Week of Healthy Meal Prep: December 24-28
Monday: French Onion Turkey Breast
Guests will swoon—we know we did—over this masterful turkey breast. Caramelized onions become the base for a gravy that tastes like the best French onion soup ever. Don’t fret if the sliced onions overflow from the pan at first; cooked slowly, they will collapse to a fraction of their original volume. The bone keeps the breast meat moist and props up the breast in the pan so it can brown evenly. Save the bone for turkey stock. If you leave the skin on, as shown, it adds 20 calories and 1g sat fat per serving. Serve with our Skillet Green Bean Casserole, Classic Herb Stuffing, Buttermilk Mashed Potatoes, and Grand Marnier Cranberry Sauce.
Tuesday (Christmas): Perfect Beef Tenderloin
Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it. Serve with Board Dressing, Classic Horseradish Cream Sauce, or both. You can build the sauce on the cutting board where you'll carve your roast. Chop, stir, and mound the ingredients. Then rest the cooked roast on the dressing, roll it, and carve it so the roast's juices and the dressing marry.
Wednesday: Shrimp With Grilled Citrus and Leek Relish
If the weather is mild enough for you to grill, live-fire cooking makes this dish even more delicious, adding a hint of smoky flavor. Roll the citrus between your palm and the cutting board before slicing and juicing—it crushes the pulp a little and makes it easier to extract juice. The 16-20 count for shrimp refers to how many shrimp make a pound, which is helpful since the designations “medium,” “large,” and “extra-large” can vary from market to market. A quality, fruity, and grassy olive oil is best here to bring a touch of velvety richness to the dressing.
Thursday: Air-Fried Coconut Shrimp
Transport yourself straight to a Caribbean beach by making this air-fried coconut shrimp recipe. Coconut and panko team up to create an amazingly crispy coating for the shrimp; use finely shredded coconut to guarantee better crust adhesion. These beach-dive-inspired crustaceans are even better when dunked into the sweet-and-tangy honey-lime sauce.
Friday: Jerk Chicken and Stuffed Mini Bell Peppers
This fantastic summertime dinner brings all of your favorite flavors to the table. Serve with Grilled Garlic Bread for a complete meal.
Treat Yourself: Holiday Coconut Cooler
Wow your guests this holiday season with a whimsical white cocktail. A mix of coconut milk and coconut rum adds Caribbean flair, making even the coldest winter days feel bright and blissful. Entertain a crowd with ease by making a double or triple batch ahead of time—just give it a stir right before garnishing.