5 Easy Meals

tip!

Serve these hearty quesadillas with lime wedges and sour cream.

➜ TUESDAY Sesame Salmon

Active Time 20 minutes Total Time 25 minutes Makes 4 servings

INGREDIENTS

Nonstick cooking spray 3 Tbs. reduced-sodium soy sauce 2 Tbs. honey 2 tsp. lemon juice ¾ tsp. cornstarch 4 5-oz. center-cut salmon fillets 1 tsp. sesame oil 2 6-oz. pkg. baby spinach 2 cups weekend-prepped rice ¼ tsp. sesame seeds, toasted

MAKE IT

1. Preheat broiler to high. Line a baking sheet with foil; coat with cooking spray. In a small saucepan combine soy sauce, honey, and lemon juice for glaze; bring to a boil. In a small bowl combine cornstarch with 1 tsp. water; stir into glaze. Cook, stirring, until thick, about 1 minute. Place salmon on baking sheet; broil 10 minutes. Brush with half of the glaze. Broil 2 minutes more. 2. While the salmon is cooking, heat sesame oil in a large skillet. Add spinach; cook until just wilted. Microwave rice to warm. Drizzle salmon with remaining glaze, sprinkle with sesame seeds, and serve with spinach and rice.

NUTRITION PER SERVING 386 calories; 33g protein; 10g fat (2g sat. fat); 38g carbs; 2g fiber; 10g sugar; 5mg iron; 98mg calcium; 541mg sodium

➜ WEDNESDAY Steak Fajita Quesadillas

Active Time 15 minutes Total Time 20 minutes Makes 4 servings

INGREDIENTS

1 Tbs. plus 2 tsp. olive oil 1 large red sweet pepper, cored and cut into strips 1 cup sliced red onion Grilled and sliced steak left over from Monday 4 8-in. flour tortillas 4 oz. shredded pepper jack cheese (1 cup) 2 Tbs. chopped fresh cilantro

1. In a large nonstick skillet heat 1 Tbs. oil over medium-high heat. Add the pepper and onion. Cook, stirring often, about 4 minutes. Add the steak; cook 2 minutes. 2. Divide the cheese evenly over half of each tortilla. Divide steak mixture evenly over cheese. Top with cilantro. Fold tortillas. 3. Heat 1 tsp. oil in the same skillet over medium heat. Add two quesadillas; cook 2 minutes, or until golden. Flip; cook 1 minute more. Repeat with the remaining 1 tsp. oil and quesadillas.

NUTRITION PER SERVING 470 calories; 23g protein; 27g fat (9g sat. fat); 34g carbs; 1g fiber; 4g sugar; 3mg iron; 271mg calcium; 788mg sodium

tip!

To keep the rice from getting mushy, be sure it’s cold when added to the pan.

➜ THURSDAY Veggie Fried Rice

Active Time 25 minutes Total Time 25 minutes Makes 4 servings INGREDIENTS

2 Tbs. oyster sauce 2 Tbs. reduced-sodium soy sauce ½ tsp. sugar 2 tsp. sesame oil, divided 3 large eggs 8 oz. broccolini, cut into 1-in. pieces 2 Tbs. olive oil 1 medium onion, finely chopped 3 cups weekend-prepped rice ¾ cup shredded carrots

MAKE IT

1. In a small bowl combine the oyster sauce, soy sauce, and sugar; set aside. In a large nonstick skillet, heat 1 tsp. sesame oil over mediumhigh heat. Add the eggs, and cook until softly scrambled. Transfer to a plate; break into small pieces. 2. Add 1 tsp. sesame oil and the broccolini to the pan; cook 1 minute. Add ⅓ cup water, cover, and steam until just tender, about 2 minutes. Transfer the broccolini to a plate. Add 2 Tbs. olive oil and onion to the pan; cook 1 minute. Add the rice and carrots; cook 2 minutes. Stir in the broccolini, egg, and sauce. Cook 2 minutes more.

NUTRITION PER SERVING 342 calories; 10g protein; 13g fat (2g sat. fat); 46g carbs; 2g fiber; 4g sugar; 3mg iron; 58mg calcium; 575mg sodium

➜ FRIDAY Tuscan Farro Soup

Active Time 15 minutes Total Time 25 minutes Makes 4 servings INGREDIENTS

2 tsp. olive oil 3 oz. pancetta, diced 1 medium onion, finely chopped 4 cloves garlic, minced 1 tsp. chopped fresh rosemary 1 32-oz. box low-sodium chicken broth 1 15-oz. can cannellini beans, rinsed and drained 1 15-oz. can no-salt-added diced tomatoes (undrained) 1½ cups weekend-prepped farro 1 6-oz. pkg. baby spinach ⅓ cup shaved Parmesan cheese

MAKE IT

1. In a large saucepan, heat the oil over medium heat. Add pancetta. Cook until golden, about 4 minutes. Add the onion; cook until soft, about 5 minutes. Add the garlic and rosemary; cook 30 seconds. 2. Stir in the broth, beans, tomatoes, and farro. Bring to a boil; simmer 10 minutes. Stir in the spinach until just wilted; add salt and pepper to taste. Ladle into bowls; top with Parmesan.

NUTRITION PER SERVING 357 calories; 20g protein; 11g fat (4g sat. fat); 44g carbs; 9g fiber; 4g sugar; 4mg iron; 243mg calcium; 691mg sodium

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We’ll help you decide how best to pay for purchases, whether to quit cable, where to put leftover funds, and more. by CHERYL LOCK

➜ Should you pay by credit or debit card?

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