A Week of Healthy Dinners—April 9-13

This deconstructed zucchini “noodle” version of lasagna satisfies your craving for Italian at a fraction of the calories. Creamy dollops of cheese up the yummy factor; toss in a handful of yellow cherry tomatoes for an extra helping of vegetables.

This quinoa bowl has everything that you’d want in a dinner grain bowl: plenty of colorful vegetables, dark leafy greens, and heart-healthy protein all tied together with a tangy dollop of yogurt. Here we call for red quinoa for its pretty color, but any type of quinoa or quinoa blend will taste great. All the components can be made ahead and assembled right before serving; pack up any leftovers to enjoy cold for lunch the next day.

We use cauliflower for the topping instead of the usual mashed potatoes; cauliflower has twice the fiber and about a fourth of the carbs. For a gluten-free version, use 2 tablespoons cornstarch in place of the all-purpose flour.

The richly aromatic coconut-curry mixture infuses the tofu with flavor as it slow-cooks in the broth. Cutting the tofu into slices shortly before serving (instead of at the beginning) ensures that the tofu holds together over the long cooking time but still gets an extra boost of flavor at the end. Look for lemongrass—a long, slender, woody herb with an herbal lemon flavor that’s common in Thai curries—near other herbs in well-stocked markets or at an Asian market. Leftover lemongrass will keep the the refrigerator for at least a month or in an airtight container in the freezer for up to 6 months.

Flavorful as a taco truck, but healthy enough to become part of your regular rotation. We keep calories in check by blending a mixture of higher calorie (but oh-so-flavorful) Mexican-style chorizo with leaner ground pork for the meat filling. And then we keep it light by tucking the filling into sweet, fresh butter lettuce leaves—like a cross between a taco and a lettuce wrap. The quick-pickled carrots and jalapeños add authentic taco-truck flavor. Be sure to use fresh Mexican-style chorizo sausage (found near other refrigerated bulk sausages) instead of dry-cured Spanish-style chorizo.

Precooked potatoes make these wraps quick and easy to whip up; eggs and whole-wheat tortillas deliver protein and fiber to keep you full all morning.