Healthy Meal Plan {Week 107}

We’re getting into comfort food season and this week’s healthy meal plan has plenty of options, both meat and meatless.

What a week! To start things off, my amazing husband ran his 18th marathon on Sunday, placing second out of 600 runners, finishing in 2 hours 45 minutes. Not too shabby for a 50-year old! The first two miles was run in an old train tunnel, with runners donning headlamps to guide them through the darkness. From there it was down a gravel trail in the pouring rain for the next 24 miles. As soon as he turned the corner near the finish line, we spotted his distinctive stride and cheered our lungs out. What a way to welcome in the next decade!

From there, we celebrated our older son’s 18th birthday and marked the occasion of our 20th wedding anniversary, which we’ll be celebrating properly with friends next week.

In the meantime, fall weather officially made its arrival in Washington state. Changing leaves, cooler temperatures and regular rainfall. I’m pulling out my sweaters and boots with glee! And sweater weather means comfort food meals. This week’s meal plan is filled with plenty of them.

If you missed out on my posts this week, pop over to check them out:

- Turkey Mulligatawny Soup – Great use for leftover turkey or chicken!
- Whole Wheat Carrot Muffin Recipe – Make a double batch and freeze the extras.

The meal plans:

Click here for the previous meal plans.

Each week’s meal plan mirrors the way we eat at home – 90% healthy, with the occasional decadent meal thrown in. There will be a mixture of meat and meatless meals, with everything from slow cooker soups and dinner salads to one-pot dinners and breakfast for dinner recipes. A little bit of everything, which is exactly how we eat at our house.

If you make any of these recipes, I’d love to see them on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find your photos.