Easy High-Fiber Dinners Perfect for Spring (Weekly Plan & Shopping List!)
This week's dinners are packed with spring flavors we all love!
Reviewed by Dietitian Jessica Ball, M.S., RD
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Spring is just around the corner, and as the days get longer and warmer, I’m craving fresh flavors like crunchy snap peas and radishes and leafy greens like spinach and kale. To honor that this week, I’m making dinners packed with spring veggies. They’re also high in fiber to help me feel my best. This key nutrient helps to keep my gut healthy while delivering other amazing benefits, such as reducing my risk of chronic conditions, like type 2 diabetes and heart disease, and keeping me satisfied, thanks to its ability to slow down digestion.
Your Weekly Plan
Sunday: Baked Kale Salad with Crispy Quinoa
Monday: Vegetarian Tacos with Zucchini & Corn
Tuesday: BBQ Chicken Bowls
Wednesday: Spinach, Lima Bean & Crispy Pancetta Pasta
Thursday: Beef & Black Bean Nacho Casserole
Friday: Seared Scallops with Green Goddess Slaw
Sunday: Baked Kale Salad with Crispy Quinoa
This bright salad is the perfect way to start my week of spring meals. The crispy quinoa adds a wonderful texture, complementing the roasted vegetables. I’ll serve it with Pan-Seared Salmon for its anti-inflammatory benefits and to boost the protein.
Monday: Vegetarian Tacos with Zucchini & Corn
While we don’t follow a vegetarian diet, we try to eat at least one meatless meal a week. These veggie-packed tacos make my husband happy and keep him satisfied, thanks to their familiar flavors and fiber content. For a Mexican touch, squeeze in some lime juice.
Tuesday: BBQ Chicken Bowls
Spring’s longer, warmer days are perfect for barbecues, and this recipe combines the vibes and flavors in one bowl! Store-bought items like cooked chicken, coleslaw mix and canned beans get this dinner on the table in less time than it would take to fire up the grill.
Wednesday: Spinach, Lima Bean & Crispy Pancetta Pasta
One reviewer called this recipe “over-the-top fabulous,” so I can’t wait for you to try it. The pancetta and pecorino cheese add the perfect saltiness, so you can skip the added salt. Fresh spinach pasta leans into the spring-green look, but you could use dried pasta if you prefer.
Thursday: Beef & Black Bean Nacho Casserole
For my family of two, casserole dinners are an easy way to ensure we have leftovers for lunch. This recipe features hominy, the main ingredient in pozole, a traditional Mexican dish I grew up eating. I like the pleasantly chewy texture it adds to this dish. Topping with lettuce, yogurt, cilantro and scallions enhances the nacho vibes.
Friday: Seared Scallops with Green Goddess Slaw
I don’t often cook scallops, so making them feels a bit fancy—which is perfect for an at-home Friday date night. This quick-cooking seafood is packed with satisfying protein and potassium, an essential mineral for our health. The green goddess slaw is a crunchy counterpoint to the tender scallops. I’ll warm up some whole-wheat baguette to serve alongside.
I wish you all a great week, and I hope you enjoy this dinner plan. Don't forget to add a recipe review if you try one.
Read the original article on Eating Well.
