ThePrep: 20-Minute Dinners for Late Summer
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After last week’s fall-like weather, it’s really hitting me that summer is almost over. Personally, I look forward to the change of season and am loving all the cozy recipes (like last week’s easy one-pot or pan dishes). What I will miss are beach days down on Lake Champlain, tomatoes fresh from the garden and the long, sunny days. So, I’m making the most of late-summer and relying on these easy, 20-minute dinners that will leave time for evening fun!
Your Meal Plan
If you haven’t discovered the magic of chicken cutlets yet, let me introduce you to the Chicken Cutlets with Sun-Dried Tomato Cream Sauce recipe. The thin-cut chicken cooks quickly and the creamy sauce that goes on top tastes even better than it looks, which is saying a lot. I’m also extra excited about Sunday’s Speedy Crab Cakes. I love crab cakes but typically only have them when out at a restaurant—something we’re still not doing all that often. (Side note, I really love the remoulade from this recipe—see Step 2.) And lastly, even though I used it in a recent newsletter, I had to bring back the Grilled Peach & Brie Smothered Chicken again for Friday! It’s just too good not to.
I hope you all have a great week and end up loving these recipes as much as I do!
Thursday: Pesto Ravioli with Spinach & Tomatoes
If you’re not already, these healthy pumpkin-oatmeal muffins will get you in the mood for fall! Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. And don’t toss the leftover pumpkin puree! You can use it in the Whipped Pumpkin Spice Coffee below.
Get the Recipe: Pumpkin-Oatmeal Muffins
The cooler mornings call for something cozy, like this Whipped Pumpkin Spice Coffee—YUM! This just-sweet-enough version hits the spot and makes the morning feel a little more special.