Five Days, Five Dinners: August 11-15
Grilled Chicken and Garden Salsa
Prepare the 3-ingredient marinade using Parmesan, mayonnaise, and lemon zest for flavorful chicken breast. Toss zucchini, onion, and bell peppers with olive oil, throw them over the fire, and let the season’s veggies speak for themselves.
Recipe: Grilled Chicken and Garden Salsa
Tuesday: Grilled Chicken-and-Veggie Tortellini
You’ll save time by using last night’s leftovers but, even if you grill the chicken tonight, this meal will still clock in under 30 minutes. Store-bought pasta and pesto allow for quick prep for a meal that will be a hit for the whole family. Bonus: Refrigerate the leftovers for lunch tomorrow—no need to reheat.
Wednesday: Roasted Asparagus Salad and Perfect Poached Shrimp
Thursday: Tomato-and-Corn Pizza
Finish off that jar of pesto from Tuesday night with fresh-flavored pizza. Premade crust helps you save time. Serve with a simple green salad dressed with last night’s balsamic vinaigrette and you’ll have dinner on the table in just under 45 minutes.
Recipe: Tomato Corn Pizza
Friday: Steak Tacos with Charred Salsa
Celebrate the start of the weekend with a dinner fiesta. These tacos are assembled with ease, but still offer bold flavor. After heating up the veggies on a grill pan, just chop and mix with a quick lime marinade for a warm salsa. Cook the steak while preparing the salsa to save time. Serve with warm tortillas and kick back with a refreshing and tart glass of Pink Cadillac Margaritas. Happy Friday!
Recipe: Steak Tacos with Charred Salsa