A Fun & Fresh Weeknight Dinner Planner
Need a pick-me-up? Fun up your Monday through Friday with these delish dinners.
Monday: 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
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
Nothing says "spring" like asparagus!
Try our Lemon-Chile Linguine with Asparagus
Thursday: 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
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)