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: Mushroom, Corn, and Poblano Tacos with Cilantro-Jalapeño Limeade (bonus!)
Tuesday: Prosciutto, Peach, and Sweet Lettuce Salad with a baguette.
Wednesday: Spicy Basil Chicken with Brown Rice with Sesame and Sautéed Snow Peas and Peppers
Thursday: Egg Salad Sandwiches with Bacon and Sriracha and Arugula-Tomato Salad
Friday: Tomato Ravioli and Green Salad with Simple Vinaigrette
Monday: One of my weeknight favorites, these meatless tacos are great for a busy Monday. They’re quick, easy, and use several convenience ingredients you probably have on hand. Watch: How to Make Superfast Mushroom, Corn, and Poblano Tacos
If you have a few extra hours on your hands, make a batch of Cilantro-Jalapeño Limeade—even better, spike with a little tequila. Just be sure to set aside a lime for Wednesday’s Brown Rice with Sesame side dish.
Tuesday: No need to turn on the stove tonight. Serve this light, main-dish salad with a hunk of crusty baguette and a glass of chilled riesling. Choose ripe, juicy peaches, and leave the peel on for more texture. We call for ricotta salata—a milky, mild, slightly salty cheese that’s easy to crumble—but you can substitute feta or goat cheese.
Wednesday: One of our most-viewed recipes in July, Spicy Basil Chicken gets rave reviews from readers and puts your overgrown summer basil to use. Serve with Sautéed Snow Peas and Peppers and Brown Rice with Sesame.
Thursday: How do you make creamy egg salad even better? Add spicy Sriracha and smoky bacon. If you’re in a hurry, grab those precooked, boiled eggs from the dairy section of the supermarket. And since you already have the arugula out for the sandwich, go ahead and make a simple salad to serve on the side.
Friday: So, I cheated a bit. Tonight’s dinner comes in at 55 minutes, but over 35 of those minutes are completely hands off. And this recipe uses only five ingredients! While the tomatoes are roasting, quickly assemble this 10-minute green salad, then take a seat and relax with a glass of wine; it’s the weekend.