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Week of Healthy Meal Prep: June 25-29

June 22, 2018
Photo: Greg Dupree
Each week, we’re bringing you 5 weeknight recipes you can make in 45 minutes or less. To make it even easier, we’re helping you meal prep! Sign up for our newsletter, ThePrep, and get the recipes, plus tips, advice, and more, every weekend, right in your inbox.
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Monday: Summer Chicken Parmesan

Photo: Victor Protasio
View Recipe: Summer Chicken Parmesan

Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.

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Tuesday: Kicky Black Bean Burgers

Photo: Hector Manuel Sanchez
View Recipe: Kicky Black Bean Burgers

If you don't have a food processor, you can sub about 2/3 cup plain breadcrumbs for the torn bun.

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Wednesday: Pork Chops with Herbed Goat Cheese Butter and Green Beans

Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: Pork Chops with Herbed Goat Cheese Butter and Green Beans

Fresh thyme and lemon juice brighten this easy weeknight dinner. Kid-friendly and super quick, this can be your new go-to pork dinner. Clocking in at only $10.79 per serving, this dinner keeps in mind both your health and your wallet. You'll most likely have leftover goat cheese, but lucky for you, there's plenty of healthy, delicious ways that you can make use of what you didn't get to.

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Thursday: Basil, Squash, and Tomato Pasta Toss

Photo: Jennifer Causey
View Recipe: Basil, Squash, and Tomato Pasta Toss

Grated zucchini will cook as the pasta is tossed. If you don't have a grater, cut the zucchini like the yellow squash, and sauté both.

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Friday: Vegetable and Goat Cheese Frittata

Caitlin Bensel
View recipe: Vegetable and Goat Cheese Frittata

A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. This is just as tasty cold or room-temperature as it is fresh out of the oven. Serve with a green salad.

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Big Batch Breakfast Idea: Corn Muffins with Prosciutto, Sun-Dried Tomatoes, and Goat Cheese

Photo: Greg Dupree
View Recipe: Corn Muffins with Prosciutto, Sun-Dried Tomatoes, and Goat Cheese

Salty, umami-packed prosciutto and creamy, tangy goat cheese lend loads of flavor to the tender corn muffin base. You can use domestic ham instead of prosciutto, if you prefer. We find oil-packed sun-dried tomatoes to be softer then those without oil, so they're better in this dish.

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