We’ve had a week of THE PLAGUE around here so I can’t say I’m sorry to be done with it. First Remy got sick and just as I thought we were out of the woods, I got sick. At this point I’m just really hoping Mike doesn’t get it because the only thing worse than a sick child is a sick MAN-child.
We’re headed to t-ball today despite my low-grade fevers and then out to dinner later to celebrate Mike’s mom’s 60th birthday. And then tomorrow we have a whole lot of nothing to do! I’m excited about that.
Here’s what we’ve got on this week’s meal plan:
- creamy tomato spinach pasta – a whole lot of comfort
- southwest stuffed peppers – some of my favorite flavors!
- roasted delicata squash salad – so easy, healthy, good
- best vegetarian enchiladas – if I could eat enchiladas every day of my life, I would
- easy one-pan veggie red curry – love a good one-pan meal!
Creamy Tomato Spinach Pasta from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in less than 30 minutes.
Vegan/Gluten-free Substitutions: Use vegan cream cheese and gluten-free pasta to make vegan + GF.
Southwest Stuffed Bell Peppers from from The Roasted Root
Prep Ahead Tip: Rice filling can be prepared up to 4 days in advance.
Vegan/Gluten-free Substitutions: Omit the cheese or use vegan cheese of choice to make recipe vegan.
Roasted Delicata Squash Salad from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the feta cheese to make this vegan.
Best Vegetarian Enchiladas from She Likes Food
Prep Ahead Tip: Enchiladas can be assembled one day ahead of time and then baked off before dinner.
Vegan/Gluten-free Substitutions: Recipe is gluten free, use vegan cheese, or omit cheese if making vegan.
Easy One-Pan Veggie Red Curry from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Click HERE to print the shopping list!