CloseOur column, ThePrep, has everything you’ll need to make meal planning and meal prep 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 tweak them as you see fit.Sign upto get a meal plan delivered to your inbox every Saturday!Spring is just around the corner, and as the days get longer and warmer, I’m craving fresh flavors like crunchy snap peas and radishes and leafy greens like spinach and kale. To honor that this week, I’m making dinners packed with spring veggies. They’re also high in fiber to help me feel my best. This key nutrient helps to keep my gut healthy while delivering otheramazing benefits, such as reducing my risk of chronic conditions, like type 2 diabetes and heart disease, and keeping me satisfied, thanks to its ability to slow down digestion.Your Weekly PlanSunday:Baked Kale Salad with Crispy QuinoaMonday:Vegetarian Tacos with Zucchini & CornTuesday:BBQ Chicken BowlsWednesday:Spinach, Lima Bean & Crispy Pancetta PastaThursday:Beef & Black Bean Nacho CasseroleFriday:Seared Scallops with Green Goddess SlawGet the Shopping ListSunday: Baked Kale Salad with Crispy QuinoaPhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoThis bright salad is the perfect way to start my week of spring meals. The crispy quinoa adds a wonderful texture, complementing the roasted vegetables. I’ll serve it withPan-Seared Salmonfor its anti-inflammatory benefits and to boost the protein.Get the RecipeMonday: Vegetarian Tacos with Zucchini & CornPhotographer: Jen Causey, Food Stylist: Emily Nabors HallWhile we don’t follow a vegetarian diet, we try to eat at least one meatless meal a week. These veggie-packed tacos make my husband happy and keep him satisfied, thanks to their familiar flavors and fiber content. For a Mexican touch, squeeze in some lime juice.Get the RecipeTuesday: BBQ Chicken BowlsSpring’s longer, warmer days are perfect for barbecues, and this recipe combines the vibes and flavors in one bowl! Store-bought items like cooked chicken, coleslaw mix and canned beans get this dinner on the table in less time than it would take to fire up the grill.Get the RecipeWednesday: Spinach, Lima Bean & Crispy Pancetta PastaOne reviewer called this recipe “over-the-top fabulous,” so I can’t wait for you to try it. The pancetta and pecorino cheese add the perfect saltiness, so you can skip the added salt. Fresh spinach pasta leans into the spring-green look, but you could use dried pasta if you prefer.Get the RecipeThursday: Beef & Black Bean Nacho CasseroleSara HaasFor my family of two, casserole dinners are an easy way to ensure we have leftovers for lunch. This recipe features hominy, the main ingredient in pozole, a traditional Mexican dish I grew up eating. I like the pleasantly chewy texture it adds to this dish. Topping with lettuce, yogurt, cilantro and scallions enhances the nacho vibes.Get the RecipeFriday: Seared Scallops with Green Goddess SlawPhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatI don’t often cook scallops, so making them feels a bit fancy—which is perfect for an at-home Friday date night. Thisquick-cooking seafoodis packed with satisfying protein and potassium, an essential mineral for our health. The green goddess slaw is a crunchy counterpoint to the tender scallops. I’ll warm up some whole-wheat baguette to serve alongside.Get the RecipeI wish you all a great week, and I hope you enjoy this dinner plan. Don’t forget to add a recipe review if you try one.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Our column, ThePrep, has everything you’ll need to make meal planning and meal prep 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 tweak them as you see fit.Sign upto get a meal plan delivered to your inbox every Saturday!Spring is just around the corner, and as the days get longer and warmer, I’m craving fresh flavors like crunchy snap peas and radishes and leafy greens like spinach and kale. To honor that this week, I’m making dinners packed with spring veggies. They’re also high in fiber to help me feel my best. This key nutrient helps to keep my gut healthy while delivering otheramazing benefits, such as reducing my risk of chronic conditions, like type 2 diabetes and heart disease, and keeping me satisfied, thanks to its ability to slow down digestion.Your Weekly PlanSunday:Baked Kale Salad with Crispy QuinoaMonday:Vegetarian Tacos with Zucchini & CornTuesday:BBQ Chicken BowlsWednesday:Spinach, Lima Bean & Crispy Pancetta PastaThursday:Beef & Black Bean Nacho CasseroleFriday:Seared Scallops with Green Goddess SlawGet the Shopping ListSunday: Baked Kale Salad with Crispy QuinoaPhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoThis bright salad is the perfect way to start my week of spring meals. The crispy quinoa adds a wonderful texture, complementing the roasted vegetables. I’ll serve it withPan-Seared Salmonfor its anti-inflammatory benefits and to boost the protein.Get the RecipeMonday: Vegetarian Tacos with Zucchini & CornPhotographer: Jen Causey, Food Stylist: Emily Nabors HallWhile we don’t follow a vegetarian diet, we try to eat at least one meatless meal a week. These veggie-packed tacos make my husband happy and keep him satisfied, thanks to their familiar flavors and fiber content. For a Mexican touch, squeeze in some lime juice.Get the RecipeTuesday: BBQ Chicken BowlsSpring’s longer, warmer days are perfect for barbecues, and this recipe combines the vibes and flavors in one bowl! Store-bought items like cooked chicken, coleslaw mix and canned beans get this dinner on the table in less time than it would take to fire up the grill.Get the RecipeWednesday: Spinach, Lima Bean & Crispy Pancetta PastaOne reviewer called this recipe “over-the-top fabulous,” so I can’t wait for you to try it. The pancetta and pecorino cheese add the perfect saltiness, so you can skip the added salt. Fresh spinach pasta leans into the spring-green look, but you could use dried pasta if you prefer.Get the RecipeThursday: Beef & Black Bean Nacho CasseroleSara HaasFor my family of two, casserole dinners are an easy way to ensure we have leftovers for lunch. This recipe features hominy, the main ingredient in pozole, a traditional Mexican dish I grew up eating. I like the pleasantly chewy texture it adds to this dish. Topping with lettuce, yogurt, cilantro and scallions enhances the nacho vibes.Get the RecipeFriday: Seared Scallops with Green Goddess SlawPhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatI don’t often cook scallops, so making them feels a bit fancy—which is perfect for an at-home Friday date night. Thisquick-cooking seafoodis packed with satisfying protein and potassium, an essential mineral for our health. The green goddess slaw is a crunchy counterpoint to the tender scallops. I’ll warm up some whole-wheat baguette to serve alongside.Get the RecipeI wish you all a great week, and I hope you enjoy this dinner plan. Don’t forget to add a recipe review if you try one.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep 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 tweak them as you see fit.Sign upto get a meal plan delivered to your inbox every Saturday!Spring is just around the corner, and as the days get longer and warmer, I’m craving fresh flavors like crunchy snap peas and radishes and leafy greens like spinach and kale. To honor that this week, I’m making dinners packed with spring veggies. They’re also high in fiber to help me feel my best. This key nutrient helps to keep my gut healthy while delivering otheramazing benefits, such as reducing my risk of chronic conditions, like type 2 diabetes and heart disease, and keeping me satisfied, thanks to its ability to slow down digestion.Your Weekly PlanSunday:Baked Kale Salad with Crispy QuinoaMonday:Vegetarian Tacos with Zucchini & CornTuesday:BBQ Chicken BowlsWednesday:Spinach, Lima Bean & Crispy Pancetta PastaThursday:Beef & Black Bean Nacho CasseroleFriday:Seared Scallops with Green Goddess SlawGet the Shopping List
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep 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 tweak them as you see fit.Sign upto get a meal plan delivered to your inbox every Saturday!
Spring is just around the corner, and as the days get longer and warmer, I’m craving fresh flavors like crunchy snap peas and radishes and leafy greens like spinach and kale. To honor that this week, I’m making dinners packed with spring veggies. They’re also high in fiber to help me feel my best. This key nutrient helps to keep my gut healthy while delivering otheramazing benefits, such as reducing my risk of chronic conditions, like type 2 diabetes and heart disease, and keeping me satisfied, thanks to its ability to slow down digestion.
Your Weekly Plan
Sunday:Baked Kale Salad with Crispy QuinoaMonday:Vegetarian Tacos with Zucchini & CornTuesday:BBQ Chicken BowlsWednesday:Spinach, Lima Bean & Crispy Pancetta PastaThursday:Beef & Black Bean Nacho CasseroleFriday:Seared Scallops with Green Goddess Slaw
Get the Shopping List
Sunday: Baked Kale Salad with Crispy QuinoaPhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoThis bright salad is the perfect way to start my week of spring meals. The crispy quinoa adds a wonderful texture, complementing the roasted vegetables. I’ll serve it withPan-Seared Salmonfor its anti-inflammatory benefits and to boost the protein.Get the RecipeMonday: Vegetarian Tacos with Zucchini & CornPhotographer: Jen Causey, Food Stylist: Emily Nabors HallWhile we don’t follow a vegetarian diet, we try to eat at least one meatless meal a week. These veggie-packed tacos make my husband happy and keep him satisfied, thanks to their familiar flavors and fiber content. For a Mexican touch, squeeze in some lime juice.Get the RecipeTuesday: BBQ Chicken BowlsSpring’s longer, warmer days are perfect for barbecues, and this recipe combines the vibes and flavors in one bowl! Store-bought items like cooked chicken, coleslaw mix and canned beans get this dinner on the table in less time than it would take to fire up the grill.Get the RecipeWednesday: Spinach, Lima Bean & Crispy Pancetta PastaOne reviewer called this recipe “over-the-top fabulous,” so I can’t wait for you to try it. The pancetta and pecorino cheese add the perfect saltiness, so you can skip the added salt. Fresh spinach pasta leans into the spring-green look, but you could use dried pasta if you prefer.Get the RecipeThursday: Beef & Black Bean Nacho CasseroleSara HaasFor my family of two, casserole dinners are an easy way to ensure we have leftovers for lunch. This recipe features hominy, the main ingredient in pozole, a traditional Mexican dish I grew up eating. I like the pleasantly chewy texture it adds to this dish. Topping with lettuce, yogurt, cilantro and scallions enhances the nacho vibes.Get the RecipeFriday: Seared Scallops with Green Goddess SlawPhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatI don’t often cook scallops, so making them feels a bit fancy—which is perfect for an at-home Friday date night. Thisquick-cooking seafoodis packed with satisfying protein and potassium, an essential mineral for our health. The green goddess slaw is a crunchy counterpoint to the tender scallops. I’ll warm up some whole-wheat baguette to serve alongside.Get the Recipe
Sunday: Baked Kale Salad with Crispy QuinoaPhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoThis bright salad is the perfect way to start my week of spring meals. The crispy quinoa adds a wonderful texture, complementing the roasted vegetables. I’ll serve it withPan-Seared Salmonfor its anti-inflammatory benefits and to boost the protein.Get the Recipe
Sunday: Baked Kale Salad with Crispy Quinoa
Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
This bright salad is the perfect way to start my week of spring meals. The crispy quinoa adds a wonderful texture, complementing the roasted vegetables. I’ll serve it withPan-Seared Salmonfor its anti-inflammatory benefits and to boost the protein.
Get the Recipe
Monday: Vegetarian Tacos with Zucchini & CornPhotographer: Jen Causey, Food Stylist: Emily Nabors HallWhile we don’t follow a vegetarian diet, we try to eat at least one meatless meal a week. These veggie-packed tacos make my husband happy and keep him satisfied, thanks to their familiar flavors and fiber content. For a Mexican touch, squeeze in some lime juice.Get the Recipe
Monday: Vegetarian Tacos with Zucchini & Corn
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
While we don’t follow a vegetarian diet, we try to eat at least one meatless meal a week. These veggie-packed tacos make my husband happy and keep him satisfied, thanks to their familiar flavors and fiber content. For a Mexican touch, squeeze in some lime juice.
Tuesday: BBQ Chicken BowlsSpring’s longer, warmer days are perfect for barbecues, and this recipe combines the vibes and flavors in one bowl! Store-bought items like cooked chicken, coleslaw mix and canned beans get this dinner on the table in less time than it would take to fire up the grill.Get the Recipe
Tuesday: BBQ Chicken Bowls
Spring’s longer, warmer days are perfect for barbecues, and this recipe combines the vibes and flavors in one bowl! Store-bought items like cooked chicken, coleslaw mix and canned beans get this dinner on the table in less time than it would take to fire up the grill.
Wednesday: Spinach, Lima Bean & Crispy Pancetta PastaOne reviewer called this recipe “over-the-top fabulous,” so I can’t wait for you to try it. The pancetta and pecorino cheese add the perfect saltiness, so you can skip the added salt. Fresh spinach pasta leans into the spring-green look, but you could use dried pasta if you prefer.Get the Recipe
Wednesday: Spinach, Lima Bean & Crispy Pancetta Pasta
One reviewer called this recipe “over-the-top fabulous,” so I can’t wait for you to try it. The pancetta and pecorino cheese add the perfect saltiness, so you can skip the added salt. Fresh spinach pasta leans into the spring-green look, but you could use dried pasta if you prefer.
Thursday: Beef & Black Bean Nacho CasseroleSara HaasFor my family of two, casserole dinners are an easy way to ensure we have leftovers for lunch. This recipe features hominy, the main ingredient in pozole, a traditional Mexican dish I grew up eating. I like the pleasantly chewy texture it adds to this dish. Topping with lettuce, yogurt, cilantro and scallions enhances the nacho vibes.Get the Recipe
Thursday: Beef & Black Bean Nacho Casserole
Sara Haas
For my family of two, casserole dinners are an easy way to ensure we have leftovers for lunch. This recipe features hominy, the main ingredient in pozole, a traditional Mexican dish I grew up eating. I like the pleasantly chewy texture it adds to this dish. Topping with lettuce, yogurt, cilantro and scallions enhances the nacho vibes.
Friday: Seared Scallops with Green Goddess SlawPhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatI don’t often cook scallops, so making them feels a bit fancy—which is perfect for an at-home Friday date night. Thisquick-cooking seafoodis packed with satisfying protein and potassium, an essential mineral for our health. The green goddess slaw is a crunchy counterpoint to the tender scallops. I’ll warm up some whole-wheat baguette to serve alongside.Get the Recipe
Friday: Seared Scallops with Green Goddess Slaw
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
I don’t often cook scallops, so making them feels a bit fancy—which is perfect for an at-home Friday date night. Thisquick-cooking seafoodis packed with satisfying protein and potassium, an essential mineral for our health. The green goddess slaw is a crunchy counterpoint to the tender scallops. I’ll warm up some whole-wheat baguette to serve alongside.
I wish you all a great week, and I hope you enjoy this dinner plan. Don’t forget to add a recipe review if you try one.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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