Week of Healthy Meal Prep: March 11-16
Monday: Pork Stir-Fry With Snow Peas
A great stir-fry uses only 2 or 3 vegetables in the base, allowing all elements shine through as well as leaving enough room in the pan for a good sear.
Tuesday: Cornflake-Crusted Halibut With Chile-Cilantro Aioli
This recipe received the Test Kitchens' highest rating, quite possibly because of the creamy, spicy aioli, a sophisticated alternative to tartar sauce. But let's not slight the fish: Firm-fleshed, meaty halibut holds up well to pan-frying, and our coating of crushed cornflakes ensures great crispy texture.
Wednesday: Tortellini, Chicken, and Arugula Salad
Quality meets convenience in this speedy springtime main. This salad fits right into your weekday lineup with minimal effort and maximum flavor. Prewashed greens let you grab a handful and go. Build a salad, wilt into sautés, or blend into a pesto. Look to Buitoni pasta packs for quick meals on their own or to help you elevate salads and soups. Rotisserie chicken is one of your best supermarket allies for fast and fresh weeknight meals.
Thursday: Chicken Thighs With Ginger-Sesame Glaze
Make-ahead tip: Mix up the glaze first thing in the morning, and allow the chicken thighs to marinate all day long in the refrigerator to soak up even more flavor. After that, getting dinner on the table is as simple as heating up the grill pan. Round out the meal with a side of this Charred Orange-Chile Broccoli.
Friday: Quinoa and Roasted Pepper Chili
Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid. Here it adds body and texture to a smoky vegetarian chili. Chipotle chiles are jalapeños that have been dried and smoked. Start with one minced chile in about a tablespoon of the surrounding adobo sauce, then add more according to your heat preference.