Summery Weeknight Dinners in Under 25 Minutes

Monday: Crispy Corn Chip Chicken & Rice

Basic chicken and rice dinners get an upgrade thanks to a corn chip coating, salsa verde, and fresh avocado. Serve the crispy chicken with a package of yellow rice for a 20-minute, Spanish-inspired dish. 

Recipe: Try our Crispy Corn Chip Chicken & Rice 

Tuesday: One-Pot Zucchini & Basil Pasta

Add some summer to your bowl of pasta with fresh zucchini, basil, and lemon zest! The 20-minute prep time is great, but the single cooking pot is even better. 

Recipe: Try our One-Pot Zucchini & Basil Pasta

Wednesday: Steak Sandwiches with Blue Cheese & Watercress

Sandwiches are one of our favorite simple meals any time of year, but this one gets a nice hit of freshness thanks to red onion and watercress.

Recipe: Try our Steak Sandwiches with Blue Cheese & Watercress

Thursday: Greek Shrimp & Grits

Shrimp and grits might seem like more of a cozy, cool-weather dish, but this 25-minute, Greek-inspired twist with oregano, cherry tomatoes, kalamata olives, and feta will have you on the summer grits train in no time. 

Recipe: Try our Greek Shrimp & Grits

Friday: 3 Minute Buffalo Soldier Quesadilla

On Friday nights, you just want good food fast. That's where Rach's new 3 Minute Meal comes in. Rotisserie chicken, a mix of spice sand sauces, and plenty of cheese gives you this quick, flavorful dinner in under 5 minutes. 

Recipe: Try Rach's 3 Minute Buffalo Soldier Quesadilla

Ingredient List

For the crispy corn chip chicken & rice: 

• 4 cups corn chips
• 1 tbsp. chili powder
• 4 boneless skinless chicken breasts (about 6 oz. each)
• 2 cups salsa verde (from one 16-oz. jar)
• 1 avocado—pitted
• 1 package (8 oz.) yellow rice
• Fresh cilantro leaves, for garnish

For the zucchini & basil pasta: 

• 3 tbsp. drained capers
• 1 tbsp. olive oil
• 4 cups chicken stock
• 12 oz. capellini (angel-hair) pasta
• 2 medium zucchini
• 4 tbsp. butter
• 2 anchovies
• 1/4 cup chopped toasted almonds
• thinly sliced fresh basil and lemon zest, for garnish

For the steak sandwiches: 

• 1 flank steak (about 1 1/4 lb.)
• 1 tbsp. vegetable oil
• 1/2 cup mayonnaise
• 1/2 cup crumbled mild blue cheese
• 1 1/2 tsp. prepared horseradish
• 4 ciabatta rolls
• 2 cups watercress
• sliced red onion

For the Greek shrimp & grits: 

• 4 tbsp. olive oil, plus more for drizzling
• 2 tbsp. red wine vinegar
• 2 large cloves garlic
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper, plus more for garnish
• 2 pt. cherry tomatoes
• 1 lb. peeled, deveined large shrimp, with tails on
• 1/4 cup pitted kalamata olives
• 1 package (5 oz.) baby spinach
• 3 cups cooked polenta
• 6 oz. feta, crumbled

For the Buffalo soldier quesadillas: 

• 1 tbsp. butter
• 2 cloves garlic, chopped
• 1/2-inch-long piece fresh ginger
• 1 scallion, chopped
• 3 tbsp. to 1/4 cup hot sauce, such as Frank’s RedHot
• 1 tbsp. apple cider vinegar
• 1 tbsp. (packed) light brown sugar
• 1 tsp. jerk seasoning (or to taste)
• Pinch of ground allspice
• 3/4 to 1 cup shredded or chopped rotisserie chicken
• Cooking spray
• 1 large (10-inch) flour tortilla
• 3/4 cup shredded pepper Jack or Monterey Jack
• Sliced pickled jalapeños
• Sour cream, for serving (optional)

Our Summer 2020 issue is out now! Get the magazine at here.