Here, another week’s worth of fast, healthy, and tasty menus. It’s not the dread of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. Here, we’ve done the planning for you. Not just menus, but healthy menus that are fast – on the table in less than 45 minutes.
Monday: Black Bean Burgers with Sriracha Aioli with Sweet Potato Wedges
Tuesday: Chipotle Shrimp Tacos
Wednesday: Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté
Thursday: White Bean Soup with Kale and Chorizo
Friday: Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan with Arugula Salad with Caesar Vinaigrette
Dessert Bonus: Pumpkin Pie Ice Cream
Monday: I’ve been craving burgers lately, and for this Meatless Monday I’m looking forward to trying our new Black Bean Burgers with Sriracha Aioli from our November issue. They’re ready in just 20 minutes and readers are already raving: “My husband’s new favorite – the sriracha mayo will likely be used on everything he eats on a bun from now on.”—AlyBoudreau18
Tuesday: Spicy-sweet shrimp and creamy, ripe avocado wrapped in white corn tortillas make simple, yet flavorful tacos. Serve with fresh orange sections and you’re set.
Wednesday: Bulgur is my new favorite whole grain; it’s quick and easy to make, plus a one cup serving contains 8g of fiber and nearly 6g of protein. For this dish, bulgur makes a quick tabbouleh to pair with roasted pork tenderloin. Add some veggies to the mix with a Snap Pea Sauté.
Thursday: Soups are my favorite way to add more healthy greens, like spinach or kale, to my diet. Here, prechopped kale gets stirred into this quick white bean soup flavored with smoky chorizo (be sure to buy smoked Spanish chorizo, not raw Mexican chorizo). Serve with warm French bread.
Friday: Garlicky mashed peas add a creamy base to this light sandwich featuring juicy chicken, peppery arugula, and salty Parmesan. Stop by the bakery and grab a loaf of good sourdough bread; it’s worth the trip. Use extra greens and cheese to make a simple Arugula Salad with Caesar Vinaigrette.
Dessert Bonus! November is officially here! Kick off the holiday season by
amping up store-bought vanilla ice cream with pumpkin pie flavors.