Rest & Relish Weekly Meal Plan – February 4 – 10, 2019

Rest & Relish Weekly Meal Plan – February 4 – 10, 2019 includes six easy vegetarian or pescatarian dinners with simple substitutions for vegan and gluten-free diets.

This week’s Rest & Relish Weekly Meal Plan includes three vegetarian options, a vegan bowl, two pescatarian meals and modifications to make most meals gluten-free or dairy-free.

As usual, feel free to swap the days or items around based upon your weekly schedule.

Rest & Relish Weekly Meal Plan – February 4 – 10, 2019

Rest & Relish Weekly Dinners

Monday

Shrimp Cobb Salad. (Pescatarian, Gluten-Free, Dairy-Free)

A hearty salad is a great dish to kick off the week. The pescatarian option will include shrimp, romaine lettuce, grape tomatoes, avocado and hard-boiled eggs. Pick your favorite dairy-free dressing option and you’re set! I like my lime vinaigrette and I’ll make extra for Tuesday’s meal.

Meat-eaters may substitute turkey or chicken for the shrimp and add bacon. If you like blue cheese, feel free to crumble a little on top of your salad. Vegans can leave the shrimp off and still have a very filling salad.

Meal Prep Tip: If you like to meal prep at the beginning of the week, hardboil the eggs on Sunday to save time on Monday. Also, make sure to prep extra of all of your ingredients for lunches the next day or two.

Tuesday

Taco Tuesday. (Vegan, Gluten-Free, Dairy-Free)

My Tangy Southwest Quinoa Bowl is another great meal to serve at the beginning of the week. Your vegetables are generally at their freshest and if you’ve meal-prepped earlier then your quinoa and vegetables ready to go. Another great recipe to double for leftovers!

Wednesday

Shakshuka. (Vegetarian, Gluten-Free, Dairy-Free)

Shakshuka is so quick and easy for a middle of the week meal.
Sauté 1/4 cup chopped onion, 1/2 red bell pepper, chopped, one clove of minced garlic, and your favorite spices. Try cumin, red pepper and salt.

Add a large package of crushed tomatoes and cook for approximately five minutes. Create four divots in the sauce and crack four eggs into each divot. Cover and cook for five minutes. Plate and serve with Easy Pimento Cheese Biscuits.

Omit biscuits if you’re gluten or dairy-free.

Leftover Tip: Save some of biscuits for breakfast or lunches the next day. Alternatively, bake the biscuits earlier and reheat for Wednesday’s dinner.

Thursday

Salmon with Tzatziki and Salad. (Pescatarian, Gluten-Free)G

Cook salmon according to your preference and serve with tzatziki and a Greek salad.

Quick Tzatziki Recipe: Combine 1/2 cup yogurt with one clove minced garlic, 1/4 shredded cucumber, 1 tsp chopped mint and a pinch of salt and pepper.

Meat-eaters may enjoy this meal with grilled chicken in place of the salmon.

Friday

Tomato Soup and Grilled Cheese. (Vegetarian)

This Friday is a freezer meal for our family. I have some homemade tomato soup in the freezer, so I’ll defrost that earlier in the day (or the night before) to heat this evening. Add a few grilled cheese sandwiches and call it a night!

Saturday

Leftovers or out to dinner.

Sunday

Vegetarian French Dip Sandwiches.

Who doesn’t love a warm sandwich on a cold winter night? I was scrolling back through my Sandwiches and Wraps Recipes board recently and rediscovered this pin. A vegetarian spin on a classic dish is always fun to try!

Let’s Connect

I hope this Rest & Relish Weekly Meal Plan is helpful to you . What looks good to you or what would you add?

Please pin my meal plan to Pinterest for your reference and tag @restandrelish on Instagram and Facebook if you make any of my recipes! I would love to see your renditions and hear from you!

Have a great week!