FoodWeekly Meal Plan: Zingy Pineapple Shrimp, Sheet-Pan Tandoori Chicken, and the World’s Easiest Enchiladas
Weekly Meal Plan: Citrus Shrimp, Slow-Cooker Pork Shoulder, and Breakfast for Dinner
Plus: paella you can make on a sheet pan.
The star of this week's meal plan is one of our newest recipes: atopped with caramelized pineapple chunks and sautéed shrimp, all tossed in a sweet-and-spicy sauce made with pineapple juice. The next night's meal, a simple and roasted with tons of vegetables, is just as flavorful.
The rest of the week includes crispy—topped with fried eggs for those who want—plus super-easy and a that you can easily deconstruct for kids with, let's just say, strong feelings about how their food is served.
For more streamlined chicken enchiladas, use a slow cooker
Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas_one that utilized our slow cooker to make the filling and that enabled the enchiladas to be quickly assembled and finished in the oven. First we created a simple but flavorful red chile sauce with onion, garlic, spices, and tomato sauce, then braised chicken thighs directly in the sauce, which both enhanced the flavor of the sauce and ensured moist, flavorful meat for our enchilada filling.
All the details are below. But first, the grocery list:
- Kosher salt
- Black pepper
- Chili powder
- Garam masala
- Ground cumin
- Ground turmeric
- Fenugreek seeds or cumin seeds
- Ground coriander
- Canola oil
- Extra-virgin olive oil
- 12 oz. pad Thai-style rice noodles
- Soy sauce or tamari
- Chili-garlic sauce, such as Huy Fong
- 2 1/2 cups pineapple juice
- 1/2 cup salted roasted peanuts
- Mango chutney
- Small jar capers in brine
- 2 (16-ounce) jars store-bought tomatillo salsa
- 1 can chickpeas
- 8 oz. casarecce, gemelli, or other medium pasta
- 1 medium knob fresh ginger
- 1 large bunch basil
- 1 large bunch cilantro
- 3 mini seedless cucumbers
- 1 large red onion
- 1 small onion
- 1 head garlic
- 1 jalapeño pepper (optional)
- 3/4 lb. Yukon Gold potatoes
- 1 large and 1 small head cauliflower (about 3 lb. total)
- 1 bunch broccoli
- 8 small cremini mushrooms
- 1 head romaine lettuce
- 6 cups baby arugula
- 1 pint grape tomatoes
- 1 medium zucchini
- 1 firm avocado
- 12 oz. (1”) fresh pineapple cubes (about 2 cups; from 1/2 pineapple)
- 4 limes
- 2 lemons
Weekly Meal Plan: Garlicky Chicken, a Super-Sized Batch of Rice, and Instant Pot Shrimp
Plus a creamy pasta and crispy squash fritters made entirely from leftovers.
- 1 cup plain whole-milk yogurt
- 4 large eggs
- 3/4 cup grated Monterey Jack cheese
- Small container sour cream
- Unsalted butter
- 4 lb. bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)
- 20 oz. ground beef (80% lean)
- 1 lb. large shrimp
- 4 soft sesame seed buns
- 1 package corn tortillas
A bit of chili-garlic sauce gives a little kick to noodles topped with shrimp and caramelized pineapple. If you’ve got a heat-averse child, however, the dish is easily adaptable: Hold out a few pieces of sautéed pineapple and shrimp before you stir everything into the sauce. That portion can top plain noodles along with the cucumbers, peanuts, and basil leaves—and maybe just a smidge of the sweet-but-a-little-spicy pineapple sauce. Want to take the sting out of the raw onions?Before you go to bed tonight (or tomorrow morning, before you leave for work), spend 15 minutes getting half the chicken and the potatoes into tomorrow’s marinade. (Leave out the jalapeño if need be to suit your family's tastes.)
Weekly Meal Plan: Mexican Flatbreads, Sheet-Pan Chicken, and Crispy Fish
Plus orecchiette with broccoli, sausage, and plenty of Parm.
Pre-marinating the chicken and potatoes helps tonight’s dinner come together with little effort. Cut up all the cauliflower, but only use two-thirds of it tonight—refrigerate the rest to give you a leg up on Friday. And as long as you’re using the oven to roast things, pop in a second rimmed baking sheet with the remaining 2 pounds of chicken, seasoned simply with salt and pepper and a little olive oil. (No need to broil that second sheet, only the one that holds tonight’s chicken.) After dinner, pull the meat from the bones of the plain chicken and refrigerate it for Thursday.
WEDNESDAY:and a Green Salad
A few spoonfuls of that tomatillo salsa you bought tops these gloriously messy, ridiculously great burgers. Before assembling the burgers, reserve a heaping spoonful of salsa to make a quick salad dressing with olive oil and lime juice, and toss it with chopped romaine, cucumber, and grape tomatoes. Serve the salad with the burgers, and reserve the rest of the salsa for tomorrow.
Weekly Meal Plan: Thyme-Garlic Pork Chops, Yogurt-Braised Chicken, and Fancy Tuna Sandwiches
Pork is better basted in butter, and chicken shines when it's braised in a garlicky, gingery yogurt sauce.
Tuesday’s chicken nextovers into the easiest enchiladas you’ll ever make. For picky eaters who won't go near green sauce of any kind, reserve some of the chicken and roll it up in a corn tortilla or two with sliced avocado—if you’ve got any pineapple left, a few juicy chunks would go nicely as well.
Chopping all the cauliflower on Tuesday means that tonight, you barely have to pick up a knife. Which is great, because once you taste the crispy capers that top this pasta dish, we’ll bet you’re going to spend a few minutes making another batch just to nibble.
Weekly Meal Plan: Pulled Chicken Sandwiches, Spiced Meatballs, and Extra-Easy Fried Rice.
Ten minutes with a slow cooker on Sunday makes quick work of dinner all week long.