Week of Healthy Meal Prep: July 8-12
Monday: Apple, Turkey, and Brussels Sprouts Sandwich
A quick, zippy slaw of Fuji apple, and fresh parsley transform a typical turkey sandwich—Brussels sprouts and a toasted, nutty whole-grain bread provide the perfect texture and crunch. Not a fan of turkey? Swap in rotisserie chicken instead.
Tuesday: Pesto Pasta Salad
This fast pasta dish is easy to prep and makes for a nice quick, family-friendly, weeknight dinner. You can top it with chicken to give it a little extra staying power, but it also works well as a lunch salad, or to bring to a potluck as a side dish. We like to use fiber-packed chickpea pasta, but whole wheat is a tasty substitution.
Wednesday: Chicken Thighs With Peperonata and Roasted Broccoli
We’re amazed by what this recipe achieves in just 20 minutes: crispy bone-in chicken thighs; a sweet, tangy, and savory pepper topper; and roasted broccoli. Part of the speed comes from being efficient with your pans—the pepper mixture cooks in the same pan used to crisp the chicken skin (adding fantastic flavor), and the broccoli and chicken roast together on a single baking sheet. Anchovy paste lends depth without tasting fishy. Dress up the broccoli even more with a squeeze of lemon, grated Parmesan cheese, and a pinch of crushed red pepper.
Thursday: Sweet Potato Medallions With Almond Sauce and Chickpea Salad
It may seem too good to be true, but it’s not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you could substitute any nut butter you like—peanut, cashew, or sunflower butter would be delicious. And if canned chickpeas aren’t in your pantry, you can use another mild legume; try cannellini or navy beans.
Friday: Greek Chicken Nachos
Dinner doesn’t get much easier, or more fun, than sheet pan nachos. The pan does double duty: Toast the chips first, then pile high with toppings and return to the oven to melt the cheese and heat everything through. Here the Mexican classic takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta. Rotisserie chicken breast makes this meal even easier, though this dish is a great use for any leftover cooked chicken. Bring the whole pan to the table and cut into servings, like you would a square pizza.
Treat Yourself: Grilled Plums With Ricotta and Honey
These plums have all the flavor—sweet, tart, creamy, and salty. And this recipe is a simple and easy way to use delicious, peak-season fruit. Be sure to only grill the plums on the skin side a minute to warm them; otherwise they will get mushy.