Week of Healthy Meal Prep: July 15-19
Monday: Crunchy Sesame-Ginger Chicken Salad
Instead of uncooked ramen noodles, this familiar salad gets its crunch from rice crackers (we like plain, sesame, and nori flavors). Add these last so they retain their texture.
Tuesday: Pan Bagnat Tuna Sandwich
Quality ingredients make all the difference here. Use premium canned or jarred white tuna, the best fruity olive oil you have, and garden-fresh veggies. We chop up the olives and capers and mix them into the tuna for a briny flavor hit that won’t slip out of your sandwich as you eat. Niçoise are small French black olives; kalamata olives will work just fine in their place.
Wednesday: Snack Dinner
Snack Dinner is inspired by classic antipasti platters, but with less meat and cheese and more vegetables and fruit. It's quick to assemble, gets everyone eating more produce, and is always a home run. Use whatever odds and ends you have lying around the house—we love fresh produce, nuts, crackers or bread, cured meat, cheese, olives, and pickles.
Thursday: Peanut, Shrimp, and Broccoli Rolls
Friday: Waffle Iron Turkey Melt Panini
This playful turkey melt's abundant crisp crevices and gooey interior will have the whole family wondering, "What can we waffle next?"
Treat Yourself: Strawberries in Meyer Lemon Syrup
Meyer lemons, available through May, have sweeter, more aromatic juice than regular lemons. To ensure the dessert doesn't get too tart if substituting regular lemon juice, begin with 2 tablespoons juice, and taste; add more juice if desired. Garnish with fresh mint sprigs.