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Our column, ThePrep, has everything you’ll need to make dinner planning and grocery shopping as easy as can be. Nutritional needs differ from one individual to another, and we invite you to use these dinner plans as inspiration and adjust them as you see fit.Sign upto get a dinner plan delivered to your inbox every Saturday!
Your Weekly Plan
Sunday:Chicken & Spinach Skillet Pasta with Lemon & ParmesanMonday:Anti-Inflammatory Vegetable-Packed Grain BowlsTuesday:Anti-Inflammatory Sweet Potato SaladWednesday:Broccoli & Quinoa CasseroleThursday:Old Bay Salmon with Lemony Mashed PeasFriday:Sheet-Pan Chicken Thighs with Sweet Potatoes & Broccolini
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01of 06Sunday: Chicken & Spinach Skillet Pasta with Lemon & ParmesanPhotographer: Jen CauseyNot only can this dinner be made in just three steps, but it also uses only one pan. Talk about low-stress! It’s a simple combination of whole-wheat penne,chickenand lots of spinach. White wine, garlic, lemon and Parmesan cheese ensure that it has lots of flavor.Get the Recipe02of 06Monday: Vegetable-Packed Grain BowlsFarro, a whole grain thatcan help reduce chronic inflammation, is the base of these colorful veggie grain bowls, which also contain a mix of beet greens andbeets, carrots, green peas and celery. Crumbled goat cheese on top adds a creamy, tangy element. The bowls are super satisfying with some whole-grain bread on the side.Get the Recipe03of 06Tuesday: Sweet Potato SaladPhotographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian HensarlingWithsweet potatoes,kale,cherriesandavocado, this easy salad is packed with antioxidants, vitamins and minerals that help fight inflammation. The dressing—a mix of tahini, orange marmalade, Dijon mustard, cider vinegar and olive oil—gives the dish so much flavor. Be sure to massage it into the kale to soften it.Get the Recipe04of 06Wednesday: Broccoli & Quinoa CasserolePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThisquinoacasserole offers the same comfort as a pan of baked mac and cheese, with a lot more protein and anti-inflammatory ingredients. Plus, it’s gluten-free, so it’s a nice option for anyone avoiding gluten. Broccoli and beans add texture, while yogurt and fontina cheese add creaminess. Serve it with some mixed greens for a light, fresh side.Get the Recipe05of 06Thursday: Old Bay Salmon with Lemony Mashed PeasRubbing salmon fillets with Old Bay is a great way to ensure that they are well seasoned, plus it helps the salmon develop a crisp crust when cooked. The lemony mashedpeasget a little richness from crème fraîche. And both the peas and salmon get a nice dose of toasty, nutty flavor from a drizzle of browned butter on top. Serve it all with some precooked brown rice to round out the meal.Get the Recipe06of 06Friday: Sheet-Pan Chicken Thighs with Sweet Potatoes & BroccoliniPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellCrispy chicken thighs with roasted sweet potatoes and broccolini is a go-to combination for me all fall long. In this version, everything gets cooked on one sheet pan for easy cleanup. Serve it with some warmed canned black beans on the side to bolster the meal with a little extra protein and fiber and to meet ouranti-inflammatory nutrition parameters.Get the Recipe
01of 06Sunday: Chicken & Spinach Skillet Pasta with Lemon & ParmesanPhotographer: Jen CauseyNot only can this dinner be made in just three steps, but it also uses only one pan. Talk about low-stress! It’s a simple combination of whole-wheat penne,chickenand lots of spinach. White wine, garlic, lemon and Parmesan cheese ensure that it has lots of flavor.Get the Recipe
01of 06
Sunday: Chicken & Spinach Skillet Pasta with Lemon & Parmesan
Photographer: Jen Causey
Not only can this dinner be made in just three steps, but it also uses only one pan. Talk about low-stress! It’s a simple combination of whole-wheat penne,chickenand lots of spinach. White wine, garlic, lemon and Parmesan cheese ensure that it has lots of flavor.
Get the Recipe
02of 06Monday: Vegetable-Packed Grain BowlsFarro, a whole grain thatcan help reduce chronic inflammation, is the base of these colorful veggie grain bowls, which also contain a mix of beet greens andbeets, carrots, green peas and celery. Crumbled goat cheese on top adds a creamy, tangy element. The bowls are super satisfying with some whole-grain bread on the side.Get the Recipe
02of 06
Monday: Vegetable-Packed Grain Bowls
Farro, a whole grain thatcan help reduce chronic inflammation, is the base of these colorful veggie grain bowls, which also contain a mix of beet greens andbeets, carrots, green peas and celery. Crumbled goat cheese on top adds a creamy, tangy element. The bowls are super satisfying with some whole-grain bread on the side.
03of 06Tuesday: Sweet Potato SaladPhotographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian HensarlingWithsweet potatoes,kale,cherriesandavocado, this easy salad is packed with antioxidants, vitamins and minerals that help fight inflammation. The dressing—a mix of tahini, orange marmalade, Dijon mustard, cider vinegar and olive oil—gives the dish so much flavor. Be sure to massage it into the kale to soften it.Get the Recipe
03of 06
Tuesday: Sweet Potato Salad
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Withsweet potatoes,kale,cherriesandavocado, this easy salad is packed with antioxidants, vitamins and minerals that help fight inflammation. The dressing—a mix of tahini, orange marmalade, Dijon mustard, cider vinegar and olive oil—gives the dish so much flavor. Be sure to massage it into the kale to soften it.
04of 06Wednesday: Broccoli & Quinoa CasserolePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThisquinoacasserole offers the same comfort as a pan of baked mac and cheese, with a lot more protein and anti-inflammatory ingredients. Plus, it’s gluten-free, so it’s a nice option for anyone avoiding gluten. Broccoli and beans add texture, while yogurt and fontina cheese add creaminess. Serve it with some mixed greens for a light, fresh side.Get the Recipe
04of 06
Wednesday: Broccoli & Quinoa Casserole
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Thisquinoacasserole offers the same comfort as a pan of baked mac and cheese, with a lot more protein and anti-inflammatory ingredients. Plus, it’s gluten-free, so it’s a nice option for anyone avoiding gluten. Broccoli and beans add texture, while yogurt and fontina cheese add creaminess. Serve it with some mixed greens for a light, fresh side.
05of 06Thursday: Old Bay Salmon with Lemony Mashed PeasRubbing salmon fillets with Old Bay is a great way to ensure that they are well seasoned, plus it helps the salmon develop a crisp crust when cooked. The lemony mashedpeasget a little richness from crème fraîche. And both the peas and salmon get a nice dose of toasty, nutty flavor from a drizzle of browned butter on top. Serve it all with some precooked brown rice to round out the meal.Get the Recipe
05of 06
Thursday: Old Bay Salmon with Lemony Mashed Peas
Rubbing salmon fillets with Old Bay is a great way to ensure that they are well seasoned, plus it helps the salmon develop a crisp crust when cooked. The lemony mashedpeasget a little richness from crème fraîche. And both the peas and salmon get a nice dose of toasty, nutty flavor from a drizzle of browned butter on top. Serve it all with some precooked brown rice to round out the meal.
06of 06Friday: Sheet-Pan Chicken Thighs with Sweet Potatoes & BroccoliniPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellCrispy chicken thighs with roasted sweet potatoes and broccolini is a go-to combination for me all fall long. In this version, everything gets cooked on one sheet pan for easy cleanup. Serve it with some warmed canned black beans on the side to bolster the meal with a little extra protein and fiber and to meet ouranti-inflammatory nutrition parameters.Get the Recipe
06of 06
Friday: Sheet-Pan Chicken Thighs with Sweet Potatoes & Broccolini
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Crispy chicken thighs with roasted sweet potatoes and broccolini is a go-to combination for me all fall long. In this version, everything gets cooked on one sheet pan for easy cleanup. Serve it with some warmed canned black beans on the side to bolster the meal with a little extra protein and fiber and to meet ouranti-inflammatory nutrition parameters.
I wish you all a great week, and I hope you enjoy this dinner plan. If you try a recipe, remember to add a review.
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