Now that the days are getting longer and winter is finally subsiding, I want to spend my evenings outdoors—not standing over the stove. If you feel the same way, this week’s recipes are perfect for you. Try prepping parts of these meals on Sunday afternoon or while the kids are napping so you can throw dinner together in a flash on a weeknight. My favorite recipe (and one that’s bound to become a favorite in your family too) is for Four-Cheese Stuffed Shells With Spinach. The recipe serves a big crowd, so stick the leftovers straight into your freezer. I tend to freeze individual portions for an easy grab-and-go lunch or rushed dinner.

Grocery list:
3 large sweet potatoes
Dry giant lima beans
3 garlic cloves
1 large bag baby spinach
1/4 cup hazelnuts
2 cans coconut milk (reduced fat is fine)
8 oz. tempeh
1 container part-skim ricotta
1 cup Italian blend cheeses
Parmesan
Cottage cheese
1 lb. jumbo shell pasta
Two 1 lb. jars of tomato sauce
1 cup mozzarella cheese
10 oz. frozen spinach, defrosted and water pressed out

Next page: Let’s get cooking! Four-Cheese Stuffed Shells