The Rest & Relish Weekly Meal Plan includes six easy vegetarian or pescatarian dinners with simple substitutions for vegan and gluten-free diets.
Rest & Relish Weekly Meal Plan
MONDAY
Pasta with Versatile Veggie Tomato Sauce. (Vegan, Gluten-Free if use plant-based pasta)
Monday is a very busy weeknight for us this week with sports practice and late work meetings. I suggest preparing the sauce on Sunday evening to easily heat the following day. Pasta is easily prepped in under 10 minutes and dinner is served!
I prefer red lentil pasta with this meal for extra plant-based protein and like the Trader Joe’s version. If you or a family member need extra protein and eat meat, ground turkey meatballs are a good addition to this meal. My kids love Culinary Hill’s turkey meatball recipe.
TUESDAY
Baked Black Bean Tacos with Sliced Avocado. (Vegetarian, Gluten-Free)
If you live close to a Harris-Teeter, you can find the Old El Paso Stand ‘n Stuff taco shells on a deep discount this weekend. I bought 4 boxes for 77 cents per box. They’re also a great deal on Amazon year-round!
I fill these shells with black beans, cooked veggies, salsa and shredded cheese and bake for approximately 15 minutes at 425 degrees. Serve with sliced avocado on the side.
WEDNESDAY
Portabella Stuffed Mushrooms with Salad. (Vegetarian, Gluten-Free if omit breadcrumbs)
I love this meal because you can prep the stuffing and mushrooms ahead of time. This meal bakes in the oven in less than 30 minutes!
Would you like my recipe? It’s a bit detailed to type out here, but I’m happy to create a recipe post if people are interested! Leave a comment; I’d love to hear your ideas and requests!
If you made turkey meatballs on Monday and have leftovers, feel free to crumble the turkey meatballs into the stuffing for your meat-eating peeps.
THURSDAY
Tofu Fried Rice. (Vegan, Gluten-Free)
We often have fried rice, stir fry or noodle dishes toward the end of the week to make use of extra vegetables we haven’t finished before the end of the week.
This week I’ll make use of extra carrots, onions, peas, mushrooms and marinated baked tofu. I buy the pre-marinated and baked tofu from Whole Foods for busy weeknights.
Feel free to substitute your favorite protein for the tofu.
FRIDAY
Flatbread Bar. (Vegetarian)
Costco sells Stonefire Naan Flatbreads in bulk and we love a create-your-own flatbread night. Place your favorite toppings out and enjoy!
The kids like pepperoni, olive and cheese with leftover Versatile Veggie Tomato Sauce. My favorite is spinach, mushrooms, and onions with basil pesto.
SATURDAY
Leftovers or out.
SUNDAY
Sushi Sunday Snack Platter. (Pescatarian, Gluten-Free)
It’s Mother’s Day and I don’t plan to cook, but hope we can pull together some takeout sushi and dumplings for an easy meal. Check out Trader Joe’s Gyoza potstickers and Whole Foods for sushi!
Let’s Connect
I hope the Rest & Relish Weekly Meal Plan is helpful to you. What looks tasty for your family this week? Leave a comment below; I’d love to hear from you!
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Have a great week!
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