Your Weekly Meal Plan
Hi, it's Carolyn Malcoun, associate editorial director for EatingWell, stepping in for Maria this week. My daughter and I spent the last week in Florida visiting my parents. While we did ride our bikes and swim daily, we also ate out a lot and had something sweet every day (because, vacation!). Now that I'm back at home, my body is ready to get back to a normal routine. We also have a busy week ahead as our daughter starts volleyball plus another session of indoor soccer. So this week's dinner plan is full of easy three-step dinners that are all around 500 calories. Let's dig in!
*Total calories include sides | | | | | | | Sunday | | Copycat Olive Garden Pasta e Fagioli | | Soup Sunday has been a thing at my house all winter, and this weekend is no exception. We'll dig into this soup tonight and have leftovers for lunch another day this week. I grew up going to the Olive Garden, so I am excited to give this copycat recipe a try! I'll serve larger 2-cup servings to get us closer to our goal of 500 calories. | | | | | | | Monday | | 20-Minute Creamy Tomato Salmon Skillet | | Salmon is a good source of anti-inflammatory omega-3 fatty acids, so we try to eat it every week. But we've been in a little rut, making the same recipes again and again. When we were in Florida, my mom made a creamy tomato pasta that our daughter loved, so I think she'll really like this recipe too. I'll warm a large whole-wheat pita for each of us so we can scoop up every last bit of the luscious sauce. | | | | | | | Tuesday | | The Best Veggie Enchiladas | | Our daughter loves to cook and making enchiladas is one of her go-to dishes, so I'll have her make this one (thanks, Lila!). This vegetarian version is packed with a rainbow of veggies, like zucchini, corn and orange bell pepper, all of which deliver anti-inflammatory nutrients. We'll toss some salad greens with Sherry Dijon Vinaigrette to serve alongside. | | | | | | | Wednesday | | Creamy Skillet Chicken with Spinach & Mushrooms | | It's supposed to rain on Wednesday, so a creamy skillet dinner sounds perfect! Plus, spinach and mushrooms are always a winning combination for my family. I'll serve it over ⅓ cup of my new favorite whole grain—farro. It cooks up fast and has a delightful nutty flavor and chewy texture. Plus, it's a good source of fiber, which most of us don't eat enough of. | | | | | | | Thursday | | The Best Shrimp & Grits | | I had the best shrimp of my life in Florida, and it reminded me of how much I love this plump shellfish. This recipe is a real winner with shrimp tossed in spicy blackening seasoning, seared and served on top of smoky cheesy grits. Plus shrimp are a good source of selenium, which supports heart, immune and thyroid health. What's not to love? I'll steam some broccoli to serve alongside. | | | | | | | Friday | | Sesame Kohlrabi & Chicken Salad | | It's looking like it will be unseasonably warm here in Vermont for much of the week, so having a big salad for dinner sounds like a good move. If you've never had kohlrabi before, I highly recommend checking it out. It's a bulbous vegetable that can have purple or green skin. The flesh is slightly sweet and very crunchy, similar to a broccoli stem (which is my favorite part of broccoli!) | | | | | | | Unsubscribe | | We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. | | This email was sent to jtrent238.test@blogger.com | | Was this email forwarded to you? Subscribe Here | | | | | | | | |
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