Week of Healthy Meal Prep: December 17-21
Monday: Mexican Chorizo Hash
This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.
Tuesday: Lentil Salad With Beets and Spinach
This meal is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.
Wednesday: Butternut-Cauliflower Coconut Curry
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.
Thursday: Store-Bought Rotisserie Chicken and Steamed Broccoli With Chorizo
Broccoli is a go-to veggie side for many families yet is often served very plain. Here we offer a great way to dress it up with the addition of hearty chorizo and spicy chiles. Topped with a kick of chipotle chiles and lime, this broccoli side dish is not shy on flavor. Mexican chorizo is a spicy ground meat sausage that adds a kick of savory goodness to any bland bowl of veggies. Sub your favorite veggie sausage for an equally delicious vegetarian option. This easy side comes together in less than 10 minutes, and it's a simple dish that the whole family can enjoy.
Friday: One-Pot Pasta With Spinach and Tomatoes
We made pasta night easier by cooking the noodles right in the sauce. This not only saves on cleanup; the stock also infuses the pasta with flavor as it cooks, and the starch helps to thicken the sauce so it clings.
Treat Yourself: Apple-Cranberry Holiday Wassail
After slowly simmering, unattended, for several hours, this spice-infused cocktail is party ready. Serve straight from the crock (set temperature to WARM). The drink will stay warm without cooking off the alcohol. Omit the booze altogether for a delicious mocktail.