Sunday Strategist: A Week of Healthy Dinners - October 2-6
Monday: Thai Turkey Lettuce Cups
A little sugar balances the vinegar tang in the turkey mixture and helps develop wonderful crispy bits in the pan. Delicate butter lettuce leaves have a nice cup shape for filling; you could also use romaine.
Tuesday: Almond-and-Flax-Crusted Fish
Wednesday: Creamy Chicken Quesadillas
A creamy base helps the cheese go further and keeps the chicken moist. For a crisp exterior, coat the filled tortillas with cooking spray instead of coating the pan.
Thursday: Turmeric Lamb Chops with Crispy Potatoes and Broccoli
Lamb loin chops (shaped like mini T-bones) save about 11g sat fat per serving over rib or shoulder chops. You can also ask your butcher to cut "steaks" from a leg of lamb, also lean, or sub 2 (8-ounce) beef sirloin steaks.
Friday: Black Bean and Mushroom Burgers
The food processor brings these meatless patties together in a flash. Another bonus? A new Harvard study found that those who regularly ate a healthy plant-based diet (like this burger) significantly lowered their risk of heart disease. Ground flaxseed adds body to the burgers. This quick dinner is also a great way to work more meatless dishes into your week. Kids can help shape the patties, mix up the avocado spread, and build the sandwiches.
Bonus Dessert: Cider Doughnuts with Maple-Tahini Glaze
We make old-fashioned, cake-style cider doughnuts even more irresistible by adding maple frosting laced with nutty tahini.