Weeknight Dinner Planner: Make Dinner the Rachael Ray Way

Monday: Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone

These open-faced turkey sandwiches are here to get you through whatever kind of Monday you might be having.

Recipe: Try Rachael Ray's Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone

Tuesday: Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas

Pesto makes everything better, don't you think?

Recipe: Try Rachael Ray's Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas

Wednesday: Cauliflower Steaks with Romesco Sauce

Go meatless tonight with these hearty cauliflower steaks.

Recipe: Try Rachael Ray's Cauliflower Steaks with Romesco Sauce

Thursday: Go-Greek Grilled-Chicken Salad with Creamy Dressing

After you get a taste of this homemade dressing, you won't ever buy another bottle. 

Recipe: Try Rachael Ray's Go-Greek Grilled-Chicken Salad with Creamy Dressing

Friday: Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant

You're just 30 minutes away from ziti heaven. 

Recipe: Try Rachael Ray's Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant

Shopping List:

For the garlic toast:

• Olive oil
• Butter
• 3 cloves of garlic
• 4 slices (1 inch thick) good-quality white bread
• Fresh flat-leaf parsley
• Freshly grated Parmigiano-Reggiano or Parmesan
• Black pepper
• Flour
• Turkey or chicken stock
• Worcestershire sauce
• 1 lb. thick-cut deli-sliced roast turkey breast
• 3/4 to 1 lb. medium leaf spinach (not baby)
• Freshly grated or ground nutmeg
• Salt
• Lemon
• 4 thick slices of beefsteak tomato
• 8 slices of provolone

For the sole and pilaf:

• Butter
• Broken pasta pieces or orzo (rice-shaped pasta)
• Long-grain rice
• Salt and pepper
• Chicken or vegetable stock
• Shelled fresh spring peas or organic frozen peas
• Blanched (no skins) almonds
• Dry breadcrumbs
• Fresh flat-leaf parsley
• Fresh thyme
• Salt and white pepper or finely ground black pepper
• 1/2 lb. Swiss chard (about 1 bunch)
• Parmigiano-Reggiano
• 2 lemons
• 2 cloves garlic
• Nutmeg
• EVOO
• Flour
• 3 large eggs
• Dijon mustard
• Safflower or olive oil
• 4 sole or tilapia fillets (6 to 8 oz. each)

For the cauliflower steaks: 

• Salt
• 3 plum tomatoes or 2 tomatoes on the vine
• 1 large head or 2 medium heads cauliflower
• Natural olive oil cooking spray
• Pepper
• 4 large scallions
• 6 to 8 piquillo peppers in water or 2 large roasted red peppers
• Dry-roasted Marcona almonds
• EVOO
• Sherry vinegar
• 2 cloves of garlic
• Hot paprika or crushed red pepper
• Paprika

For the salad: 

• EVOO
• Whole-milk Greek yogurt
• Red wine vinegar
• 1 lemon
• 1 shallot
• Dried oregano (preferably Greek)
• 2 cloves of garlic
• 3 heads Little Gem lettuce or 2 hearts of romaine
• 2 vine or beefsteak tomatoes
• 2 thin mild red or green peppers (such as field peppers)
• 1 red or white onion
• 1/2 English cucumber or 1 small zucchini,
• Fresh flat-leaf parsley leaves with tender stems
• 6 boneless, skinless chicken cutlets (or 3 breasts, each halved horizontally into 2 cutlets)
• Salt and pepper
• Granulated garlic and granulated onion
• Olive oil or cooking spray
• 3/4-lb. brick of feta (preferably Greek)
• Pitted kalamata olives
• Pepperoncini (pickled peppers)
• Charred pita bread

For the ziti: 

• 1 medium eggplant
• Salt
• Olive oil
• 1 lb. sweet Italian sausage with fennel
• 1 small onion
• 3 cloves of garlic
• 1 can (28 oz.) Italian tomatoes
• A few leaves of basil
• Chopped hot Italian cherry pepper rings plus brine, or Cento Cherry Pepper Hoagie Spread
• 1 lb. ziti with lines (rigate)
• Grated Parmigiano-Reggiano
• EVOO