Week of Healthy Meal Prep: August 20-24

This recipe hits all the notes of a classic barbecue dish, but with omega-3-rich fish. Use an outdoor grill or indoor grill pan.

Piled high with fresh and spicy toppings, these supper-worthy spuds make a satisfying meatless main dish. Quinoa and black beans join forces to keep you full with fiber and protein; the quick sheet pan–roasted salsa steals the show with its balance of fresh and charred flavors. If you can’t find Cotija cheese at your market, crumbly queso fresco or goat cheese would make delicious substitutes.

A quick-cooking whole grain, bulgur is perfect for time-crunched weeknight cooking. If you can’t find it on the grains aisle, you can substitute quinoa or whole-wheat couscous.

Smoked paprika delivers grill-like flavor to spiced chicken, and creamy potato salad and tangy slaw complete the meal. We toss the undressed coleslaw mix with sugar and salt, let it stand, and rinse it; this process helps to remove some of the water from the cabbage so that the coleslaw will hold up longer without watering out.

Call on your grill and farmers market bounty to make summer dinners simple. Keep this relish recipe handy for adding fresh flavor to grilled fish or pasta salad.

Make this bowl with a batch of our Perfect Quinoa. It captures the essence of a warm slice of apple pie but won’t send you into midmorning nap mode. Feel free to swap the ricotta for Greek yogurt, if desired.

Peak-season pears are super-crisp and nectar-sweet. We keep the skin on for an extra hit of fiber. They also contain an antioxidant called quercetin, a plant flavonoid research shows has heart-health and anti-inflammatory benefits. Fresh lemon juice adds a bright top note and balances the sweetness.