Prep Once, Eat Healthy All Week
Easy starts here
These key foods are all you need to head off weekday "Ack, what's for dinner?" stress. Covered and refrigerated, the kale and lentils will keep for five days, and the tomatoes for four days.
Tear 10 oz. of baby kale into pieces. In a large, deep skillet, heat 2 Tbsp. extra-virgin olive oil over medium-high heat. Add 4 sliced large garlic cloves; sauté until just beginning to turn golden, about 1 minutes. Stir in a scant 1/4 tsp. crushed red pepper. Add kale; cook, tossing for 2 minutes. Add 1/4 cup water; cover, reduce heat to medium and steam until kale is just tender, about 4 minutes. Season with kosher salt and freshly ground black pepper. Transfer to a bowl; let cool completely.
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In a large bowl, whisk together 3 Tbsp. each fresh lemon juice and extra-virgin olive oil, 3/4 tsp. sugar, 1/2 tsp. kosher salt and a generous grind of black pepper. Add 2 pints halved grape tomatoes, 1 minced large shallot and 2 tsp. chopped fresh thyme; toss well. Transfer to a sealable container.
In a large bowl, whisk together 1/4 cup each balsamic vinegar and extra-virgin olive oil, 1 Tbsp. Dijon mustard, 1 tsp. kosher salt and a generous grind of black pepper. Gently break apart two 17-oz. (or four 9-oz.) packages steamed lentils; fold into vinaigrette until thoroughly combined. Transfer to a sealable container.
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Kale and Smoked Mozzarella Pizza
With a prep time of just 5 minutes, you can have a healthy and hearty pizza ready in less than 15 minutes, no delivery required.
Ingredients: Shredded smoked mozzarella, prepared 12-inch thin-crust pizza crust, precooked kale, olive oil, lemon wedges
Try this recipe: Kale and Smoked Mozzarella Pizza
Crispy Polenta with Warm Lentils and Kale
For a creamy pulse-based dinner, you can't go wrong with this 5-ingredient dish. Thanks to superfoods like lentils and kale, it'll keep you full and satisfied with 11 grams of fiber and 12 grams of protein.
Ingredients: prepared polenta, olive oil, marinated lentils, precooked kale, sun-dried tomatoes
Try this recipe: Crispy Polenta with Warm Lentils and Kale
Seared Salmon with Orange-Lentil Salad
Got leftover lentils? Try tossing into salads for a protein boost, or smear a bit of goat cheese on crostini and top with lentils for a smart snack.
Ingredients: skinless salmon fillets, canola oil, salt and pepper, orange, red onion, marinated lentils
Try this recipe: Seared Salmon with Orange-Lentil Salad
Pasta with Marinated Tomatoes and Feta
If you have fresh herbs handy, use them to garnish this pasta dish. Basil, oregano, or mint, or a combination, works nicely.
Ingredients: Farfalle, olive oil, garlic, salt and pepper, marinated tomatoes, feta
Try this recipe: Pasta with Marinated Tomatoes and Feta
Flank Steak with Arugula and Herbed Tomato Salad
Serve flank steak medium-rare: It's a very lean cut, so it will be tough and chewy if overcooked.
Ingredients: Worcestershire sauce, flank steak, canola oil, pepper, arugula, marinated tomatoes
Try this recipe: Flank Steak with Arugula and Herbed Tomato Salad