As a busy body, pretty much every second of my day is spoken for. Between the release of my first cookbook, editing my second cookbook, several food/photography projects, PLUS a full-time marketing job, I find myself switching gears and scrambling all the time. Planning my meals ahead ensures my week runs smoothly and efficiently.
I’m typically famished at the end of the day, so knowing what I’m going to make for dinner or having leftovers in the refrigerator is a relief. While I always select quick, healthy meals that can be made weeknights after work, I also find that making my whole week’s worth of meals on the weekends keeps meals stress-free during the week.
All of the recipes in this meal plan can be made ahead and refrigerated for later in the week. They are healthful yet comforting: perfect for keeping you warm and nourished during the winter months. PLUS they all require less than one hour to make!
Cayenne Portabella Burgers with Herbed Goat Cheese Spread from Coffee & Quinoa // Portabella burgers with a tasty goat cheese spread are the perfect way to end a manic Monday. They take roughly 30 minutes to prepare, can be served with salad, sweet potato fries, or your favorite side dish. The roasted mushrooms are full of flavor and the goat cheese spread is finger-licking good! If you end up with leftover portabellas, you can slice them up and put them in salad or veggie burritos. But you probably won’t have leftovers–they’re that amazing.
Cauliflower and Chickpea Curry from Oh My Veggies // When I’m pressed for time and/or craving a comforting meal, curry is my #1 go-to! Kiersten’s Cauliflower and Chickpea Coconut Curry comes together lickety split! Plus it’s delicious, healthful, and filling. I can’t think of a better way to relax at the end of the day and take off the winter chill than with a steamy bowl of veggie curry. You can easily add your favorite vegetables to this dish, such as red potatoes, green beans, bell peppers, etc. The curry’s your oyster…errr…you know what I mean.
Roasted Chickpea Fajitas with Cilantro Cashew Crema from Making Thyme for Health // Oh here’s a novel thought: ROAST your fajitas! When I came across this recipe, I did a happy dance. Instead of standing over the skillet and sautéing fajitas, you can simply slice everything up, dump it on a baking sheet and walk away for 25 minutes. Easy peasy! The cilantro cashew crema does take a bit of planning because the cashews need to soak, but it’s SOOOOO worth it!! The actual prep time for this meal is hardly anything and it is so unbelievably delicious.
Sweet Potato Quinoa Stew with White Beans and Spinach from Dishing up the Dirt // This soup is so comforting and filling, you’d never know it was 200% healthy for you! With a short and simple ingredient list, this recipe is perfect to use as a go-to soup during the chilly winter months. It’s packed with flavor and health benefits, and it melts in your mouth like heavenly bliss. You’ll need to action this pronto!
Stuffed Acorn Squash with Quinoa, Pears, and Pecans from The Roasted Root // I love roasting winter squash and stuffing it with quinoa salads for a comforting cold-weather meal. This quinoa salad is chock full of goodies with pears, pecans, dried cranberries and goat cheese, and it’s dressed in a zesty orange-cinnamon dressing. The salad recipe makes more than you need for stuffing the acorn squash, so it can be eaten throughout the weekend alongside any main dish.
Tips For This Week’s Plan
- If you’re great at multi-tasking and like to make meals ahead, you can fix the Portabella Burgers and the Roasted Chickpea Fajitas at the same time. Simply heat the oven to 425ºF and roast the veggies for both recipes on separate baking sheets. When roasting the two recipes together, the mushrooms will need about 20 minutes in the oven, and the fajitas need about 30 minutes. If you want to take it to the next level, you can make the Sweet Potato Quinoa Stew while the veggies are roasting! I made these three recipes at the same time and it only took me just over an hour for all three.
- Add your favorite vegetables to the Cauliflower and Chickpea Coconut Curry, if desired (but keep in mind doing so may increase the cook time slightly).
- If you have leftover rice from Tuesday’s Cauliflower and Chickpea Coconut Curry, you can serve it with the fajitas! And if you’d rather have naan with your curry, cross the rice off the shopping list and buy a package of naan instead.
- You’ll have some arugula and lettuce leftover from this week’s meals, so it’s a good week to make some salads to have for lunch!
- Add your favorite fajita toppings to the Roasted Chickpea Fajitas, such as cheese, sour cream, avocado, pico de gallo, etc. The recipe calls for fajita seasoning, but I like to make my own spice blend. I replaced the fajita seasoning with about 1 1/2 tablespoons chili powder, 2 teaspoons ground cumin, and 2 teaspoons paprika.
- Use leftover quinoa salad from the Quinoa Stuffed Acorn Squash as a side dish to your weekend meals.
Click here for a printable version of this week’s meatless meal plan and shopping list, then click on the links above to print out each recipe. Now you’re set for the week!