5 Super-Easy Weeknight Dinners

Monday: Grilled Pork Chops & Peppers

If you're like us, you're grilling every day of the long Labor Day weekend. These pork chops are super flavorful and come together in a flash!

Recipe: Try our Grilled Pork Chops & Peppers

Tuesday: Chicken Skillet Ratatouille

This hearty dinner comes together all in one skillet, which is exactly what you need for a Tuesday that feels like a Monday.

Recipe: Try our Chicken Skillet Ratatouille

Wednesday: Green Curry Shrimp Skewers

This light and bright shrimp dinner could also work as an appetizer.

Recipe: Try our Green Curry Shrimp Skewers

Thursday: Seared Fish with Kiwi-Avocado Salsa

Who says white fish has to be boring? A simple salsa made with citrus, kiwi and avocado takes this dish to the next level.

Recipe: Try our Seared Fish with Kiwi-Avocado Salsa

Friday: Drunken Mushroom Spaghetti

Rachael's 30-Minute Meal is just what you need on a Friday.

Recipe: Try our Drunken Mushroom Spaghetti

Shopping list

For the pork chops:

• Olive oil
• 1 tbsp. fennel seeds
• 1 tbsp. finely chopped garlic
• 2 tsp. lemon zest
• 1 tsp. chopped fresh rosemary
• 12 baby bell peppers
• 4 bone-in pork chops (10 to 12 oz. each)

For the chicken skillet ratatouille:

• 8 bone-in chicken thighs with skin (about 3 lbs.)
• Salt and pepper
• 2 tablespoons EVOO
• 1 small eggplant (about 10 oz.)
• 1 yellow bell pepper
• 1 medium yellow onion
• 2 small zucchini
• 1 28 ounce can whole peeled tomatoes
• 1/3 cup chopped flat-leaf parsley
• Finely grated pecorino-romano

For the green curry shrimp skewers:

• 1 lb. medium shrimp
• 2 tbsp. green curry paste
• 1 lime
• 1 tbsp. coconut oil
• 3 tbsp. toasted coconut flakes
• 2 tbsp. chopped fresh cilantro
• 1 red Thai chile

For the seared fish with avocados and kiwi:

• 4 fillets (6 oz. each) of white fish (such as cod)
• 2 tbsp. olive oil
• 2 kiwis
• 2 oranges
• 1 avocado
• 1/4 cup finely chopped red onion
• 2 tbsp. chopped fresh mint
• 2 tbsp. fresh lime juice
• 2 tsp. finely chopped peeled fresh ginger
• fresh cilantro, for garnish

For the drunken mushroom spaghetti:

• 1/2 cup dried porcini mushrooms
• 1–1 1/2 cups chicken or vegetable stock
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 1/2 lbs. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake
• 2 large shallots
• 4 large cloves garlic
• 8–10 sage leaves
• About 2 tbsp. thyme
• 1 lemon
• Salt and pepper
• 1 lb. spaghetti
• 1 bottle white wine, such as Pinot Grigio
• About 1 cup freshly grated Pecorino Romano, plus more for passing
• EVOO, for drizzling
• 3–4 tbsp. chives