Monday: Zucchini Noodles with Spicy Peanut Sauce
Precut produce helps this staff favorite come together in a flash. Spiralized zucchini and summer squash are in the prepared produce section of many supermarkets; you can also spiralize your own or make ribbons with a vegetable peeler.
Tuesday: Baked Chicken Moussaka
This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Brown the chicken well; most of the rich, meaty flavor comes from that step. Serve the casserole with a Greek salad and toasted whole-wheat pita.
Wednesday: Fajita Panzanella Salad
This hearty salad combines everything we love about classic fajitas—seared steak, sautéed bell peppers, and salsa—with panzanella, a Tuscan bread salad. The toasted bread cubes soak up the vinaigrette and bring the dish together. If you can’t find mini bell peppers, cut one large orange and one large red bell pepper into strips.
Thursday: Vegetable and Goat Cheese Frittata
A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.
Friday: Broiled Tilapia with Yogurt and Herbs
Parcook the tilapia before slathering on the sauce to brown it slightly. Look for fillets with even thickness, but if you can't find them, fold the thin end of the fillet under itself to encourage even cooking. Serve this with a New Zealand Sauvignon Blanc or American Pinot Gris—both pick up on the floral and herbal notes and accentuate the topping's acidity.
Bonus Breakfast: Banana-Walnut Bread
This bread would make the perfect sweet treat or weekend breakfast. We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting, or broil 1 to 2 minutes per side.
