Grilled Pork chops with pineapple
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign up here to get a meal plan delivered to your inbox every Saturday! We have a hot (for Vermont) week coming up and I couldn’t be more excited. The temps are going to be in the 80s, and I plan to spend as much time as possible outside. Now that it finally feels like summer, I’m craving foods like corn on the cob and grilled burgers that always taste so good this time of the year. The easy, classic summer dinners in this week’s plan are perfect for kicking off the season. Plus, they’re high in protein, so you’re guaranteed to feel satisfied all evening long. Your Meal Plan No-Cook Black Bean Salad I grew up in a rural part of New Jersey surrounded by farms and in the summer we had fresh sweet corn for what felt like every single night. I’m happy to eat it plain or with some butter and salt but there are so many yummy ways to dress it up, like with pesto or a lemony-garlic butter. On Monday (Memorial Day), I’ll be munching down on a cob alongside the oh-so-summery Grilled Pork Chops with Chile & Pineapple. Wednesday, which is supposed to be the warmest day of the week, I’m making the No-Cook Black Bean Salad. I love this salad anytime of the year but especially on those hot summer nights where I want something easy that doesn’t require cooking. Add some chicken or shrimp on top if you want something even more filling. Sunday: Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers Monday: Grilled Pork Chops with Chile & Pineapple with corn on the cob Tuesday: Herb Grilled Chicken Frites Wednesday: No-Cook Black Bean Salad Thursday: Vegetarian Taco-Stuffed Zucchini Friday: California Turkey Burgers & Baked Sweet Potato Fries As always, if you have trouble finding ingredients or want to use up what you have on hand, feel free to make swaps—throw in whatever veggies you have to make Wednesday’s No-Cook Black Bean Salad or use canned beans instead of the tofu in Thursday’s Vegetarian Taco-Stuffed Zucchini. Get the shopping list. Meal-Prep Breakfast Tomato-Parmesan Mini Quiches I haven’t meal-prepped muffin-tin eggs in a few weeks and I miss them! This recipe uses deli ham to create a kind of “cup” for the cheesy, tomato-basil egg mixture to sit in. Yum, right? Get the Recipe: Tomato-Parmesan Mini Quiches Treat Yourself bourbon honey goldrush I’m on a honey and lemon kick and this Bourbon & Honey Gold Rush Cocktail is calling my name! It’s basically the Bee’s Knees Cocktail that was in the newsletter a few weeks ago, so if you liked that, you’ll love this smooth sipper. Get the Recipe: Bourbon & Honey Gold Rush Cocktail 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!
Grilled Pork chops with pineapple
Grilled Pork chops with pineapple
Grilled Pork chops with pineapple
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign up here to get a meal plan delivered to your inbox every Saturday!
We have a hot (for Vermont) week coming up and I couldn’t be more excited. The temps are going to be in the 80s, and I plan to spend as much time as possible outside. Now that it finally feels like summer, I’m craving foods like corn on the cob and grilled burgers that always taste so good this time of the year. The easy, classic summer dinners in this week’s plan are perfect for kicking off the season. Plus, they’re high in protein, so you’re guaranteed to feel satisfied all evening long.
Your Meal Plan
No-Cook Black Bean Salad
I grew up in a rural part of New Jersey surrounded by farms and in the summer we had fresh sweet corn for what felt like every single night. I’m happy to eat it plain or with some butter and salt but there are so many yummy ways to dress it up, like with pesto or a lemony-garlic butter. On Monday (Memorial Day), I’ll be munching down on a cob alongside the oh-so-summery Grilled Pork Chops with Chile & Pineapple.
Wednesday, which is supposed to be the warmest day of the week, I’m making the No-Cook Black Bean Salad. I love this salad anytime of the year but especially on those hot summer nights where I want something easy that doesn’t require cooking. Add some chicken or shrimp on top if you want something even more filling.
Sunday: Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers
Monday: Grilled Pork Chops with Chile & Pineapple with corn on the cob
Tuesday: Herb Grilled Chicken Frites
Wednesday: No-Cook Black Bean Salad
Thursday: Vegetarian Taco-Stuffed Zucchini
Friday: California Turkey Burgers & Baked Sweet Potato Fries
As always, if you have trouble finding ingredients or want to use up what you have on hand, feel free to make swaps—throw in whatever veggies you have to make Wednesday’s No-Cook Black Bean Salad or use canned beans instead of the tofu in Thursday’s Vegetarian Taco-Stuffed Zucchini.
Get the shopping list.
Meal-Prep Breakfast
Tomato-Parmesan Mini Quiches
I haven’t meal-prepped muffin-tin eggs in a few weeks and I miss them! This recipe uses deli ham to create a kind of “cup” for the cheesy, tomato-basil egg mixture to sit in. Yum, right?
Get the Recipe: Tomato-Parmesan Mini Quiches
Treat Yourself
bourbon honey goldrush
I’m on a honey and lemon kick and this Bourbon & Honey Gold Rush Cocktail is calling my name! It’s basically the Bee’s Knees Cocktail that was in the newsletter a few weeks ago, so if you liked that, you’ll love this smooth sipper.
Get the Recipe: Bourbon & Honey Gold Rush Cocktail
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!
No-Cook Black Bean Salad
No-Cook Black Bean Salad
Tomato-Parmesan Mini Quiches
Tomato-Parmesan Mini Quiches
bourbon honey goldrush
bourbon honey goldrush
