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Photo: Photographer: Jen Causey; Food Stylist: Ali Ramee; Prop Stylist: Claire Spollen
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While I really enjoy eating out, there’s nothing like a home-cooked meal. Home cooking not only saves you money, but sometimes it even takes less time than ordering and picking it up. And with copycat recipes, I can bring the flavors of my favorite restaurants home and get the best of both worlds! This week’s dinner recipes showcase favorites from restaurants like Panera and Bonefish Grill. We tailored our recipes to maintain the same delicious flavors but with less sodium and saturated fat. Plus, these meals deliver at least 15 grams of protein per serving and more veggies to keep me satisfied for longer.
Your Meal Plan
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
I’m starting off this week of copycat dinners with these flavor-packedCopycat Taco Bell Mexican Pizzas. This recipe reminds me of a traditional Mexican dish called tlayudas. This dishis an iconic street food originally from Oaxaca. Nowadays, you can find the original or similar versions in other cities across Mexico. A tlayudais a huge tortilla usually topped with refried beans, cheese and some sort of meat (mainly pork or beef). People love adding other ingredients, such as sliced avocado, salsa and shredded cabbage. Our copycat version ofTaco Bell’s Mexican Pizzasdelivers 23 grams of protein per stack. And similar to tlayudas, we added some veggies like shredded red cabbage, sliced radish, scallions and cherry tomatoes. I’ll add more cheese and salsa for a delicious finishing touch.
Next up is Monday’sCopycat Panera’s Tomato-Basil Soup. Warm soups are always a winner when it comes to comfort and coziness, especially during colder weather. And this tomato-basil soup is as good as it gets. I love this recipe because the tomatoes and shallots are roasted first to bring out their flavors, before getting pureed. You don’t need to eat animal-based ingredients like chicken, beef or fish to get your fill of protein. This soup delivers 9 grams of protein per serving, and I’ll serve it withwhole-wheat sourdough breadon the side to add 6 grams more protein per slice, and for dunking,of course.
Friday’sCopycat Bonefish Grill Bang Bang Shrimpdelivers 25 grams of protein per serving and is ready in a quick 20 minutes. The light batter coating the shrimp adds a nice crunch that perfectly pairs with the creamy, spicy sauce made from mayonnaise, yogurt, chili sauce, honey and Sriracha. To balance out this meal, I’ll serve the shrimp overWhole-Wheat Couscousand a side ofSteamed Fresh Green Beans. I bet you could make amazing shrimp tacos with them, as well!
Sunday:Copycat Taco Bell Mexican PizzasMonday:Copycat Panera’s Tomato-Basil Soupwith a slice of whole-wheat sourdough breadTuesday:Copycat Sweetgreen Chicken Pesto Parm BowlWednesday:Copycat Chick-fil-A Kale SaladwithGarlic-Butter Salmon Bitesand a slice of whole-wheat sourdough breadThursday:Copycat Olive Garden’s Chicken & Gnocchi SoupFriday:Copycat Bonefish Grill Bang Bang ShrimpoverWhole-Wheat Couscousand a side ofSteamed Fresh Green Beans
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Something to Sip On
Ali Redmond
This week of copycat recipes just keeps getting better with thisCopycat Starbucks Pink Drink. I love Starbucks just as much as the next person, but I can do without all the added sugar they add to some of their drinks. The recipe uses 100% juice and frozen and fresh fruit like strawberries and passion fruit to add sweetness without added sugar. The bright pink color comes from strawberries and juice blend, giving it its signature name. A little bit of coconut milk adds some delicious creaminess to finish it off.
Get the Recipe:Copycat Starbucks Pink Drink
What’s Inspiring Me This Week
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