Weeknight Dinner Planner: Eat Your Greens!
Monday: 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
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
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
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
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