Week of Healthy Meal Prep: May 27-31

Tender red potatoes, corn, and shrimp; smoky sausage; and flavorful Old Bay seasoning give this dish classic shrimp-boil flavor. Because it’s all made in the slow cooker, pulling this meal together is a breeze. It’s perfect for a party—just serve with lemon wedges, cocktail sauce, bay leaves, and ice-cold beer. If you can’t find turkey andouille, use chicken andouille instead.

This fruity, boozy take on barbecue has all the characteristics of your favorite sauce—deep caramel notes, a savory backbone, and a pleasant vinegar tang. You can sub sweet cherries for sour, adjusting the amount of honey and vinegar to taste. For a shortcut, start with 1 cup purchased unsweetened cherry juice. Serve with a side of our Slow Cooker Cherry Baked Beans.

Because of the portobello’s firm texture, these burgers will please both vegetarians and non-vegetarians alike. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, or in a salad or a pasta dish.

This extra-creamy potato salad is Publisher Denis Gallagher's go-to for picnics or cookouts. We slash the fat (but not the flavor) by making a creamy base with Greek yogurt and olive oil mayo. Fresh herbs and multicolored mini bell peppers lend color, while fresh lemon juice gives just the right amount of brightness. Make this side dish a meal by eating with Tuesday's leftover grilled chicken.

Don't have a lot of time marinate? Just go with intensely flavorful ingredients (like soy sauce and vinegar); a half hour or less will take you from bland to grand. Serve this meaty main with leftover baked beans or grilled veggies.