A Week of Healthy Meals
Lamb Chops with Barley Salad and Tomato Dressing
Monday: Pile on good-tasting grains. This supercharged main-dish salad mixes high-fiber barley with vitamin-packed greens, red sweet pepper, and cucumber. Tomato vinaigrette adds delicious flavor.
Chimichurri-Stuffed Pork Loin
Tuesday: Use herbs for healthful flavor. Chopped parsley and cilantro rolled into this lean, boneless pork loin provides bold flavor without salt. Pineapple contributes vitamin C, while corn adds A.
Vegetable Bowls with Lime-Yogurt Dressing
Wednesday: Put a rainbow on the plate. This crunchy main course salad features sweet potatoes, tomatoes, avocados, black beans, and a zippy lime-yogurt dressing. Serve it in an edible bowl of crisp, fresh savoy cabbage
Creamy Lemon-Dill Tuna Salad
Thursday: Add a can to the plan. This no-cook, healthful salad has a good supply of protein, fiber, and vitamin C. Convenient ingredients such as canned tuna and chickpeas make it quick to fix.
Chilled Cucumber-Chickpea Soup
Friday: Put the freeze on fat. This main-course soup is so thick and rich it seems loaded with cream. But instead of high-fat dairy, a handful of ice cubes is blended in before serving -- thickening the mix of chopped shrimp, chickpeas, and spices.
Spiced Beef Kabobs with Mashed Carrots
Saturday: Do more with less. Discover how bold flavor can make up for pared-down portion size (20 percent!). These beef skewers are marinated in red pepper, soy, and brown sugar.
Plum-Berry Whole Wheat Tarts
Sunday: Reach for whole wheat. Plums and blackberries bake together in a sturdy yet tender crust that uses half the butter of a conventional recipe. Goat cheese crumbled on top adds tangy richness as it melts.