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Your Weekly Plan
Sunday:Spaghetti with Creamy Lemon-Spinach SauceMonday:Ginger-Soy Salmon BitesTuesday:French Onion Soup(ingredients not included in shopping list)Wednesday:Braised Brisket with Tomatoes & Onions(ingredients not included in shopping list)Thursday:Rotisserie Chicken Salad MeltFriday:Creamy Pesto Shrimp with Gnocchi & Peas
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01of 06Sunday: Spaghetti with Creamy Lemon-Spinach SaucePhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleThis simple pasta dish takes inspiration from classic pesto for the sauce but adds a whole bunch of spinach to the food processor along with the traditional basil, olive oil and garlic. It’s an easy way to eat more vegetables, which can offerhealth benefitsranging from reducing inflammation to supporting your immune system.View Recipe02of 06Monday: Ginger-Soy Salmon BitesPhotographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallCubing and marinating salmon and then popping it under the broiler is one of the quickest ways to cook it while ensuring that it has plenty of flavor. Plus, when the salmon is done, it gets brushed with a honey-ginger glaze for even more flavor. I love piling the salmon cubes on top of brown rice before sprinkling them with the sesame seeds and chives to createsalmon bowlsfor dinner.View Recipe03of 06Tuesday: French Onion SoupPhotographer: Jen Causey, Food Stylist: Jennifer WendorfFor Christmas Eve, I am all about a cozy dinner in front of the fire, and French onion soup is the perfect thing. It takes almost an hour to cook down the onions and coax out their flavor, but the end result is worth it, especially once you top the soup with toast and cheese and run it under the broiler until the cheese is melted and the soup is bubbling. (Since everyone has their own holiday traditions and preferences, I haven’t included the ingredients for tonight’s and tomorrow’s dinners on the shopping list.)View Recipe04of 06Wednesday: Braised Brisket with Tomatoes & OnionsEric WolfingerThis year, Hanukkah falls on Christmas, and since my husband and I celebrate both holidays, I’m going to be making a brisket. I love a tomato-and-onion-based brisket like this one because it’s so flavorful. (Ingredients are not included in the shopping list.) If you’re still deciding what to make, you can find plenty of ideas in our recipe galleries, like30 Christmas Recipes You’ll Want to Make Forever.View Recipe05of 06Thursday: Rotisserie Chicken Salad MeltPhotographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker VinesPost-holidays, I am always looking for something quick and easy for dinner since I’ve already spent so much time in the kitchen and want a little break. Often we have leftovers but, if not, a sandwich like this one is a satisfying solution. It’s like a cross between a chicken salad sandwich anda grilled cheese. Toasty, crunchy and gooey!View Recipe06of 06Friday: Creamy Pesto Shrimp with Gnocchi & PeasPhotographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallTo end the week, I’ll lean on this simple but elegant dish of potato gnocchi, shrimp and peas tossed in store-bought pesto for ease. The gnocchi gets cooked until crispy and browned and then the shrimp just need a few minutes in the pan to cook through, making it a tasty meal that’s done in no time. A little half-and-half ensures that the finished dish is creamy and has a little richness.View Recipe
01of 06Sunday: Spaghetti with Creamy Lemon-Spinach SaucePhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleThis simple pasta dish takes inspiration from classic pesto for the sauce but adds a whole bunch of spinach to the food processor along with the traditional basil, olive oil and garlic. It’s an easy way to eat more vegetables, which can offerhealth benefitsranging from reducing inflammation to supporting your immune system.View Recipe
01of 06
Sunday: Spaghetti with Creamy Lemon-Spinach Sauce
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This simple pasta dish takes inspiration from classic pesto for the sauce but adds a whole bunch of spinach to the food processor along with the traditional basil, olive oil and garlic. It’s an easy way to eat more vegetables, which can offerhealth benefitsranging from reducing inflammation to supporting your immune system.
View Recipe
02of 06Monday: Ginger-Soy Salmon BitesPhotographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallCubing and marinating salmon and then popping it under the broiler is one of the quickest ways to cook it while ensuring that it has plenty of flavor. Plus, when the salmon is done, it gets brushed with a honey-ginger glaze for even more flavor. I love piling the salmon cubes on top of brown rice before sprinkling them with the sesame seeds and chives to createsalmon bowlsfor dinner.View Recipe
02of 06
Monday: Ginger-Soy Salmon Bites
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Cubing and marinating salmon and then popping it under the broiler is one of the quickest ways to cook it while ensuring that it has plenty of flavor. Plus, when the salmon is done, it gets brushed with a honey-ginger glaze for even more flavor. I love piling the salmon cubes on top of brown rice before sprinkling them with the sesame seeds and chives to createsalmon bowlsfor dinner.
03of 06Tuesday: French Onion SoupPhotographer: Jen Causey, Food Stylist: Jennifer WendorfFor Christmas Eve, I am all about a cozy dinner in front of the fire, and French onion soup is the perfect thing. It takes almost an hour to cook down the onions and coax out their flavor, but the end result is worth it, especially once you top the soup with toast and cheese and run it under the broiler until the cheese is melted and the soup is bubbling. (Since everyone has their own holiday traditions and preferences, I haven’t included the ingredients for tonight’s and tomorrow’s dinners on the shopping list.)View Recipe
03of 06
Tuesday: French Onion Soup
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
For Christmas Eve, I am all about a cozy dinner in front of the fire, and French onion soup is the perfect thing. It takes almost an hour to cook down the onions and coax out their flavor, but the end result is worth it, especially once you top the soup with toast and cheese and run it under the broiler until the cheese is melted and the soup is bubbling. (Since everyone has their own holiday traditions and preferences, I haven’t included the ingredients for tonight’s and tomorrow’s dinners on the shopping list.)
04of 06Wednesday: Braised Brisket with Tomatoes & OnionsEric WolfingerThis year, Hanukkah falls on Christmas, and since my husband and I celebrate both holidays, I’m going to be making a brisket. I love a tomato-and-onion-based brisket like this one because it’s so flavorful. (Ingredients are not included in the shopping list.) If you’re still deciding what to make, you can find plenty of ideas in our recipe galleries, like30 Christmas Recipes You’ll Want to Make Forever.View Recipe
04of 06
Wednesday: Braised Brisket with Tomatoes & Onions
Eric Wolfinger
This year, Hanukkah falls on Christmas, and since my husband and I celebrate both holidays, I’m going to be making a brisket. I love a tomato-and-onion-based brisket like this one because it’s so flavorful. (Ingredients are not included in the shopping list.) If you’re still deciding what to make, you can find plenty of ideas in our recipe galleries, like30 Christmas Recipes You’ll Want to Make Forever.
05of 06Thursday: Rotisserie Chicken Salad MeltPhotographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker VinesPost-holidays, I am always looking for something quick and easy for dinner since I’ve already spent so much time in the kitchen and want a little break. Often we have leftovers but, if not, a sandwich like this one is a satisfying solution. It’s like a cross between a chicken salad sandwich anda grilled cheese. Toasty, crunchy and gooey!View Recipe
05of 06
Thursday: Rotisserie Chicken Salad Melt
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Post-holidays, I am always looking for something quick and easy for dinner since I’ve already spent so much time in the kitchen and want a little break. Often we have leftovers but, if not, a sandwich like this one is a satisfying solution. It’s like a cross between a chicken salad sandwich anda grilled cheese. Toasty, crunchy and gooey!
06of 06Friday: Creamy Pesto Shrimp with Gnocchi & PeasPhotographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallTo end the week, I’ll lean on this simple but elegant dish of potato gnocchi, shrimp and peas tossed in store-bought pesto for ease. The gnocchi gets cooked until crispy and browned and then the shrimp just need a few minutes in the pan to cook through, making it a tasty meal that’s done in no time. A little half-and-half ensures that the finished dish is creamy and has a little richness.View Recipe
06of 06
Friday: Creamy Pesto Shrimp with Gnocchi & Peas
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
To end the week, I’ll lean on this simple but elegant dish of potato gnocchi, shrimp and peas tossed in store-bought pesto for ease. The gnocchi gets cooked until crispy and browned and then the shrimp just need a few minutes in the pan to cook through, making it a tasty meal that’s done in no time. A little half-and-half ensures that the finished dish is creamy and has a little richness.
I wish you all a great week, and I hope you enjoy this dinner plan. If you try a recipe, remember to add a review.
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