weeknight menu planner - Real Simple · Dividing evenly, top with the ham, tomatoes, mozzarella, oregano, and ¼ teaspoon each salt and pepper. Broil until the cheese is melted, 2

weeknight menu planner

EDITOR'S CHOICE | WEEK OF SEPTEMBER 29TH

MEAT & SEAFOOD ¨ ground beef, ½ pound¨ small rib or loin lamb chops, 8 (1 inch thick; about 2¾ pounds total)¨ bone-in, skin-on chicken thighs, 8 (about 2½ pounds)¨ deli ham, 4 ounces sliced

DAIRY ¨ grated Parmesan, for serving¨ fresh mozzarella, 8 ounces

PANTRY ¨ pappardelle or fettuccine, ½ pound¨ tomato paste, 2 tablespoons ¨ dry white wine, ½ cup¨ diced tomatoes, 1 14.5-ounce can¨ red lentils, 1 cup¨ chickpeas, 1 15.5-ounce can

BREAD ¨ naan bread, for serving¨ ciabatta rolls, 2 large

WHAT YOU MAY HAVE

¨ olive oil, ¾ cup ¨ canola oil, 3 tablespoons¨ curry powder, 1 tablespoon¨ low-sodium vegetable broth, 4 cups¨ dried oregano, 1 ½ teaspoons¨ kosher salt ¨ black pepper

WHAT YOU MAY NEED

PRODUCE ¨ button mushrooms, 10 ounces¨ onion, 2 medium¨ garlic, 2 bulbs¨ fresh ginger, 2 tablespoons chopped¨ scallions, 8¨ carrots, 4 medium¨ russet potato, 1 large¨ lime, 1¨ escarole, 1 small head ¨ grape tomatoes, 2 pints¨ collard greens, 1 bunch ¨ flat-leaf spinach, 2 bunches ¨ plum tomatoes, 2

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TUESDAYbeef and mushroom ragù

with pappardelle

WEDNESDAYlamb chops with braised escarole and chickpeas

THURSDAYroasted chicken with collards

FRIDAYham and mozzarella melts

with sautéed spinach

MONDAYred lentil curry

weeknight menu planner / WEEK OF SEPTEMBER 29TH

red lentil curryMONDAY

3 tablespoons canola oil2 tablespoons chopped fresh ginger2 cloves garlic, chopped8 scallions, sliced, white and green parts separated1 tablespoon curry powder4 medium carrots (about 8 ounces), chopped1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces1 cup red lentils4 cups low-sodium vegetable brothkosher salt and black peppernaan bread and lime wedges, for serving

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 30 MINUTESSERVES 4

Photograph by JOSÉ PICAYO

Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.

Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.


QUICK TIP This curry is also delicious served over steamed basmati rice. You can substitute canned chickpeas or cannellini beans for the lentils.

PER SERVING: Calories 374; Fat 11g; Sat Fat 1g; Cholesterol 5mg; Sodium 549mg; Protein 19g; Carbohydrate 50g;Sugar 7g; Fiber 6g; Iron 3mg; Calcium 78mg

beef and mush-room ragù with pappardelle

TUESDAY

½ pound pappardelle or fettuccine2 tablespoons olive oil10 ounces button mushrooms, quartered½ medium onion, chopped2 cloves garlic, chopped kosher salt and black pepper½ pound ground beef2 tablespoons tomato paste¼ cup dry white wine1 14.5-ounce can diced tomatoes grated Parmesan, for serving

HANDS-ON TIME: 20 MINUTESTOTAL TIME: 25 MINUTESSERVES 4

Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until the onion is soft, 5 to 7 minutes.

Add the beef to the skillet and cook, breaking it up with a spoon, until browned, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until slightly darkened,

about 1 minute. Add the wine and cook, stirring, until nearly evapo-rated, about 1 minute. Add the tomatoes (and their juices) and simmer until the liquid is slightly thickened, 4 to 5 minutes.

Add the sauce to the pasta and toss to combine. Serve sprinkled with the Parmesan.



QUICK TIP This recipe also works well with ground turkey. PER SERVING: Calories 378; Fat 13g;

Sat Fat 3g; Cholesterol 33mg; Sodium 540mg;Protein 19g; Carbohydrate 41g; Sugar 5g;Fiber 3g; Iron 4mg; Calcium 20mg

lamb chops with braised escarole and chickpeas

WEDNESDAY

4 tablespoons olive oil1 small head escarole, leaves torn (about 13 cups)4 cloves garlic, peeled and smashed¼ cup dry white winekosher salt and black pepper1 15.5-ounce can chickpeas, rinsed8 small rib or loin lamb chops (1 inch thick; about 2¾ pounds total)½ teaspoon dried oregano

Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the escarole, garlic, wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook, covered, tossing occasionally, until very tender, 8 to 10 minutes. Add the chickpeas and cook until warmed through, 1 to 2 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the lamb with the oregano and ¼ tea-spoon each salt and pepper. In 2 batches, cook the lamb, 2 to 3 min-utes per side for medium-rare. Serve with the escarole.




QUICK TIP A good source of vitamins A and C, escarole is a leafy green with a slightly bitter bite. If you can’t find it, try using kale or mustard greens in this recipe.

PER SERVING: Calories 494; Fat 27g; Sat Fat 6g; Cholesterol 124mg; Sodium 633mg; Protein 44g; Carbohydrate 15g; Sugar 1g; Fiber 7g; Iron 5mg; Calcium 124mg

roasted chicken with collards

THURSDAY


Heat oven to 450° F. On a large rimmed baking sheet, toss the chicken and tomatoes with 2 table-spoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the chicken is cooked through, 30 to 35 minutes

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring frequently, until softened, 4 to 6 minutes. Add the collard greens and cook, tossing frequently, until tender, 5 to 7 min-utes. Serve with the chicken.

QUICK TIP The collards can be prepped ahead of time. Wash, dry, and cut them, then store in a resealable bag in the refridgerator for up to two days.

8 bone-in, skin-on chicken thighs (about 2½ pounds)2 pints grape tomatoes3 tablespoons olive oilKosher salt and black pepper1 medium onion, sliced1 bunch collard greens, stems discarded and leaves cut into 1-inch strips



PER SERVING: Calories 489; Fat 30g; Sat Fat 7g; Cholesterol 115mg; Sodium 507mg; Protein 38g; Carbohydrate 18g; Sugar 4g; Fiber 8g; Iron 5mg; Calcium 299mg


ham and mozza-rella melts with sautéed spinach

FRIDAY

2 tablespoons olive oil2 cloves garlic, slicedkosher salt and black pepper2 bunches flat-leaf spinach, stems discarded (about 16 cups)2 large ciabatta rolls, split4 ounces sliced deli ham2 plum tomatoes, sliced8 ounces fresh mozzarella, sliced1 teaspoon dried oregano

HANDS-ON TIME: 20 MINUTESTOTAL TIME: 20 MINUTES SERVES 4

Heat the oil in a large skillet over medium-high heat. Add the garlic, ¼ teaspoon each salt and pepper, and as much spinach as will fit. Cook, tossing and adding more spinach when there is room, until tender, 2 to 3 minutes.

Meanwhile, heat broiler. Place the rolls split-side up on a foil-lined large broilerproof baking sheet. Dividing evenly, top with the ham, tomatoes, mozzarella, oregano, and ¼ teaspoon each salt and pepper. Broil until the cheese is melted, 2 to 3 minutes. Serve with the spinach.


QUICK TIP For an extra punch of flavor, spread the rolls with pesto before topping with the other ingredients.

PER SERVING: Calories 382; Fat 22g; Sat Fat 9g; Cholesterol 51mg; Sodium 1,017mg; Protein 22g; Carbohydrate 25g; Sugar 3g; Fiber 4g; Iron 6mg; Calcium 482mg

WE'D LOVE TO HEAR FROM YOU. What did you like?

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Share your feedback with us at [email protected].

EDITOR'S CHOICE | WEEK OF SEPTEMBER 29TH

weeknight menu planner

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weeknight menu planner - Real Simple · Dividing evenly, top with the ham, tomatoes, mozzarella, oregano, and ¼ teaspoon each salt and pepper. Broil until the cheese is melted, 2