Here’s What to Cook Every Night This Week (September 10 – 16)
It’s the second week of September (ugh, already?), but summer produce is still going strong. Here, your weekly meal plan and shopping list, filled with sweet corn, tomatoes and all the zucchini—while it lasts.
2 sweet onions
1 red onion
1 head garlic
6 pints cherry tomatoes
6 medium tomatoes
5 ears corn
12 medium zucchini
4 medium carrots
1 bunch radishes
1 medium summer squash
1 small eggplant
2 bunches asparagus
2 bunches basil
1 bunch parsley
4 bell peppers
8 boneless, skinless chicken breasts
1½ pounds large tail-on shrimp
1½ pounds chicken sausage
One 8-ounce block Parmesan cheese
One 8-ounce ball mozzarella cheese
One 8-ounce package low-moisture shredded mozzarella cheese
½ pint heavy cream
1 box butter
1 large seeded flatbread or pizza crust
1 pound lasagna noodles
One 24-ounce jar marinar sauce
⅓ cup dry white wine
One 2-ounce jar capers
Monday: 30-Minute Creamy Chicken, Corn and Tomato Skillet
Hit the ground running with this crowd-pleaser. You’ll be cooking the remaining chicken breasts later this week, so stash them in a storage bag.
Tuesday: Zucchini & Tomato Ragù
Pssst: Take the leftovers to work with a side of steamed quinoa.
Wednesday: Bruschetta Chicken
Your hump day deserves this easy, low-carb feast.
Thursday: 20-Minute Shrimp Scampi Zoodles
Tip: Zucchini noodles are so much better when summer squash is actually in season. If you don’t have a spiralizer, use your veggie peeler to zip off long ribbons.
Friday: Sheet-Pan Lemon Butter Veggies and Sausage
You’ve got places to go and people to see. Bang out this hands-off, mess-free meal.
Saturday: Cheater?s Vegetarian Pizza with Zucchini and Bell Peppers
And the leftovers are really damn good cold on Sunday morning.
Sunday: Cheater?s Skillet Lasagna with Corn and Cherry Tomatoes
Sundays are for red sauce dinners. Here’s a lightened-up version that takes just 35 minutes.