Week of Healthy Meal Prep: August 19-23
Monday: Greek Turkey Burgers
Riffing off the flavor of a Greek gyro, these turkey burgers cook up fast in a cast-iron skillet or grill pan. Lemony, olive-studded yogurt sauce adds more Middle Eastern–inspired flavor and is a tasty alternative to ketchup and mustard. Piled high with arugula, cucumber, and red onion, these are filling enough to be called dinner. Or, round out the meal with roasted potato fries. For the juiciest burgers, go for 93% lean ground turkey (a combination of white and dark meat).
Tuesday: Tortellini Salad with Zucchini and Peas
This light and summery zucchini salad is studded with green peas and brightened up with a hit of fresh lemon juice. This 20-minute meal can be prepared in advance and is easily portable; just keep it refrigerated until mealtime. Enjoy it warm, chilled, or at room temperature for a satisfying, fiber-filled main. Zucchini ribbons are easy to make with a Y-shaped vegetable peeler, which will give you the best angle and control.
Wednesday: Szechuan Tofu with Cauliflower
This 25-minute meal will have you tossing out your Chinese take-out menu.
Thursday: Buffalo Chicken Tacos
Your favorite appetizer just got upgraded to the dinner menu. These reinvented tacos check every craving box with less than a third of the sodium and half the fat of traditional Buffalo wings.
Friday: Green Gazpacho with Shrimp
Fresh bread gives gazpacho body, making it a substantial summer entrée soup. Use bread from the bakery section for the best results (bread from the supermarket aisle can be overly soft and sweet).
Treat Yourself: Spicy Dark Chocolate and Tahini Bark
Who doesn’t need the occasional chocolate fix? You’ll be happy to learn that dark chocolate is actually a great anti-inflammatory food, as it is full of antioxidants, vitamins, and minerals. Add some tahini for healthy fats and creaminess, and you’ve got a dessert your body will thank you for eating.