Five Days, Five Dinners: July 28-August 1

July 27, 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, we’re giving you not one, but two meatless recipes to add to your weeknight repertoire. We’re also representing several different cuisines—Asian, Mediterranean, Italian, and of course, good old Southern. To help you plan your shopping list, here’s a list of key ingredients used repeatedly throughout the week:

  • Canned chickpeas
  • Feta cheese
  • Fresh herbs such as parsley, basil, and cilantro
  • Grape tomatoes
  • Lemons

Monday: Crispy Chicken with Greek Green Bean Salad
Tuesday: Spiced Eggplant Cutlets and Chickpea-Feta Salad
Wednesday: Skillet Roasted Okra and Shrimp
Thursday: Pasta with Burst Tomatoes and Mascarpone
Friday: Firecracker Grilled Salmon

Crispy Chicken with Greek Green Bean Salad; Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Crispy Chicken with Greek Green Bean Salad; Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Monday: Comfort meets convenience in our Crispy Chicken with Greek Green Bean Salad. Pounding the chicken breasts thinly cuts down on cook time, and the crisp green bean salad can easily be made in advance. Buy an extra can of chickpeas for tomorrow night’s supper—you’ll also be using the feta cheese again too.

Spiced Eggplant Cutlets; Photo: Jennifer Davick; Styling: Buffy Hargett

Spiced Eggplant Cutlets and Chickpea-Feta Salad; Photo: Jennifer Davick; Styling: Buffy Hargett

Tuesday: Go Mediterranean (and meatless) with Spiced Eggplant Cutlets and Chickpea-Feta Salad. If you don’t have a grill, the eggplant cooks equally as well in a cast-iron grill pan. Cumin and paprika-dusted eggplant is so hearty you won’t even miss the meat. On the side, the chickpea salad gives a refreshing burst of acidity.

Skillet-Roasted Okra and Shrimp

Skillet-Roasted Okra and Shrimp

Wednesday: The high heat of a cast iron skillet brings out bold flavors in Skillet Roasted Okra and Shrimp. Serve over a bed of arugula, or go all out with creamy grits. Make sure to buy enough grape tomatoes to make tomorrow night’s dish.

Pasta with Burst Tomatoes and Marscapone; Photo: Hector Sanchez; Styling: Buffy Hargett

Pasta with Burst Tomatoes and Marscapone; Photo: Hector Sanchez; Styling: Buffy Hargett

Thursday: Crank up the broiler and watch as grape tomatoes transform into a quick pasta sauce like magic. Mix with fresh herbs and store-bought cheese ravioli, make a simple green salad, and there you go—Pasta with Burst Tomatoes and Mascarpone is on the table in less than 20 minutes. If you don’t have marscarpone cheese, leftover feta cheese is an excellent substitute.

Firecracker Grilled Salmon; Photo: Hector Sanchez; Stylist: Buffy Hargett

Firecracker Grilled Salmon; Photo: Hector Sanchez; Stylist: Buffy Hargett

Friday: Chill out after a long week with an Asian-inspired grill out. You’ll want to hang onto the soy, honey, and ginger-spiked marinade in Firecracker Grilled Salmon— it doubles as a dipping sauce for the fish or as a salad vinaigrette. In fact, toss a few tablespoons with greens, matchstick carrots, edamame, and cucumbers for a super simple side salad.

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

COMMENTS

  1. Anna Robertson

    Elizabeth your posts are a Godsend! School is starting in a week and I am a mess about to send my oldest to kindergarten, not to mention we are all mourning the end of a no routine chaotic toddlerhood (for one anyway). I have turned to your posts for meal planning for a month (I don’t follow it date for date) and I feel like I have dinner under control as we start to tackle the rest. Thank you so much and thanks to SL for offering so many wholesome and quick options for cooking well for your family.

    July 31, 2014 at 7:58 am

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