CloseOur 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 upto get a dinner plan delivered to your inbox every Saturday!Squash, Brussels sprouts, cranberries—all of these things make me think fall, and all of them are featured in this week’s meal plan. I get so excited about cooking at this time of year! And not only do these meals all have quintessential fall flavors, but they are also allhigh in protein. Protein is an essential macronutrient for everything from building strong bones and muscles to keeping our hair and nails healthy. It also supports our immune systems and helps us feel more satisfied after meals. Withat least 15 grams of proteinper serving, these dinners will help ensure thatyou’re getting enough of this powerhouse nutrient. These recipes also all clock in around 400 calories per serving, so they’re sure to keep you feeling your best. However, that number is simply meant to be a guide, so be sure to listen to your hunger and fullness cues.Your Weekly PlanSunday:Parmesan Chicken & Brussels SproutsMonday:Chickpea Pasta with Mushrooms & KaleTuesday:Sheet-Pan Maple-Mustard Pork Chops & CarrotsWednesday:Roasted Chicken & Winter Squash over Mixed GreensThursday:Vegetarian Spaghetti Squash LasagnaFriday:Cranberry-Balsamic Chicken ThighsGet the Shopping List01of 06Sunday: Parmesan Chicken & Brussels SproutsJacob FoxChicken thighsdon’t always get as much love as chicken breasts, but here a quick topping of Parmesan cheese, panko breadcrumbs, lemon zest and dried thyme elevates the boneless thighs and gives them a little crunch. What’s not to love? The chicken and halvedBrussels sproutsroast together on the pan until the sprouts are tender and both are nicely browned.Total Calories:365Get the Recipe02of 06Monday: Chickpea Pasta with Mushrooms & KaleGreg DuPreeIt seems like it would be hard to get a lot of protein into a vegetarian pasta dish, but here’s the secret: start with chickpea pasta. Because the pasta is made fromchickpea flour, it’s packed with protein, fiber and other nutrients. While the pasta cooks, sauté some kale and mushrooms in olive oil with crushed red pepper and garlic and then stir in the cooked pasta to make this easy dinner. Serve it with whole-grain bread.Total Calories:415 (including 1 ounce whole-grain bread)Get the Recipe03of 06Tuesday: Sheet-Pan Maple-Mustard Pork Chops & CarrotsJohnny Autry; Food Stylist and Prop Stylist: Charlotte AutryA simple but flavorful glaze of olive oil, Dijon mustard and maple syrup dresses up everydaypork chops, which are an excellent source of protein and B vitamins. The carrots that roast along with the pork get a little bit of the glaze, too, plus chopped garlic, chopped ginger and ground turmeric, a trio of anti-inflammatory flavor boosters.Total Calories:376Get the Recipe04of 06Wednesday: Roasted Chicken & Winter Squash over Mixed GreensI could eat this salad all season long. It’s fall in a bowl—chickenand delicata squash tossed in a mustardy-lemony sauce, roasted and served over mixed greens. The dressing has a little more mustard and a touch of maple syrup to sweeten it. Some crunchy roasted pumpkin seeds and grated Parmesan cheese top it off.Total Calories:415Get the Recipe05of 06Thursday: Spaghetti Squash LasagnaThis no-noodle take on lasagna is made inspaghetti squashhalves. It’s cozy and comforting, while being lower in carbs than traditional lasagna and gluten-free. Ricotta and mozzarella cheese ensure that it has plenty of satisfying protein, and some sliced mushrooms help fill the squash and add extra nutrients, such asB vitamins and potassium. I’ll serve ourBroccoli and Cauliflower Sautéon the side to complete the meal.Total Calories:397 (including 1 servingBroccoli and Cauliflower Sauté)Get the Recipe06of 06Friday: Cranberry-Balsamic Chicken ThighsCranberries are not just for the holidays. They can be turned into a bright sauce for a simple weeknight dinner like this one anytime. Just cook the chicken in a skillet, making sure to get the skin nice and crispy, then add the cranberries, balsamic vinegar, honey and thyme and simmer until the cranberries cook down and become saucy. To keep this dish feeling seasonal, I’ll serve it withRoasted Butternut Squash.Total Calories:393 (including 1 servingRoasted Butternut Squash)Get the RecipeI wish you all a great week, and I hope you enjoy this dinner plan. If you try a recipe, remember to add a review.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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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 upto get a dinner plan delivered to your inbox every Saturday!Squash, Brussels sprouts, cranberries—all of these things make me think fall, and all of them are featured in this week’s meal plan. I get so excited about cooking at this time of year! And not only do these meals all have quintessential fall flavors, but they are also allhigh in protein. Protein is an essential macronutrient for everything from building strong bones and muscles to keeping our hair and nails healthy. It also supports our immune systems and helps us feel more satisfied after meals. Withat least 15 grams of proteinper serving, these dinners will help ensure thatyou’re getting enough of this powerhouse nutrient. These recipes also all clock in around 400 calories per serving, so they’re sure to keep you feeling your best. However, that number is simply meant to be a guide, so be sure to listen to your hunger and fullness cues.Your Weekly PlanSunday:Parmesan Chicken & Brussels SproutsMonday:Chickpea Pasta with Mushrooms & KaleTuesday:Sheet-Pan Maple-Mustard Pork Chops & CarrotsWednesday:Roasted Chicken & Winter Squash over Mixed GreensThursday:Vegetarian Spaghetti Squash LasagnaFriday:Cranberry-Balsamic Chicken ThighsGet the Shopping List01of 06Sunday: Parmesan Chicken & Brussels SproutsJacob FoxChicken thighsdon’t always get as much love as chicken breasts, but here a quick topping of Parmesan cheese, panko breadcrumbs, lemon zest and dried thyme elevates the boneless thighs and gives them a little crunch. What’s not to love? The chicken and halvedBrussels sproutsroast together on the pan until the sprouts are tender and both are nicely browned.Total Calories:365Get the Recipe02of 06Monday: Chickpea Pasta with Mushrooms & KaleGreg DuPreeIt seems like it would be hard to get a lot of protein into a vegetarian pasta dish, but here’s the secret: start with chickpea pasta. Because the pasta is made fromchickpea flour, it’s packed with protein, fiber and other nutrients. While the pasta cooks, sauté some kale and mushrooms in olive oil with crushed red pepper and garlic and then stir in the cooked pasta to make this easy dinner. Serve it with whole-grain bread.Total Calories:415 (including 1 ounce whole-grain bread)Get the Recipe03of 06Tuesday: Sheet-Pan Maple-Mustard Pork Chops & CarrotsJohnny Autry; Food Stylist and Prop Stylist: Charlotte AutryA simple but flavorful glaze of olive oil, Dijon mustard and maple syrup dresses up everydaypork chops, which are an excellent source of protein and B vitamins. The carrots that roast along with the pork get a little bit of the glaze, too, plus chopped garlic, chopped ginger and ground turmeric, a trio of anti-inflammatory flavor boosters.Total Calories:376Get the Recipe04of 06Wednesday: Roasted Chicken & Winter Squash over Mixed GreensI could eat this salad all season long. It’s fall in a bowl—chickenand delicata squash tossed in a mustardy-lemony sauce, roasted and served over mixed greens. The dressing has a little more mustard and a touch of maple syrup to sweeten it. Some crunchy roasted pumpkin seeds and grated Parmesan cheese top it off.Total Calories:415Get the Recipe05of 06Thursday: Spaghetti Squash LasagnaThis no-noodle take on lasagna is made inspaghetti squashhalves. It’s cozy and comforting, while being lower in carbs than traditional lasagna and gluten-free. Ricotta and mozzarella cheese ensure that it has plenty of satisfying protein, and some sliced mushrooms help fill the squash and add extra nutrients, such asB vitamins and potassium. I’ll serve ourBroccoli and Cauliflower Sautéon the side to complete the meal.Total Calories:397 (including 1 servingBroccoli and Cauliflower Sauté)Get the Recipe06of 06Friday: Cranberry-Balsamic Chicken ThighsCranberries are not just for the holidays. They can be turned into a bright sauce for a simple weeknight dinner like this one anytime. Just cook the chicken in a skillet, making sure to get the skin nice and crispy, then add the cranberries, balsamic vinegar, honey and thyme and simmer until the cranberries cook down and become saucy. To keep this dish feeling seasonal, I’ll serve it withRoasted Butternut Squash.Total Calories:393 (including 1 servingRoasted Butternut Squash)Get the RecipeI wish you all a great week, and I hope you enjoy this dinner plan. If you try a recipe, remember to add a review.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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 upto get a dinner plan delivered to your inbox every Saturday!Squash, Brussels sprouts, cranberries—all of these things make me think fall, and all of them are featured in this week’s meal plan. I get so excited about cooking at this time of year! And not only do these meals all have quintessential fall flavors, but they are also allhigh in protein. Protein is an essential macronutrient for everything from building strong bones and muscles to keeping our hair and nails healthy. It also supports our immune systems and helps us feel more satisfied after meals. Withat least 15 grams of proteinper serving, these dinners will help ensure thatyou’re getting enough of this powerhouse nutrient. These recipes also all clock in around 400 calories per serving, so they’re sure to keep you feeling your best. However, that number is simply meant to be a guide, so be sure to listen to your hunger and fullness cues.Your Weekly PlanSunday:Parmesan Chicken & Brussels SproutsMonday:Chickpea Pasta with Mushrooms & KaleTuesday:Sheet-Pan Maple-Mustard Pork Chops & CarrotsWednesday:Roasted Chicken & Winter Squash over Mixed GreensThursday:Vegetarian Spaghetti Squash LasagnaFriday:Cranberry-Balsamic Chicken ThighsGet the Shopping List
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 upto get a dinner plan delivered to your inbox every Saturday!
Squash, Brussels sprouts, cranberries—all of these things make me think fall, and all of them are featured in this week’s meal plan. I get so excited about cooking at this time of year! And not only do these meals all have quintessential fall flavors, but they are also allhigh in protein. Protein is an essential macronutrient for everything from building strong bones and muscles to keeping our hair and nails healthy. It also supports our immune systems and helps us feel more satisfied after meals. Withat least 15 grams of proteinper serving, these dinners will help ensure thatyou’re getting enough of this powerhouse nutrient. These recipes also all clock in around 400 calories per serving, so they’re sure to keep you feeling your best. However, that number is simply meant to be a guide, so be sure to listen to your hunger and fullness cues.
Your Weekly Plan
Sunday:Parmesan Chicken & Brussels SproutsMonday:Chickpea Pasta with Mushrooms & KaleTuesday:Sheet-Pan Maple-Mustard Pork Chops & CarrotsWednesday:Roasted Chicken & Winter Squash over Mixed GreensThursday:Vegetarian Spaghetti Squash LasagnaFriday:Cranberry-Balsamic Chicken Thighs
Get the Shopping List
01of 06Sunday: Parmesan Chicken & Brussels SproutsJacob FoxChicken thighsdon’t always get as much love as chicken breasts, but here a quick topping of Parmesan cheese, panko breadcrumbs, lemon zest and dried thyme elevates the boneless thighs and gives them a little crunch. What’s not to love? The chicken and halvedBrussels sproutsroast together on the pan until the sprouts are tender and both are nicely browned.Total Calories:365Get the Recipe02of 06Monday: Chickpea Pasta with Mushrooms & KaleGreg DuPreeIt seems like it would be hard to get a lot of protein into a vegetarian pasta dish, but here’s the secret: start with chickpea pasta. Because the pasta is made fromchickpea flour, it’s packed with protein, fiber and other nutrients. While the pasta cooks, sauté some kale and mushrooms in olive oil with crushed red pepper and garlic and then stir in the cooked pasta to make this easy dinner. Serve it with whole-grain bread.Total Calories:415 (including 1 ounce whole-grain bread)Get the Recipe03of 06Tuesday: Sheet-Pan Maple-Mustard Pork Chops & CarrotsJohnny Autry; Food Stylist and Prop Stylist: Charlotte AutryA simple but flavorful glaze of olive oil, Dijon mustard and maple syrup dresses up everydaypork chops, which are an excellent source of protein and B vitamins. The carrots that roast along with the pork get a little bit of the glaze, too, plus chopped garlic, chopped ginger and ground turmeric, a trio of anti-inflammatory flavor boosters.Total Calories:376Get the Recipe04of 06Wednesday: Roasted Chicken & Winter Squash over Mixed GreensI could eat this salad all season long. It’s fall in a bowl—chickenand delicata squash tossed in a mustardy-lemony sauce, roasted and served over mixed greens. The dressing has a little more mustard and a touch of maple syrup to sweeten it. Some crunchy roasted pumpkin seeds and grated Parmesan cheese top it off.Total Calories:415Get the Recipe05of 06Thursday: Spaghetti Squash LasagnaThis no-noodle take on lasagna is made inspaghetti squashhalves. It’s cozy and comforting, while being lower in carbs than traditional lasagna and gluten-free. Ricotta and mozzarella cheese ensure that it has plenty of satisfying protein, and some sliced mushrooms help fill the squash and add extra nutrients, such asB vitamins and potassium. I’ll serve ourBroccoli and Cauliflower Sautéon the side to complete the meal.Total Calories:397 (including 1 servingBroccoli and Cauliflower Sauté)Get the Recipe06of 06Friday: Cranberry-Balsamic Chicken ThighsCranberries are not just for the holidays. They can be turned into a bright sauce for a simple weeknight dinner like this one anytime. Just cook the chicken in a skillet, making sure to get the skin nice and crispy, then add the cranberries, balsamic vinegar, honey and thyme and simmer until the cranberries cook down and become saucy. To keep this dish feeling seasonal, I’ll serve it withRoasted Butternut Squash.Total Calories:393 (including 1 servingRoasted Butternut Squash)Get the Recipe
01of 06Sunday: Parmesan Chicken & Brussels SproutsJacob FoxChicken thighsdon’t always get as much love as chicken breasts, but here a quick topping of Parmesan cheese, panko breadcrumbs, lemon zest and dried thyme elevates the boneless thighs and gives them a little crunch. What’s not to love? The chicken and halvedBrussels sproutsroast together on the pan until the sprouts are tender and both are nicely browned.Total Calories:365Get the Recipe
01of 06
Sunday: Parmesan Chicken & Brussels Sprouts
Jacob Fox
Chicken thighsdon’t always get as much love as chicken breasts, but here a quick topping of Parmesan cheese, panko breadcrumbs, lemon zest and dried thyme elevates the boneless thighs and gives them a little crunch. What’s not to love? The chicken and halvedBrussels sproutsroast together on the pan until the sprouts are tender and both are nicely browned.
Total Calories:365
Get the Recipe
02of 06Monday: Chickpea Pasta with Mushrooms & KaleGreg DuPreeIt seems like it would be hard to get a lot of protein into a vegetarian pasta dish, but here’s the secret: start with chickpea pasta. Because the pasta is made fromchickpea flour, it’s packed with protein, fiber and other nutrients. While the pasta cooks, sauté some kale and mushrooms in olive oil with crushed red pepper and garlic and then stir in the cooked pasta to make this easy dinner. Serve it with whole-grain bread.Total Calories:415 (including 1 ounce whole-grain bread)Get the Recipe
02of 06
Monday: Chickpea Pasta with Mushrooms & Kale
Greg DuPree
It seems like it would be hard to get a lot of protein into a vegetarian pasta dish, but here’s the secret: start with chickpea pasta. Because the pasta is made fromchickpea flour, it’s packed with protein, fiber and other nutrients. While the pasta cooks, sauté some kale and mushrooms in olive oil with crushed red pepper and garlic and then stir in the cooked pasta to make this easy dinner. Serve it with whole-grain bread.
Total Calories:415 (including 1 ounce whole-grain bread)
03of 06Tuesday: Sheet-Pan Maple-Mustard Pork Chops & CarrotsJohnny Autry; Food Stylist and Prop Stylist: Charlotte AutryA simple but flavorful glaze of olive oil, Dijon mustard and maple syrup dresses up everydaypork chops, which are an excellent source of protein and B vitamins. The carrots that roast along with the pork get a little bit of the glaze, too, plus chopped garlic, chopped ginger and ground turmeric, a trio of anti-inflammatory flavor boosters.Total Calories:376Get the Recipe
03of 06
Tuesday: Sheet-Pan Maple-Mustard Pork Chops & Carrots
Johnny Autry; Food Stylist and Prop Stylist: Charlotte Autry
A simple but flavorful glaze of olive oil, Dijon mustard and maple syrup dresses up everydaypork chops, which are an excellent source of protein and B vitamins. The carrots that roast along with the pork get a little bit of the glaze, too, plus chopped garlic, chopped ginger and ground turmeric, a trio of anti-inflammatory flavor boosters.
Total Calories:376
04of 06Wednesday: Roasted Chicken & Winter Squash over Mixed GreensI could eat this salad all season long. It’s fall in a bowl—chickenand delicata squash tossed in a mustardy-lemony sauce, roasted and served over mixed greens. The dressing has a little more mustard and a touch of maple syrup to sweeten it. Some crunchy roasted pumpkin seeds and grated Parmesan cheese top it off.Total Calories:415Get the Recipe
04of 06
Wednesday: Roasted Chicken & Winter Squash over Mixed Greens
I could eat this salad all season long. It’s fall in a bowl—chickenand delicata squash tossed in a mustardy-lemony sauce, roasted and served over mixed greens. The dressing has a little more mustard and a touch of maple syrup to sweeten it. Some crunchy roasted pumpkin seeds and grated Parmesan cheese top it off.
Total Calories:415
05of 06Thursday: Spaghetti Squash LasagnaThis no-noodle take on lasagna is made inspaghetti squashhalves. It’s cozy and comforting, while being lower in carbs than traditional lasagna and gluten-free. Ricotta and mozzarella cheese ensure that it has plenty of satisfying protein, and some sliced mushrooms help fill the squash and add extra nutrients, such asB vitamins and potassium. I’ll serve ourBroccoli and Cauliflower Sautéon the side to complete the meal.Total Calories:397 (including 1 servingBroccoli and Cauliflower Sauté)Get the Recipe
05of 06
Thursday: Spaghetti Squash Lasagna
This no-noodle take on lasagna is made inspaghetti squashhalves. It’s cozy and comforting, while being lower in carbs than traditional lasagna and gluten-free. Ricotta and mozzarella cheese ensure that it has plenty of satisfying protein, and some sliced mushrooms help fill the squash and add extra nutrients, such asB vitamins and potassium. I’ll serve ourBroccoli and Cauliflower Sautéon the side to complete the meal.
Total Calories:397 (including 1 servingBroccoli and Cauliflower Sauté)
06of 06Friday: Cranberry-Balsamic Chicken ThighsCranberries are not just for the holidays. They can be turned into a bright sauce for a simple weeknight dinner like this one anytime. Just cook the chicken in a skillet, making sure to get the skin nice and crispy, then add the cranberries, balsamic vinegar, honey and thyme and simmer until the cranberries cook down and become saucy. To keep this dish feeling seasonal, I’ll serve it withRoasted Butternut Squash.Total Calories:393 (including 1 servingRoasted Butternut Squash)Get the Recipe
06of 06
Friday: Cranberry-Balsamic Chicken Thighs
Cranberries are not just for the holidays. They can be turned into a bright sauce for a simple weeknight dinner like this one anytime. Just cook the chicken in a skillet, making sure to get the skin nice and crispy, then add the cranberries, balsamic vinegar, honey and thyme and simmer until the cranberries cook down and become saucy. To keep this dish feeling seasonal, I’ll serve it withRoasted Butternut Squash.
Total Calories:393 (including 1 servingRoasted Butternut Squash)
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.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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