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This week is sure to be busy, whether you’re hosting Thanksgiving or Friendsgiving or traveling to see family and friends. I’m hosting this year, so most of my energy will be spent prepping for the big meal. But we still have to eat the rest of the week, so I came up with a dinner plan featuring three-ingredient, throw-together dishes. This way we can still eat something nourishing without spending too much time or energy on making dinner (or adding too many items to my already-lengthy shopping list). As a bonus, these recipes are made without any added sugars. Since consuming too much added sugar can contribute to various health conditions like heart disease, diabetes and more, I’d rather enjoy it in a holiday dessert than in my dinner. I hope you all have a wonderful Thanksgiving!
Your Weekly Plan
Sunday: Sweet Potato & Brussels Sprouts Hash with Chicken Sausage
Monday: Goat Cheese Pasta with Broccoli
Tuesday: Farro Bowl with Rotisserie Chicken
Wednesday: Chickpeas with Kale & Sun-Dried Tomatoes
Thursday: Thanksgiving! Try our Everything-Seasoned Almonds for a pre-dinner snack. (Ingredients not included in shopping list.)
Friday: Refried Bean & Pico de Gallo Tostadas
Our column, ThePrep, has everything you’ll need to make dinner planning and grocery shopping as easy as can be. Nutritional needs differ from one individual to another, and we invite you to use these dinner plans as inspiration and adjust them as you see fit. Sign up to get a dinner plan delivered to your inbox every Saturday!
Sunday: Sweet Potato & Brussels Sprouts Hash with Chicken Sausage
Sweet potatoes, shaved Brussels sprouts and precooked chicken sausages are all you need to put this high-protein meal together. Just peel, cut and microwave the sweet potatoes until tender, brown the sausages, cook the Brussels sprouts and toss it all together. Be sure to check the nutrition label to confirm that the chicken sausage you choose has no added sugars.
Monday: Goat Cheese Pasta with Broccoli
This dish is creamy and comforting, thanks to the goat cheese. It makes a sauce when combined with a little of the pasta cooking water. Using chickpea pasta instead of regular pasta means it’s higher in protein and fiber and sure to keep you satisfied longer. The broccoli florets contribute even more fiber. Serve with whole-wheat baguette.
Tuesday: Farro Bowl with Rotisserie Chicken
Rotisserie chicken forms the base of so many quick meals. Here, just add it to quick-cooking microwaved farro and a bag of Mediterranean-style salad mix to make an instant grain bowl. In addition to a delicious meal, you’ll also get inflammation-fighting benefits from the farro. Serve with the rest of Monday’s whole-wheat baguette.
Wednesday: Chickpeas with Kale & Sun-Dried Tomatoes
You’ll get deeply flavored kale by sautéing it in some of the sun-dried tomato oil. Then just combine the kale with canned chickpeas and some slivered sun-dried tomatoes and heat them through to complete the dish. I love a double-duty ingredient like sun-dried tomatoes in oil. I may even drizzle a bit of the oil over each serving to really pump up the flavor.
Friday: Refried Bean & Pico de Gallo Tostadas
For a super-easy post-Thanksgiving dinner, simply spread refried beans over tostadas and top them with pico de gallo to add a little freshness. If you have leftover turkey on hand, it makes an excellent topping for these crispy tostadas.
I wish you all a great week, and I hope you enjoy this dinner plan. If you try a recipe, remember to add a review.
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