This week of simple 20-minute summer dinners means you don't need to worry about dinner and can focus on more important things.

Victoria Seaver, M.S., R.D.
June 13, 2020
Advertisement

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!

There are a lot of important things happening in the world right now and with so much to focus on, it feels like I have less time than ever for everyday tasks—dinner being one of them. So this week I’m turning to 20-minute recipes that are fast, easy and full of that summer inspiration I’m craving this time of the year. 

Your Meal Plan

Alison Miksch Photography / Kindsey Lower Prop Styling / Rishon Hanners Food Styling

The week begins with  Cherry Tomato & Garlic Pasta, which is one of the many recipes I look forward to making with fresh veggies from my garden later in the summer but for now, store-bought will do! This recipe starts with sizzling six cloves of garlic in olive oil, so you can imagine how yummy your kitchen will smell when you go to make this dinner. The same can be said for Tuesday’s 20-Minute Chicken Cutlets with Creamy Pesto Sauce and Wednesday’s Spicy Shrimp Tacos, both of which utilize plenty of fragrant herbs and spices. 

Friday’s tasty Greek Summer-Squash Grilled Pizza closes out this week of 20-minute summer dinners. With only five ingredients this recipe is easy to make and even easier to clean up, which makes it a good one to end a busy week with! 

Tuesday: 20-Minute Chicken Cutlets with Creamy Pesto Sauce over zucchini noodles

Wednesday: Spicy Shrimp Tacos

Get the shopping list here.

Meal-Prep Snack

After cooler weather last week, hotter weather is on the way. As much as I love my nightly bowl of ice cream, it’s probably a good idea to swap in something with a little less sugar to help me cool down. Frozen yogurt bark is just that. This Strawberry-Chocolate Greek Yogurt Bark looks yummy to me but you can top yours off with whatever you’re craving.

Treat Yourself

We recently got a new blender and it’s a serious step up from the little old one I had from my college years. I’m mixing up all sorts of smoothies and am going to experiment with some frozen drinks this weekend, like these Frozen Peach Margaritas

Get the Recipe: Frozen Peach Margaritas

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

ThePrep | Week of 6/13/20 - 6/19/20