Five Days, Five Dinners: July 21-25

July 20, 2014 | By | Comments (1)

Weeknight chaos can make putting a home-cooked meal on the table a daunting task.
Don’t fret—our handy meal planner relies on a few key ingredients and gives new life to leftovers, so you can serve a delicious meal each night no matter what.

This week, fill your plate with color. Whether its yellow squash, green zucchini, or red tomatoes, summer’s bounty of fresh vegetables makes cooking a color-centric meal so easy. In addition to staples such as lemons and fresh herbs, make sure to buy enough vegetables in advance to make Monday and Tuesday night’s dishes.

Monday: Chicken with Ratatouille
Tuesday: Farmers’ Market Pasta Salad
Wednesday: Grain Salad with Grilled Shrimp and Sweet Peppers
Thursday: Turkey Cutlets with Lemon Sauce
Friday: Chicken Enchiladas

Chicken with Ratatouille; Photo: Dhanraj Emanuel; Styling: Buffy Hargett

Chicken with Ratatouille; Photo: Dhanraj Emanuel; Styling: Buffy Hargett

Monday: Pour your best farmers’ market finds into one-skillet Chicken with Ratatouille, and feel free to substitute whatever vegetables you wish. Serve quinoa or your favorite grain on the side and let it soak up flavor from the ratatouille.

Farmers Market Pasta Salad; Photo: Hector Sanchez; Styling: Heather Chadduck

Farmers Market Pasta Salad; Photo: Hector Sanchez; Styling: Heather Chadduck

Tuesday: We’re stuck on pasta salads this summer, so we couldn’t resist sharing another one with you. Don’t be afraid to stray from the ingredient list in Farmers’ Market Pasta Salad to use up any remaining veggies in your kitchen. The accompanying Parmesan Vinaigrette is a recipe to keep on hand—you’ll love the balance of salty, sweet and tangy. Make a double recipe to use throughout the week when you need a burst of flavor.

Grain Salad with Grilled Shrimp and Sweet Peppers; Photo: Jacob Snavely; Styling: Buffy Hargett Miller

Grain Salad with Grilled Shrimp and Sweet Peppers; Photo: Jacob Snavely; Styling: Buffy Hargett Miller

Wednesday: The week’s halfway over—crack open a beer, fire up the grill, and make Grain Salad with Grilled Shrimp and Sweet Peppers. Cook the bulgur in advance so all you need to do is grill the shrimp and the vegetables. Here’s an idea—leave out the lemon juice and add a splash of last night’s Parmesan Vinaigrette instead.

Turkey Cutlets with Lemon-Caper Sauce; Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Turkey Cutlets with Lemon-Caper Sauce; Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Thursday: Speedy and budget-friendly Turkey Cutlets with Lemon-Caper Sauce are on the dinner table in just 25 minutes. Serve over a bed of angel hair pasta and toss together a simple green salad with balsamic vinaigrette on the side.

Chicken Enchiladas; Photo: Howard Lee Puckett; Styling: Buffy Hargett

Chicken Enchiladas; Photo: Howard Lee Puckett; Styling: Buffy Hargett

Friday: To celebrate the end of the week, feast on Chicken Enchiladas with friends. Throw in our Pink Cadillac Margaritas and you’ve got yourself a Mexican fiesta. To save time, shred meat from a rotisserie chicken and opt for ready-to-heat rice. (We like Seeds of Change Spanish Style Rice.)

View this week’s menu on MyRecipes and create a shopping list with this week’s ingredients! 

COMMENTS

  1. James McConnell

    I like your recipes and I like that fact that all you have to do is remove the meat from them or substitute tofu or tempeh and you have an easy vegetarian meal too. Great job!

    July 22, 2014 at 5:24 pm

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