Caitlin Bensel

This healthy meal plan has everything you need to feed four people three light spring dinners.

Paige Grandjean
February 22, 2018

Forget complicated recipes and mile-long shopping lists. We’re streamlining meal prep and cutting your grocery bill with healthy dinners designed with fresh produce and easy-to-find ingredients you can share across recipes each week. Shop this list to feed four for three nights, all for about $30. Read the recipes first to be sure you have the staples on hand.

Sautéed bell peppers add a sweet note to a Mexican-inspired salad. Precut florets save you prep time with veggie-loaded frittata, and creamy, tangy goat cheese makes a nice addition to steak-topped tartines.

Ingredients

  • 1 lime
  • 1 avocado
  • 1 1/2 lb. multicolored mini bell peppers
  • 1 8-oz. container cremini mushrooms
  • 1  12-oz. pkg. broccoli florets
  • 1 5-oz. container baby arugula
  • 1 12-oz. container refrigerated pico de gallo
  • 1 large yellow onion
  • 2 medium sweet onions
  • Thyme  
  • White balsamic vinegar
  • Ancho chile powder
  • 7 eggs
  • 3 1/2 oz. goat cheese
  • 1 1-lb. loaf whole-grain sourdough bread
  • 1 lb. flank steak

Dinner 1: Fajita Panzanella Salad

Caitlin Bensel

This hearty salad combines everything we love about classic fajitas—seared steak, sautéed bell peppers, and salsa—with panzanella, a Tuscan bread salad. If you can’t find mini bell peppers, cut one large red and one large orange bell pepper into strips.

View the recipe: Fajita Panzanella Salad

Your wallet can thank us later:

Dinner 2: Steak, Goat Cheese, and Onion Jam Tartine

Caitlin Bensel

We start these tartines (French for topped bread slices, though more familiar to us as open-faced sandwiches) with a caramelized onion and balsamic jam. You can make the jam and cook the steak ahead and refrigerate, then build the toasts later.

View the recipe: Steak, Goat Cheese, and Onion Jam Tartine

Ready to get healthy? Start here, with the Cooking Light Diet.

Dinner 3: Vegetable and Goat Cheese Frittata

Caitlin Bensel

A veggie-loaded frittata is a great way to use up produce odds and ends. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. Serve with a simple salad made with the remaining arugula you bought.

View the recipe: Vegetable and Goat Cheese Frittata