BLD (Breakfast, Lunch & Dinner) Recipes for Easier Weeknights

Make these dishes for dinner; eat them for breakfast and lunch the rest of the week!
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Monday: Chorizo & Potato Crispy Burritos

Chorizo & Potato Crispy Burritos

This is one of Rach's newest 30 Minute Meals, and it's a stunner. Chorizo, potatoes, cheese, and fresh green tomato pico get packed inside tortillas, crisped up on the skillet, and drizzled with Mexican crema for a hands-on dinner (and on-the-go breakfast the next day). 

Recipe: Try Rachael Ray's Chorizo & Potato Crispy Burritos

Tuesday: Green Rice Bowl

green rice bowl with tomatoes, chard and artichokes

Everything's better with an egg on top, especially this herby cilantro rice. You can add whatever you want to this bowl—bacon, peppers, mushrooms. Just don't skimp on the burst cherry tomatoes! 

Recipe: Try our Green Rice Bowl

Wednesday: Heirloom Tomato Frittata Pizza

Heirloom Tomato Frittata Pizza

Make use of summer's heirloom tomatoes and fresh basil with this carb-less pizza! With tomatoes, herbs, and plenty of cheese melted over a fluffy egg base, you won't even miss the dough. Dinner, brunch, breakfast, and/or lunch is served! 

Recipe: Try our Heirloom Tomato Frittata Pizza

Thursday: Crabby Croque Monsieurs or Croque Madames

crabby croque monsieurs madames

"These crab and cheese toasts are my take on the classic French sandwich. They're so delicious and make a really impressive brunch, lunch, or late-night supper." —Rach

Recipe: Try Rachael Ray's Crabby Croque Monsieurs or Croque Madames

Friday: Cheesy Polenta with Frico Eggs

Cheesy Polenta with Roasted Portobello Mushrooms & Frico Eggs

Enjoy a comforting Friday night on your quarantine couch with this bowl of cheesy polenta and herby sautéed mushrooms. Eggs cooked atop of a pile of parm add extra crunch and flavor to this filling BLD bowl. 

Recipe: Try Rachael Ray's Cheesy Polenta with Eggs & Mushrooms

Ingredients

For the burritos: 

  • 2 green tomatoes or 5 tomatillos
  • 1/2 small white onion
  • 1/4 cup sliced mild or hot pickled jalapeños, plus more for topping burritos
  • A small handful of fresh cilantro
  • 2 cloves garlic
  • 1 lime
  • A few (7 or 8) fresh mint leaves
  • Salt
  • 1 lb. baby potatoes
  • Salt
  • 1 tbsp. olive oil
  • 1 lb. fresh Mexican-style chorizo
  • 1 large poblano pepper
  • 1 small white onion
  • 4 large (10-inch) whole wheat tortillas
  • 1 1/2 cups shredded pepper Jack
  • Cooking spray
  • Mexican crema or sour cream, for drizzling (optional)

For the rice bowl: 

  • 3 cups cherry tomatoes
  • 4 tbsp. olive oil
  • 2 cans (12 oz. each) artichoke hearts
  • 1 large bunch rainbow chard
  • 3 2/3 cups chicken stock
  • 1 1/3 cups (packed) baby spinach
  • 1 cup plus 2 tbsp. whole milk
  • 1 cup (packed) fresh cilantro leaves
  • 1 2/3 cups chopped onion
  • 2 tsp. olive oil
  • 3 1/2 cups long-grain white rice
  • 3 large cloves garlic
  • 4 fried eggs

For the frittata pizza: 

  • 10 large eggs
  • 1/2 lb. fresh ricotta
  • About 1 cup grated Parmigiano-Reggiano
  • Salt and pepper
  • 3 tbsp. olive oil
  • 2 large cloves garlic
  • 6 to 8 thin slices of heirloom tomatoes
  • 6 to 8 thin slices of mozzarella (from a 1-lb. ball)
  • A sprinkle of crushed red pepper
  • A small handful of fresh basil leaves, for garnish

For the croque monsieurs/croque madames: 

  • 4 large slices white rustic bread (1/2 inch thick)
  • 1 stick butter
  • 2 rounded tbsp. flour
  • About 2 cups whole milk
  • Salt and white pepper or finely ground black pepper
  • A little freshly grated nutmeg
  • 1 tbsp. Dijon mustard
  • 1 stalk celery with leafy top
  • 1 large shallot
  • 2 cloves garlic
  • A handful of fresh flat-leaf parsley leaves
  • 2 scant tbsp. fresh thyme leaves
  • 1 tbsp. lemon zest (from 2 lemons)
  • 1/2 cup sherry or dry (white) vermouth
  • 1 lb. lump crabmeat or 1 lb. king crab leg meat (from 2 lb. of legs)
  • 2 tsp. Old Bay Seasoning
  • A few dashes of hot sauce (optional)
  • A few dashes of Worcestershire sauce
  • 8 thin slices French ham or prosciutto cotto
  • About 1 1/4 cups grated Gruyère (5 to 6 oz.)
  • 1/2 cup grated Parmigiano-Reggiano
  • 4 large eggs plus a tab of butter, if making croque madames
  • Chopped fresh chives or tarragon, for garnish

For the cheesy polenta: 

  • 6 large portobello mushroom caps
  • 1/3 to 1/2 cup olive oil
  • 4 cloves garlic
  • 2 tbsp. fresh rosemary
  • 1 1/2 tsp. (about 1/2 palmful) crushed red pepper
  • 1 1/2 tsp. (about 1/2 palmful) ground cumin
  • 1 tsp. (about 1/3 palmful) dried thyme
  • 1/2 tsp. ground allspice
  • Salt and coarsely ground black pepper
  • About 2 cups grated Parmigiano-Reggiano 
  • 4 large eggs 
  • 4 cups chicken or vegetable stock
  • About 1 1/3 cups quick-cooking polenta
  • 3 tbsp. butter
  • 1 rounded tbsp. acacia honey or other mild honey (optional)
  • Chopped fresh chives