April 28, 2013

Here, another week’s worth of fast, healthy, and tasty menus. It’s not the love of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. Here, we've done the planning for you. Not just menus, but healthy menus that are fast – on the table in less than 45 minutes.

Be on the lookout, folks, the May issue is here! I've picked out some of our favorite fast recipes from this top-notch issue (and some of your favorites too, based on recipe ratings) that all work together to bring you a week’s worth of healthy, tasty meals.

Monday: Let’s kick off this week with one of my favorite recipes in the issue:

Thursday: Need a break, parents? Get your kids involved with the dinner prep! This simple Pork Schnitzel is featured in our family-friendly Kid in the Kitchen column. Our go-to kid cook, Matisse Reid, loved it! Per Matisse, “The meat is wonderfully tender, and the breading gives it a nice crisp crunch.” Our adult food editor panel loved it too, and we especially love how quickly it comes together -- just 24 minutes. The simple buttermilk ranch sauce that accompanies this crispy pork is brightened with fresh dill – a favorite herb of mine! Add some color and seasonality to the plate with these cuter-than-ever baby carrots. The warm cumin and cinnamon play deliciously off the earthy-sweet carrots. They can roast in the oven while you’re pounding, dredging, and searing the pork.

Friday: Oh, how I love a Friday. Let’s reinvent steak night. Step outside the traditional steak-and-potato box with this Grilled Asian Flank Steak with Mango Salad. Budget-friendly flank steak gets bathed in a soy-ginger marinade, then charred to perfection on the grill. Served with a crispy cabbage salad that’s tossed in a peanutty vinaigrette and topped with sweet mango. It’s the perfect balance of salty sweet! Try the won ton crisps, too – you’ll never go back to potato chips again after trying these crunchy crispers. All ready in just 40 minutes!

Dessert bonus: Ok, so these bad boys break the time limit, but you have GOT to try these. The Chocolate Tacos with Ice Cream and Peanuts is our bigger, better, lighter version of the classic Chocotaco ice cream treat. Make it your Saturday or Sunday afternoon project for the weekend. Trust me – you won’t regret it.

Alright, your Sunday Strategist, signing off. Cheers to a week of happy, healthy eating!

The Plan

Monday: Fried Chickpea and Arugula Pita Sandwiches with Lime TzatzikiTuesday: Cobb Salad Tacos or Fish Tacos with Tomatillo SauceWednesday: Mini Greek-Style Meat Loaves with Arugula SaladThursday: Pork Schnitzel with Moroccan-Spiced Baby CarrotsFriday: Grilled Asian Flank Steak with Mango SaladDessert Treat: Chocolate Tacos with Ice Cream and Peanuts

Ready to start shopping?

View this week’s menu, which includes every recipe you see mentioned here. From there, you can create a shopping list when you sign into your MyRecipes account.

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