| | By Victoria Seaver, M.S., RD
As we enter the first week of April, I'm craving fresh springy foods—a change from the hearty dishes I was making to get through winter. And while ingredients like peas, asparagus and greens are known to be light and refreshing, that doesn't mean they can't also be satisfying. This week's lightened-up dinners incorporate those spring flavors we're all craving, plus plenty of healthy protein sources to keep us feeling full all evening long. | | | | | Sunday's Mediterranean Stuffed Chicken Breasts recipe is what dinner dreams are made of! The herby feta-olive filling is honestly one of the best flavor combos out there and when you stuff it inside a juicy chicken breast, you get a really delicious, really satisfying dinner. Tuesday's Spanakopita Stuffed Peppers is another stuffed recipe, which uses a bell pepper as the vessel for a creamy trio of feta, ricotta and mozzarella cheeses, plus plenty of spinach and fresh herbs. Plan on doubling the Basil Vinaigrette (which will quickly become your new favorite vinaigrette), so you have enough to dress your side salads on Sunday and Tuesday.
We're supposed to get quite a bit of rain on Thursday here in Vermont, which makes the fresh but cozy Spring Green Soup with Chicken ideal for dinner. It's loaded with veggies, like leeks, celery, asparagus and spinach, plus chicken for a kick of protein. And if you haven't yet tried Friday's Greek Mezze Meatball Bowls, you're in for a treat! This Mediterranean-inspired dinner is definitely an EatingWell favorite.
Sunday: Mediterranean Stuffed Chicken Breasts with arugula topped with Basil Vinaigrette
Monday: Salmon & Asparagus with Lemon-Garlic Butter Sauce
Tuesday: Spanakopita Stuffed Peppers with arugula topped with Basil Vinaigrette
Wednesday: Lemon Sesame Scallops with Easy Brown Rice Pilaf with Spring Vegetables
Thursday: Spring Green Soup with Chicken with 1 slice whole-wheat baguette
Friday: Greek Mezze Meatball Bowls (That gorgeous image above!)
You can also view all of the recipes here. | | | | With some rainy April days on the horizon, it's a perfect excuse to fire up the oven and make a batch of these tasty Blueberry-Lemon Crumb Muffins. They're the ideal accompaniment to your morning cup of coffee and make for a delicious afternoon pick-me-up. Plus, I just can't seem to get enough of the blueberry-lemon combo!
Get the Recipe: Blueberry-Lemon Crumb Muffins
| | | | I'm feeling the itch to get some spring-cleaning done, and this fruity and refreshing cocktail is just what I'll be craving after crossing that off my list this weekend. I especially love the hint of rosemary in this drink—it reminds me of a craft cocktail I'd get out at a fancy bar! But instead I get to enjoy it from the comfort of my couch. Cheers!
Get the Recipe: Blackberry-Rosemary Vodka & Soda
Love this newsletter, have a meal-prep tip you're dying to share or a question you need answering? Email me at ThePrep@eatingwell.com. | | |
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