Week of Healthy Meal Prep: July 22-26
Monday: Pasta with Fresh Cherry Tomato, Garlic, and Basil Sauce
This fresh and light entrée is surprisingly satisfying thanks to fiber-filled gluten-free pasta and the delicious combination of juicy, ripe tomatoes, herbs, and salty cheese. Tossing the hot pasta with some of the cheese before topping it with sauce is the key to ensuring as many noodles as possible are coated with cheesy goodness throughout.
Tuesday: Sheet Pan Hawaiian Shrimp
This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce for the classic sweet-and-tangy profile of Hawaiian shrimp. The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry. Rather than spreading the rice to the far edges of the sheet pan, keep it closer to the center and layer the vegetables and shrimp on top. This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Wednesday: Low-Carb Chicken and Cheddar Lettuce Wraps
This fresh, crunchy wrap sandwich is brimming with vegetables, yet still delivers a satisfying amount of protein thanks to the chicken and cheese. Crisp iceberg lettuce is what keeps this wrap sandwich ultra low in carbs (just 4 grams per serving). The hardest part of this 10-minute recipe is rolling the sandwich, but our parchment paper trick makes it infinitely simpler.
Thursday: Farro, Green Bean, and Kale Salad
Pouched precooked farro (which you’ll find on the rice and grains aisle of some larger supermarkets) is a great product to keep on hand. It’ll keep for months in the pantry, reheats in just 90 seconds, and is versatile enough to go into salads, soups, pilafs, and more. You can also cook your own farro if you have time; you’ll need 2 cups for this recipe. This salad holds up beautifully for several days, so feel free to double the recipe and have lunch in the bag for nearly the whole week.
Friday: Pepperoni Skillet Pizza
This delicious, hearty pizza is far from light-tasting, but nutritionally it soars above most other options in the deep-dish pizza category. We cook it in a cast-iron skillet to help give it a deep-dish pizza look and feel. For a crisp, not soggy crust, the key is to start the crust on the stove top, then top it, and transfer it to the oven. Round out your meal with a side salad and your drink of choice.
Treat Yourself: Blackberry Crisp with Crunchy Oat Topping
This healthier-for-you dessert celebrates the bounty of summer! Fresh, tart, juicy blackberries with a buttery streusel-like topping taste so delicious you will not even notice that we dialed back the added sugar and saturated fat in this healthy fruit crisp. Better yet, this topping is interchangeable with practically any fruit—from berries to stone fruit—so feel free to get creative.