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: Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce with Fried Brown Rice with Snow Peas and Peanuts
Tuesday: Orange-Mustard Glazed Pork Chops with Browned Butter Peas and Carrots
Wednesday: Chicken Parmesan with Spaghetti and Sautéed Broccoli Rabe
Thursday: Shrimp and Broccoli Scampi with Kale Garden Salad
Friday: Picadillo Sloppy Joes and Roasted Potato Wedges
Dessert bonus: Maple-Pecan Sundaes with Cinnamon Crisps
Monday: Meatless Monday is going to be packed with deliciousness, just as our Crispy Broccoli-Carrot Fritters are packed with vegetables. These quick-to-cook fritters get super crispy with a quick pan fry. The creamy Yogurt-Dill Sauce cools the sweet burn of the crushed red pepper. Not a fan of heat? Leave out the pepper completely; you won’t miss it–they’re that good. Serve with Fried Brown Rice with Snow Peas and Peanuts, which uses pre-cooked brown rice to speed up the meal. Boil-in-bag brown rice works, too, if you have it on hand–and only adds a few minutes to your total time.
Tuesday: These are the pork chops you wish you ate growing up–rich, moist, packed with tang and a slightly bitter citrusy zing. The recipe for Orange-Mustard Glazed Pork Chops was designed to highlight the beautiful citrus in season right now, but I know you’ll be saving this for year-around meals. Serve with Browned Butter Peas and Carrots, and you’ve got a plate of home-cooked nostalgia.
Wednesday: Chicken Parmesan with Spaghetti is our cover model on the January/February issue, so you know it has to be good. The classic Chicken Parm meal has over 1,422 calories and 62g fat. We lightened it up by keeping the chicken breast size in check, pan frying the chicken instead of deep frying, and giving the spaghetti a supporting role on the plate, not the leading role, with Sautéed Broccoli Rabe. A full plate with half the calories of the original but all the flavor. Win-win!
Thursday: I’m a sucker for anything with shrimp and broccoli, which is why our Shrimp and Broccoli Scampi has already made it into my regular rotation for weeknight meals. It’s silky, creamy goodness that comes together quickly. Serve with Kale Garden Salad or any simple side salad for a fast and fantastic Thursday night meal.
Friday: Tell me you don’t love sloppy joes! They are the quintessential childhood favorite. I still remember coming home from gymnastics, seeing sloppy joes on the stove, and jumping up and down with joy. Our Picadillo Sloppy Joes are a slightly more mature version but still family-friendly. The capers and olives add a delicious briny hit to the sloppy joe mixture, but feel free to omit them if you don’t have them or have picky eaters on your hands. Prepare the potatoes for our Roasted Potato Wedges before you begin the sloppy joes so they’ll be ready at the same time.
Dessert bonus: Keep your oven on when you finish the Roasted Potato Wedges and crisp up two flour tortillas for our Maple-Pecan Sundaes with Cinnamon Crisps. These sundaes come together quickly, so you’ll have plenty of time to pile up on the couch with your significant other or kids and catch a fun movie.
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