How I Plan Healthy Weeknight Dinners–Without Using a Recipe
The shift that made weeknight cooking feel calmer and more intuitive again.
Confession: I spent the last few months in a total cooking drought. As in, zero desire to make dinner, way too much takeout, and if you noticed the lack of new recipes on the site this fall... that’s why. But thankfully, my love for all things culinary is baaaack, baby, and I could not be more excited to cook and create in the kitchen this year.
I’m not sure exactly when it shifted, but suddenly I’ve been brainstorming new recipes, and my brain is firing on all cylinders again. I’m brimming with so many new ideas for meals I want to cook using winter produce that there’s no way I’ll manage to make them all before spring. (I have a whole theory about how creative hibernation actually leads to these bursts of inspiration, but I’ll save that for another post.)
All that to say, I’ve been cooking up a storm this month and can’t wait to share some new recipes with you. And, whether you’re feeling inspired in the kitchen or not, I have a feeling many of you started 2026 with an intention to cook more recipes at home. There’s no doubt that they’re usually 10x healthier and more affordable than restaurant food. So today I’m sharing how I plan healthy weeknight meals that are infinitely adaptable to your fam’s dietary preferences.
Big thanks to today’s newsletter sponsor, Thrive Market—the dream partner for this post because keeping your fridge stocked with healthy staples is SO much easier when you have a Thrive subscription. I’ve been a member for 5 years, and it’s where I stock up on all my pantry essentials and travel snacks. Everything they carry is vetted—non-GMO, no fillers, no fake ingredients, no dyes—so I can shop without second-guessing.
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Okay, here are the 4 meal templates I’m making on repeat right now. They’re simple enough to pull together on a busy weeknight, but interesting enough that I’m actually excited to cook again. And the best part? You can change them up based on whatever’s in your fridge.
Now, Let’s Fill Out Your Meal Templates:
Template 1: The Sheet Pan Dinner
Here’s why I love a sheet pan dinner: it’s the ultimate “toss and walk away” meal. You get protein, veggies, and tons of flavor happening all at once in the oven while you do literally anything else. The secret is getting everything to finish at the same time, which sounds tricky but is actually quite forgiving once you know the formula.
The Template: Start with a protein that cooks in 20-30 minutes at 425°F—chicken thighs, salmon, shrimp, sausage, or chickpeas all work. Add hardy vegetables that can handle high heat (think: broccoli, Brussels sprouts, sweet potatoes, cauliflower, bell peppers). Toss everything in olive oil (here’s a great one for roasting), salt, and whatever spice blend you’re feeling (za’atar, everything bagel seasoning, taco spice, Italian herbs—all game changers).
If you’re using something delicate like fish or shrimp, add your veggies to the pan first for 10 minutes, then add your protein. For heartier proteins like chicken thighs or sausage, everything can go in at once.
Winning combos I’m making on repeat:
Chicken thighs + Brussels sprouts + red onion + maple-Dijon glaze
Salmon + asparagus + cherry tomatoes + lemon-dill butter
Italian sausage + bell peppers + zucchini + marinara for spooning over
Shrimp + broccoli + snap peas + ginger-sesame sauce
Try this recipe: Lemony Sheet Pan Chicken with Artichokes & Spring Veggies—it’s been a weeknight staple in our house for years.
Template 2: The Big Salad
I know “salad for dinner” can sound sad, but hear me out—I’m talking about a MEAL salad. The kind where you’re full and satisfied and maybe even looking forward to leftovers tomorrow. The secret is treating it like a real composed dish, not just lettuce with stuff thrown on top.
The Template: Start with a base of greens (I usually do a mix—spinach, arugula, and butter lettuce is my go-to). Add a protein (rotisserie chicken, hard-boiled eggs, these white beans that are always in my pantry, grilled steak, or leftover salmon all work). Then pile on at least 3-4 other elements for texture and flavor: something crunchy (nuts, seeds, croutons, chickpeas), something creamy (avocado, goat cheese, feta), something sweet (dried fruit, fresh berries, roasted squash), and something pickled or tangy (quick-pickled onions, olives, sauerkraut).
The homemade dressing is non-negotiable—it’s truly the secret behind restaurant-level salads. I make the same one nearly every Sunday night and use it on salads and grain bowls all week (recipe is below).
Combos I’m obsessed with:
Arugula + rotisserie chicken + roasted sweet potato + pecans + goat cheese + dried cranberries + apple cider vinaigrette
Spinach + hard-boiled eggs + avocado + bacon + cherry tomatoes + parmesan + creamy lemon dressing
Mixed greens + white beans + roasted beets + walnuts + feta + balsamic vinaigrette
Kale + grilled chicken + quinoa + almonds + parmesan + Caesar-ish dressing (anchovy optional but I love it)
Try this recipe: Farmers Market Steak Salad—it’s basically this whole template in one gorgeous bowl, and even my husband considers it a filling meal.
The other two templates (and my favorite salad dressing on the planet) are for our paid community—and trust, you’re gonna want to bookmark this post for those nights when you don’t know what to make for dinner. Upgrade to paid to unlock the rest of this post.
