Week of Healthy Meal Prep: November 12-16

Pasta night perfection. Four cheeses team up with gluten-free pasta to deliver a wholesome indulgence. 

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.

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.

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.

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.

Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor.