Sunday Strategist: A Week of Healthy Dinners - August 21 - 25
Monday: Feta-Quinoa Cakes with Spinach
While most precooked grains call for some cooking to reheat and finish hydrating, we skip that step here. The quinoa will plump in the liquid from the batter and finish cooking in the skillet.
Tuesday: Egg Foo Yong with Mushroom Sauce
Think of egg foo yong as a cross between an American-style omelet and a crispy Chinese pancake, loaded with vegetables and topped with a savory mushroom “gravy.” It’s a superspeedy meal thanks to packaged broccoli slaw, matchstick-cut carrots, and microwaveable brown rice.
Wednesday: Sheet Pan Steak Fajitas
Fajita steak, or thinly sliced flank steak, is a relatively new addition to the meat counter. It’s ideal for quick cooking, especially in stir-fries. If you can’t find it, freeze a 12-ounce flank steak for about 5 minutes before slicing so the meat is easier to work with.
Thursday: Tuna-and-Pickled Vegetable Pita Pockets
Your supermarket olive bar holds an embarrassment of riches, from tapenades to marinated and pickled salads (called giardiniera). If you can’t find a mixed vegetable salad there, you can make your own by bringing vinegar, salt, sugar, and whole spices to a boil, pouring over vegetables, and letting the mixture stand for 30 minutes.
Friday: Crunchy Sesame-Ginger Chicken Salad
Instead of uncooked ramen noodles, this familiar salad gets its crunch from rice crackers (we like plain, sesame, and nori flavors). Add these last so they retain their texture.
Bonus Cocktail: Cucumber-Lime Infused Gin and Tonic
Make the gin mixture ahead or let stand at room temp 3 hours. When entertaining, keep an ice bucket, extra utensils, and plenty of napkins handy so guests can help themselves—and so you won't have to be in and out of the kitchen.