A Fun & Fresh Weeknight Dinner Planner

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)