Your Weeknight Dinner Plan: 25 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: One-Pan Italian Chicken Sausage Pasta

Linda Xiao

Monday: One-Pan Italian Chicken Sausage Pasta

Weekend Prep

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. 

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2 of 27

Tuesday: Salmon BLAT Wrap

Tuesday: Salmon BLAT Wrap

Superfood Power: Avocado and salmon make a great supper team (with bacon)!

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3 of 27

Wednesday: Sesame Pork Soba Noodles

Linda Xiao

Wednesday: Sesame Pork Soba Noodles

These noodles are made for slurping!

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4 of 27

Thursday: Greek Lamb Burgers

Linda Xiao

Thursday: Greek Lamb Burgers

Test-Kitchen Tip: If weeknight grilling isn’t your thing, cook the burgers in a stovetop grill pan.

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5 of 27

Friday: Build-Your-Own Grain Bowls

Linda Xiao

Friday: Build-Your-Own Grain Bowls

Great Swaps: Brown rice can stand in for the quinoa, and shredded cheddar can replace the Cotija.

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6 of 27

Monday: Chipotle Chicken Salad

Dane Tashima

Monday: Chipotle Chicken Salad

Weekend Prep

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.

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7 of 27

Tuesday: Broccoli Cheddar Twice Baked Potatoes

Dane Tashima

Tuesday: Broccoli Cheddar Twice Baked Potatoes

Picky-Eater Tip: If your kid is a broccoli skeptic, just serve it on the side. 

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8 of 27

Wednesday: Slow Cooker Korean-Style Beef Tacos

Dane Tashima

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.

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9 of 27

Thursday: Tomato Soup & Pesto Grilled Cheese Fingers

Dane Tashima

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.

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10 of 27

Friday: Lemony Pesto Ravioli

Dane Tashima

Friday: Lemony Pesto Ravioli

Vegan Variation: Sub in 16 oz. penne for the ravioli and skip the grated Parm.

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11 of 27

Moroccan Nachos

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Monday: Moroccan Nachos

Dane Tashima

Monday: Moroccan Nachos

What You'll Need: Pita chips, chopped spinach, ground lamb, Moroccan seasoning, salt, shredded mozzarella, grape tomatoes, cilantro, harissa sauce.

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13 of 27

Tuesday: Eggy Avocado Toasts

Dane Tashima

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! 

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14 of 27

Wednesday: Easiest-Ever Chicken Dinner

Dane Tashima

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).

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15 of 27

Thursday: Tortilla Pizzas

Dane Tashima

Thursday: Tortilla Pizzas

Test-Kitchen Tip: Give this pizza a Latin twist by using black beans, cheddar cheese, and chorizo. 

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16 of 27

Friday: Cheesy Pasta Bake

Dane Tashima

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!

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17 of 27

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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18 of 27

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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19 of 27

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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20 of 27

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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21 of 27

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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22 of 27

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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23 of 27

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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24 of 27

White Bean and Quinoa 'Pizza' Burgers

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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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26 of 27

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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27 of 27

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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