We get it, it’s January and you’re trying to make up for all the cookies, ham, and cocktails consumed during the holiday season. Guess what, we are too! Our sensible approach is not keto or 100 percent salads, it’s planning meals ahead and making dinner almost every night. Less takeout, less processed food, more vegetables, and the occasional dessert is the route to success.
Our weeknight meals take less than an hour of mostly hands-off time, and many cook much quicker than that but may require constant stirring. On the weekends we like to try something different—recipes that cook long and slow, projects that get us using new ingredients and techniques, and menus to make entertaining a cinch. Be sure to join us every week for dinnertime inspiration.
Monday: Black Bean and Almond Soup
Hearty not heavy, this super soup uses two pantry staples you likely already have on hand: canned beans and chicken broth. Added bonus: This is a great make-ahead recipe that will keep up to three days in the refrigerator.
TUESDAY: Cashew Shrimp
Trust us, this is better than takeout. Our take on a delivery favorite requires just 20 minutes to make and our upscale touches, like roasted cashews and celery leaves, make this dish a weeknight feast.
WEDNESDAY: Swiss-Chard Frittata with Rye Berries
Healthy, filling, and altogether different, this frittata is a sophisticated breakfast-for-dinner option and a clever way to sneak in greens. (Remember how we’re always telling you to cook grains ahead of time? Well, this recipe is one of those times when you can use them.)
THURSDAY: Beef-Zucchini Meatballs
We’re all about making vegetables and whole grains the focus of the plate and eating less meat (but not giving up on it all together!). This new recipe does that in a wonderful way; the meatballs are half meat and half zucchini and cooked millet or quinoa, plus it’s a quick route to a delicious meatball dinner on a weeknight. What’s not to like?!
FRIDAY: Skillet Chicken with Sundried Tomato and Chickpeas
Does this count as a one-pan dinner? Everything cooks in one skillet, but you need another skillet to weigh down the chicken as it cooks resulting in delicious moist meat and crispy skin. And dinner is on the table in 45 minutes.
SATURDAY: Vegetarian Gumbo
Not a traditional gumbo, this black-eyed pea and vegetable-packed version does have a slow-cooked roux and cayenne spice. It's also served over white rice but it's ready in just over an hour, much faster than meat or seafood gumbo.
SUNDAY: Slow-Cooker Vietnamese Baby Back Ribs
Sometimes Sunday is a day to relax and indulge, and here's a dinner for just that. While the slow cooker handles the entree, you can catch up on chores or kick back. Don't forget to cook some rice to go with the ribs and slaw.