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Week of Healthy Meal Prep: May 20-24

May 15, 2019
Photo: Jennifer Causey; Styling: Claire Spollen
Each week, we’re bringing you 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: Grilled Lemon-Rosemary Chicken and Leeks

Jennifer Causey
View Recipe: Grilled Lemon-Rosemary Chicken and Leeks

Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe. 

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Tuesday: Skillet Ratatouille

Photo: Caitlin Bensel
View Recipe: Skillet Ratatouille

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with a baked protein. You want a hearty stew consistency rather than a soup here; reserving 1/2 cup of the canned tomato liquid will be just enough. If you’d like to use fresh ripe tomatoes, start with 2 pounds, halving and seeding 1 pound before dicing.

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Wednesday: Caprese Salad With Roasted Tomatoes and Burrata

Ann Taylor Pittman
VIew Recipe: Caprese Salad With Roasted Tomatoes and Burrata

While this is not a classic caprese salad, it’s definitely a memorable one. It combines sliced fresh beefsteak tomatoes, which are salted to bring out their flavor, and roasted grape tomatoes, which cook to a jammy, concentrated sweetness. And instead of fresh mozzarella, creamy burrata cheese enriches everything. Garlic-rubbed toast is the perfect accompaniment. If you're extra hungry, round out the meal with a store-bought rotisserie chicken.

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Thursday: Dilly Salmon Packets With Asparagus

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
View Recipe: Dilly Salmon Packets With Asparagus

Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.

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Friday: Steak and Tomato Panzanella

Photo: Jennifer Causey; Styling: Claire Spollen
View Recipe: Steak and Tomato Panzanella

We use the broiler to keep this vibrant summer salad speedy, but if you already have the grill cranked up, this dish easily transitions to an outdoor entrée.

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