Week of Healthy Meal Prep: July 29-August 2
Monday: Chicken Fried Quinoa
When making a stir-fry, the actual cooking takes practically zero time, so make sure you have everything prepped before you start. Use two packages of precooked quinoa to get the amount needed for this recipe.
Tuesday: Sweet Corn and Shrimp Pasta
The sauce for this pasta toss is fresh creamed corn, which you make quickly and easily in a mini food processor. The sweetness of the corn pairs beautifully with the salinity of the shrimp, while fresh herbs offer an aromatic finish. We’re using regular white (semolina) pasta here because whole-grain or legume-based pastas might overpower the subtlety of the sauce.
Wednesday: Everyday Frittata
We use evaporated milk here because it has a richness similar to that of sat fat-heavy half-and-half, but with far less fat. Be sure to shake the can vigorously before using. We love the flavor that bacon adds, but if you'd rather omit it, each serving will contain 212 calories, 13.2g total fat (4.4g sat), and 379mg sodium.
Thursday: Burger Patty Salad
We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.
Friday: Creamy Chicken Quesadillas
A creamy base helps the cheese go further and keeps the chicken moist. For a crisp exterior, coat the filled tortillas with cooking spray instead of coating the pan.
Treat Yourself: Strawberry-Basil “Nice” Cream
Coconut and almond milks create a creamy, dairy-free way to satisfy your sweet tooth and ice cream cravings. I like adding a touch of lemon juice to enhance sweetness and fresh basil to highlight the berries’ ripe flavors. Using an ice cream maker incorporates air into the mixture to give the frozen treat a lighter, smoother consistency, but there are also directions to freeze it without one.