:max_bytes(150000):strip_icc()/Prep-square-122124-296b6da10d3b409eb5bbd0cf8de61b18.gif "My Favorite Healthy 20-Minute Dinners of 2024 (Weekly Plan & Shopping List!)")
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Wow. December flew by! Here we are already heading into Christmas, Hanukkah and the new year. I’m using this week to reflect on some very easy, very delicious recipes that EatingWell published in 2024. From spaghetti with a creamy, vegetable-packed sauce to a delightful, comforting sandwich made with rotisserie chicken, all of these recipes take just 20 minutes, leaving you time to focus on your holiday meals. I’m planning to make some French onion soup on Christmas Eve and a brisket for Christmas Day/Hanukkah—both of which require a bit of time in the kitchen—so I’m looking forward to relying on these 20-minute dinners the rest of the week. I hope they help you streamline the kitchen work during the days surrounding your holidays, too. Warmest wishes to you and yours!
Your Weekly Plan
Sunday: Spaghetti with Creamy Lemon-Spinach Sauce
Monday: Ginger-Soy Salmon Bites
Tuesday: French Onion Soup (ingredients not included in shopping list)
Wednesday: Braised Brisket with Tomatoes & Onions (ingredients not included in shopping list)
Thursday: Rotisserie Chicken Salad Melt
Friday: Creamy Pesto Shrimp with Gnocchi & Peas
Our column, ThePrep, has everything you’ll need to make dinner planning and grocery shopping as easy as can be. Nutritional needs differ from one individual to another, and we invite you to use these dinner plans as inspiration and adjust them as you see fit. Sign up to get a dinner plan delivered to your inbox every Saturday!
Sunday: Spaghetti with Creamy Lemon-Spinach Sauce
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This simple pasta dish takes inspiration from classic pesto for the sauce but adds a whole bunch of spinach to the food processor along with the traditional basil, olive oil and garlic. It’s an easy way to eat more vegetables, which can offer health benefits ranging from reducing inflammation to supporting your immune system.
Monday: Ginger-Soy Salmon Bites
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Cubing and marinating salmon and then popping it under the broiler is one of the quickest ways to cook it while ensuring that it has plenty of flavor. Plus, when the salmon is done, it gets brushed with a honey-ginger glaze for even more flavor. I love piling the salmon cubes on top of brown rice before sprinkling them with the sesame seeds and chives to create salmon bowls for dinner.
Tuesday: French Onion Soup
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
For Christmas Eve, I am all about a cozy dinner in front of the fire, and French onion soup is the perfect thing. It takes almost an hour to cook down the onions and coax out their flavor, but the end result is worth it, especially once you top the soup with toast and cheese and run it under the broiler until the cheese is melted and the soup is bubbling. (Since everyone has their own holiday traditions and preferences, I haven’t included the ingredients for tonight’s and tomorrow’s dinners on the shopping list.)
Wednesday: Braised Brisket with Tomatoes & Onions
This year, Hanukkah falls on Christmas, and since my husband and I celebrate both holidays, I’m going to be making a brisket. I love a tomato-and-onion-based brisket like this one because it’s so flavorful. (Ingredients are not included in the shopping list.) If you’re still deciding what to make, you can find plenty of ideas in our recipe galleries, like 30 Christmas Recipes You’ll Want to Make Forever.
Thursday: Rotisserie Chicken Salad Melt
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Post-holidays, I am always looking for something quick and easy for dinner since I’ve already spent so much time in the kitchen and want a little break. Often we have leftovers but, if not, a sandwich like this one is a satisfying solution. It’s like a cross between a chicken salad sandwich and a grilled cheese. Toasty, crunchy and gooey!
Friday: Creamy Pesto Shrimp with Gnocchi & Peas
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
To end the week, I’ll lean on this simple but elegant dish of potato gnocchi, shrimp and peas tossed in store-bought pesto for ease. The gnocchi gets cooked until crispy and browned and then the shrimp just need a few minutes in the pan to cook through, making it a tasty meal that’s done in no time. A little half-and-half ensures that the finished dish is creamy and has a little richness.
I wish you all a great week, and I hope you enjoy this dinner plan. If you try a recipe, remember to add a review.