Week of Healthy Meal Prep: June 25-29
Monday: Summer Chicken Parmesan
Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.
Tuesday: Kicky Black Bean Burgers
If you don't have a food processor, you can sub about 2/3 cup plain breadcrumbs for the torn bun.
Wednesday: Pork Chops with Herbed Goat Cheese Butter and Green Beans
Fresh thyme and lemon juice brighten this easy weeknight dinner. Kid-friendly and super quick, this can be your new go-to pork dinner. Clocking in at only $10.79 per serving, this dinner keeps in mind both your health and your wallet. You'll most likely have leftover goat cheese, but lucky for you, there's plenty of healthy, delicious ways that you can make use of what you didn't get to.
Thursday: Basil, Squash, and Tomato Pasta Toss
Grated zucchini will cook as the pasta is tossed. If you don't have a grater, cut the zucchini like the yellow squash, and sauté both.
Friday: Vegetable and Goat Cheese Frittata
A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. This is just as tasty cold or room-temperature as it is fresh out of the oven. Serve with a green salad.
Big Batch Breakfast Idea: Corn Muffins with Prosciutto, Sun-Dried Tomatoes, and Goat Cheese
Salty, umami-packed prosciutto and creamy, tangy goat cheese lend loads of flavor to the tender corn muffin base. You can use domestic ham instead of prosciutto, if you prefer. We find oil-packed sun-dried tomatoes to be softer then those without oil, so they're better in this dish.