ThePrep: Satisfying High-Protein Dinners that Taste Like Summer
These delicious high-protein dinners will keep you feeling satisfied all week while you kick off the summer season.
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
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.
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
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.
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
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!
ThePrep | Week of 5/23/20 - 5/29/20