Easy Weeknight Meals

By Jenna Helwig
May 21, 2015
Tara Donne
Supper is solved! With only one grocery trip and a bit of prep, your weeknights will now go a lot more smoothly.
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Week 1: Fire Up the Slow Cooker

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.

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How To Make a Simple Sauce

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

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Week 2: Start With a Chicken

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.

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How to Roast Right

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

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Week 3: Stir Things Up in a Skillet

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.

 

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What's Cooking? How-to Sauté

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

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Week 4: Break Out the Skewers

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. 

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Thai Noodle Salad

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Week 5: Dress Up Rice Noodles

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.

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Quinoa-Salmon Power Bowl

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Week 6: Cook Up Quinoa

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.

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How to Properly Steam

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Week 7: Shake Up Classic Pasta

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!).

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How To Cut Up an Onion

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Week 8: Give Barley a Boost

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.

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How to Bread and Batter

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Week 9: Go South of the Border

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.

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Week 10: Sear Up Scallops

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.

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    Week 11: Toss Together a Summery Salad

    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.

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    Week 12: Top a Pizza

    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.

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    Week 13: Add Some Apple

    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.

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    Week 14: Sear a Steak

    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. 

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    Steak with Broccolini Farro

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    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. 

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    Moroccan Skillet Chicken

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    Week 16: Set Up a Salad Bar

    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.

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