Week of Healthy Meal Prep: October 22-26
Monday: Salmon With Green Beans and Smashed Potatoes
Smart timing makes this sheet pan supper easy and keeps your dish count down. Briefly microwave the potatoes first to help them cook up perfectly tender with the salmon; add the green beans last to keep them bright and crunchy.
Tuesday: Potato Gratin Quiche With Spinach Salad
Part custardy quiche, part decadent potato gratin, this breakfast-for-dinner dish gets a golden crust thanks to a generous amount of heart-healthy olive oil. Pair it with a classic spinach salad for a burst of nutrients and some delicious crunch.
Wednesday: Easy Greek Salmon Bowls
Heart-hero salmon teams up with protein- and fiber-forward quinoa to fill you up; spinach delivers a hit of iron, while green beans and cucumber up the veggie count. Great warm or at room temperature, this also makes a standout packed lunch.
Thursday: Fall Vegetable Curry
Sweet potato and cauliflower are sometimes the forgotten produce of the season, but they're definitely worthy of a place on your menu. This steamy curry packs a protein punch with hearty chickpeas and gives your palate a surprise with delicate Madras curry powder.
Friday: Roasted Veggie Mac and Cheese
There's no denying this meatless main is the ultimate winner in pasta goodness. Your kids will love the triple cheesiness, and you'll praise the bits of roasted broccoli, cauliflower, butternut squash, and Brussels sprouts.
Treat Yourself: White Chocolate-Raspberry Tart
This is a tastier version of those strawberry shortcake bars from the ice cream truck. The crust is salty, buttery, and slightly tart—a perfect crunchy match to the creamy and sweet white chocolate filling. This super-simple recipe also has minimal ingredients, which is a nice contrast to labor-intensive Thanksgiving pies. Be sure to fold the cream into the chocolate before folding in the yogurt, otherwise the mixture may seize.