ThePrep: Homemade Takeout Favorites

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While I’m really lucky to have so many great restaurants nearby, the downside is that it makes it really easy to justify ordering takeout. Especially with all the cooking I’ve been doing at home, there are weeks when want to order dinner out just about every day. While I certainly will still do that at least once this week, for some balance, I’m going to meet my takeout cravings with some tasty homemade versions.

Your Meal Plan

I LOVE Vietnamese and Thai food and often try to recreate my favorite dishes at home. While it will never be as good as what I get in the restaurant, it's fun to try and replicate those delicious flavors. It also helps that we have an amazing Asian grocery store in town where you can find essential ingredients like makrut lime leaves and the most flavorful curry pastes. This week, I’m making a Thai-inspired Green Chicken Curry on Sunday and Vietnamese-Style Shrimp & Mango Lettuce Wraps on Thursday to get my fix!

When I get a hankering for Italian, I’m going with EatingWell's Eggplant Parmesan—one of the best things to get at my local restaurant. This recipe calls for baking the breadcrumb-coated eggplant slices, which means you can prep the rest of the recipe as they get crispy, rather than having to attend to them on the stovetop. And you know there are some tacos in the mix, too, with Tuesday’s yummy Baked Fish Tacos with Avocado.

Sunday: Green Chicken Curry over Easy Brown Rice

Monday: EatingWell's Eggplant Parmesan with baguette slices

Tuesday: Baked Fish Tacos with Avocado

Wednesday: Classic Sesame Noodles with Chicken

Thursday: Vietnamese Shrimp & Mango Lettuce Wraps

Friday: Takeout from your favorite place!

Get the shopping list here.

Big Batch Lunch

If you’re looking for a new fall salad, this Brussels Sprouts Salad with Crunchy Chickpeas is it! It’s especially easy to prep for a week of ready-made lunches and the Tahini Sauce with Lemon & Garlic that gets drizzled over the top is guaranteed to become your newest obsession.

Get the Recipe: Brussels Sprouts Salad with Crunchy Chickpeas

Watch me make this recipe here!

Treat Yourself

Just because it’s been a while, I’m bringing back The Bee's Knees Cocktail for this week! This citrusy cocktail made with gin, honey and a little lemon is a simple yet delicious sipper that you can’t go wrong with.

Get the Recipe: The Bee's Knees CocktailLove this newsletter, have a meal-prep tip you're dying to share or a question you need answering? Email me at ThePrep@eatingwell.com