A Fun & Fresh Weeknight Dinner Planner

Need a pick-me-up? Fun up your Monday through Friday with these delish dinners.
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Monday: Pulled Chicken Tex-Mex Toasts

Pulled Chicken Tex-Mex Toasts

If you get a chance to pick up a chicken rotisserie from the market, try this recipe!

Try our Pulled Chicken Tex-Mex Toasts

Tuesday: Philly Cheesesteak Quesadillas 

Philly Cheesesteak Quesadillas

This is a quesadilla and Philly cheesesteak sandwich's love child, and it's just as good as you'd think it would be!

Try our Philly Cheesesteak Quesadillas

Wednesday: Lemon-Chile Linguine with Asparagus

lemon-chile linguine

Nothing says "spring" like asparagus!

Try our Lemon-Chile Linguine with Asparagus

Thursday: Crispy Gnocchi with Mushrooms & Arugula

crispy gnocchi with mushrooms arugula

When salad night meets pasta night, that's when the magic happens.

Try our Crispy Gnocchi with Mushroom & Arugula 

Friday: Flounder with Coconut-Ginger Rice & Mango Salsa 

Flounder with Coconut-Ginger Rice & Mango Salsa

Transport yourself to a tropical paradise without ever leaving your house with this delicious dinner. 

Try our Flounder with Coconut-Ginger Rice & Mango Salsa

Shopping List:

For the tacos:

  • EVOO
  • Fresh lime juice
  • 16-inch baguette
  • Rotisserie chicken
  • Provolone
  • Radishes, Jalapeños and Fresh cilantro leaves

For the quesadillas:

  • 2 large poblano chiles
  • Canola or olive oil
  • 1 large Vidalia or white onion
  • 4 cloves garlic
  • Boneless ribeye (ask your butcher to cut it for you)
  • Salt and pepper
  • Ground cumin
  • Worcestershire sauce and tamari
  • Natural olive or vegetable oil cooking spray
  • 6 large (10- to 12-inch) flour tortillas
  • 6 oz. provolone
  • 6 oz. Monterey jack

For the linguine: 

  • Salt
  • 1 lb. asparagus
  • Olive oil
  • 2 shallots
  • 4 cloves garlic
  • 1 lemon
  • Crushed red pepper
  • Pepper
  • White wine, such as Sauvignon Blanc or Pinot Grigio
  • Butter
  • 1 lb. linguine or thin linguine
  • Parmigiano-Reggiano

For the gnocchi:

  • Olive oil
  • 12 oz. sliced mixed mushrooms
  • 2 shallots
  • Fresh rosemary and fresh sage
  • Butter
  • 16 oz. refrigerated gnocchi, cooked and drained
  • Baby arugula
  • Shredded Parmesan

For the flounder: 

  • Coconut milk
  • Chicken stock
  • Jasmine rice
  • Sweetened shredded coconut
  • 1 Scallion
  • Minced, peeled fresh ginger
  • 1 Mango
  • Mint
  • 1/2 Fresno or red jalapeno Chile
  • Olive oil
  • 2 flounder fillets (6 oz. each)