We’re heading into a new week with a collection of delicious, easy-to-make recipes to keep your menu interesting and flavorful.
This week’s plan mixes breakfasts, light dinners, and crowd-pleasing mains that work well as leftovers or for meal prep.
Start the week with cashew shrimp and mango stir-fry. It’s bright, satisfying, and great reheated—perfect for using up fresh mango and shrimp for a quick weeknight meal.
Next up, quinoa burrito bowls make for a versatile dinner. They can be as simple or as elaborate as you like: cook extra quinoa for lunches, add beans or grilled vegetables, and round them out with your favorite toppings.
For midweek, try pulled chicken guacamole sliders. They’re a fun, summery option—especially if you make a fresh grilled corn pico and a creamy guacamole to go with them.
One night, choose a breakfast-for-dinner meal like broiled fontina toasts with roasted garlic and poached eggs. The combination of melty cheese, sweet roasted garlic, and runny egg yolks is indulgent without being fussy.
Friday is a great night for pasta. A simple garlic sauce pasta is flavorful and flexible: add cooked chicken, shrimp, or a mix of roasted vegetables, or keep it vegetarian for a lighter finish to the week.
For the weekend, a pecan-crusted chicken salad makes a lovely, flavorful meal—crunchy, rich, and perfect served over greens or inside a sandwich.
For lunches and prep, make a strawberry quinoa salad using leftover quinoa from the burrito bowls and swap fresh mozzarella for burrata if you prefer. It’s bright, refreshing, and makes great leftovers. Also prep a chipotle sweet potato skillet for easy breakfasts or grab-and-go lunches—sweet potatoes hold up well and reheat nicely.
That’s the plan—simple, flexible recipes that work well across the week. What’s on your menu this week?