5 Weeknight Meals for a Steal

Perk up your Monday-through-Friday with 5 healthy, seasonal meals that are as easy on the waistline as they are your pocketbook. Plus, download our grocery list to make shopping a breeze!
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Perk up your Monday-through-Friday with 5 healthy, seasonal meals that are as easy on the waistline as they are your pocketbook. Plus, download our grocery list to make shopping a breeze!
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Monday: Creamy Shrimp & Sweet Pea Farfalle

COST PER PLATE: $2.88
TOTAL COST: $17.29

A short ingredient list and quick cook time make this pasta a no-fuss weeknight rock star. For even brighter flavor, add a splash of white wine to the skillet before you add the cream cheese.

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Tuesday: Smoky Tomato-Baked Chicken with Baby Potatoes

COST PER PLATE: $4.21
TOTAL COST: $16.85

Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.

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Wednesday: Zucchini & Sweet Potato Fritters with Poached Eggs

COST PER PLATE: $1.30
TOTAL COST: $5.19

Zucchini is packed with moisture, so be sure to squeeze the flesh dry to remove the excess water. It takes only a minute and will ensure you get perfectly crispy fritters. Don’t worry about peeling the zucchini before you grate it – the peel is loaded with fiber and antioxidants and adds a nice texture to the fritters. Serve with a dollop of tangy sour cream with chives for an ultra-satisfying weeknight meal.

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Thursday: Pizza Bianca with Rapini & Swiss Chard

COST PER PLATE: $1.43
TOTAL COST: $8.56

Rapini, which also goes by the name broccoli rabe, is a calcium-rich green with an assertive, bitter taste that mellows nicely when cooked. You can make the dough the night before; once it’s kneaded, simply place in a large greased zip-top bag and let it rise in the fridge overnight. Bring the dough to room temperature before using to make it easier to roll out.

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Friday: Mushroom-Stuffed Flank Steak with Balsamic Green Beans

COST PER PLATE: $3.75
TOTAL COST: $22.47

Flank steak is a relatively inexpensive lean cut that boasts a fantastic beefy flavor. It can be tougher than other steaks, which is why we pound it out thin before stuffing with the savory mushroom filling.

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