Weeknight Dinner Planner: 30-Minute Meals Every Day of the Week!

Bring Rachael's recipes to your dinner table every day this week—all in 30 minutes or less!
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Monday: Go-Greek Grilled-Chicken Salad with Creamy Dressing

go-greek grilled-chicken salad with creamy dressing

Try Rachael Ray's Go-Greek Grilled-Chicken Salad with Creamy Dressing

Tuesday: Fish Francese on Toast with Vegan Tartar Sauce

fish francese on toast with vegan tartar sauce

Try Rachael Ray's Fish Francese on Toast with Vegan Tartar Sauce

Wednesday: Sweet Spring Vegetable Linguine with Carrot-Top Pesto

sweet spring vegetable linguine with carrot-top pesto

Try Rachael Ray's Sweet Spring Vegetable Linguine with Carrot-Top Pesto

Thursday: Roasted Red Pepper & Hot Coppa Parmigiana

roasted red pepper & hot coppa parmigiana

Try Rachael Ray's Roasted Red Pepper & Hot Coppa Parmigiana 

Friday: Orecchiette with Broccoli Rabe Pesto

orecchiette with broccoli rabe pesto

Try Rachael Ray's Orecchiette with Broccoli Rabe Pesto

Shopping List: 

For the chicken salad: 

  • EVOO
  • Whole-milk Greek yogurt
  • Red wine vinegar
  • 1 lemon
  • 1 shallot
  • Dried oregano 
  • 2 cloves of garlic
  • 3 heads Little Gem lettuce or 2 hearts of romaine
  • 2 vine or beefsteak tomatoes
  • 2 thin mild red or green peppers 
  • 1 red or white onion
  • 1/2 English cucumber or 1 small zucchini
  • Fresh flat-leaf parsley leaves 
  • 6 boneless, skinless chicken cutlets (or 3 breasts)
  • Salt and pepper
  • Dried oregano (preferably Greek), granulated garlic, and granulated onion
  • Olive oil or cooking spray
  • 3/4-lb. brick of feta (preferably Greek)
  • Pitted kalamata olives
  • Pepperoncini (pickled peppers)
  • Charred pita bread

For the fish francese toast:

  • Vegan mayonnaise (like Sir Kensington’s Fabanaise)
  • Mixed fresh dill and chives
  • Cornichons or relish (like Wickles)
  • 2 lemons
  • Small capers
  • Flour
  • Salt and pepper
  • 4 large eggs
  • Good-quality white bread
  • Safflower or canola oil
  • Butter
  • 4 sole or tilapia fillets (6 to 8 oz. each)
  • Frozen fries (cooked according to package directions), malt vinegar, fine sea salt, and oil-and-vinegar slaw (optional)

For the linguine:

  • Butter
  • 1 small bunch thin carrots with leafy tops
  • 1 small bulb fennel
  • 2 leeks
  • 3 clove garlic
  • Salt and white pepper or finely ground black pepper
  • Vegetable or chicken stock
  • Linguine or farro linguine
  • Fennel fronds, fresh basil, and fresh mint
  • Parmigiano-Reggiano
  • EVOO
  • Toasted shelled pistachios (I like Sicilian pistachios)
  • 1 lemon or lime
  • Pepitas

For the parmigiana:

  • Olive oil
  • 3 cloves garlic
  • Tomato paste
  • Calabrian chili paste or crushed red pepper
  • White wine or chicken stock
  • 1 can (28 oz.) or 1 box (26.46 oz.) chopped or crushed tomatoes (I like Pomì)
  • A few leaves of basil
  • 12 large roasted red bell peppers packed in water (from two 12-oz. jars)
  • Grated Parmigiano-Reggiano
  • 18 slices hot coppa or capocollo (spicy Italian ham)
  • Grated provolone 
  • Fresh flat-leaf parsley

For the orrechiette: 

  • Salt
  • 1 large bunch (about 3/4 lb.) broccoli rabe (rapini)
  • 1 lb. orecchiette or other short-cut pasta
  • Toasted pistachios or toasted blanched hazelnuts
  • Calabrian chili paste, or 6 to 8 pickled hot cherry pepper rings and a splash of brine
  • 2 cloves garlic
  • Grated Parmigiano-Reggiano
  • Grated Pecorino Romano
  • EVOO