MEAL PLAN 10

WHY THIS MEAL PLAN WORKS

When you know your weeknights will be anything but leisurely yet you have some weekend time to get a head start on things, turn to this meal plan. The proteins and vegetables can all be prepped ahead, and if you want to go further, three meals—the chili, the chicken-and-vegetable foil packets, and the sesame noodles—have substantial make-ahead angles. We use sweet potatoes twice, with the chicken and the pork, but in such different ways that no one at the table will get bored; we pair them once with peppery radishes to bring out their earthiness and once with bacon to emphasize their sweetness. Oh, and this is a plan for garlic lovers as well—we make use of two whole heads.

GROCERY LIST

PROTEIN			Substitutions
□	Boneless, skinless chicken breasts	4 (6 to 8 ounces each)
□	85 percent lean ground beef	1½ pounds
□	Bone-in pork rib or center-cut chops	4 (12 ounces each), 1 to 1½ inches thick
PRODUCE
□	Snow peas	6 ounces
□	Radishes	2 bunches (13 radishes)
□	Red bell pepper	1	Yellow or orange bell pepper
□	Fresh ginger	1 knob (enough for 3 tablespoons grated)
□	Cilantro	1 bunch (enough for ⅔ cup chopped)	Scallions (for chicken and chili)
OTHER
□	Fresh Chinese noodles	12 ounces	1 pound dried lo mein noodles, spaghetti, or linguine

PREP AHEAD

Peel 1¼ pounds sweet potatoes and cut into ¾-inch pieces

Peel 12 ounces sweet potatoes and slice crosswise ¼ inch thick

Remove strings from snow peas and halve lengthwise

Trim and quarter 8 radishes

Trim, halve, and thinly slice 5 radishes

Stem, seed, and cut bell pepper into ¼-inch-wide strips

Slice small red onion ½ inch thick and separate layers

Finely chop medium red onion

Juice limes (6 tablespoons)

Wash and pick cilantro

Finely chop bacon

Trim pork chops, then cut slits about 2 inches apart into fat and underlying silverskin, opposite bone

MAKE AHEAD

UP TO 3 DAYS	Make chili (or make and freeze for up to 1 month)
UP TO 2 DAYS	Boil and rinse noodles for sesame noodles
UP TO 2 DAYS	Make sauce for sesame noodles
UP TO 1 DAY	Assemble chicken foil packets
UP TO 1 DAY	Parcook sweet potatoes for sweet potato–bacon hash

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Kidney beans	2 (15-ounce) cans	Pinto or black beans
□	Diced tomatoes	2 (14.5-ounce) cans	28-ounce can crushed tomatoes
□	Peanut butter	½ cup	Almond butter
□	Oil	¼ cup
□	Cider vinegar	1 tablespoon
□	Chili powder	3 tablespoons
□	Ground cumin	2 teaspoons
□	Dried thyme	¾ teaspoon
□	Granulated sugar	2 teaspoons
□	Red pepper flakes	¼ teaspoon
□	Sweet potatoes	2 pounds	Butternut squash
□	Garlic cloves	14 (2 heads)
□	Red onions	1 small, 1 medium	Onions
REFRIGERATOR
□	Maple syrup	10 tablespoons
□	Tahini	6 tablespoons
□	Soy sauce	2 tablespoons
□	Dijon mustard	2 teaspoons
□	Limes	5
FREEZER
□	Bacon	6 slices	6 ounces pancetta

**FOIL-BAKED CHICKEN with SWEET POTATOES and RADISHES**

SERVES 4 | ACTIVE TIME 25 MINUTES

¼ cup oil

6 garlic cloves, sliced thin

1 tablespoon grated fresh ginger

¼ teaspoon red pepper flakes

12 ounces sweet potatoes, peeled and sliced crosswise ¼ inch thick

8 radishes, trimmed and quartered

1 small red onion, sliced ½ inch thick, layers separated

¾ teaspoon table salt, divided

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ teaspoon pepper

2 tablespoons minced fresh cilantro

Lime wedges

1. FOR THE CHICKEN PACKETS Adjust oven rack to lowest position and heat oven to 475 degrees. Microwave oil, garlic, ginger, and pepper flakes in large bowl until garlic begins to brown, about 1 minute. Add potatoes, radishes, onion, and ¼ teaspoon salt to oil mixture in bowl and toss to coat. Arrange four 12-inch sheets aluminum foil flat on counter and spray with vegetable oil spray.

2. Pat chicken dry with paper towels, then sprinkle with remaining ½ teaspoon salt and pepper. Divide potatoes evenly among foil, then arrange in 2 overlapping rows in center of each sheet foil. Top with chicken and remaining vegetables from bowl, drizzling with any remaining oil in bowl. Top each with 12-inch sheet foil and tightly crimp edges of foil together, until packet is well sealed, leaving as much headroom as possible so steam can circulate. Place packets on rimmed baking sheet, overlapping as needed.

3. TO FINISH Bake packets until chicken registers 160 degrees, 18 to 23 minutes (insert thermometer through packet into thick part of chicken). Carefully open packets, allowing steam to escape away from you, and let chicken rest for 5 minutes. Using thin metal spatula, gently slide chicken and vegetables, and any accumulated juices, onto individual plates. Sprinkle with cilantro and serve with lime wedges.

PREP AHEAD

Peel and slice sweet potatoes
Trim and quarter radishes
Slice red onion
Wash and pick cilantro

MAKE AHEAD

Refrigerate fully assembled chicken packets for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub butternut squash for sweet potatoes
Sub 1 small onion for red onion
Sub scallions for cilantro

**BEEF and BEAN CHILI**

SERVES 4 TO 6 | ACTIVE TIME 35 MINUTES

2 (15-ounce) cans kidney beans, rinsed, divided

2 (14.5-ounce) cans diced tomatoes, divided

1½ pounds 85 percent lean ground beef

1 red onion, chopped fine

3 tablespoons chili powder

4 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons sugar

¼ cup chopped fresh cilantro

1. FOR THE CHILI Process half of beans and one can of tomatoes with their juice in food processor to coarse paste, about 30 seconds; set aside. Cook beef and onion in Dutch oven over medium heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in chili powder, garlic, cumin, and sugar and cook until fragrant, about 1 minute. Stir in reserved pureed bean-tomato mixture, remaining beans, and remaining can tomatoes with their juice, scraping up any browned bits.

2. Bring chili to vigorous simmer, then reduce heat to low and simmer, covered, stirring occasionally, until thickened slightly, about 15 minutes.

3. TO FINISH Off heat, season with salt and pepper to taste, and sprinkle with cilantro. Serve.

PREP AHEAD

Chop onion
Wash and pick cilantro

MAKE AHEAD

Refrigerate chili for up to 3 days (or freeze for up to 1 month)

NOTES FROM THE TEST KITCHEN

Serve with pickled jalapeños, shredded cheese, sour cream, diced avocado, or any of your favorite toppings
This recipe can be easily doubled, and it freezes well
Sub pinto or black beans for kidney beans
Sub 1 (28-ounce) can crushed tomatoes for diced tomatoes
Sub 1 onion for red onion
Sub scallions for cilantro

**MAPLE PORK CHOPS with SWEET POTATO–BACON HASH**

SERVES 4 | ACTIVE TIME 40 MINUTES

1¼ pounds sweet potatoes, peeled and cut into ¾-inch pieces

6 slices bacon, chopped fine

4 (12-ounce) bone-in pork rib or center-cut chops, 1 to 1½ inches thick, trimmed

½ teaspoon table salt

¼ teaspoon pepper

¾ teaspoon dried thyme

½ cup maple syrup

1 tablespoon cider vinegar

2 teaspoons Dijon mustard

1. FOR THE SWEET POTATOES Microwave potatoes in covered bowl until tender, 4 to 7 minutes.

2. FOR THE BACON Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined bowl. Pour off fat, reserving 2 tablespoons.

3. FOR THE PORK CHOPS Cut slits about 2 inches apart into fat and underlying silverskin, opposite bone of chops. Pat chops dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until just smoking. Place chops in skillet in pinwheel formation and brown on both sides, 8 to 10 minutes; transfer to plate.

4. FOR THE HASH Add remaining 1 tablespoon reserved fat, potatoes, and thyme to again-empty skillet and cook, stirring occasionally, until well browned, 5 to 7 minutes. Stir in bacon and season with salt and pepper to taste. Transfer to serving bowl and cover to keep warm.

5. Add maple syrup, vinegar, and mustard to again-empty skillet and cook until thickened, about 2 minutes. Return pork chops to skillet along with any accumulated juices and simmer, turning often, until glaze coats chops and pork registers 140 to 145 degrees, about 2 minutes. Serve with hash.

PREP AHEAD

Peel and cut sweet potatoes
Chop bacon
Trim pork chops, then cut slits about 2 inches apart into fat and underlying silverskin, opposite bone

MAKE AHEAD

Refrigerate parcooked sweet potatoes for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub butternut squash for sweet potatoes
Sub pancetta for bacon

**SESAME NOODLES with SNOW PEAS, RADISHES, and BELL PEPPERS**

SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES

12 ounces fresh Chinese noodles

½ cup creamy or chunky peanut butter

6 tablespoons tahini

6 tablespoons lime juice, plus lime wedges for serving (4 limes)

2 tablespoons grated fresh ginger

2 tablespoons soy sauce

2 tablespoons maple syrup

4 garlic cloves, minced

½ teaspoon table salt

6 ounces snow peas, strings removed and halved lengthwise

1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

5 radishes, trimmed, halved, and sliced thin

¼ cup chopped fresh cilantro

1. FOR THE NOODLES Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender. Drain noodles and rinse under cold running water until water runs clear. Drain well.

2. FOR THE SAUCE Meanwhile, whisk peanut butter, tahini, lime juice, ginger, soy sauce, maple syrup, garlic, and salt together in large bowl until well combined. Whisking constantly, add hot water, 1 tablespoon at a time (up to ¾ cup), until dressing has consistency of heavy cream.

3. TO FINISH Add drained noodles, snow peas, bell pepper, and radishes to sauce and toss well to combine. Season with salt and pepper to taste, and sprinkle with cilantro. Serve with lime wedges.

PREP AHEAD

Juice limes
Remove strings and halve snow peas
Stem, seed, and cut bell pepper
Trim, halve, and slice radishes
Wash and pick cilantro

MAKE AHEAD

Refrigerate cooked noodles for up to 2 days
Refrigerate sauce for up to 2 days

NOTES FROM THE TEST KITCHEN

Garnish with chopped peanuts, almonds, or sesame seeds, if you have any
Sub 1 pound lo mein noodles, spaghetti, or linguine for fresh Chinese noodles
Sub almond butter for peanut butter