Week Thirteen: 1 List, 5 Vegetarian Meals

The hardest part of getting homemade meals on the table is the planning. Leave the menu to us–Print our Shopping List and head to the store. In less than an hour, you'll have everything you need to make five delicious dinners. This week, we're featuring meatless dishes inspired by a variety of worldwide cuisines. Whip up Veggie Fried Rice, Cheese Ravioli with Toasted Walnuts, and more.

Fried rice is a great way to use up leftover rice and any vegetables you have on hand. Add cooked tofu if you want a little more protein in the meal. Serve with store-bought vegetarian egg rolls.

Recipe: Veggie Fried Rice

Take it south-of-the-border with this hearty burrito bake featuring black beans, chipotle chiles, and corn. Pair with boxed Mexican rice.

Recipe: Black Bean Burrito Bake

Dress up plain cavatappi (spiral-shaped) pasta with fiber-rich spinach and garbanzo beans, then add distinct Mediterranean flavor with feta and heart-healthy olive oil. Serve with buttered garlic toast.

Recipe: Cavatappi with Spinach, Garbanzo Beans, and Feta

Enhance the flavor of store-bought cheese ravioli by topping with toasted walnuts, lemon juice, parsley, and Parmesan cheese. Pair with a bagged green salad for a super-quick supper.

Recipe: Cheese Ravioli with Toasted Walnuts

Couscous is a staple of Middle Eastern cuisine and is a tasty alternative to rice. Toss couscous with cooked broccoli, chopped red onion, carrot, raisins, cashews, garbanzo beans, feta, and seasonings for a filling meatless supper. Serve with pita slices and hummus.

Recipe: Curried Couscous with Broccoli and Feta