Week of Healthy Meal Prep: November 5-9
Monday: Shrimp and Chicken Gumbo
The enamel-coated cast iron of a Dutch oven maintains an even heat at any temperature, so foods won't suddenly scorch or boil over. Great for the low and slow simmer of this flavorful gumbo.
Tuesday: Seared Scallops With Fennel and Citrus
Scallops are the perfect choice for an effortless dinner. To get the best golden, crispy sear, let your scallops come to room temperature and pat them dry before cooking. Track down dry-packed scallops; they’re lower in sodium.
Wednesday: Pork Chops With Sautéed Apples and Brussels Sprouts
Guaranteed to be a fast favorite, this recipe plays on the sweet-savory match made in flavor heaven: pork + apples.
Thursday: Vegan Roasted Carrot and Coconut Soup
Avocado and coconut milk give this vegan soup a decadent, buttery texture; fiber-rich lentils and beans make it surprisingly filling. Keep your pantry stocked with these staples to help you throw this soup together in no time.
Friday: Sausage and Mushroom Pasta With Butternut Squash
How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.
Treat Yourself: Pomegranate-Poached Pears
Mixing low-fat Greek yogurt with crème fraîche yields a decadent-tasting topping with less saturated fat.