Our row, ThePrep, has anything you’ll need to make meal planning and food shopping as easy as may be. We ask that you use these meal plans as sources of inspiration and make any adjustments you wish. Nutritional requirements vary from one person to another. Sign up to receive a meal plan delivered to your inbox every Saturday! I’m up from gallivanting around England! I had a blast exploring the Cotswolds and seeing the sights in London, but then I need to revert to my regular work schedule. But this week will be all about simple dinners, starting with a hearty soup I may prepare in the slow cooker. Plus, all of these meals are packed with antioxidant-rich products like dark-colored fruits and leafy salads. Antioxidants help rebuild damaged tissue and may reduce your risk for serious problems, like heart disease and infection. A lot of the products I love, like vegetables and cabbage, fall into this category, so it’s easy to include them in my dinner plans anyway. I hope you find them enjoyable as well! Your Weekly Plan Sunday: Slow-Cooker Turkey &amp, Kale Minestrone SoupMonday: Shrimp Cauliflower Fried RiceTuesday: Chickpea, Beet &amp, Feta Salad with Lemon-Garlic VinaigretteWednesday: Roasted Salmon with Smoky Chickpeas &amp, GreensThursday: Spaghetti Squash Nests with Sausage, Mushrooms &amp, Tomatoes Friday: Bathed Kale Salad with Roasted Sweet Potato &amp, Black Beans Sunday: Slow-Cooker Turkey &amp, Kale Minestrone Dish Sunday is the best time to throw a bunch of ingredients in the slow cooker and let them cook aside for a few days until they turn into a pleasant dish. Before loading everything but the pasta and kale into the slow cooker, you just need to do some preparation, which includes browning turkey sausage and vegetables to enhance flavor. Then you’ll add the pasta for the final hour of cooking and stir in the kale before serving. The ideal side dish to serve with the soup is a whole-wheat baguette. Monday: Shrimp Cauliflower Fried Rice Instead of traditional rice, this dish uses riced cauliflower. You’ll start by cooking eggs and then the cauliflower, which you’ll want to avoid stirring so it gets nicely browned. Then you’ll cook the shrimp and a trio of antioxidant-rich ingredients: broccoli, bell pepper and garlic. Finally, you’ll stir it all together with a little soy sauce, water and rice vinegar. It’s quick, easy and flavorful. Serve it with the rest of Sunday’s whole-wheat baguette. Tuesday: Chickpea, Beet &amp, Feta Salad with Lemon-Garlic Vinaigrette Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans To keep this salad ultrasimple, I’ll make it with precooked beets ( look for packages in the produce section ). Beets are high in betalains, antioxidants that help reduce inflammation and fight cancer. Paired with carrots, which have an inflammation-fighting antioxidant called luteolin, they make this salad an antioxidant powerhouse. To finish off the meal, serve it with some roasted bone-in chicken thighs. Wednesday: Roasted Salmon with Smoky Chickpeas and Mixed Greens A straightforward dish of roasted salmon becomes even more exciting when served with kale and chickpeas and a herb sauce. The wilted kale is made into a crunchy topping by tossing the chickpeas with olive oil, paprika, and salt before roasting them. Like other dark leafy greens, kale offers many potential health benefits, including antioxidants. Thursday: Spaghetti Squash Nests with Sausage, Mushrooms &amp, Tomatoes Jacob Fox You’re probably used to halving spaghetti squash lengthwise, but for this recipe, the squash is sliced into rings that get shredded into nests after roasting. After shredding the squash, you will roast tomatoes, chicken sausage, and mushrooms along with the squash rounds. I think it’s a really fun way to serve the vegetable. Combine our Green Salad with ours on the side. Friday: Massaged Kale Salad with Roasted Sweet Potato &amp, Black Beans Jacob Fox This dinner salad is an ultra-satisfying combination of protein-rich quinoa and black beans, antioxidant-rich sweet potatoes and kale, and calcium-packed feta cheese. A lemon-garlic dressing gives it punchy flavor, and pepitas add crunch. It is the heartiest of salads—and it’s vegetarian. I wish you all a wonderful week and hope this dinner menu appeals to you. If you try a recipe, remember to add a review.

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