This week’s meal plan is just a little different because it’s Thanksgiving! Can you believe it? The first few days of the week match our traditional meal plan format and then we’ve shared some of our favorite Thanksgiving recipes on Thursday. Plus, enjoy a few leftover options on Friday as well!
NOTES FROM THIS WEEK’S MEAL PLAN
- You could make this quiche and bake immediately to enjoy. Or freeze it ahead of time – either unbaked or already baked.
Sausage, squash, apple and corn sheet pan dinner
- To save some time, use pre-cut or frozen vegetables
- This dinner is ready in under 30 minutes
- This recipe calls for plain pork sausage, but you can experiment with fun flavors to mix it up a bit if you’d like
- You can get creative with your taco toppings:Â avocado, sour cream, cilantro, tomatoes and anything else you can think of.
- Use any cheese you’d like. I used sharp cheddar, but pepper jack would also be great for a little extra kick.
- I toast my tortillas a bit before assembling tacos – it adds a nice bit of texture.
- Nothing is too specific with this recipe – there are a lot of options to swap different ingredients in and out.
Mexican chicken and quinoa bowls
- Prep these ingredients ahead of time to make meal time super easy and quick.
- This is a gluten free recipe.
- Again, and often the case with Mexican recipes, you can choose the toppings you like the most (or have on hand)
- For more flavor, you can cook your quinoa in chicken stock or 1 tsp. Better than Bullion instead of water.
Whole wheat banana chocolate chip waffles
- To keep the waffles warm while the others are cooking, preheat oven to 250° and when the waffles are done in the waffle iron, transfer them to a baking sheet and keep warm in the oven.
- You can freeze any extra waffles. Simple let them cool to room temperature and then put them in a zip lock bag and freeze them. To reheat remove from freezer and microwave in 30 second intervals until warm (mine usually take a minute and a half)
- Use your favorite greens: spinach, arugula, romaine or any mixture of the greens you have on hand.
- Use whole wheat pasta to make it even that much more healthy. Of course, you can substitute the pasta for whatever you prefer. Any shape, kind, size will do! I will say, the rotini shape helps sop up the dressing the best.
- Swap out the pepperonis if you prefer; try turkey pepperoni, chicken sausage or even tofu.
- If you don’t have chickpeas, try white beans.
- Swap out cheese for what you have on hand. Provolone or Parmesan would be great substitutes.
- These are just a few of my favorite recipes, but I have a ton of great ones! You can find most of them right here in this post.
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