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Leftovers get a bad rap. Gray goop in unmarked Tupperware? No thanks. But when the leftovers are pizza, zucchini carbonara and chicken potpie, they’re suddenly the highlight of our day. (Is it lunchtime yet?) This week, we’re cooking dinners that are even better on the third day than they were on the first.

RELATED: 16 Quick and Easy Instant Pot Recipes to Try This Winter

weekly meal plan february 10 16
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Shopping List:

Produce
2 white onions (1 medium, 1 large)
2 medium red onions
1 large shallot
14 garlic cloves
2 parsnips
1 medium zucchini
7 celery stalks
3 medium carrots
1 cucumber
1 English cucumber
1 lemon
1 lime
¾ pound potatoes
½ pound green beans
1 bunch radishes
4 cups baby arugula
½ head iceberg lettuce
1 pint heirloom cherry tomatoes
1 pint cremini mushrooms
1 bunch flat-leaf parsley
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch cilantro
1¼ cups frozen peas
¼ cup roasted unsalted peanuts

Meat
3 pounds boneless, skinless chicken breasts

Dairy
6 eggs
½ cup sour cream
1 pound grated Parmesan cheese
3 balls fresh mozzarella
2 tablespoons butter
½ cup heavy cream
1 pound sliced provolone cheese

Grains
7 ounces whole-grain spaghetti 
½ baguette
2 tablespoons arrowroot starch
2 sheets frozen puff pastry 
1½ pounds pizza dough
4 ounces gluten-free pasta 

Packaged Goods
4¼ cups chicken broth
1 jar Niçoise olives
1⅓ cups tomato sauce
1 cup oil-packed sun-dried tomatoes
1½ cups pitted marinated olives

Pantry Ingredients: coconut aminos, rice vinegar, fish sauce, freshly ground black pepper, ground ginger, avocado oil, kosher salt, sea salt, extra-virgin olive oil, Dijon mustard, white wine vinegar, red curry paste, all-purpose flour, toasted sesame oil, soy sauce, peanut butter, brown sugar

Monday: Black Pepper Chicken

This clean version of a takeout favorite is a chance for a crisper drawer cleanout—plus it’s gluten-, grain- and dairy-free, paleo and Whole30-approved. (Say that five times fast.) Best of all, it’ll keep in the fridge for at least three days.

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Tuesday: Zucchini Carbonara with Parsnip ‘Pancetta’

Ever feel like cooking for your kids is a constant rotation of hot dogs and elbow macaroni? Not with this whimsical play on pasta. Oh, and we should mention it takes only 30 minutes to make. Pack the leftovers in the kids’ lunches—you’ll be mom of the year.

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WEDNESDAY: VEGGIE NIÇOISE SALAD WITH RED CURRY GREEN BEANS

Parisians traditionally top this salad with canned tuna, but we decided to bulk up our Niçoise salad with loads of colorful veggies. (By the way, you might want to make a double batch—but more about that below.)

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Thursday: Pan Con Tomate and Mozzarella Bake

Technically, this sheet pan of gooey amazingness is an appetizer, but eat it with some of Wednesday’s leftover salad and we’re in business. (Or you know, just scoop it up from the sheet pan with your hands. We won’t tell.)

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FRIDAY: THE ULTIMATE CHICKEN POTPIE

Full disclosure: This cozy dinner takes an hour and a half, start to finish. But it’s gross outside, and there’s nothing better to do on a Friday night than watch six straight episodes of Love Island and cook.

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Saturday: Baking-Sheet Pizza with Olives and Sun-Dried Tomatoes

You don’t need a pizza stone or wood-burning oven to reach pizza nirvana. You can achieve that gorgeous, crackly crust with your trusty baking sheet.

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Sunday: Warm Sesame Noodle Salad

Takeout always sounds like an appealing way to wrap up a busy weekend, but cooking something nutritious at home doesn’t have to be time-consuming or tedious. Instead of ordering in, take a cue from Nicole Berrie, founder of Bonberi, and whip up this easy warm sesame noodle salad.

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RELATED: 61 Easy Family Dinners Everyone at the Table Will Eat

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