Healthy Weeknight Dinners with Leafy Greens - Rachael Ray Every Day

    Weeknight Dinner Planner: Eat Your Greens!

    Greens can (and should!) taste good. Get creative with leafy veggies for dinner this week. Here are easy ways to work in your greens and make them tasty, too.
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    Monday: Pistachio Pesto Pasta Salad

    Pistachio Pesto Pasta Salad

    This only takes 20 minutes from start to finish! Start your week off right with this delicious pesto pasta with arugula.

    Try our Pistachio Pesto Pasta Salad

    Tuesday: Grilled-Shrimp Taco Salad

    grilled shrimp taco salad

    It's #TacoTuesday! Skip the hard-shell and try this lightened-up taco salad with shrimp to get your Mexican food fill.

    Try our Grilled-Shrimp Taco Salad

    Wednesday: Kale & Spinach Soup

    kale and spinach soup

    If this bright and hearty soup can't get you through Hump Day, nothing will. If you want it to be a little lighter, you can cut down on the heavy cream.

    Try our Kale & Spinach Soup

    Thursday: Inspiralized's Quinoa & Sausage with Broccoli Noodles

    quinoa & sausage with broccoli noodles

    FYI: Broccoli stems aren't useless! Instead of tossing them, spiralize them and add to your dinner.

    Try Inspiralized's Quinoa & Sausage with Broccoli Noodles

    Friday: White Pizza Frittata with Kale

    White Pizza Frittata with Kale

    It's a pizza! Oh wait, it's not—it's actually a frittata. But we promise you'll love it just as much, even thought it's healthy.

    Try Rachael Ray's White Pizza Frittata with Kale

    Shopping List

    For the Pistachio Pesto Pasta Salad

    • 1 lb. campanelle (cone-shaped pasta)
    • Arugula
    • Olive oil
    • Pistachios
    • Fresh basil
    • Grated parmesan
    • Lemon juice
    • Lemon
    • Crumbled feta

    For the Grilled-Shrimp Taco Salad

    • 2 small corn tortillas
    • Olive oil
    • Cumin seeds
    • 1 orange
    • 2 cloves garlic
    • 1 lb. medium shrimp, peeled and deveined
    • 3 romaine hearts
    • Fresh cilantro leaves
    • 1 mango
    • Crumbled feta
    • 5 radishes

    For the Kale & Spinach Soup

    • 2 bunches kale
    • Olive oil
    • 2 slices prosciutto
    • 1 leek
    • Ground coriander
    • Chicken stock
    • 1 can (15 to 15.5 oz.) white beans
    • Fresh spinach
    • Heavy cream

    For the Quinoa & Sausage with Broccoli Noodles

    • 2 sweet Italian sausage links (6 oz. total)
    • Quinoa
    • Olive oil
    • 1 large head broccoli
    • Low-sodium chicken stock
    • 2 cloves garlic
    • Crushed red pepper
    • Fine sea salt
    • Ground black pepper
    • Grated Parmesan (optional)

    For the White Frittata Pizza with Kale

    • 10 large eggs
    • Fresh ricotta
    • Grated Parmigiano-Reggiano
    • Fresh flat-leaf parsley
    • 4 cloves garlic
    • Salt and pepper
    • Olive oil
    • 1 bunch lacinato or Tuscan kale
    • Lemon juice
    • Freshly grated nutmeg
    • 12 oz. shredded mozzarella