This week’s menu relies on convenient, whole and minimally processed ingredients like rotisserie chicken and frozen veggies to create fast, filling, and flavorful meals.
Make-ahead lunches mean you’ll get a nourishing meal and avoid spending time and money on less healthy to-go options.This all-in-one meal can be made and portioned ahead of time. Store the vinaigrette separately and mix with the salad right before serving.To make the tuna, mix canned, drained tuna with extra virgin olive oil, lemon juice, and pitted black olives. Add the tuna mixture to a whole grain pita stuffed with lettuce and tomato, and serve with a side of raw veggies.
Pork chops are seasoned with an easy spice rub and roasted on a sheet pan with Brussels sprouts. Roast a batch of new potatoes tossed with extra virgin olive oil to serve on the side.This meal couldn’t be any easier to make. After sauteeing the ground turkey, pour the remaining ingredients into the pot and wait for your soup to boil and the flavors to blend. While you’re waiting, dice an avocado and crush whole-grain corn taco shells to garnish your soup.
meals this week. Meanwhile, the recipe already includes a bag of frozen peas and carrots, but we recommend adding a bag of stir-fry veggies for more nutrition.Snacks that contain whole food sources of protein and fiber offer a winning formula that keeps you full for hours. Here are a few ideas:Red pepper strips with black bean salsa. To make the salsa, rinse and drain a can of black beans and add a spoonful to store-bought salsa.
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