This week's Real Food Meal Plan is packed with delicious, clean recipes that are ultra satisfying and will have you in and out of the kitchen in no time. All recipes featured in Real Food Meal Plans are (or can easily be modified to be) gluten- and dairy-free, and can be made on a busy weeknight. And if you're participating in the barre3 Challenge this month, these recipes are also Challenge approved! Cheers to a great week of healthy eating.
Slow Cooker Moroccan Chickpea and Turkey Stew from Skinny Taste
- Since this recipe requires a quick sauté of the turkey prior to adding all the ingredients together, I usually make it the night before. Assemble everything in the insert, refrigerate, and then in the morning pop it back in slow cooker and hit start.
- If you can't find poblano peppers, you can substitute a seeded jalepeno (it will be a bit spicier) or green bell pepper (for no heat at all).
- This soup makes over seven servings, so you'll probably have leftovers. Portion off individual servings for lunch later in the week, or freeze for another day.
Lemon Chicken from Shutterbean
- This chicken recipe could not be easier to make, or more delicious. Serve it over brown rice, quinoa, or roasted new potatoes, and be sure to add a hefty serving of veggies on the side.
- Since the oven is already on, roast a veggie or two alongside the chicken while it cooks. Broccoli or cauliflower are great options. Add chopped pieces to a baking sheet with olive oil, salt, and pepper. Roast until golden brown and crispy, about 25 to 30 minutes.
- You could also make this recipe with a mixture of chicken breasts and thighs. Just cut the breasts into smaller pieces to ensure everything cooks evenly.
Asian Quinoa Salad from Two Peas and Their Pod
- Be sure to rinse your quinoa before adding it to the pan. Rinsing removes the bitter outer coating.
- Look for shelled edamame on the freezer aisle of your grocery store.
- This salad make a really lovely lunch. Make a double batch for dinner so you'll have enough for a lunch or two throughout the week.
Sriracha Lime Chicken Chopped Salad from Lexi's Clean Kitchen
- This salad is so filling and flavorful you'll want to make it again and again.
- Check the ingredients in your sriracha--many brands contain preservatives. If you can't find a clean brand, try substituting Frank's Red Hot sauce.
- If it's too cold for your outdoor grill, use a stovetop grill pan.
Fried Cauliflower "Rice" from The Kitchn
- Never tried cauliflower rice? You should--it's amazing how close it tastes to the real thing, especially in this riff on fried rice. Substitute tamari for soy sauce to make this gluten free.
- To make cauliflower into rice, follow the food processor direction in the recipe, or simply grate it using a standard box grater.
- This recipe is extremely versatile. Cook up whatever bits of protein you prefer, and throw in any veggies you have on hand.