Week of Healthy Meal Prep: May 6-10
Monday: Salmon Piccata Pasta
This quick and simple pasta dinner tastes clean and bring. The briny parsley mixture cuts the richness of the salmon perfectly. Serve this healthy salmon piccata pasta dish alongside a leafy green salad with shaved Parmesan.
Tuesday: Triple-Berry Quinoa Salad
This vegetarian main-dish salad features sweet berries, crunchy almonds, pungent goat cheese, and lots of fresh herbs. Serve it as a light, refreshing dinner, or make it on Sunday and dole it out for lunch for most of the week. It’s loaded with protein and fiber, and it holds well in the fridge for three or four days (just pack almonds separately to preserve their crunch). For milder onion bite, soak the slices in cold water for a few minutes, then rinse and pat dry.
Wednesday: Vegetarian Stuffed Sweet Potatoes
Flavor-packed, incredibly nutritious, and very filling, this stuffed sweet potato is a triple threat! You’ll get nearly 50 percent of your daily quota of heart-healthy fiber, as well as 25 percent of your potassium needs (which is a nutrient that most Americans fall short on daily yet can help offset the negative effects salt). Want to make it vegan? Just leave off the yogurt—or sub with your favorite non-dairy alternative.
Thursday: Greek Chicken And Rice Skillet
Lemon, fresh oregano, feta cheese, and Kalamata olives lend loads of Greek flair to this whole-grain rice skillet, brightening the flavor of earthy brown rice. Meaty chicken thighs brown on the stovetop then finish atop the rice mixture in the oven while all the flavors meld.
Friday: Grilled Scallops With Remoulade Sauce
These simple grilled scallops are paired with an easy blender remoulade sauce for a quick, yet entertaining-worthy entrée. Use the steps below to learn how to make perfectly grilled scallops every time. Also, look for “dry” (aka untreated) scallops so you can get the best sear possible when cooking. Round out the meal with a side of fresh green beans.