Weeknight Dinner Planner: 5 Meals You'll Want to Make Over & Over Again - Rachael Ray Every Day

Weeknight Dinner Planner: 5 Meals You'll Want to Make Over & Over Again

Keep things interesting every night this week with these fun dinner recipes.
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Monday: Quinoa & Sausage with Broccoli Noodles

quinoa & sausage with broccoli noodles

Don't toss your broccoli stem, make it into noodles!

Try our Quinoa & Sausage with Broccoli Noodles

Tuesday: Mezcal-Marinated Steak Tacos

mezcal-marinated steak tacos

If mezcal is too smoky for you, you can replace it with tequila.

Try our Mezcal-Marinated Steak Tacos

Wednesday: Fennel, Lemon & Ricotta Pasta

Yogurt Panna Cotta with Pomegranate Honey

You're just 25 minutes away from this healthy-ish pasta dinner.

Try our Fennel, Lemon & Ricotta Pasta 

Thursday: Avgolemono Soup with Rotisserie Chicken & Orzo

avgolemono soup with rotisserie chicken & orzo

This Greek soup is absolutely amazing!

Try our Avgolemono Soup with Rotisserie Chicken & Orzo

Friday: Shrimp with Tomato Grits

shrimp with tomato grits

Grits are a great way to finish off the week.

Try our Shrimp with Tomato Grits

Shopping List: 

For the broccoli noddles:

  • 2 sweet Italian sausage links (6 oz. total)
  • Quinoa
  • Olive oil
  • 1 large head broccoli
  • Llow-sodium chicken stock
  • 2 cloves garlic
  • Crushed red pepper
  • Fine sea salt 
  • Ground black pepper
  • Grated Parmesan (optional)

For the steak tacos:

  • Mezcal or tequila
  • Adobo sauce from canned chipotle chiles in adobo sauce
  • 1 lb. flank steak
  • Fresh cilantro
  • Fresh ginger
  • Red Fresno or jalapeño chile
  • 2 cloves garlic
  • Red cabbage
  • 2 limes
  • Olive oil
  • 8 corn tortillas
  • 6 Peppadew peppers
  • Cotija cheese

For the pasta: 

  • 2 bulbs fennel
  • 1 leek
  • Olive oil
  • 6 Swiss chard leaves
  • 12 oz. campanelle or other shaped pasta
  • 1 lemon
  • 12 oz. fresh ricotta
  • Fresh basil

For the soup: 

  • Butter
  • 1 large leek
  • 2 stalks celery
  • 3 cloves garlic
  • Chicken stock
  • Orzo
  • Rotisserie chicken
  • 5 large eggs
  • 1 or 2 lemons
  • 3 scallions, thinly sliced
  • Fresh dill

For the shrimp and grits: 

  • 1 1/2 lbs. beefsteak or red or purple heirloom tomatoes
  • 2 cloves garlic
  • Grits
  • Grated Parmesan
  • 2 lemons
  • Butter
  • 2 lbs. medium shrimp, peeled and deveined
  • 1 red bell pepper
  • 2 large shallots
  • 1 jalapeño
  • Fresh chives