We’ve got a set of all new delicious meals this week. There’s an awesome mix of vegetarian and animal proteins: fish, chicken, quinoa, beans, and tofu. We’re also introducing some new ways to bake vegetables: crunchy and healthy kale chips on Wednesday and an Asian-inspired baked eggplant dish on Thursday. Best of all though, we’re always looking for ways to make more of your time. The sauces you make on Monday and Thursday serve double duty in their respective meals. You’ll also be making quinoa once and eating it twice: as a part of our veggie burger filling and as a side to our chicken dish. We know that saved time in the kitchen = a happier you. Tell us your tips for being more efficient in the kitchen on our Facebook wall.
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Monday: Baked Tilapia in Papillote with a French Vinaigrette + Mixed Green Salad with Grapes and Almonds
See our full blog entry on how to en papillote with video here
Tuesday: Pesto Chickpea & Quinoa Mozzarella Burgers + Kale Chips
Check out some of our favorite kale recipes here
Wednesday: Skillet Roasted Chicken with Artichoke Hearts + Quinoa
Learn how to sear and roast any protein to perfection here
Thursday: Easy Tofu Pad Thai + Baked Miso-Soy Eggplant
Full photo step-by-step on how to make Pad Thai here