Weeknight Meal Planner: Week of April 10th
Adding nut-free pesto, or pistou, to vegetable soup is an easy way to take it to the next level. White cannellini beans make this soup satisfying and easy. If you don’t have time to make your own pesto, just use a refrigerated brand of your choice. Serve with lightly toasted bakery French bread brushed with olive oil.
Tuesday calls for a one-pot wonder. Bulgur is a filling, tender grain that acts as a base for moist chicken breasts seasoned with salt, pepper, onion, and garlic. Dill and oregano give this dish fresh and familiar flavor, making it delicious AND kid-friendly.
These shrimp po’ boys deliver the classic seafood flavor you crave with slightly more sophisticated twist. Cook the shrimp with a mixture of rosemary, lemon, hot sauce, Creole seasoning, and Worcestershire sauce, and sere with quick fried green tomatoes.
Tart fresh lemon and rich garlic dress crispy chicken in flavor, making this Italian classic a crowd-pleasing dinner option. Our favorite part? It’s ready in just 30 minutes. We saved time by using thinner chicken cutlets and angel hair pasta.
This recipe works with any mild fish, shrimp, or chicken. Simply make curry sauce of ginger, garlic, curry powder, and coconut milk. If you don't prefer collard greens, stir fresh spinach into the sauce until wilted.
Coffee and mint: a combo that you didn’t know you loved. If you don’t have espresso beans, brew a strong pot of coffee and let it cool to room temperature before adding cream and muddled mint.