Ah, the week after turkey day is a day to reboot our diet, digestion, and mindset. For this week’s meal plan I picked recipes that were simple, quick, and light.  The chili and minestrone will make leftovers that you can enjoy for lunch or freeze for a quick dinner in the upcoming weeks.
Let’s all get back to eating healthy and balanced meals.
How to use the healthy menu plan.
1. Click through and print the recipes.
2. Make sure you read the recipes before you shop, and check your pantry for staples too.
Weekly Meal Plan Week 48
{Total Time: 14m}
A healthy alternative to takeout this Broiled Shrimp and Broccoli with Cashew Sauce.  This recipe is the perfect weeknight recipe, ready in 15 minutes,  super easy to prepare and has a great nutty, spicy creamy sauce to serve on top or alongside the perfectly broiled Broccoli and Shrimp.
{Total Time: 1h 25m}
This Turkey Chili is gluten free, low calorie and delicious. Â Perfect for your fall dinner, tailgating, or Sunday Dinner.
One Pan Lemon Parmesan Chicken via Chelsea’s Messy Apron
{Total Time: 40m}
{Total Time: 30m}
Garden Minestrone is a one pot gluten-free, low-calorie meal that is bursting with fresh seasonal vegetables straight from the summer garden. The perfect way to use up a surplus of garden zucchini, leeks, herbs, and spinach.
Honey Garlic Chicken with Cauliflower Rice via The Almond Eater
{Total Time: 25m}
Hazelnut Chocolate Sandwich Cookies
{Total Time: 15m}
These Hazelnut Chocolate Sandwich Cookies are made with very clean simple ingredients that leave you with an elegant and simple cookie to prepare. They are gluten-free and vegan.
