Another week full of great recipes to make your week even easier. And, don’t forget, every weekly meal plan includes a full grocery list to make your selected recipes!
A few notes on recipes from the weekly meal plan:
- Lentil Cauliflower Burgers with Yogurt Sauce
- You can omit the egg to make this recipe vegan.
- I like to use Panko breadcrumbs
- If you can’t find cauliflower rice with herbs in it, you may buy plain cauliflower rice and add herbs.
- If burgers crumble while flipping, you can simply use them as a topping on a salad or bowl meal.
- 5-Ingredient Vegetarian Black Bean Freezer Burritos
- After you make your burritos, you wrap them in plastic wrap and store them in a ziplock bag in the freezer. Then when you need lunch, you just take it out of the freezer and microwave it!
- 5 Ingredient Healthy Pasta for Meal Prep Lunches
- I love these food storage containers for storing this recipe in the refrigerator.
- Quick and Easy Chicken Tacos with Pineapple Salsa
- You could grill the chicken, if grilling the chicken, I would recommend leaving the chicken breasts whole and not slicing the chicken into small pieces.
- Eggless Applesauce Muffins With Struesel Topping
- Cool completely before putting in a freezer bag or container and freezing. These are good in the freezer for up to 3 months!
- Asian Ground Turkey and Rice Bowls Recipe
- I had the quick Asian pickled vegetables in the fridge. You could use unpickled, regular raw vegetables, or you could whip up a batch of quick Asian pickled vegetables to have on hand!
- Air Fryer Breakfast Recipe; Banana Cinnamon Roll Muffins
- If you don’t have an air fryer, bake muffins in a muffin pan in an oven at 350 for 28 minutes.
- I love to pair this with a Homemade Iced Salted Honey Latte!
- Mexican Chicken and Quinoa Bowls Recipe
- I love using these small glass bowls with lids for the toppings prep.
- 5 Ingredient Vegetable Frittata
- This frittata reheats really well, microwave a slice for 30 seconds to 1 minute on high.
- Grilled Citrus Chicken Drumsticks
- You can bake these in the oven at 375 on a parchment rimmed baking sheet for 40 minutes, flipping halfway.
- These go great with a side of this Red Skin Sour Cream Potato Salad!
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