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Week of Healthy Meal Prep: November 26-30

November 19, 2018

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Monday: Ham Croquettes

Jennifer Causey
View Recipe: Ham Croquettes

Nobody complains about eating leftovers when these crunchy croquettes from Skinnytaste founder Gina Homolka are on the menu. Addictively crunchy, these crispy, cheesy croquettes make a great dinner or an afternoon snack. To make them gluten-free, substitute gluten-free baking mix for the all-purpose flour and use gluten-free breadcrumbs. To make it a meal, serve croquettes with a fresh side salad. 

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Tuesday: Veggie-Quinoa Soup

Photo: Greg Dupree
View Recipe: Veggie-Quinoa Soup

Toasting quinoa, like with toasting nuts or other whole grains, draws out its aroma and deepens and intensifies its flavor. New York City chef and Chopped judge Amanda Freitag uses a gardenful of vegetables in this light yet hearty soup, making it the kind of dish that can be adapted to the seasons. For a vegan version, simply substitute unsalted vegetable stock for the chicken stock. The onion, carrot, red pepper, and garlic serve as the soup’s mirepoix, a sautéed melange of veggies that make up the flavor base for the broth.

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Wednesday: Crispy Chicken Cutlets With Lemon-Butter Carrots

Jennifer Causey
View Recipe: Crispy Chicken Cutlets With Lemon-Butter Carrots

Tossed in a simple lemon-tarragon butter, these tender baby carrots are the perfect partner for quick-cooking chicken cutlets. If you can’t track down steam-in-bag carrots, microwave baby carrots until just tender, about 5 minutes.

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Thursday: Broiled Salmon With Lemon

Photo: Jennifer Causey
View Recipe: Broiled Salmon With Lemon

This fresh, simple dinner is made from all pantry staples that you already have. Hearty salmon and Smoky Brussels Sprouts join forces to create a clean eating, superfood dinner that will leave you satisfied without feeling stuffed.

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Friday: Hearty Tortellini Soup

Photo: Jennifer Causey
View Recipe: Hearty Tortellini Soup

This satisfying main is a great way to reset after a few weeks of meat-centered holiday eating. If freezing, be sure to cool the soup completely before adding the tortellini or they will absorb too much liquid and lose their shape.

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