Here, another week’s worth of fast, healthy, and tasty menus. It’s not the love of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. Here, we’ve done the planning for you. Not just menus, but healthy menus that are fast – on the table in less than 45 minutes.
Monday: I’m still in a Mexican state of mind from yesterday’s Cinco de Mayo festivities. Aren’t you? For a Meatless Monday take on a Mexican favorite, try our Vegetable and Rice Burritos with Quesadilla Cheese. You probably won’t have any trouble finding the quesadilla cheese — most grocery stores carry a selection of Mexican cheeses — but Monterey Jack will work in its place. If you do find the quesadilla cheese, get an extra 5 ounces. We’re going to use it tomorrow, too. Enjoy the burritos with our Avocado-Tomato Salad. Simple, easy to put together, and perfectly bright and light for this meal. ¡Olé!
Tuesday: Oh, how I love mac and cheese! It is the ultimate in comfort food to me. We’ll add a little hint of Mexican to this dish for tonight’s dinner. If you found quesadilla cheese for yesterday’s burrito, we’re going to use it again tonight in Poblano Mac and Cheese. It takes just 30 minutes, so who needs boxed mac and cheese anyway?! Make a complete meal by enjoying it with our Grapefruit, Walnut, and Feta Salad.
Wednesday: You’re half way through the week, which calls for a fancy meal made fast. Chicken with Quick Chile Verde and Rosemary-Garlic Roasted Potatoes and Snap Pea and Radish Saute. Start the potatoes first. They’ll need time to cook while you prepare and cook the chicken and veggie side. A full plate in under 45 minutes? Yes, please. Save your extra radishes. We’ll use them again later this week. (If you have leftover ingredients from last night’s Grapefruit, Walnut, and Feta Salad, they would also be very delicious with the chicken, too. Make our Herbed Corn Muffins to go on the side.)
Thursday: Time to get a serving of fish in. And it couldn’t come in a more delicious form. Our Seared Tuna with Avocado Salsa is what I’m thinking. Make it for friends, or make it for family. Either way, you and they will be coming back for more. Serve it with our Brown Rice with Sesame.
Friday: You’ve had a long week. You need a break. Take 20 minutes and make this delicious Chicken, Arugula, and Radish Pizza. (Shhh… It’s a sneak peek recipe from our June issue.) Then plop down on the sofa and enjoy a movie — the perfect relaxing start to your Mother’s Day weekend.
Dessert: Don’t think for a second I would forget Friday night dessert. Take five minutes and pour a little chilled sparkling raspberry wine over raspberry sorbet. Add some shaved chocolate, and ahhhh… Bliss. That’s our Sparkling Raspberry Parfaits. Got kids wanting to partake? Use raspberry-flavored seltzer water instead of the sparkling wine. (But use the wine for yourself, of course.)
Monday: Vegetable and Rice Burritos with Quesadilla Cheese and Avocado-Tomato Salad
Tuesday: Poblano Mac and Cheese with Grapefruit, Walnut, and Feta Salad
Wednesday: Chicken with Quick Chile Verde and Rosemary-Garlic Roasted Potatoes and Snap Pea and Radish Sauté
Thursday: Seared Tuna with Avocado Salsa and Brown Rice with Sesame
Friday: Chicken, Arugula, and Radish Pizza
Dessert: Sparkling Raspberry Parfaits