5 One-Dish Dinners for Busy Weeknights
Monday: Crispy Cod with Chorizo, White Beans & Cherry Tomatoes
This sheet-pan meal is the weeknight dinner trifecta: It hits all the major food groups, it takes less than 30 minutes to make, and it requires minimal clean-up.
Recipe: Try our Crispy Cod with Chorizo, White Beans & Cherry Tomatoes
Tuesday: Tex-Mex Steak with Chipotle Sweet Potato Wedges
Cumin and chipotle powder give these steaks and potatoes much of their southwestern flavor, but don't skimp on flavor-enhancing finishes like fresh lime juice and creamy hot sauce for even more Tex-Mex taste.
Recipe: Try our Tex-Mex Steak with Chipotle Sweet Potato Wedges
Wednesday: Shrimp Pasta Piccata
Shrimp, pasta, and wine? There's nothing not to like about this dish.
Recipe: Try our Shrimp Pasta Piccata
Thursday: Chicken Skillet Ratatouille
You don't have to meticulously layer vegetable after vegetable to enjoy this classic French dish. Just toss everything into a cast-iron skillet for a flavorful meal.
Recipe: Try our Chicken Skillet Ratatouille
Friday: Chinese Pork Dumpling Soup
If this soup isn't already in your weeknight arsenal, add it. You just gather your ingredients, dump 'em into a pot, and dinner is served.
Recipe: Try our Chinese Pork Dumpling Soup
Shopping List
For the crispy cod with chorizo, white beans & cherry tomatoes:
- 2 cans (15 to 15.5 oz. each) cannellini beans
- 8 oz. (1 1/2 cups) cherry tomatoes
- 5 oz. cured chorizo
- 3 cloves garlic
- 1/2 tsp. crushed red pepper
- 4 tbsp. olive oil
- 1/2 cup seasoned panko
- 1 tbsp. finely chopped fresh flat-leaf parsley, plus 1/4 cup coarsely chopped
- 4 boneless, skinless cod fillets (5 to 6 oz. each)
- 3 tbsp. tartar sauce
For the Tex-Mex steak with chipotle sweet potato wedges:
- 2 strip steaks (1 1/2 inches thick; about 1 lb. each)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 3 small sweet potatoes (about 7 oz. each)
- 1 tbsp. olive oil
- 1/4 tsp. ground chipotle powder
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tbsp. hot sauce
- 2 tbsp. chopped fresh cilantro
- 1 lime
For the shrimp pasta piccata:
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 lb. peeled and deveined large shrimp
- 1 clove garlic
- 1/2 cup dry white wine
- 4 cups low-sodium chicken stock
- 1 lemon
- 1/4 cup capers in brine
- 12 oz. fusilli
- 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup for garnish
- 1/4 cup chopped fresh chives, plus 2 tbsp. for garnish
For the chicken skillet ratatouille:
- 8 bone-in chicken thighs with skin (about 3 lbs.)
- Salt and pepper
- 2 tbsp. EVOO
- 1 small eggplant (about 10 oz.)
- 1 yellow bell pepper
- 1 medium yellow onion
- 2 small zucchini
- 1 28 oz. can whole peeled tomatoes
- 1/3 cup chopped flat-leaf parsley
- Finely grated pecorino-romano, for serving
For the Chinese pork dumpling soup
- 8 cups chicken stock
- 16 oz. frozen pork dumplings
- 2 large carrots
- 1/4 cup soy sauce
- 1 tbsp. plus 1 1/2 tsp. minced fresh ginger
- 1 1/2 tsp. toasted sesame oil
- 1 tsp. thinly sliced red Fresno chile
- 1/4 tsp. Chinese five-spice powder
- 3 scallions
- 4 oz. spinach leaves