Upgrade Your Dinners With This Weeknight Planner - Rachael Ray Every Day

Weeknight Dinner Planner: Everything You're Craving Right Now

Grilled cheese with tomato soup, roast chicken with spring veggies, risotto Milanese with shrimp — this week is going to be straight-up delicious!
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Monday: Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers

tomato-fennel soup with parm-crusted grilled-cheese soldiers

Try Rachael Ray's Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers

Tuesday: Risotto Milanese with Asparagus & Shrimp

risotto milanese with asparagus & shrimp

Try Rachael Ray's Risotto Milanese with Asparagus & Shrimp

Wednesday: Sheet-Pan Chicken with Peas, Lemon & Herbs

sheet-pan chicken with peas, lemon & herbs

Try our Sheet-Pan Chicken with Peas, Lemon & Herbs

Thursday: Turmeric-Roasted Cauliflower with Apricot-Pistachio Rice

turmeric-roasted cauliflower with apricot-pistachio rice

Try our Turmeric-Roasted Cauliflower with Apricot-Pistachio Rice

Friday: Seared Steaks with Parsley & Celery Salad

Seared Steaks with Parsley & Celery Salad

Try our Seared Steaks with Parsley & Celery Salad

Shopping List:

For tomato soup and grilled cheese:

  • Olive oil
  • Butter
  • 1 small bulb fennel
  • 1 onion
  • 2 stalks celery with leafy tops
  • 5 cloves garlic
  • Salt and pepper
  • Sugar or acacia honey
  • 1 large bay leaf
  • Vegetable or chicken stock
  • 2 boxes (26.46 oz. each) chopped or crushed tomatoes (like Pomì)
  • Butter or vegan mayonnaise (like Sir Kensington’s Fabanaise) or regular mayonnaise
  • Grated Parmigiano-Reggiano
  • Fresh flat-leaf parsley
  • Good-quality white bread
  • Mild provolone, deli-slic on the thick side
  • White American cheese (like Cooper Sharp White or Land O’Lakes), deli-sliced on the thick side

For the risotto Milanese with asparagus & shrimp: 

  • Salt
  • 1 bunch asparagus
  • Chicken stock
  • Saffron
  • Olive oil
  • 1/4 to 1/3 lb. meaty pancetta
  • 1 small onion
  • 4 cloves garlic
  • Ground black pepper
  • Short-grain rice (such as carnaroli or Arborio)
  • White wine
  • 3/4 lb. medium shrimp
  • Fresh thyme
  • Crushed red pepper
  • Dry (white) vermouth
  • Fresh flat-leaf parsley
  • 1 lemon
  • Butter
  • Freshly grated Parmigiano-Reggiano

For the chicken with peas, lemon & herbs: 

  • Olive oil
  • Dijon mustard
  • 4 bone-in whole chicken legs (with thighs and drumsticks; 12 oz. each)
  • 3/4 lb. baby red potatoes
  • 2 large red onions
  • 1 lemon
  • Dry (white) vermouth
  • Onion powder
  • Snap peas
  • Fresh herbs (such as flat-leaf parsley, tarragon, or dill)

For the turmeric-roasted cauliflower and apricot-pistachio rice: 

  • Olive oil
  • 3 cloves garlic
  • 2 lemons
  • Ground turmeric
  • Crushed red pepper
  • 1 head (about 2 lb.) cauliflower
  • Chicken stock
  • 1 1/2 cups mixed rice blend
  • Dried apricots
  • Pistachios
  • Fresh mint

For the seared steaks with parsley & celery salad: 

  • Canola oil
  • 2 strip steaks (16 oz. each)
  • Onion powder
  • Celery 
  • Fresh parsley leaves
  • Buttermilk
  • Fresh chives
  • Sour cream
  • Jarred prepared horseradish