Week of Healthy Meal Prep: October 8-12

Chickpea pasta can be a nice change from whole wheat—it has a mild flavor and higher fiber content. The gremolata topping (a chopped herb condiment made with lemon zest and parsley) truly makes the dish. It’s crunchy, herby, fragrant, and citrusy.

This veggie-packed soup serves double duty: Eat 3 cups for dinner tonight, and save the remaining 2 cups for breakfast the next day. If you’d like a little heat, you can add a pinch of crushed red pepper.

Slowly softening the onion and garlic is key to a silky, creamy blended sauce loaded with 13g of fiber. If you have Madras curry powder, use it for slightly more heat and richer flavor; standard curry powder will also be great.

This five-ingredient main is a great way to get more seafood into your weeknight rotation. Seek our shrimp that's free of sodium tripolyphosphate (STP), a common preservative that significantly boosts the sodium in your shrimp. Can't find riced cauliflower? Make your own by pulsing cauliflower florets in a food processor until crumbled. Easy!

Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you're ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don't slice too soon. You could also use two (8-ounce) strip steaks, or 1 (1-pound) flank steak. Balsamic glaze has been reduced until syrupy. Look for it in the vinegar aisle to save time, or simmer 1 cup balsamic vinegar in a saucepan until reduced by half, about 20 minutes.

These no-bake treats taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.