Weeknight Meal Planner: Week of February 20th
Egg and Tomato Open-Faced Sandwiches
Use a thick, sturdy slice of bread for this meatless Monday sandwich base. A quick red pepper sauce with olives and vinegar adds dimension to each bite. Fried egg and hummus provide protein for a filling, inexpensive and healthy meal.
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Upside-Down Shepherd's Pie
Forget the layered skillet approach and use this faster method instead. Serve a veggie and beef mixture over a large bed of creamy mashed potatoes. We used frozen mashed potatoes and peas to cut down on prep time. It doesn't get much easier or more satisfying than this!
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Lemon and Dill Quinoa Chicken Soup
Quinoa is great because it cooks within the soup, unlike other grains that require cooking seperately. Shred a rotisserie chicken breast and this soup is ready in no time. Use whatever frozen vegetables you have on hand, we just recommend stirring in a splash of lemon juice for brightness right before serving.
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Roasted Pork Chops with Beets and Kale
Use a sheet pan to make a restaurant-worthy dinner in just 40 minutes. This recipe serves perfectly roasted pork chops over vegetables flavored with a sour cream, Dijon mustard, honey, and thyme mixture.
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Beef Flautas with Buttermilk-Avocado Crema
Mexican chorizo provides rich flavor that ground beef can't provide alone. Make your own crema by combining sour cream, avocado, buttermilk, and lime juice in a food processor. The result is a light and creamy topping that seamlessly complements the crunchiness of freshly fried tortillas.
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Banana-Nut Shredded Wheat
Give your average cereal a little somethin' somethin' by adding sliced banana and almonds and warm almond butter. The extra step is all that it takes to start your day the right way.