From chopped salad to baked pasta, this week’s meal plan has something for everyone! We’ve included make ahead tips and a shopping list for all the items so meal planning is a snap!

SUNDAY

GARLIC SWISS MUSHROOMS ON TOAST from Rhubarbarians Prep Ahead Tip: The mushrooms can be cooked ahead of time and reheated before broiling. Vegan/Gluten Free Substitutions: Replace the butter with olive oil or vegan butter. Omit the cheese or use vegan mozzarella. Use gluten-free bread.

MONDAY

BAKED GREEK PASTA from I Heart Vegetables Prep Ahead Tip: Recipe can be prepared 2-3 days in advance, then baked when ready to eat. Vegan/Gluten Free Substitutions: Use gluten free pasta to make this gluten free. Use vegan feta and mozzarella cheese to make it vegan.

TUESDAY

SUMMER SQUASH, TOMATO, AND BASIL PASTA from Joanne Eats Well With Others Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead. Vegan/Gluten Free Substitutions: Use gluten free pasta to make this gluten free. Use vegan parmesan cheese or nutritional yeast to make it vegan. Whole Wheat Pasta and Summer Squash with Tomatoes, Basil, and Pine Nuts

WEDNESDAY

PORTOBELLO FAJITAS from Hummusapien Prep Ahead Tip: Veggies can be sliced ahead of time. Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.

THURSDAY

MEXICAN CHOPPED SALAD PITAS From She Likes Food Prep Ahead Tip: Recipe is best when prepared just before eating. Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free pita bread if needed.

DESSERT

STRAWBERRY COCONUT CHOCOLATE CUPS from She Likes Treats

SHOPPING LIST

For a printable shopping list, click here.