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Sunday’s cozySpinach & Artichoke Dip Pastakicks off the week of 20-minute dinners. Pasta is always the first thing I think of when I’m craving something comforting. This recipe also happens to pack in the veggies, always a plus. Tuesday’sEasy Butternut Squash Soupis next on the menu. Using peeled and cubed butternut squash, which can be found in the produce section or the freezer aisle, means I’ll save on prep time and can get this creamy soup on the table in a quick 20 minutes.
There’s one more 20-minute soup this week—Italian Wedding Soup—then a few more delicious 20-minute meals to get you to Friday. TheRoasted Red Pepper, Spinach & Feta Penne Pastaon Wednesday is a comfort-food classic in my house. I absolutely love the feta in this recipe. The warm pasta melts the cheese ever so slightly to create a creamy, silky sauce that’s just delicious. And last but not least, we close out the week with Friday’sSalmon Tacos with Pineapple Salsa. You can never go wrong with tacos, and the tangy, tropical salsa reminds me that there are warmer days ahead.
Sunday:Spinach & Artichoke Dip Pasta
Monday:Chicken Cutlets with Sun-Dried Tomato Cream Sauceover cooked orzo
Tuesday:Easy Butternut Squash Soupwith toast topped with apple slices and Cheddar cheese
Wednesday:Roasted Red Pepper, Spinach & Feta Penne Pasta
Thursday:Italian Wedding Soup(Go for frozen meatballs to keep this soup speedy.)
Friday:Salmon Tacos with Pineapple Salsa
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Big Batch Snack
Andrea Mathis
These no-bakeApple Pie Energy Ballsare made with dried apples, chopped pecans and cinnamon. they’re reminiscent of a apple pie, in a single bite! Each sphere comes together easily and will give your body the energy it needs to power through the afternoon.
Get the Recipe:Apple Pie Energy Balls
Treat Yourself
For those wrapping up Dry (or Damp) January, you may be ready for a yummy cocktail. ThisBee’s Knees Cocktailis my favorite. It’s easy to make and only requires three simple ingredients—honey, lemon and gin.
Get the Recipe:The Bee’s Knees Cocktail
Love this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me atThePrep@eatingwell.com
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