Give Classic Foods a New Form with these 5 Weeknight Dinners

Monday: Bacon, Lettuce, Avocado & Tomato Summer Roll

One of Rach's favorite ways to update a classic BLT is by adding avo, thereby creating the 'BLAT.' We'll do you one better—wrap this combo up in a rice paper roll instead of the usual sandwich bread, and you've got a BLT summer roll. 

Recipe: Try our Bacon, Lettuce, Avocado & Tomato Summer Roll

Tuesday: Rachael Ray's Lasagna Soup

Is it lasagna, or is it soup? Lucky for all of us, this recipe is the best of both worlds. Equal parts cheesy, saucy, and meaty, it'll be your new favorite way to go Italian on a cold night. 

Recipe: Try Rach's Lasagna Soup

Wednesday: Spaghetti Pie

Pasta's great in any form, but you really haven't lived until you've said, "Cut me a slice of that spaghetti!" Now's your chance. 

Recipe: Try our Spaghetti Pie

Thursday: Rach's Chicken Paillard "Pizzette" with Smoked Mozzarella & Pepperoni

When you reallllly want pizza, you can make this and rest easy knowing it's slightly healthier than the real thing. That's because it's just chicken pretending to be pizza—with all the fun of a regular pepperoni pie. 

Recipe: Try Rachael's Chicken Paillard "Pizzette" with Smoked Mozzarella & Pepperoni

Friday: Banana Bread Pancakes

Maybe you can't serve baked goods for dinner, but you can serve banana bread in the form of pancakes (under the guise of breakfast for dinner). It's Friday. You deserve it. 

Recipe: Try our Banana Bread Pancakes

Shopping List

For the bacon, lettuce, avocado & tomato summer roll:

• 1/4 cup mayonnaise
• 1 small clove garlic
• 1 tsp. fresh lemon juice
• 4 rice paper rounds (8 to 9 inches)
• 8 cherry tomatoes
• 4 leaves of Little Gem lettuce or 4 small leaves of Boston lettuce
• 1 avocado
• 4 slices thin bacon

For the lasagna soup:

• Salt and pepper
• 8 oz. lasagna noodles with curly edges
• 2 tbsp. olive oil
• 12 oz. ground beef (80% lean)
• 12 oz. sweet Italian sausages with fennel
• 1 tsp. (about 1/3 palmful) dried oregano
• 1 small onion
• 4 cloves garlic
• 1 qt. chicken stock
• 1 can (28 oz.) whole San Marzano tomatoes
• 2 cups passata (uncooked tomato puree) or tomato puree
• A few leaves of fresh basil
• 1 cup fresh ricotta
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 to 1/3 cup heavy cream, crème fraîche, or mascarpone cheese
• Fresh flat-leaf parsley

For the spaghetti pie:

• 8 oz. spaghetti
• 1 1/2 cups marinara sauce
• 2 tsp. olive oil
• 3 sweet Italian sausages (12 oz. total)
• 2 large eggs
• 3/4 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Crushed red pepper and fresh basil leaves
• Store-bought refrigerated pesto

For the chicken paillard "pizzette" with smoked mozzarella & pepperoni:

• 4 tbsp. olive oil
• 2 pts. cherry tomatoes
• 2 large cloves garlic
• 1 sprig fresh oregano or 1 tsp. dried oregano
• 1 tsp. crushed red pepper
• A few leaves fresh basil
• Salt and pepper
• 4 boneless, skinless chicken breasts (6 to 8 oz. each)
• 8-oz. ball smoked mozzarella
• 3 oz. thinly sliced pepperoni

For the banana bread pancakes:

• 1 1/4 cups self-rising flour
• 1 cup almond or walnut milk
• 1 cup chopped walnuts
• 1 small banana
• 1/4 cup coconut oil, plus more for skillet
• 1/4 cup (packed) dark brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• Pure maple syrup