Get ready, because we're going to hit the ground running this week. On Monday we'll make a double batch of grilled chicken and vegetables that'll set us up for the rest of the week. On Tuesday night we're having easy hummus bowls with ground beef and tomatoes. On Wednesday, the grilled chicken will get repurposed in a filling salad that can be easily deconstructed for picky palates. The extra grilled vegetables will get thrown into a big pasta dish on Thursday. And on Friday night we'll have everyone's favorite: tacos.
Here's what you need to make it happen:
Pantry
- Kosher salt
- Black pepper
- Sherry or red wine vinegar
- White balsamic or white wine vinegar
- Vegetable oil
- Extra-virgin olive oil
- Unsweetened almond butter
- Cayenne pepper
- Ground coriander
- Ground cinnamon
- Hot smoked paprika (for serving; optional)
- Chili powder
- Ground cumin
- 10 ounces penne or casarecce pasta
- 2 (15-ounce) cans chickpeas
- Tahini
- Salsa
Produce
- 4 large red bell peppers
- 3 small heads of Little Gem lettuce or 1 romaine heart
- 2 mini seedless cucumbers
- 1 red onion
- 1 onion
- 2 large bunches of parsley
- 3 lemons
- 4 medium zucchini (about 3 pounds)
- 2 medium or 4 small eggplants (about 2 pounds)
- 2 pounds tomato (preferably beefsteak or heirloom)
- 1 pint cherry tomatoes
- 1 small bunch thyme
- 1 large bunch basil
- 8 garlic cloves
- 1 serrano chile
- 1 1/2 cups chopped iceberg lettuce
Dairy
- 8 ounces ciliegini (mini fresh mozzarella balls)
- 1 1/2 cups grated Cheddar or Monterey Jack cheese
Butcher's Counter
- 2 pounds skinless, boneless chicken thighs
- 1.5 pounds ground beef
Bakery:
- 4 pieces of pita bread
- 6 taco shells
- 1 loaf crusty bread
Monday: Grilled Chicken and Vegetables
Tonight, you'll throw a whole bunch of stuff on the grill. Cook all of the boneless, skinless chicken thighs and all of the peppersaccording to this recipe. Alongside the chicken, grill all of the zucchini and eggplant as directed by the first steps ofthis recipe. Slice all of the grilled zucchini and eggplant into bite-sized pieces. Slice up two of the peppers for tonight, and leave two whole and set them aside. For dinner tonight, set out half of the grilled chicken thighs along with half of the sliced zucchini and eggplant, and the two sliced peppers. Put aside the extra sliced veggies, chicken, and whole grilled peppers for dinner later in the week.
Tuesday:Hummus Bowls
Thissatisfying dinnerproves that a bowl of hummus can be dinner—at least when it's topped with spiced ground beef and a cherry tomato salad. The hummus comes together quickly thanks to canned beans that we boil for 20 minutes before puréeing to give them the velvety texture of long-cooked chickpeas. Serve with sliced toasted pita on the side for dipping.
Wednesday:Grilled Chicken Salad
This is where your meal prep really starts to come in handy. Remove the seeds and skins from those peppers you grilled earlier and blend them into a romesco sauce according to therecipe instructions. Thinly slice the leftover grilled chicken and mix it with lettuce, cucumbers, onion, and parsley. Dress the salad and serve it on top of a swoosh of romesco sauce on each plate, alongside a loaf of crusty bread and good butter.(Picky eater tip: The components of this salad can be served separately to kids averse to salads and/or sauces. Just give them a plate with grilled chicken, sliced cucumbers, and bread and butter, along with a little bowl of romesco sauce for dipping.)
Thursday:Grilled Ratatouille Pasta Salad
All you have to do to get dinner on the table tonight is boil some pasta. Once it's drained, immediately toss it with the leftover chopped zucchini and eggplant, fresh herbs, chopped tomato, and mozzarella balls, along with a little olive oil and vinegar, as perthis recipe.
Friday:Ground Beef Tacos
A simple and satisfying Tex-Mex taco night—complete with hard-shell tacos and spiced ground beef—is in order tonight. Simply cook up the beef with some spices as directed (feel free to skip the serrano if you're cooking for kids who don't like heat), and lay out an assemble-your-own taco bar with chopped tomatoes, lettuce, and shredded cheese.
