Looking for some quick healthy meals for dinner? Then look no further. On the menu this week is a tasty vegan sweet potato chili, Thai style spaghetti squash, skillet pesto chicken & vegetables, and easy oven baked fish nuggets.
Things went a little pear-shaped this week, and I discovered that I really dropped the ball somewhere along the line. There are two things I rely on to put dinner on the table when life doesn’t go to plan; a well stocked freezer and a well stocked pantry. Apparently I have been busy taking meals out of the freezer over the past few months, yet have neglected to restock it. Which meant I had to rely on the store-cupboard for a few emergency meals. Thank goodness for pasta.
The upside was the fantastic slow cooker pork dish I discovered. It was very quick to put together, and only required some simple sides to turn it into a full meal. We all loved it, and it won’t be the last time I make that dish.
There is a wealth of quick healthy meals on both the spring and autumn menu this week. My fellow bloggers have some easy one pot meals, loaded with vegetables, and some great healthy breakfasts. So without further ado:
Spring Meal Plan
Sunday: Vegan Sweet Potato Chili via Vintage Kitty
Monday: Spaghetti Squash Recipe – Thai Style via Art From My Table
Tuesday: Food Truck Fried Tacos via Carrie’s Home Cooking
Wednesday: Skillet Pesto Chicken and Vegetables via The Gingered Whisk
Thursday: Easy Oven Baked Fish Nuggets via me
A Little Something Extra
Mini Quinoa Frittatas via Suburban Simplicity
French Toast Overnight Oats via Smart Little Cookie
Autumn Meal Plan
Sunday: Penne Amatriciana
Monday: Slow Cooked BBQ Lamb Ribs, served with mashed potatoes and steamed corn on the cob
Tuesday: Hunza Pie with Green Salad (I’m still working on this recipe – keep an eye out for it)
Thursday: Steamed Fish with Ginger and Spring Onions from Adam Liaw’s Asian Cookery School, served with Jasmine rice.