Your Weeknight Dinner Plan: 10 Easy Recipes

We’ve planned days worth of dinner for you. With just a little bit of prep, your weeknights will go much more smoothly.

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Monday: Linguine Pomodoro With Tricolor Salad

Tara Donne

Monday: Linguine Pomodoro With Tricolor Salad

Weekend Prep

For Monday: Make Pomodoro Sauce. In a 3- to 3½-qt. slow cooker combine one 28-oz. can diced tomatoes, drained, ½ cup chopped onion, 3 Tbs. olive oil, 1 minced garlic clove, ½ tsp. salt, and ¼ tsp. pepper. Cover and cook on high for 4 hours. Let cool slightly, and puree. Stir in 1 tsp. balsamic vinegar. Refrigerate.

For Thursday: Cook 1¼ cups long-grain brown rice according to package directions. Let cool and refrigerate.

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Tuesday: Rosemary-Roasted Chicken With Butternut Squash and Spinach

Tara Donne

Tuesday: Rosemary-Roasted Chicken With Butternut Squash and Spinach

Test-kitchen tip: If you can’t find frozen butternut-squash puree, pick up frozen diced squash instead.

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3 of 10

Wednesday: Prosciutto Pizza With Shaved Carrots and Apples

Tara Donne

Wednesday: Prosciutto Pizza With Shaved Carrots and Apples

What You'll Need: Olive oil, cornmeal, pizza dough, pomodoro sauce, fresh mozzarella, prosciutto, carrots, apple, Parmesan, lemon juice, salt, baby arugula.

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4 of 10

Thursday: Chicken Fried Rice

Tara Donne

Thursday: Chicken Fried Rice

Food-editor tip: Mix up this rice bowl by trying different greens or adding snow peas, bamboo shoots, sliced mushrooms, or a handful of toasted cashews.

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Friday: Cheesy Bacon and Apple Melts

Tara Donne

Friday: Cheesy Bacon and Apple Melts

What You'll Need: Brussel sprouts, olive oil, salt, pepper, bacon, sourdough bread, apple, chedder cheese.

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Monday: Roasted Shrimp Fajitas

Photography by Tara Donne

Monday: Roasted Shrimp Fajitas

Weekend Prep

For Tuesday: On a parchment-paper-lined baking sheet combine 2 cups peeled and chopped sweet potato, 1 Tbs. olive oil, and 1/4 tsp. salt. Toss to coat. Bake for 20 minutes in a 400°F oven, stirring once. Let cool and refrigerate.

For Wednesday and Thursday: Cook 11/4 cups quinoa according to package directions for the burgers (Wednesday) and the chicken dinner (Thursday). Let cool and refrigerate.

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Tuesday: Breakfast-for-Dinner Frittata

Photography by Tara Donne

Tuesday: Breakfast-for-Dinner Frittata

Food-Editor tip: Frittatas are good warm, cold, or at room temp, so they’re perfect for nights when family members need to eat at different times. 

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Wednesday: White Bean & Quinoa “Pizza” Burgers

Photography by Tara Donne

Wednesday: White Bean & Quinoa “Pizza” Burgers

Picky-Eater tip: Your kid is unsure about quinoa? Not in these burgers! Shape them into sliders to up the fun factor even more.

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Thursday: Chicken Sheet Pan Supper

Photography by Tara Donne

Thursday: Chicken Sheet Pan Supper

What You'll Need: Chicken drumsticks, chickpeas, kale, onion, olive oil, garlic cloves, lemon, salt, pepper, smoked paprika, garlic powder.

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Friday: Creamy Tomato & Sausage Pasta

Photography by Tara Donne

Friday: Creamy Tomato & Sausage Pasta

What You'll Need: Penne pasta, Italian sausage, garlic clove, olive oil, baby spinach, marinara sauce, heavy cream, Parmesan cheese (optional).

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