Week of Healthy Meal Prep: September 10-14

Dinner comes together quickly with some smart convenience products. Cooked flatbreads just need a quick turn on the grill pan, a far speedier process than baking pizza dough. And rotisserie chicken is always great to keep on hand for fast, easy meals.

Packed with whole grains, plant-based protein, and a bounty of fall veggies and fruit, this plant-based meal is a nutritional knockout. Pick up pre-cooked beets and pre-shredded butternut squash to save big on prep time.

Roasting the turnips softens their peppery bite, resulting in a caramelized flavor that goes perfectly with smoked paprika. Pair with leftover rotisserie chicken from Monday's meal.

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Look for smaller acorn squash; they tend to be less fibrous than larger ones. Red miso is the most potent variety of miso and is a worthy investment for this recipe. In a pinch, lower-sodium soy sauce is a good substitute.

We usually call for roasted fruits in the fall when a little extra heat is needed to coax out their juices, but this quick and easy dessert is perfect for summer produce. Here, tart ripe plums mellow and soften in the oven while their juices create a lovely glaze. The balsamic syrup can be made ahead and kept in a glass jar at room temperature. If it gets too thick after sitting, return to a simmer for a minute or two. Ready in 30 minutes, this light seasonal treat caps off a dinner of grilled meat and fresh vegetables.