It’s the beginning of a new year. I think we’re all trying to get things back on track. That’s why this week’s recipes take just 35 minutes or less to prepare. The total time may be a little longer, but I don’t mind having some hands-off time while something is baking in the oven or simmering on the stove. It gives you time to start doing laundry and tidying up things around the house. These dinners are also rich in protein (providing at least 15 grams per serving). One of my health goals this year is to stay conscious of my protein intake in order to maintain muscle mass as I age, and this lineup will help me do just that. Let’s cook!
weekly plan
Sunday: Crispy chicken thighs, artichokes, lemon and herbs
Monday: Creamy lemon and spinach pasta bake
Tuesday: Turkey meatballs with green beans and cherry tomatoes
Wednesday: coconut curry chicken cutlets
Thursday: Seared halibut fish tacos with cilantro slaw
Friday: philadelphia cheesesteak casserole
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Sunday: Crispy chicken thighs, artichokes, lemon and herbs
I roast chicken thighs every week because it’s so easy and delicious. Additionally, each 3-ounce serving provides 20 grams of protein. This one-pan recipe combines chicken thighs with fiber-rich artichokes and lemon for a bright flavor. Serve with steamed frozen corn.
Monday: Creamy lemon and spinach pasta bake
Fred Hardy (photographer); Jennifer Wendorf (food stylist). Shell Royster (prop stylist)
This baked pasta is light and flavorful. It only takes 30 minutes to boil the pasta, mix the ingredients, and transfer to the baking dish. For the rest of the time, let go until the flavors meld and all the cheese is melted. Although this dish is vegetarian, it contains 18 grams of protein per serving thanks to the whole wheat pasta and dairy products. A generous serving of spinach is also rich in other vitamins and nutrients.
Tuesday: Turkey meatballs with green beans and cherry tomatoes
Ground turkey is also a go-to protein source in our house. It’s super easy to transform into meatloaf, meatballs, or just sauté. This recipe involves mixing breadcrumbs, eggs, prosciutto, cheese, and seasonings and shaping them into meatballs. Roast the meatballs on one side of the baking sheet, the green beans on the other side, and the cherry tomatoes separately. All of this comes together to create a colorful and protein-packed dinner. Enjoy with brown rice.
Wednesday: Coconut curry chicken cutlets
This is a super quick and elegant weeknight meal. Chicken cutlets become very flavorful with a sauce made from coconut milk, brown sugar, curry paste, and lime juice. The sauce is lively and slightly spicy, making it very suitable for winter meals. Serving the chicken with quinoa makes this dish rich in protein. Serve with simple sautéed spinach, which is packed with vegetables.
Thursday: Grilled halibut fish tacos with cilantro slaw
Photographer: Rachel Malek, Food Stylist: Lauren McAnnelly, Prop Stylist: Maura Timmerman
I love light, lively dishes on a chilly night, so I often go for veggie-packed fish tacos. For these, halibut is seared, flaked, and layered on corn tortillas with pico de gallo, queso fresco, and colorful coleslaw. The whole thing is very fresh and has a pleasant crunch.
Friday: Philadelphia Cheesesteak Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
This simple pasta dish has all the elements and flavors of Philadelphia’s famous sandwich, the cheesesteak. You’ll need a separate pot to boil the pasta, but otherwise everything can be done in a skillet, from sautéing mushrooms, peppers, and onions to browning lean ground beef and creating creamy sauces. Add the cooked pasta and mozzarella cheese, top with the provolone, and place under the broiler to melt all the cheese. Then dig in!
I hope you all have a great week and enjoy this dinner plan. If you try the recipe, don’t forget to add a review.
