It’s time to start thinking about your meal plan for next week. From crispy Fajita Taquitos to a rainbow noodle salad that the kids will love (and can even help make!), we’ve got five weeknight dinners that will get you through the week ahead. So grab a pen, make your shopping list, and stock up before the weekend’s over. And if it’s easier for you to do that from your inbox, be sure to sign up for our weekly meal plan emails.
Top: Butternut Orecchiette Pasta with Arugula | The First Mess
If #MeatlessMonday comes wrapped in a crunchy tortilla, my kids are in. The Baked Fajita Taquitos at She Likes Food are simple business: sautéed onions and peppers, cheese, and refried beans. Amy’s makes some tasty, all-natural canned refried beans, which will make cooking this meal dead easy. And it’s easily adapted too: You can make this vegan as easily as you can add chicken.
Um, a BLT Rice Bowl with Avocado Lime Dressing? Genius! I’m not sure how I’ve never thought of making a BLT rice bowl, but I’m glad that Samantha at My Kitchen Love did. Easy, fast, and bacon? This is sure to become a favorite in my house.
By Wednesday, it’s easy to want to pick up the phone and order takeout, but recipes like this Honey Pineapple Chicken Teriyaki Skillet at Flavor the Moments makes it easy (okay, easier) to cook something fresh instead. This 30-minute meal needs nothing more than a side of rice. And if you’re feeling springy — and you want to add some green — you can easily throw green beans or asparagus into the skillet as well.
This colorful, light Rainbow Rice Noodle Salad with Shrimp and Sesame at Simple Bites looks like the kind of recipe I can keep in heavy rotation. It’s packed with fresh vegg — and the kind that I always have on hand to help with school lunches — and my favorite quick-cook protein, shrimp. Aimee also gives great tips on how to pick the best shrimp. Throw some nutrient-dense avocado in the mix, and you have a seriously tasty and nutritious dinner that can be enjoyed all spring and summer long.
Even though the weather is warming up, I’m still down for cozy comfort foods on Fridays, and this Butternut Orecchiette Pasta with Arugula at The First Mess is calling my name. Butternut squash is a winter veggie, I know, but the fact that this creamy sauce is primarily veg makes me feel like it’s on the lighter side (and I won’t be convinced otherwise!). Plus, the handful of peppery green arugula gives just the right taste of spring in these early days. The recipe calls for a big handful of grated cheese — I say add two.