5 Pick-Me-Up Dinner Recipes - Rachael Ray Every Day

    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)