Easy Weeknight Meals

By Jenna Helwig
May 21, 2015
Credit: Tara Donne
Supper is solved! With only one grocery trip and a bit of prep, your weeknights will now go a lot more smoothly.
Start Slideshow

1 of 28

Week 1: Fire Up the Slow Cooker

Credit: Christopher Testani

Weekend Prep

1. Shake up salad dressing: 1/4 cup lime juice, 1/4 cup olive oil, 1/4 tsp. sugar, 1/4 tsp. salt.

2. Cook 1 1/3 cups of farro according to package directions.

3. Wash and dry cilantro and lettuce.

Advertisement
Advertisement

2 of 28

Food Editor Jenna Helwig demonstrates how to make an easy pan sauce that pumps up the flavor of a meal.

3 of 28

Week 2: Start With a Chicken

Credit: Jennifer Causey

Recipes by Jenna Helwig

Weekend Prep

1. Blend spinach pesto in food processor: 2 cups baby spinach, 2 cups basil leaves, 1/2 cup olive oil, 1/2 cup walnuts, 2 Tbs. grated Parmesan, 1/2 tsp. salt, 1 small clove garlic. Cover with a thin layer of olive oil. Store in the fridge up to 5 days.

2. Wash and dry the Boston lettuce. Store in a paper-towel-lined zip-top bag.

Advertisement

4 of 28

Food Editor Jenna Helwig shares her tips and tricks for roasting meat and vegetables.

5 of 28

Week 3: Stir Things Up in a Skillet

Credit: Kana Okada

Recipes by Katie Webster

Weekend Prep

1. Steam 8 cups cauliflower florets until tender, about 14 minutes. Puree with 1/2 cup half-and-half and salt and pepper to taste. Refrigerate half; freeze half for Thursday.

2. Cook a 12-oz. box of whole-wheat couscous in 3 cups reduced-sodium chicken broth according to package directions. Chill.

 

6 of 28

What's Cooking? How-to Sauté

High-flavor, low-fat tips for cooking veggies, seafood, and poultry in a snap.

Advertisement
Advertisement
Advertisement

7 of 28

Week 4: Break Out the Skewers

Credit: Kana Okada

Recipes by Dina Cheney

Weekend Prep

1. Assemble kabobs: Chop chicken thighs and green pepper into chunks. Assemble eight metal skewers, alternating chicken, grape tomatoes, and green pepper. Refrigerate.

2. Make Caper Relish: In a small bowl, stir together 1/2 cup chopped red pepper, 1/4 cup chopped red onion, 2 Tbs. drained capers, and 2 tsp. olive oil. Refrigerate. 

8 of 28

Thai Noodle Salad

9 of 28

Week 5: Dress Up Rice Noodles

Credit: Kana Okada

Recipes by Suzanne Lenzer

Weekend Prep

Season chicken thighs with salt and pepper and grill or broil until no longer pink (170°F), about 15 minutes. Refrigerate until needed.

Make pita chips: Cut each pita into 8 wedges, lightly coat with cooking spray, season with salt and pepper, and bake at 400°F until golden, about 10 minutes. Store in an airtight container until needed.

Trim sugar snap peas.

Advertisement
Advertisement
Advertisement

10 of 28

Quinoa-Salmon Power Bowl

11 of 28

Week 6: Cook Up Quinoa

Credit: Kana Okada

Recipes by Jenna Helwig

Weekend Prep

1. Prepare 1 3/4 cups of quinoa according to package directions. Store in fridge.

2. Wash, trim, and cook green beans in boiling water for 5 minutes. Refrigerate.

3. Cut corn off cobs. Store in the refrigerator.

12 of 28

How to Properly Steam

Advertisement
Advertisement
Advertisement

13 of 28

Week 7: Shake Up Classic Pasta

Credit: Kana Okada

Recipes by Suzanne Lenzer

Weekend Prep

1. Prepare 1 cup brown rice according to package directions.

2. Shred cabbage.

3. Chop yellow onion and slice 1/4 cup of red onion (double bag both!).

14 of 28

15 of 28

Week 8: Give Barley a Boost

Credit: Kana Okada

Recipes by Debbie Koenig

Weekend Prep

1. Line two baking sheets with foil. Peel and cut carrots, parsnip, and sweet potato into 1/2-inch chunks and spread on one sheet. Quarter and seed bell peppers, cut onions into wedges, and spread both on a second sheet. Toss veggies with 4 tsp. olive oil and 1/4 tsp. salt. Roast at 425°F until tender, 15 to 20 minutes. Refrigerate root vegetables and onion mixture in separate containers.

2. Cook barley according to package directions. Drain and refrigerate.

Advertisement
Advertisement
Advertisement

16 of 28

17 of 28

Week 9: Go South of the Border

Credit: Kana Okada

Recipes by Suzanne Lenzer

Weekend Prep

1. Puree rinsed and drained black beans with 1/4 cup fresh cilantro, 1/2 jalapeño (seeds removed), 2 Tbs. lime juice, 2 Tbs. water, and 1/4 tsp. salt.

2. Cook 1/2 cup wild rice and 1/2 cup quinoa according to package directions.

3. Pull the meat from the rotisserie chicken; discard skin and bones.

18 of 28

Week 10: Sear Up Scallops

Credit: Kana Okada

Recipes by Jenna Helwig

Weekend Prep

1. Cook 1 bunch Tuscan kale, ribs removed, in boiling water for 30 seconds. Drain well. In a food processor combine the kale, 1/2 cup olive oil, 1/4 cup grated Parmesan, 1/4 cup walnuts, 1 clove garlic, and 1/4 tsp. salt. Process until smooth. Refrigerate.

2. In a slow cooker combine 8 cups water, 1 lb. dried chickpeas, and 1 tsp. salt. Cook for 5 to 6 hours on high heat or until tender. Refrigerate in cooking liquid.

    Advertisement
    Advertisement
    Advertisement

    19 of 28

    Week 11: Toss Together a Summery Salad

    Credit: Kana Okada

    Recipes by Erica Clark

    Weekend Prep

    1. Cut the bread into bite-size cubes. Spread on two baking sheets and toss with 2 Tbs. olive oil. Bake in a 350°F oven for 20 minutes, tossing once. Let cool completely and store in an airtight container.

    2. Put 2 eggs in a small pot; cover with water. Bring to a boil. Remove from the heat and cover for 11 minutes. Drain and refrigerate.

    20 of 28

    Week 12: Top a Pizza

    Credit: Yunhee Kim

    Recipes by Suzanne Lenzer

    Weekend Prep

    1. Crisp-cook 4 slices thick-cut bacon. Drain and refrigerate.

    2. Using a vegetable peeler, cut 1/2 zucchini and 1/2 yellow squash into ribbons. Chop remaining squash; sauté with a bit of olive oil over medium heat for 3 minutes. Store separately in the fridge.

    3. Grate 2 oz. cheddar cheese and 3 Tbs. cold butter. Store together in the fridge.

    21 of 28

    Week 13: Add Some Apple

    Credit: Yunhee Kim

    Recipes by Laraine Perri

    Weekend Prep

    1. Peel potatoes; cut into 1-in. chunks. Boil in salted water until tender, about 10 minutes. Drain; mash. Transfer 2 cups to an airtight container. Refrigerate. 

    2. Stir 1/2 cup milk and 2 Tbs. unsalted butter into remaining potatoes. Season with 1/2 tsp. salt. Transfer to a separate container. Refrigerate.

    Advertisement
    Advertisement
    Advertisement

    22 of 28

    Week 14: Sear a Steak

    Credit: Kana Okada

    Recipes by Laraine Perri

    Weekend Prep

    Trim steak; cut crosswise into thirds. In a large zip-top bag, combine 3 Tbs. soy sauce, 2 Tbs. olive oil, 1 Tbs. each balsamic vinegar and honey, and 2 crushed garlic cloves. Add steak; seal bag and turn to coat. Refrigerate.

    Prepare 11/4 cups farro and 12/3 cups jasmine rice according to package directions. Let cool and store separately in the fridge. 

    23 of 28

    Steak with Broccolini Farro

    24 of 28

    Week 15: Moroccan Chicken

    Recipes by Erica Clark

    Weekend Prep

    1. Thinly slice the onions. In a large skillet cook onions in 2 Tbs. olive oil over medium heat, stirring occasionally until they're golden, 25 to 30 minutes. Refrigerate.

    2. Place half of the baguette in a food processor. Cover and pulse to create coarse crumbs.

    3. In a large skillet, toast crumbs in 2 Tbs. olive oil over medium-high heat, stirring often, until golden and crisp, 5 minutes. Let cool and transfer to an airtight container. 

    Advertisement
    Advertisement
    Advertisement

    25 of 28

    Moroccan Skillet Chicken

    26 of 28

    Week 16: Set Up a Salad Bar

    Credit: Yunhee Kim

    Recipes by Suzanne Lenzer

    Weekend Prep

    1. Tear meat from chicken. Discard skin and bones. Refrigerate meat in a zip-top bag.

    2. Make chickpea paste. Drain and rinse chickpeas. Puree with 1 Tbs. olive oil, 1 clove garlic, 1 Tbs. lemon juice, and ⅛ tsp. each cumin and salt until smooth. Refrigerate.

    27 of 28

    Week 17: Fire Up the Grill

    Recipes by Jenna Helwig

    Weekend Prep

    1. Make a tomato sauce: Blend 2 lbs. roughly chopped plum tomatoes in a blender until smooth. Simmer for 50 minutes, partially covered, in a medium pot with ½ onion (not chopped), 3 Tbs. tomato paste, 2 Tbs. butter, 1 tsp. salt, and ¼ tsp. sugar. Stir occasionally. Discard the onion and refrigerate the sauce.

    2. Hard-boil 4 eggs and refrigerate.

    Advertisement
    Advertisement
    Advertisement

    28 of 28