MEAL PLAN 01
WHY THIS MEAL PLAN WORKS
This crowd-pleasing “meat-and-a-side” meal plan offers three meals that are just that, but with a lighter, fresher take on what can otherwise be a tired-old-standby approach to dinner. We also add some variety with a comforting pasta dinner and a hearty bulgur salad. This plan is a great choice for a particularly hectic week when you have neither the time to shop nor much time to cook. While all our grocery lists are short, this one gets you in and out of the market exceptionally fast, with just seven fresh items. Most of the cooking for this plan is on the stovetop, so you barely have to turn on the oven except for our sheet-pan chicken, and the longest active cooking time is a mere 35 minutes. Ready, set, go!
GROCERY LIST
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PROTEIN |
Substitutions |
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Bone-in split chicken breasts |
4 (10 to 12 ounces each) |
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Ground turkey (not 99 percent lean) |
1 pound |
Ground chicken (not 99 percent lean) |
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Pork cutlets |
8 (3 ounces each), ½ inch thick |
Pork tenderloin or chicken cutlets |
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PRODUCE |
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Eggplant |
1 pound |
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Tomatoes |
4 |
1½ pounds cherry or grape tomatoes |
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Baby arugula |
9 ounces |
Mixed baby greens |
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Parsley |
1 large bunch (enough for 2½ cups leaves) |
Chives or basil (for chicken) or basil (for bucatini) |
PREP AHEAD
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Chop eggplant |
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Core and cut tomatoes |
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Chop onion |
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Wash and pick parsley |
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Grate lemon zest (4¼ teaspoons) |
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Juice lemons (3 tablespoons plus 2 teaspoons) |
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Shave 1 ounce Parmesan (1 cup) |
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Grate ½ ounce Parmesan (¼ cup) |
MAKE AHEAD
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UP TO 2 DAYS |
Whisk together lemon mayo for turkey burgers |
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UP TO 1 DAY |
Mix and shape turkey burgers |
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Bread pork cutlets |
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Make eggplant-tomato sauce for bucatini |
PANTRY ITEMS
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CUPBOARD & COUNTER |
Substitutions |
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Bucatini |
1 pound |
Any strand pasta |
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Panko bread crumbs |
2½ cups |
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Israeli couscous |
1½ cups |
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All-purpose flour |
1 cup |
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Oil |
1½ cups |
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Sugar |
1 teaspoon |
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Red pepper flakes |
¼ teaspoon |
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Garlic cloves |
7 |
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Onion |
1 |
4 large shallots |
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REFRIGERATOR |
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Unsalted butter |
4 tablespoons |
Oil |
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Feta cheese |
4 ounces |
Goat cheese |
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Parmesan cheese |
1½ ounces |
Pecorino Romano |
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Large eggs |
2 |
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Broth |
4 cups |
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Mayonnaise |
7 tablespoons |
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Lemons |
2 |
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FREEZER |
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Hamburger buns |
4 |
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SKILLET TURKEY BURGERS with TOMATO and ARUGULA SALAD
SERVES 4 I ACTIVE TIME 30 MINUTES
7 tablespoons mayonnaise, divided
¾ teaspoon grated lemon zest plus 2 tablespoons juice, divided
1 teaspoon pepper, divided
1 pound ground turkey
1 cup panko bread crumbs
4 ounces feta cheese, crumbled (1 cup), divided
¾ teaspoon table salt, divided
¼ cup oil, divided
1 garlic clove, minced
2 tomatoes, cored, cut into 1-inch- thick wedges, and halved crosswise
5 ounces (5 cups) baby arugula, divided
4 hamburger buns
1. FOR THE LEMON MAYO Whisk 3 tablespoons mayonnaise, ¼ teaspoon lemon zest, 1 tablespoon lemon juice, and ¼ teaspoon pepper together in small bowl; set aside until ready to serve.
2. FOR THE BURGER PATTIES Using your hands, gently knead turkey, panko, ½ cup feta, ½ teaspoon salt, remaining ¼ cup mayonnaise, and ½ teaspoon pepper in bowl. Divide burger mixture into 4 lightly packed balls, then flatten gently into ¾-inch-thick patties.
3. FOR THE BURGERS AND SALAD Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160 degrees, 5 to 7 minutes per side.
4. Whisk remaining 2 tablespoons oil, garlic, remaining ½ teaspoon lemon zest, remaining 1 tablespoon lemon juice, remaining ¼ teaspoon pepper, and remaining ¼ teaspoon salt together in large bowl. Add tomatoes, 4 cups arugula, and remaining ½ cup feta and toss gently to combine. Season with salt and pepper to taste. Spread mayonnaise mixture on bun tops. Place burgers on buns and top with remaining 1 cup arugula. Serve with tomato and arugula salad.
PREP AHEAD
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Grate lemon zest and juice lemon
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Core and cut tomatoes
MAKE AHEAD
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Refrigerate lemon mayo for up to 2 days
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Refrigerate shaped burger patties for up to 1 day
NOTES FROM THE TEST KITCHEN
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The burger patties are easily doubled, and they freeze well
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Sub 12 ounces cherry or grape tomatoes for tomatoes
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Sub ground chicken for ground turkey
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Sub goat cheese for feta
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Sub mixed baby greens for baby arugula
ROASTED CHICKEN BREASTS with GREEN PEARL COUSCOUS
SERVES 4 I ACTIVE TIME 35 MINUTES
4 cups broth, divided
2 cups fresh parsley leaves plus ¼ cup chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
4 tablespoons unsalted butter, divided
1½ cups Israeli couscous
1 onion, chopped fine
3 garlic cloves, minced
1. Adjust oven rack to middle position and heat oven to 425 degrees. Process 1 cup broth, parsley leaves, lemon zest, ¾ teaspoon salt, and ½ teaspoon pepper in blender until smooth, about 30 seconds. Set aside.
2. Pat chicken dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add chicken and cook until golden brown on both sides, about 6 minutes. Transfer chicken to rimmed baking sheet, transfer to oven, and roast until chicken registers 160 degrees, 18 to 20 minutes. Transfer chicken to plate, tent with aluminum foil, and let rest for 5 minutes.
3. Meanwhile, melt 1 tablespoon butter in now-empty pot over medium heat. Add couscous, onion, and garlic and cook until onion is softened and couscous is lightly toasted, about 5 minutes. Stir in parsley mixture and remaining 3 cups broth and bring to simmer. Cook, uncovered, stirring often, until nearly all liquid has been absorbed, about 14 minutes. Off heat, stir in chopped parsley, lemon juice, and remaining 2 tablespoons butter. Serve chicken with couscous.
PREP AHEAD
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Wash and pick parsley
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Grate lemon zest and juice lemon
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Chop onion
NOTES FROM THE TEST KITCHEN
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Sub chives or basil for parsley
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Sub 4 large shallots for onion
PORK MILANESE with ARUGULA and PARMESAN SALAD
SERVES 4 I ACTIVE TIME 25 MINUTES
1 cup all-purpose flour
2 large eggs
1½ cups panko bread crumbs
½ teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
1½ ounces Parmesan cheese (¼ cup grated, 1 cup shaved), divided
¾ teaspoon table salt, divided
¾ teaspoon pepper, divided
8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
1 cup oil for frying
1 tablespoon oil
4 ounces (4 cups) baby arugula
1. FOR THE BREADED CUTLETS Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko, lemon zest, grated Parmesan, ½ teaspoon salt, and ½ teaspoon pepper in third shallow dish. Pat pork cutlets dry with paper towels. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with panko mixture, pressing gently to adhere. Transfer to large plate.
2. FOR THE CUTLETS AND SALAD Line separate large plate with triple layer of paper towels. Heat 1 cup oil in 12-inch nonstick skillet over medium heat until shimmering. Place 4 cutlets in skillet and cook until golden brown and pork is cooked through, 3 to 5 minutes per side. Transfer cutlets to prepared plate to drain. Repeat with remaining 4 cutlets, adjusting heat as needed.
3. Whisk remaining 1 tablespoon oil, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Add arugula and shaved Parmesan and toss gently to combine. Serve pork with salad, passing lemon wedges separately.
PREP AHEAD
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Grate lemon zest and juice lemon
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Grate and shave Parmesan
MAKE AHEAD
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Refrigerate breaded cutlets for up to 1 day
NOTES FROM THE TEST KITCHEN
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If you can’t find pork cutlets, cut 2 pork tenderloins crosswise into 4 pieces each, then pound to ½-inch thickness
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Sub chicken cutlets for pork cutlets
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Sub Pecorino Romano for Parmesan
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Sub mixed baby greens for baby arugula
BUCATINI with EGGPLANT and TOMATOES
SERVES 4 I ACTIVE TIME 35 MINUTES
1 pound eggplant, cut into ½-inch pieces
1 teaspoon sugar
1 teaspoon table salt, plus salt for cooking pasta
3 tablespoons extra-virgin olive oil, plus extra for drizzling
3 garlic cloves, minced
¼ teaspoon red pepper flakes
2 tomatoes, cored and chopped
1 pound bucatini
2 tablespoons chopped fresh parsley
1. FOR THE EGGPLANT-TOMATO SAUCE Combine eggplant, sugar, and salt together in large bowl, then microwave, covered, until softened, about 6 minutes. Transfer eggplant to large plate lined with triple layer of paper towels to drain; set aside.
2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add eggplant and cook until eggplant begins to break down, about 4 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and ½ cup water and cook until tomatoes begin to break down, 2 to 5 minutes.
3. TO FINISH Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Sprinkle with parsley and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil.
PREP AHEAD
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Chop eggplant
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Core and chop tomatoes
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Wash and pick parsley
MAKE AHEAD
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Refrigerate eggplant-tomato sauce for up to 1 day
NOTES FROM THE TEST KITCHEN
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Parcooking the eggplant in the microwave dries it out slightly and ensures it doesn’t turn greasy or mushy in the sauce
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Sub any strand pasta for bucatini
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Sub 12 ounces cherry or grape tomatoes for tomatoes
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Sub basil for parsley