Your Weeknight Dinner Plan: 40 Easy Recipes
Monday: BBQ Chicken Lettuce Wraps
Ingredient Tip: Instead of using rotisserie chicken, sub in Tyson Honey BBQ Crispy Chicken Strips made with all white meat chicken, that can go from freezer to table in 20 minutes or less.
Tuesday: Summer Garden Zoodles
Party Ready! This salad is a crowd-pleaser for any Fourth of July cookout.
Wednesday: Cantaloupe Skewers
Prep School: This is the perfect easy dinner for kids to help “cook.”
Thursday: Breakfast-for-Dinner Banana Split
Treat Time: We won’t judge if you replace the Greek yogurt with frozen yogurt. It is summer after all!
Friday: Tuna Snack Board
Friday Fridge Clean Out: Stack your snack board with any veggies, cheese, or nuts you have on hand.
Monday: One-Pan Italian Chicken Sausage Pasta
For Tuesday: Combine 1/4 cup low-fat plain Greek yogurt, 1 Tbs. Dijon mustard, and a pinch each of salt and pepper. Cover and refrigerate.
For Wednesday: Whisk together 1/4 cup olive oil, 2 Tbs. each rice vinegar and reduced-sodium soy sauce, 2 tsp. sesame oil, and 1 grated garlic clove to make a dressing. Cook 8 oz. soba noodles according to package directions. Rinse and toss with 1 tsp. sesame oil. Cover dressing and noodles, and refrigerate.
Tuesday: Salmon BLAT Wrap
Superfood Power: Avocado and salmon make a great supper team (with bacon)!
Wednesday: Sesame Pork Soba Noodles
These noodles are made for slurping!
Thursday: Greek Lamb Burgers
Test-Kitchen Tip: If weeknight grilling isn’t your thing, cook the burgers in a stovetop grill pan.
Friday: Build-Your-Own Grain Bowls
Great Swaps: Brown rice can stand in for the quinoa, and shredded cheddar can replace the Cotija.
Monday: Chipotle Chicken Salad
For Monday and Wednesday: In a large bowl, combine one 16-oz. bag shredded coleslaw mix, 1 large thinly sliced red sweet pepper, 1/2 cup chopped fresh cilantro, and 1/2 cup sliced green onions. Divide in half, and refrigerate in zip-top bags.
For Tuesday: Rub 1 Tbs. olive oil over four 8-oz. russet potatoes. Pierce in several places with a fork. Roast on a foillined baking sheet at 425°F for 1 hour or until tender. Let cool and refrigerate in an airtight container.
Tuesday: Broccoli Cheddar Twice Baked Potatoes
Picky-Eater Tip: If your kid is a broccoli skeptic, just serve it on the side.
Wednesday: Slow Cooker Korean-Style Beef Tacos
What You'll Need: Beef brisket, kosher salt, hot olive oil, Asian pear, garlic cloves, mirin, reduced sodium soy sauce, seasoned rice vinegar, brown sugar, and sesame oil, weekend prepped cabbage salad, small flour tortilla, Sriracha.
Thursday: Tomato Soup & Pesto Grilled Cheese Fingers
What You'll Need: Onion, hot olive oil, garlic clove, plum tomatoes, water, sourdough bread, kosher salt, fennel seeds, dried oregano, crushed red pepper flakes, unsalted butter, basil pesto, sharp cheddar cheese.
Friday: Lemony Pesto Ravioli
Vegan Variation: Sub in 16 oz. penne for the ravioli and skip the grated Parm.
Monday: Moroccan Nachos
What You'll Need: Pita chips, chopped spinach, ground lamb, Moroccan seasoning, salt, shredded mozzarella, grape tomatoes, cilantro, harissa sauce.
Tuesday: Eggy Avocado Toasts
What You'll Need: Avocados, lemon juice, salt, whole grain toast, baby salad greens, olive oil, eggs.
Meat-Lovers Note: Tuck a slice of cooked bacon under each egg!
Wednesday: Easiest-Ever Chicken Dinner
Food-Editor Fave: Add extra flavor and fun to your chicken dinner with condiments like ranch dressing, BBQ sauce, and ketchup (of course).
Thursday: Tortilla Pizzas
Test-Kitchen Tip: Give this pizza a Latin twist by using black beans, cheddar cheese, and chorizo.
Friday: Cheesy Pasta Bake
Picky-Eater Alert: The beans add a boost of protein and fiber to this pasta dinner, but it’s okay to leave them out!
Monday: Linguine Pomodoro With Tricolor Salad
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.
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.
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.
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.
Friday: Cheesy Bacon and Apple Melts
What You'll Need: Brussel sprouts, olive oil, salt, pepper, bacon, sourdough bread, apple, chedder cheese.
Monday: Roasted Shrimp Fajitas
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.
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.
White Bean and Quinoa 'Pizza' Burgers
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.
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.
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).
Monday: Broccoli-Pesto Pasta
To save time, make the broccoli pesto over the weekend. In a large pot of boiling salted water, blanch 2 cups (8 oz.) broccoli florets for 1 minute. Immediately plunge into a bowl of ice water to quickly stop cooking. Drain and squeeze out excess water. Combine in a food processor with 1/2 cup fresh basil, 6 Tbs. shredded Parmesan cheese, 6 Tbs. olive oil, 6 Tbs. lemon juice, 1/4 cup shelled pistachio nuts, and 1/4 tsp. each salt and pepper. Refrigerate.
Tuesday: Lamb Chops With Mashed Peas on Toast
Skip the food processor and smash the pea mixture with a potato masher. The spread will be coarser but just as delicious
Wednesday: Veggie Farroto with Sunny-Side-Up Eggs
A fried egg elevates this veggie-heavy recipe.
Thursday: Roasted Chicken and Rice
Everyone loves a chicken dinner! Swap in drumsticks if your kids prefer them to thighs.
Friday: Garlicky Chicken Pizza
Top the fam’s pizza with salad greens and you’ve served up vegetables without extra cooking .
Monday: Peanut Butter Thai Noodles
Prepare 8-oz. rice noodles according to package directions; drain and reserve. Cube a 12- to 14-oz. package extra-firm tofu (no need to drain or dry) and season with 1/4 tsp. kosher salt. In a large nonstick skillet, cook tofu in 2 Tbs. canola oil over medium-high heat until golden, about 8 minutes. While the tofu is cooking whisk together a 13.5-oz. can light coconut milk, 2 Tbs. creamy peanut butter, and 2 Tbs. red curry paste in a medium bowl. Pour sauce over tofu in skillet, reduce heat to medium and simmer 3 minutes. Add the cooked rice noodles, 1 cup shredded carrots and 1 cup sliced snow peas to the skillet and toss; return to medium heat and cook 2 minutes. Divide mixture between 4 bowls and sprinkle each with 1/2 Tbs. chopped peanuts. Serve with lime wedges.
Skip the Nuts
If peanuts are off-limits in your house, use tahini in place of the peanut butter and toasted sesame seeds instead of chopped peanuts.
Tuesday: Grilled Chicken and Mexican Street Corn Salad
Consider giving thighs a try! They're juicier, more flavorful, and harder to overcook than breasts—and they’re less expensive, too.