Eat-the-Rainbow Chopped Salad with Basil & Mozzarella
As much as I love summer, I’m quickly reminded that I don’t always handle the heat well! Which is why for those hot nights, I love easy no-cook meals that feel light but are just as satisfying as ever. This week’s dinners will help you cool off as we get deeper into summer and leave you feeling nice and refreshed. Your Meal Plan 6351619.jpg Crisp, colorful salads are the first thing I think of for no-cook dinners and while we do have some delicious salads here (like the Eat-the-Rainbow Chopped Salad with Basil & Mozzarella pictured above) there’s a lot more to this week’s menu than salad! Tuesday’s Salmon-Stuffed Avocados recipe utilizes convenient canned salmon to create a fun and healthy dinner and Wednesday’s Fiesta Appetizer Board, which pairs our Zesty Avocado Black Bean Dip with fresh fruits, veggies and various dippers, takes snacking for dinner to a whole new level. The Prosciutto, Mozzarella & Melon Picnic Plate ends this week of no-cook dinners and helps you kick-off the weekend. Sunday: Italian Pesto Chicken Salad over toasted bread & with a side of mixed greens topped with Sherry Dijon Vinaigrette Monday: Eat-the-Rainbow Chopped Salad with Basil & Mozzarella (Double up the serving size to make this side salad a meal.) Tuesday: Salmon-Stuffed Avocados with mixed greens topped with Sherry Dijon Vinaigrette Wednesday: Fiesta Appetizer Board Thursday: Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette Friday: Prosciutto, Mozzarella & Melon Plate Get the shopping list here Meal-Prep Breakfast 6601982.jpg I’ve really been enjoying my early morning walks but next thing I know, it’s time to log in for work. So, I’m in need of something fast and these Make-Ahead Spinach & Black Bean Burritos sound perfect. All it takes is a quick reheat in the microwave and breakfast (or lunch) is ready. Get the Recipe: Make-Ahead Spinach & Black Bean Burritos Treat Yourself Whipped Frozen Creamsicle I think the title speaks for itself! This refreshing Whipped Frozen Creamsicle just gives me another reason to use my new blender. FYI, the Frozen Peach Margaritas from last week are amazing and for those of you who asked, this is the blender we got—KitchenAid K150 Blender. It’s only $100 and works great! (Buy it: amazon.com, $100) Get the Recipe: Whipped Frozen Creamsicle I hope you all have a safe and happy week, and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!
Eat-the-Rainbow Chopped Salad with Basil & Mozzarella
Eat-the-Rainbow Chopped Salad with Basil & Mozzarella
Eat-the-Rainbow Chopped Salad with Basil & Mozzarella
As much as I love summer, I’m quickly reminded that I don’t always handle the heat well! Which is why for those hot nights, I love easy no-cook meals that feel light but are just as satisfying as ever. This week’s dinners will help you cool off as we get deeper into summer and leave you feeling nice and refreshed.
Your Meal Plan
6351619.jpg
Crisp, colorful salads are the first thing I think of for no-cook dinners and while we do have some delicious salads here (like the Eat-the-Rainbow Chopped Salad with Basil & Mozzarella pictured above) there’s a lot more to this week’s menu than salad! Tuesday’s Salmon-Stuffed Avocados recipe utilizes convenient canned salmon to create a fun and healthy dinner and Wednesday’s Fiesta Appetizer Board, which pairs our Zesty Avocado Black Bean Dip with fresh fruits, veggies and various dippers, takes snacking for dinner to a whole new level.
The Prosciutto, Mozzarella & Melon Picnic Plate ends this week of no-cook dinners and helps you kick-off the weekend.
Sunday: Italian Pesto Chicken Salad over toasted bread & with a side of mixed greens topped with Sherry Dijon Vinaigrette
Monday: Eat-the-Rainbow Chopped Salad with Basil & Mozzarella (Double up the serving size to make this side salad a meal.)
Tuesday: Salmon-Stuffed Avocados with mixed greens topped with Sherry Dijon Vinaigrette
Wednesday: Fiesta Appetizer Board
Thursday: Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette
Friday: Prosciutto, Mozzarella & Melon Plate
Get the shopping list here
Meal-Prep Breakfast
6601982.jpg
I’ve really been enjoying my early morning walks but next thing I know, it’s time to log in for work. So, I’m in need of something fast and these Make-Ahead Spinach & Black Bean Burritos sound perfect. All it takes is a quick reheat in the microwave and breakfast (or lunch) is ready.
Get the Recipe: Make-Ahead Spinach & Black Bean Burritos
Treat Yourself
Whipped Frozen Creamsicle
I think the title speaks for itself! This refreshing Whipped Frozen Creamsicle just gives me another reason to use my new blender. FYI, the Frozen Peach Margaritas from last week are amazing and for those of you who asked, this is the blender we got—KitchenAid K150 Blender. It’s only $100 and works great! (Buy it: amazon.com, $100)
Get the Recipe: Whipped Frozen Creamsicle
I hope you all have a safe and happy week, and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!
6351619.jpg
6351619.jpg
6601982.jpg
6601982.jpg
Whipped Frozen Creamsicle
Whipped Frozen Creamsicle
