Things are heating up in this week’s meal plan with Mexican salads, tortilla soups, and pastas galore!

Sunday

Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root

Prep Ahead Tip: The spaghetti squash can be roasted up to 3 days ahead of time, and the mushroom bolognese sauce can be prepared up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute the cheeses withe vegan cheese of choice.

Monday

Fajita Gnocchi Skillet with Avocado Salsa from She Likes Food

Prep Ahead Tip: Recipes only takes 30 minutes, so there is no need to make any of it ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free gnocchi to make gluten free.

 Tuesday

Mexican Chopped Salad from Hummusapien

Prep Ahead Tip: No need to prepare anything ahead of time, as the recipe comes together quickly and is best when eaten fresh.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Wednesday

Slow Cooker Quinoa Tortilla Soup from Making Thyme for Health

Prep Ahead Tip: This recipe comes together pretty quickly, but you can chop the vegetables up to 3 days in advance, if desired.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Thursday

Pappardelle with Kale and Creamy Parmesan Garlic Sauce from Eats Well With Others

Prep Ahead Tip: This recipe comes together quickly and does not need to be prepared ahead of time.

Vegan/Gluten-free Substitutions: To make this vegan, substitute plain unsweetened dairy-free milk for the cow’s milk and add a touch of nutritional yeast to the sauce in place of the parmesan cheese.

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