Meal Planning 101

Learn how to become a meal-planning pro with our best tips and ideas from the food and nutrition experts at EatingWell.

Meal Planning 101
How to Meal-Prep on Sunday for a Week of Healthy Dinners
These seven healthy dinners that are perfect for prepping ahead.
How to Meal-Prep on Sunday for a Week of Healthy Dinners
These seven healthy dinners that are perfect for prepping ahead.

Healthy Make-Ahead Dinner Recipes

Lamb Tagine with Preserved Lemon
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Smoky paprika yogurt and an herb and preserved-lemon salsa verde add pops of flavor to this healthy slow-cooker recipe. If you have extra time, brown the lamb and onions, in batches, before adding them to the slow cooker for increased depth of flavor.
Caramelized Onion & Brussels Sprout Galette
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Serve this vegetarian tart recipe as a main dish or in thinner slices for an appetizer or side dish. Since you'll be pleating the dough to create a rustic look, buy ready-to-roll pie crusts rather than prepared pie shells--you'll find them in the dairy section of your market with other ready-to-bake items or near the frozen desserts.
Farro Salad with Cranberries & Persimmons
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When shopping for this healthy salad recipe, be sure to pick up the right type of persimmons. The flat-bottomed Fuyus called for here are bright orange and have texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The flesh is best used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart.
Twice-Baked Sweet Potatoes
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This healthy recipe is a savory riff on the traditional brown-sugar-and-pecan-topped sweet potato casserole so often found on Thanksgiving tables. Crispy baby kale leaves make a stunning garnish, but any green or herb that suits you will look great, fried or not.
Crispy Potato Stacks with Fresh Sage
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These little cute stacks are everything you want in a potato side dish: tender in the middle, devilishly crispy on the outside, and seasoned with sage and butter throughout. For best results, use a mandoline to slice the potatoes extra-thin.
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