A Week of Healthy Meal Prep: July 9-13
Monday: Shredded Chicken and Avocado Nacho Salad
Dinner doesn't get any easier than this five-ingredient salad.
Tuesday: Garlic-Parsley Shrimp
This buttery, savory sauté can be spooned on toasted baguette slices as an appetizer, or spread over a larger piece of toast for lunch. It also goes great over pasta as a full-on dinner.
Wednesday: Mini Mozzarella-and-Kale Pita Pizzas + Garlic-and-Sesame Green Beans
We split the pitas in half before toasting so that the “crust” for the pizzas can get extra crisp. They’ll also be slightly shallow rather than flat, a perfect vessel for the sauce and toppings. Be sure to position your oven rack in the middle of the oven or just above before preheating the broiler. The heat will be less direct this way, allowing the thin pitas to crisp without burning and for the cheeses to melt evenly. Baby kale is a fantastic all-purpose green: hearty yet tender, delicious fresh or sautéed. It’s a great introduction to greens other than lettuce or spinach.
Thursday: Caprese Tomato Salad
Friday: Chickpea Panzanella
Fresh and fast, this meatless main redefines the art of convenience cooking. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. If your bakery carries whole-grain ciabatta, use it for a nutrition boost.
Treat Yourself: Minted Lemon-Lime Watermelon Agua Fresca
Sweet, tangy, and absolutely thirst-quenching, this beverage is one the whole family can enjoy. Make it a cocktail by adding a shot of vodka.