a hearty, yummy meatless Monday meal.
Tuesday: Lemon Herb Chicken with California Style Cauliflower Rice and Beans. A simple but delicious combination.
Wednesday: Keeping it simple with Asian Sautéed Shrimp with Perfect Brown Rice and Sautéed Baby Bok Choy.
Thursday: Roast Vegetable Pasta with a big farmers market salad and Chocolate Covered Apple Lollipops for a simple dessert!
Friday: Chicken Paillard with Fall Farmers Market Salad and Air Fryer Baby Potatoes.
Saturday: Order in from local restaurant!
Hope you all have a good week!
