Sunday Strategist: A Week of Healthy Menus--October 6-10
Here in Alabama, the weather has taken a cool turn, which is a much-welcomed reprieve from the sweltering summer days that lingered too long into September. These cooler temps make me crave one thing: comfort food. This week, I've lined up several comforting favorites for a week of delicious dinners. Don't worry--comforting doesn't mean time-consuming. These are all fast--each meal will be ready in 45 minutes or less. Get a shopping list for all of these recipes at the end of this post. Have a great week!
Monday: Fall Vegetable Curry and brown riceTuesday: Quick Chicken Noodle Soup and Quick Walnut-Sage Bread KnotsWednesday: Pork Tenderloin with Red and Yellow Peppers and Herbed Couscous PilafThursday: Chicken with Mashed Potatoes and Gravy and Wilted Kale with Toasted ShallotsFriday: Barbecue Sirloin and Blue Cheese Salad and Browned-Butter RollsDessert Bonus: Maple-Pecan Sundaes with Cinnamon Crisps
Struggling to cook healthy? We'll help you prep.
Monday: Our Fall Vegetable Curry is a great example of how you can embrace the meatless challenge in a supremely flavorful way. Going meatless is much easier when you look around the globe. Many global cuisines rely primarily on grains, beans, and plants. This is no exception. This curry dish embraces Indian flavors, and it's ready in just 30 minutes. Boil a few bags of boil-in-bag brown rice while the curry simmers, and serve the curry over the rice.
Tuesday: Chicken Noodle Soup rights every wrong and heals every wound. It's also makes a great dinner, especially when it's ready in just 20 minutes. Skip the can, and make our Quick Chicken Noodle Soup tonight. Before you start the soup, get the Quick Walnut-Sage Bread Knots in the oven. They'll be ready about the same time as the soup and are a delicious way to sop up every last drop of soup.
Wednesday: A pork tenderloin is a classic weeknight dinner protein. And in Pork Tenderloin with Red and Yellow Peppers, we're jazzing it up a bit by cutting it into medallions, pan frying it, and serving them with a secret flavor enhancer: anchovies. Yes, really. Don't skip them. Don't tell your family the secret ingredient if you think they'll turn up their noses--if they don't know, they'll eat it and be amazed. Promise. Make a simple starchy side like our Herbed Couscous Pilaf to balance out the plate.
Thursday: This dish just might be the very definition of comfort food: Chicken with Mashed Potatoes and Gravy. Need we say more? A savory pan sauce is lick-the-plate delicious, so don't skip making it. A side of Wilted Kale with Toasted Shallots finishes off the meal.
Friday: I have to tell you, this Barbecue Sirloin and Blue Cheese Salad is my go-to quick meal. While the steak cooks, you can chop your veggies, whip up the vinaigrette, and build the salad. Pick up a French baguette to serve with the salad, or if you have the time to spare, make our Browned-Butter Rolls. You'll need to start them first so they can be ready when the salad is.
Dessert Bonus: Since it's Friday, let's celebrate in a sweet way with Maple-Pecan Sundaes with Cinnamon Crisps. If you're not a fan of pecans, feel free to mix up with nuts--almonds or walnuts would be great in this, too.
Ready to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.