Sunday Strategist: A Week of Healthy Dinners - October 23-27
Monday: Orange-Almond Chicken-and-Cabbage Bowls
This colorful, no-cook chicken and cabbage bowl is the perfect weeknight dinner solution: quick, endlessly adaptable, and low-calorie yet completely satisfying.
Tuesday: Arugula Pesto Pizza
Change up the green element in your pesto and you can enjoy it all year long. Peppery arugula and fresh flat-leaf parsley make up the base of the saucy spread for this pizza.
Wednesday: Moroccan Butternut Squash and Chickpea Stew
A well-stocked spice cabinet is key for this hearty vegetarian stew. You can substitute cubed sweet potato for the butternut squash (one medium potato will equal about 2 cups). If making ahead, reheat the stew with a splash of stock to loosen.
Thursday: Korean BBQ Buns
The traditional flavors of Korean bulgogi (barbecued beef) come together here in meatball form, thanks to soy sauce, brown sugar, toasted sesame oil, and garlic. Chinese steamed buns are an unexpected treat; they’re squishy, slightly chewy, and all-around wonderful. Serve with Garlic-and-Sesame Green Beans.
Friday: Red Beans and Rice
If you want stick-to-your ribs fare, this dish is it: The beans and brown rice deliver complex carbohydrates and protein, both of which take longer to digest. We love the smoky heat of andouille sausage, but regular smoked turkey sausage links or hot Italian sausage also work.
Bonus Cocktail: Honey Cider-Beer Cocktails
The cider-honey base of this fall beverage makes enough for both adult and kid twists: one with pale ale, the other with sparkling cider.