Do you meal prep mid-week? These easy fall dinners will show you why you should.

Victoria Seaver M.S., R.D.
October 03, 2019

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Some Sundays I'm too busy enjoying the day to be in the kitchen prepping (sound familiar?!) I already know this Sunday will be one of those days, so I made a game plan to do some simple meal prep during the week to help me get this week's fall dinners on the table fast. The trick to keeping these dinners as close to 30-minutes as possible? Mid-week meal prep.

Your Meal Plan

The star of this week's menu is the Roasted Butternut Squash Salad with Burrata—quite possibly the most delicious fall salad ever, with caramelized cumin-spiced butternut squash, the creamiest burrata and a just-sweet-enough pomegranate dressing. I got to taste this mouthwatering salad when the Test Kitchen was developing the recipe back in the summer and have been in love ever since, so I'm beyond excited to share it with you! This and the other dinners on this week's menu deliver those seasonal flavor combos we love (Apples and cheddar! Maple and mustard! Butternut and anything!) and the convenience we need to actually get healthy dinners on the table night after night.

Sunday: Walnut-Rosemary Crusted Salmon with Balsamic & Parmesan Roasted Broccoli & Basic Quinoa

  • Double the quinoa recipe, so you'll have enough for Tuesday's dinner. To save time, use prechopped broccoli florets and cook the salmon and broccoli at the same time.

Monday: Apple & Cheddar Side Salad with Mustard Vinaigrette with Meal-Prep Sheet-Pan Chicken Thighs

  • Turn this side salad into an entree for 4 by simply dishing out a double portion and adding sliced chicken on top. Save 2 chicken thighs for Wednesday's dinner.

Tuesday: Sheet-Pan Maple-Mustard Pork Chops & Carrots with leftover Basic Quinoa

  • The pork chop recipe requires just 10 minutes of hands-on work, so as dinner cooks, peel and chop the butternut squash for Wednesday and chop a large bunch of kale for Friday.

Wednesday: Roasted Butternut Squash Salad with Burrata with leftover Meal-Prep Sheet-Pan Chicken Thighs

  • Save time by buying pomegranate seeds (arils), sold in a plastic tub in the produce section of the store.

Thursday: Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Friday: Butternut Squash Ravioli with Chicken Sausage & Kale

We're making shopping easier with a list of all the ingredients you need to make this week's meals. You can print it out or just keep it on your phone for when you hit the store.

Get the shopping list

Big-Batch Breakfast

I need all the recipe ideas I can get to use up the bags of apples I picked last weekend. Make a batch of these sweet and savory egg cups on Sunday to have for breakfast this week.

Get the Recipe: Apple, Bacon & Sweet Potato Mini Casseroles

Share a photo of these tasty egg cups on Instagram using the hashtag #ThePrep!

Treat Yourself

Bourbon and hot chocolate? Say no more.

Get the recipe: Bourbon Hot Cocoa

Love this newsletter, have a meal-prep tip you're dying to share or a question you need answering? Email me at ThePrep@eatingwell.com

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