Day 3 Of Tasty's 7-Day Make-Ahead Meal Plan

Ingredients:

1 cup baby spinach

1 banana, sliced

¼ cup Greek yogurt

½ cup water

½ cup ice

Preparation:

1. Combine spinach, banana, Greek yogurt, water, and ice in a blender and blend until smooth.

2. Enjoy!

*Vegan/Vegetarian Substitution: Omit the Greek yogurt and replace with 3 oz. silken tofu and a quarter of an avocado. If the smoothie is too thick, increase the amount of water.

Ingredients:

¼ cup diced sweet potato (⅓ of a sweet potato)

1 teaspoon olive oil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

2 corn tortillas

¼ cup canned black beans, drained and rinsed

¼ cup pico de gallo (meal prepped, see recipe)

¼ of an avocado, diced

2 tablespoons chopped cilantro

2 lime wedges

Preparation:

1. Toss sweet potatoes with olive oil, salt, and pepper in a microwave-safe bowl and microwave until tender, about 2 minutes.

2. Heat tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black beans, pico de gallo, and avocado. Garnish with cilantro and serve with lime wedges.

3. Enjoy!

Note: Make sure to save the rest of the sweet potato and avocado. You'll use them later in the week.

Makes 2 servings

Ingredients:

4 ounces dried whole wheat penne

1 tablespoon plus 1 teaspoon olive oil

Half a yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

¾ cup canned diced tomatoes with juice (the rest of the can)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 cup shredded rotisserie chicken

1 cup baby spinach

Preparation:

1. Bring a large pot of salted water to a boil and cook pasta as per packaging instruction — reserving ¾ cup of pasta water. Drain pasta in a colander and place pot back on stovetop over medium heat

2. To the pot, add olive oil, diced onion, garlic, and red pepper flakes and cook until fragrant, about 2 minutes. Add diced tomatoes, salt, pepper, and reserved pasta water, and simmer until reduced by half, about 4 minutes.

3. Add the pasta back to the pot along with the shredded chicken and spinach, and stir to combine.

3. Enjoy half of it now, then store the leftovers in the fridge for the rest of the week.

*Vegan/Vegetarian Substitution: Omit the shredded chicken and replace with 1 cup chickpeas.

Just bake them on a parchment-lined sheet tray in a 400°F (204˚C) oven until tender and browned, about 20 minutes. These will get you through the rest of the week.