Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier.
We are more than ready for spring, how about you? This week we are ushering in the new season with five nights of vegetarian dinners to put a little extra spring in your step (and maybe your wallet, too!).
Lunch: Ratatouille with Poached Eggs and Crunchy Croutons is a great make-ahead meal. Just reheat the stew and top with the poached egg and croutons when you are ready to serve.
Dinner: Hot off the presses from Rachael’s 2014 Feedback festival in Austin, these Grilled Eggplant and Roasted Tomato Sliders with Spicy Tahini are out-of-this-world.
Dessert: Outrageous Brownies will brighten up your Monday. Coffee is the secret ingredient here to really enhance the chocolate flavor.
Lunch: Winter Vegetable Chowder is a great soup to use up any veggies you have in your fridge.
Dinner: Welcome the new season with a spring-like supper: Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs.
Snack: Moist and delicious Ginger Pumpkin Bread is a year-round favorite.
Lunch: PB & H Extreme will be a new go-to lunch once you try this sammie packed with bacon, banana, honey, cinnamon, and peanut butter!
Dinner: Spaghetti Squash with Warm Spinach-Walnut Pesto is super healthy and delicious. If you have little ones who are on the picky side, the pesto is tasty over pasta as well.
Snack: Fruit and Nut Scones are the perfect accompaniment to an afternoon cup of tea or coffee. No currants in the house? Dried cranberries or raisins are great substitutes.
Lunch: Orzo and Zucchini Salad is delish on its own or topped with leftover cooked chicken, steak or pork.
Dinner: Rich and hearty Mushroom Paprikash will satisfy even the most die-hard meat lover. Polenta or mashed potatoes provide and nice base if you want to swap out the egg noodles.
Snack: Applesauce Cake or Muffins make a perfect after-school snack.
Lunch: Enjoy light lunch! Baby Spinach Salad with Mandarin Orange and Red Onions is slim and satisfying.
Dinner: Spinach Artichoke Potato Lasagna is a fantastic vegetarian meal featuring all the flavors of your favorite dip.
Dessert: Malted Milk Ball Blondies take bar cookies to the next level. Yum!
Brunch: Egg Tostada-Frittata with Refried Beans and Rainbow Salsa combines the unique flavors of Italian and Mexican cuisine into one unique and flavorful dish.
Dinner: The ultimate party food, Whiskey Chicken Drummers will be a big hit with guests.
Cocktail: Sample Rachael’s husband John’s Bloody Mary his way when you whip up a batch of Bloody Johnnies.
Brunch: Deviled Ham Croque Madame is a crowd-pleasing BLD. The homemade deviled ham puts this sammie over the top.
Dinner: After a week of veggie dinners, treat the family to comforting Meaty Baked Ziti.
Dessert: Go all-out for dessert with this Chocolate Bundt Cake with Sour Cream Chocolate Glaze. You won’t regret it. As one rachaelray.com visitor wrote, it’s the, “…the cake of all cakes.”