This is part of our Meal Plan initiative, where we curate five enticing, nutritious recipes to streamline your weeknight dinners. We provide prep tips, shopping lists that minimize waste, and ideas for leftovers. With sustainability in mind, we're featuring meatless Mondays.
This week's dishes will save you time without sacrificing flavor: Butternut squash curry on Monday and a chicken quinoa bowl on Tuesday come together in less than 30 minutes each. Wednesday's Thai-inspired ribs are made in the slow cooker, so they require little hands-on work. The last two dishes of the week, a hearty salad on Thursday and an immunity-boosting fried rice on Friday, start with a base of salmon and Brussels sprouts, so you can prep the ingredients all at once.
Lunch plan: You'll have enough servings to bring leftovers on Tuesday and Thursday this week.
Buy in bulk: You'll use salmon, Brussels sprouts, avocado, cilantro, lime, ginger, and garlic multiple times this week.
Prep tips: Make Wednesday's sauce on Tuesday night, so you can put everything in the slow cooker in the morning. Prepare extra salmon and Brussels sprouts on Thursday to use for Friday's dinner.