Here, another week’s worth of fast, healthy, and tasty menus. It’s not the dread 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.
This week, we’re cooking up recipes from our new October issue—on newsstands and tablets now!
Monday: Green Vegetable Soup with Lemon-Basil Pesto and Manchego Toasts
Tuesday: Crispy Fish Nuggets with Tartar Sauce and Roasted Broccoli and Red Bell Pepper and Quick Parsley-Spinach Salad
Wednesday: Turkey Piccata with Roasted Asparagus with Balsamic Browned Butter
Thursday: Pasta with Roasted-Tomato Meat Sauce with Mint and Pea Pesto on Toasted Baguette
Friday: Herb-Rubbed New York Strip with Sautéed Peas and Carrots with Roasted Potato Wedges
Dessert bonus: Chocolate-Dipped Cannoli with Pistachios
Monday: Start your week off light with a simple, flavorful soup. Plus, it’s meatless! (If you want to go vegan or entirely meat-free, substitute the chicken stock for a vegetable stock.) Most soups take hours, but our Green Vegetable Soup with Lemon-Basil Pesto is ready in just 20 minutes, and you won’t miss the slow-cooked hours-long flavor. Reader TSandM made the soup and said, “If you are making it and tasting it as you go, don’t despair! The pesto is what makes it — it gives it the salt, and the creaminess. This soup is WONDERFUL.” Make our Manchego Toasts for a flavorful easy side. You can use it for a crunchy compliment to your soup–or be like me and sop up a little of the soup so the baguette is a little softer. There’s no wrong way to eat it.
Tuesday: When we tried these fish nuggets in the Test Kitchen, I was surprised how much I really liked them. Really surprised. They’re crispy on the outside and moist and flaky inside. Don’t skip the homemade tartar sauce. You can’t beat it.
Forget frozen alternatives. Our Crispy Fish Nuggets with Tartar Sauce are the real deal. Serve with Roasted Broccoli and Red Bell Pepper and Quick Parsley-Spinach Salad. Put the broccoli and red bell pepper in the oven before you start the fish, and keep them warm when you bring them out of the oven. They’ll finish roasting about the time you’re ready to put the nuggets in the oven. The whole meal is ready in about 40 minutes.
Wednesday: Let’s make the midweek dinner a nice meal. It’s not super fancy, but it’s definitely a notch above plain grilled chicken. Our Turkey Piccata is simple, ready in about 20 minutes. You can substitute chicken cutlets for turkey cutlets if you want.
While the turkey cutlets cook, make our Roasted Asparagus with Balsamic Browned Butter. You roast the asparagus in the oven and finish it with a soy sauce, balsamic vinegar, and browned butter drizzle. So easy and simple, you might find yourself making the asparagus each week before you know it.
Thursday: I know we’re almost to October, but you can probably still find some great cherry tomatoes at your grocery store. You’ll want them for our Pasta with Roasted-Tomato Meat Sauce. Let the tomatoes roast while you cook the pasta and ready the meat sauce. Finish off the pasta with Mint and Pea Pesto on Toasted Baguette. The whole meal is finished in about 40 minutes. It’s an updated, modern take on spaghetti, and it is yummy!
Friday: Friday. Finally, the weekend. You deserve an outstanding meal. Try our Herb-Rubbed New York Strip with Sautéed Peas and Carrots and Roasted Potato Wedges. It takes just 40 minutes to bring this whole meal together, then you can kick up with a glass of wine or a beer and welcome a weekend of relaxation.
Dessert bonus: But wait… before you bid the kitchen a farewell for the night, whip up our Chocolate-Dipped Cannoli with Pistachios. With pre-made cannoli shells, this delicious dessert comes together in just 20 minutes. If you don’t want to splurge on pistachios, this would be equally delicious with slivered almonds.