Week of Healthy Meal Prep: November 12-16
Monday: Creamy Four-Cheese Pasta With Spinach
Pasta night perfection. Four cheeses team up with gluten-free pasta to deliver a wholesome indulgence.
Tuesday: Crispy Salmon Salad With Roasted Butternut Squash
Small touches like the charred lemon vinaigrette and tart pomegranate arils elevate this speedy salad into a showstopping main dish. Preheat your sheet pan to get a jump-start on cooking the squash and onions.
Slow Cooker Tex-Mex Chicken and Black Bean Soup
This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use.
Thursday: Orange, Tofu, and Bell Pepper Stir-Fry
Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing to fry in lots of oil. It's a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly. You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas.
Friday: Braised Pork With Potatoes and Shallots
Use pre-ground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.
Big Batch Breakfast Idea: Mushroom Quiche With Sweet Potato Crust
Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor.