MEAL PLAN 07
WHY THIS MEAL PLAN WORKS
This seasonless menu offers plenty of rich flavors thanks to a combination of fresh and pantry-friendly ingredients including roasted red peppers, andouille sausage, and shiitake mushrooms. Both the skillet chicken and the mushroom frittata come together entirely in a 12-inch nonstick skillet (and just one mixing bowl), and the frittata can be made ahead—ideal if your week includes a night when you’ll have zero time to cook. The Lemon-Herb Pork Tenderloin with Green Beans is a sheet-pan dinner that roasts quickly in the high heat of the oven. And if you don’t want to have pork two nights, the make-ahead roasted red pepper sauce for the chops would be just as delicious served on chicken or a thick white fish fillet.
GROCERY LIST
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PROTEIN |
Substitutions |
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Boneless, skinless chicken breasts |
4 (6 to 8 ounces each) |
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Pork tenderloin |
2 (12 to 16 ounces each) |
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Bone-in pork rib or center-cut chops |
4 (8 to 10 ounces each), ¾ to 1 inch thick |
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Andouille sausage |
8 ounces |
Spanish chorizo |
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PRODUCE |
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Cauliflower |
1 head (2 pounds) |
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Green beans |
1½ pounds |
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Shiitake mushrooms |
1 pound |
Portobello or cremini mushrooms |
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Green bell pepper |
1 |
8 ounces poblano, Anaheim, or cubanelle peppers |
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Scallions |
10 |
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PREP AHEAD
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Trim green beans |
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Stem shiitake mushrooms and cut into ½-inch pieces |
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Mince scallion whites; thinly slice scallion greens |
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Stem, seed, and chop bell pepper |
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Core cauliflower and cut into 1-inch florets |
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Grate lemon zest (5 teaspoons) |
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Juice lemon (1 teaspoon) |
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Toast ½ cup sliced almonds |
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Shred Pecorino Romano (¾ cup) |
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Trim pork chops, then cut slits about 2 inches apart into fat and underlying silverskin, opposite bone |
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Halve andouille sausage, then cut crosswise ½ inch thick |
MAKE AHEAD
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UP TO 2 DAYS |
Make roasted red pepper sauce for pork chops |
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Roast cauliflower for pork chops |
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Sauté mushrooms for frittata |
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Cook frittata |
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UP TO 1 DAY |
Parcook rice for skillet chicken |
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Season pork tenderloin |
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Season pork chops |
PANTRY ITEMS
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CUPBOARD & COUNTER |
Substitutions |
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Long-grain white rice |
1 cup |
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Red kidney beans |
1 (15-ounce) can |
Black or pinto beans |
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Oil |
14 tablespoons, plus 1 teaspoon |
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Sherry vinegar |
1 tablespoon |
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Paprika |
1 tablespoon |
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Dried thyme |
1 tablespoon |
3 tablespoons chopped fresh thyme |
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Cayenne pepper |
¼ teaspoon plus ⅛ teaspoon |
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Garlic cloves |
7 |
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Refrigerator |
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Pecorino Romano |
2¼ ounces |
Parmesan |
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Whole milk |
⅓ cup |
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Eggs |
12 large |
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Broth |
2 cups |
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Jarred roasted red peppers |
1 cup (from 12-ounce jar) |
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Lemons |
2 |
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FREEZER |
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Hearty white sandwich bread |
1 slice |
Any bread |
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Sliced almonds |
¾ cup |
Chopped walnuts, pistachios, or pine nuts |
SKILLET CHICKEN with SPICY RED BEANS and RICE
SERVES 4 | ACTIVE TIME 35 MINUTES
2 cups broth, divided
1 cup long-grain white rice, rinsed
1¼ teaspoons table salt, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ teaspoon pepper, divided
3 tablespoons oil, divided
1 green bell pepper, stemmed, seeded, and chopped
8 scallions, white parts minced, green parts sliced thin
8 ounces andouille sausage, halved lengthwise and cut crosswise ½ inch thick
3 garlic cloves, minced
¾ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 (15-ounce) can red kidney beans, rinsed
1. FOR THE RICE Combine 1 cup broth, rice, and ¾ teaspoon salt in bowl. Cover and microwave until liquid is absorbed, 10 to 12 minutes.
2. FOR THE CHICKEN AND BEANS Meanwhile, pat chicken dry with paper towels and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown, about 2 minutes per side. Transfer to plate.
3. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add bell pepper, scallion whites, and sausage and cook until pepper begins to soften and sausage is lightly browned, about 4 minutes. Add garlic, thyme, cayenne, and remaining ¼ teaspoon pepper and cook until fragrant, about 30 seconds.
4. Stir rice, beans, and remaining 1 cup broth into skillet and bring to boil. Reduce heat to medium-low, nestle chicken into rice, and cook, covered, until liquid is absorbed and chicken registers 160 degrees, about 10 minutes. Transfer chicken to cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice chicken, sprinkle scallion greens over chicken and rice, and serve.
PREP AHEAD
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Stem, seed, and chop bell pepper
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Mince scallion whites
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Slice scallion greens
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Halve and cut andouille crosswise
MAKE AHEAD
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Refrigerate parcooked rice for up to 1 day
NOTES FROM THE TEST KITCHEN
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Sub 8 ounces poblano, Anaheim, or cubanelle pepper for green bell pepper
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Sub Spanish chorizo for andouille
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Sub 2¼ teaspoons fresh thyme for dried
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Sub black or pinto beans for kidney beans
LEMON-HERB PORK TENDERLOIN with GREEN BEANS
SERVES 4 | ACTIVE TIME 30 MINUTES
2 (12- to 16-ounce) pork tenderloins, trimmed
1 teaspoon plus 3 tablespoons oil, divided
5 teaspoons grated lemon zest, divided, plus 1 teaspoon juice (2 lemons)
1¾ teaspoons dried thyme
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
1½ pounds green beans, trimmed
½ cup sliced almonds, toasted
2 garlic cloves, minced
1. FOR THE SEASONED PORK Adjust oven rack to middle position and heat oven to 450 degrees. Pat pork dry with paper towels and rub with 1 teaspoon oil. Sprinkle with 1 tablespoon lemon zest, thyme, ¾ teaspoon salt, and ½ teaspoon pepper.
2. FOR THE BEANS AND PORK Toss green beans, 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together on rimmed baking sheet. Push green beans to sides of sheet, leaving center of sheet clear.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium- high heat until just smoking. Add pork and cook until browned on all sides, 5 to 7 minutes. Transfer pork to center of prepared sheet. Roast until pork registers 135 to 140 degrees and green beans are tender, about 15 minutes.
4. Transfer pork to cutting board, tent with aluminum foil, and let rest while finishing green beans. Add almonds, garlic, remaining 2 teaspoons lemon zest, lemon juice, and remaining 1 tablespoon oil to green beans and toss to combine. Slice pork and serve with green beans.
PREP AHEAD
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Grate lemon zest and juice lemon
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Trim green beans
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Toast almonds
MAKE AHEAD
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Refrigerate seasoned pork tenderloin for up to 1 day
NOTES FROM THE TEST KITCHEN
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Sub 5¼ teaspoons fresh thyme for dried
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Sub chopped walnuts, pistachios, or pine nuts for almonds
PORK CHOPS with CAULIFLOWER and ROASTED RED PEPPER SAUCE
SERVES 4 | ACTIVE TIME 30 MINUTES
1 cup jarred roasted red peppers
¼ cup sliced almonds
1 slice hearty white sandwich bread, lightly toasted and torn into pieces
2 tablespoons water
2 garlic cloves, minced
⅛ teaspoon cayenne pepper
7 tablespoons oil, divided
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
1 tablespoon paprika
1 teaspoon table salt, divided
½ teaspoon pepper, divided
4 (8- to 10-ounce) bone-in pork rib or center-cut chops, ¾ to 1 inch thick, trimmed
1. FOR THE ROASTED RED PEPPER SAUCE Adjust oven rack to middle position and heat oven to 425 degrees. Process red peppers, almonds, bread pieces, water, garlic, and cayenne in food processor until smooth, about 15 seconds. Scrape down sides of processor bowl. With processor running, slowly add ¼ cup oil until incorporated, about 30 seconds. Transfer to bowl, season with salt and pepper to taste, and set aside until ready to serve.
2. FOR THE CAULIFLOWER Toss cauliflower, paprika,½ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons oil together on rimmed baking sheet. Roast until cauliflower is tender and lightly browned, about 20 minutes.
3. FOR THE PORK CHOPS Meanwhile, cut slits about 2 inches apart into fat and underlying silverskin, opposite bone of each chop. Pat chops dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.
4. TO FINISH Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 140 to 145 degrees, 3 to 5 minutes per side. Transfer to large plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve with reserved red pepper sauce and cauliflower.
PREP AHEAD
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Core and cut cauliflower
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Trim pork chops, then cut slits about 2 inches apart into fat and underlying silverskin, opposite bone
MAKE AHEAD
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Refrigerate roasted red pepper sauce for up to 2 days
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Refrigerate roasted cauliflower for up to 2 days
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Refrigerate seasoned pork chops for up to 1 day
NOTES FROM THE TEST KITCHEN
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Sub chopped walnuts, pistachios, or pine nuts for almonds
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Sub any bread for white bread
SHIITAKE MUSHROOM FRITTATA with PECORINO ROMANO
SERVES 4 | ACTIVE TIME 25 MINUTES
1 tablespoon oil
1 pound shiitake mushrooms, stemmed and cut into ½-inch pieces
¾ teaspoon table salt, divided
¼ teaspoon pepper
2 tablespoons water
2 scallions, white parts minced, green parts sliced thin
1 tablespoon sherry vinegar
½ teaspoon dried thyme
12 large eggs
2¼ ounces Pecorino Romano, shredded (¾ cup)
⅓ cup whole milk
1. FOR THE MUSHROOM MIXTURE Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms, ¼ teaspoon salt, and pepper and cook, stirring frequently, until mushrooms are tender and spotty brown, 7 to 9 minutes. Add water, scallion whites, vinegar, and thyme and cook, stirring constantly, until no water remains in skillet, about 1 minute.
2. FOR THE FRITTATA Whisk eggs, Pecorino, milk, scallion greens, and remaining ½ teaspoon salt in bowl until well combined, then add to skillet and cook, using heat-resistant rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let sit for 5 minutes, then slice and serve.
PREP AHEAD
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Stem and cut mushrooms
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Mince scallion whites
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Slice scallion greens
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Shred Pecorino Romano
MAKE AHEAD
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Refrigerate sautéed mushroom mixture for up to 2 days
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Refrigerate frittata for up to 2 days
NOTES FROM THE TEST KITCHEN
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You will need a 12-inch ovensafe nonstick skillet
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Serve with Simplest Salad (this page), if you like
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Sub portobello or cremini mushrooms for shiitakes
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Sub 1½ teaspoons fresh thyme for dried
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Sub Parmesan for Pecorino Romano