Weeknight Dinner Planner: Healthy(ish) Edition

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By Rachael Ray Every Day ,

Monday: Skinny Shrimp Scampi with Spaghetti Squash

Photography by Lucy Schaeffer

Try our Skinny Shrimp Scampi with Spaghetti Squash

Tuesday: Charred Eggplant with Tomato-Kalamata Vinaigrette

Photography by Sarah Anne Ward

Try our Charred Eggplant with Tomato-Kalamata Vinaigrette

Wednesday: Arctic Char with Lentil Salad 

Photography by Christopher Testani

Try our Arctic Char with Lentil Salad 

Thursday: Halibut with Fennel-Olive Salad

Photography by Sarah Ann Ward

Try our Halibut with Fennel-Olive Salad

Friday: Stuffed Acorn Squash with Charred Onions & Kale 

Photography by Sang An

Try our Stuffed Acorn Squash with Charred Onions & Kale 

Shopping List: 

For the shrimp scampi: 

  • 1 spaghetti squash (about 3lbs)
  • EVOO
  • 1 small red bell pepper
  • 1 clove garlic 
  • 1 1/2 pounds large shrimp
  • Low-sodium vegetable broth
  • 1 Fresh lemon
  • Flat-leaf parsley
  • Salt and pepper

For the eggplant: 

  • 2 eggplants (1 lb. each)
  • Olive oil
  • 1 small tomato
  • Kalamata olives
  • Red wine vinegar
  • Capers
  • 1 clove garlic
  • Feta cheese
  • Fresh oregano leaves

For the char: 

  • 2 cans (15 to 15.5 oz. each) of lentils
  • 1 red onion
  • Fresh parsley
  • Olive oil
  • Red wine vinegar
  • 4 fillets arctic char (about 6 oz. each)

For the halibut: 

  • 4 halibut fillets (6 oz. each)
  • 1 fennel bulb (1 1/4 lbs.)
  • 1 shallot
  • Green olives
  • Fresh parsley
  • 1 lemon

For the squash: 

  • 4 large acorn or carnival squash
  • Olive oil
  • Fresh rosemary
  • 2 small red onions
  • 1/2 lb. cremini (baby bella) mushrooms
  • 1 lb. kale
  • Quinoa
  • Wild rice
  • Feta, optional
  • 1 Lemon
  • Red pepper
  • Fresh thyme
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