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Week of Healthy Meal Prep: April 22-26

April 18, 2019
Scott Rounds
Each week, we’re bringing you weeknight recipes you can make in 45 minutes or less. To make it even easier, we’re helping you meal prep! Sign up for our newsletter, ThePrep, and get the recipes, plus tips, advice, and more, every weekend, right in your inbox.
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Monday: Carne Asada Bowls

Photo: Jennifer Causey
View Recipe: Carne Asada Bowls

This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad with crunchy tortilla chips crumbled on top. Keep the tortilla chips whole for scooping, or lightly crush them and sprinkle on top. 

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Tuesday: Lemon-Browned Butter Cod With Hazelnut Pilaf

Photo: Jennifer Causey; Styling: Claire Spollen
View Recipe: Lemon-Browned Butter Cod With Hazelnut Pilaf

Thin pieces of spaghetti are traditional in Armenian-style pilaf. If you can't find basmati rice, any long-grain white rice will work. Keep an eye on the butter mixture as it browns—it can burn quickly.

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Wednesday: Lentil Cakes With Mint Yogurt

Greg DuPree
View Recipe: Lentil Cakes With Mint Yogurt

Precooked lentils are a convenience item we love, saving nearly 30 minutes of simmering. Look for plain, steamed lentils (such as Melissa's), in the grain aisle. The food processor not only combines the patty ingredients; it coarsely chops the lentils so the finished cakes will hold their shape in the pan. While we love fat-free and reduced-fat Greek yogurt, go ahead and use full-fat here for a richer mouth feel and less tang in the sauce.

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Thursday: Mostly Veggie Pasta With Sausage

Photo: Jennifer Causey
View Recipe: Mostly Veggie Pasta With Sausage

Beyond pasta, spoon this veggie-packed sauce over breaded and baked eggplant slices or roasted spaghetti squash halves.

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Friday: Summer Salmon Niçoise Salad

Photo: Caitlin Bensel
View Recipe: Summer Salmon Niçoise Salad

A crisp, colorful main-dish salad is just the kind of simple, vibrant, hot-weather food we love. You can sub steak or chicken for salmon.

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Treat Yourself: Carrot-Citrus Crush

Scott Rounds
View Recipe: Carrot-Citrus Crush

Brighten up your spring brunch with this citrusy cocktail. Leafy carrot tops lend an herby backbone similar to parsley, and blood oranges infuse a berrylike sweetness. Plus, this drink boasts half your daily vitamin A and more than a third of your daily vitamin C goal.

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