These quick, healthy meals are perfect for weekdays.
It’s always a win-win when one meal turns into two or three.
They may need just a little reheating.
Carolyn A. Hodges, R.D.
To save even more time, use a preshredded coleslaw blend.
Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed.
Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.
Carolyn A. Hodges, R.D.
The tomatoes add sweetness and color, while the cheese contributes nuttiness and richness.
Steaming the cubed sweet potatoes in the microwave cuts way down on total cook time.
Make a double batch for lunches later in the week.
Serve this healthy pasta dinner with crusty garlic bread and steamed green beans.
It’s also gluten-free as long as you use tamari (aka gluten-free soy sauce).
They are so tasty no one will miss the meat or dairy.
Look for a soup that contains no more than 450 milligrams sodium per serving.
Pair it with a good rye bread, ciabatta or French baguette.
Cooking the salmon at a high temperature helps speed up the cooking in this healthy dinner recipe.
Carolyn A. Hodges, R.D.
Look for presliced mushrooms to speed it up even further.
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps.
Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
If you’re free to’t find frozen artichoke hearts, sub in drained canned artichoke hearts.
It’s no problem!
Simply layer black beans and Cheddar onto corn tortillas and toast in the toaster oven.
This easy pasta recipe calls for just five ingredients but is loaded with fresh flavors.
Refrigerated cheese tortellini bulk up the soup and cook in just minutes.
The tortellini can be delicate, so be careful when stirring the soup to avoid them falling apart.
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
If it’s possible for you to’t find it, basil pesto or sun-dried tomato pesto also work well.
Prep the ingredients ahead of time for an easy vegan lunch to pack for work.
Easy Eggplant Stir-Fry
This eggplant stir-fry is easy to make.
Jalapeno peppers can vary from mild to very spicy.
If you oughta cut the heat, opt for small sweet peppers in their place.
Let the kiddos load them up with the toppings at the tableMonterey Jack cheese, guacamole and salsa.
Mix it up by trying it with canned chickpeas or black beans.
Brie Passano
Brie Passano
Photographer: Jen Causey; Food Stylist: Ali Ramee; Prop Stylist: Claire Spollen
Brie Passano
