Weeknight Dinner Planner: 5 Family-Friendly Meals

Shopping list included!
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Monday: Hard-Shell Tacos with Beef & Chorizo

Hard-Shell Tacos with Beef & Chorizo

Try Rachael Ray's Hard-Shell Tacos with Beef & Chorizo

Tuesday: Linguine with Rabes & Parsley Pesto

Linguine with Rabes & Parsley Pesto

Try our Linguine with Rabes & Parsley Pesto

Wednesday: Slow-Cooker Beef & Potato Stew

slow-cooker beef and potato stew

Try our Slow-Cooker Beef & Potato Stew

Thursday: Green Goddess Chicken & Kale Salad

green goddess chicken and kale salad

Try our Green-Goddess Chicken & Kale Salad

Friday: Stuffed Swordfish Rolls with Orange-Oregano Salad

stuffed swordfish rolls

Try Rachael Ray's Stuffed Swordfish Rolls with Orange-Oregano Salad

Shopping list: 

For the tacos:

  • 3 plum tomatoes
  • 1 small onion
  • 4 cloves garlic
  • 2 jalapeños
  • Natural olive or vegetable oil cooking spray
  • 1/4 cup (a small handful) fresh cilantro or parsley leaves (optional)
  • Salt and pepper
  • 1 tbsp. canola or olive oil
  • 3/4 lb. 80% lean ground beef
  • 1/2 lb. fresh chorizo, bulk or cut from casings
  • 1 tsp. ground cumin
  • 1/2 lime
  • 8 super-size or 12 small stand-up hard taco shells
  • 1 package (8 oz.) shredded Mexican cheese blend or yellow cheddar
  • Shredded or finely chopped iceberg lettuce
  • Sliced or diced avocado

For the linguine:

  • Salt
  • 1 large bunch (2 3/4 lbs) broccoli rabe
  • 1/2 cup EVOO
  • 1/2 red onion
  • 1 small red chile pepper
  • 4 cloves garlic
  • Black pepper
  • 1/2 cup chicken stock
  • 2 cups flat-leaf parsley
  • 1/4 cup toasted pine nuts
  • 3 - 4 anchovy fillets
  • 1 ripe lemon
  • 1 teaspoon paprika
  • 1 pound linguine

For the beef stew:

  • 1 pound beef chuck, cut into 1-inch cubes
  • 3 onion
  • 2 tablespoons butter
  • 3 cloves garlic
  • Salt and pepper
  • 3/4 cup chicken stock
  • 1/2 cup dark beer, such as stout or porter
  • 1 3/4 pounds Yukon Gold potatoes
  • 3 carrots
  • 2 tablespoons coarsely chopped fresh parsley

For the salad:

  • 1 avocado
  • 4 tbsp. chopped fresh basil
  • 4 tsp. fresh lemon juice
  • 1 small clove garlic
  • 4 scallions
  • 1/4 cup EVOO
  • 5 oz. baby kale
  • 2 cups torn rotisserie chicken
  • 2 cups garlic croutons
  • 1 cup shelled edamame

For the swordfish:

  • 2 tbsp. olive oil, plus more for drizzling
  • 1 1/2 cups dried breadcrumbs
  • 4 cloves garlic
  • Salt and pepper
  • 1/2 cup flat-leaf parsley leaves
  • 3 oranges
  • 2 lemons
  • 1 tsp. crushed red pepper
  • 8 thin skinless swordfish cutlets (each 1/2 inch thick; about 2 lbs. total)
  • 1 small bulb fennel
  • 1/2 small red onion
  • 2 sprigs fresh oregano