Week of Healthy Meal Prep: April 1-5
Monday: Chicken-Asparagus Piccata
Classic chicken piccata gets a seasonal spin with the addition of asparagus. A barely-there coating of cornstarch gives the chicken a crisp exterior texture and helps to keep the interior moist. Be sure to add the lemon juice at the very end; if it is on the asparagus too long, it will discolor the usually vibrant vegetable. Serve over brown rice or quinoa to soak up all the delicious sauce.
Tuesday: Vegetable Paella
Don't be intimidated by this Spanish rice dish—our version comes together in just 40 minutes. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom. No paella pan or short-grain rice? Use a large skillet and long-grain.
Curry-Ginger-Mint Tofu Steaks With Cabbage Slaw
Not a tofu-eater yet? This recipe will win you over. Protein-packed tofu steaks get a quick dusting in curry powder and cornstarch and sear up perfectly crisp—no frying required. We used madras curry powder in this recipe, which is a little spicier than regular curry powder; for a homemade hack, stir together regular curry with 1/8 teaspoon ground red pepper.
Thursday: Skirt Steak With Chimichurri
Skirt steak is a super flavorful cut of beef, though not necessarily the most tender. This simple recipe makes the most of it, with an herby sauce that balances the bold beefiness. It’s easy enough for a weeknight, but can be gussied up for company—try it with a side of fresh asparagus. If your cut is particularly thick, transfer it to a 350º oven and check every few minutes with a meat thermometer. Flat iron or flank steak also work.
Friday: Crispy Tarragon Baked Mahi-Mahi
The secret to keeping this baked mahi-mahi fillet really tender? It’s the mayonnaise mixture (we suggest canola mayo, which is high in heart-healthy fats without any sat fat). And the exterior has a nice crispy contrast with a pop of herb and citrus freshness. Serve this low-carb, high-protein entrée over your favorite greens or .
Treat Yourself: Strawberry-Rhubarb Crumble
A crumble is a great alternative to pie: Making it is straightforward and simple, but the result is every bit as delicious. Strawberry and rhubarb are a classic combo—the tartness of rhubarb is tamed by sweet strawberries and the whole thing evokes the best of spring foods. Serve warm but be sure to let the crumble sit for a few minutes before cutting, to let the fruit set.