Starting this September week with some of the best recipes to inspire your meal planning.
Looking for ideas for dinners, lunches, or easy weekend meals? Here are a variety of flavorful, approachable recipes to try this week.
What To Eat This Week
Blackened salmon with summer salad — a bright, healthy main that pairs perfectly with fresh greens and seasonal produce. The salmon gets a bold, smoky spice crust while the salad balances it with crisp textures and tangy dressings.
Taco salad — a favorite for busy nights, this recipe layers seasoned meat or a vegetarian protein over crisp lettuce, beans, fresh vegetables, cheese, and a zesty dressing. Customize toppings to suit your family’s tastes.
Risotto-stuffed grilled zucchini — elegant but simple. Hollowed zucchini filled with creamy risotto, finished on the grill for a subtle char and smoky note. A great side or vegetarian main.
Grilled honey butter chicken — juicy, caramelized chicken brushed with a honey-butter glaze. Serve with grilled vegetables, rice, or a fresh salad for an easy crowd-pleaser.
Vodka sauce baked gnocchi — comforting and saucy, this baked dish combines pillowy gnocchi with a creamy tomato-vodka sauce and golden melted cheese on top. Ideal for colder evenings or a cozy weekend meal.
BBQ chicken pizza — a fun twist on pizza night. Tangy barbecue sauce, shredded chicken, red onion, and melty cheese create a smoky-sweet combination that’s quick to assemble and always popular.
Marinated Mediterranean chickpeas — a versatile, protein-packed side or salad topper. These chickpeas are tossed in herbs, olive oil, and lemon for bright Mediterranean flavors that complement many mains.
Apple cinnamon baked oatmeal — a warm, wholesome breakfast or snack. Baked with apples and warming spices, it’s hearty, comforting, and easy to portion for busy mornings.
Choose one or combine several of these dishes to build a balanced week of meals—light salads and fish early in the week, heartier bakes and grilled dishes toward the weekend. Enjoy experimenting with flavors, and adapt ingredients to what’s in season or already in your pantry.