Photo, Erik Putz.
Want to kick off the week with a powerful sense of accomplishment? All it takes is a couple pantry checks, our itemized shopping lists and some (totally optional) prep—so you can spend way less time chopping on weeknights.
What do you need to get started? Below are the ingredients required, an easy-to-follow guide to help you meal prep over the weekend as well as the crowd-pleasing recipes that'll keep you cooking all week long.
Ready in: 25 min. Serves: 4.
Start your month of meals off with this impressive, healthy and satisfying dish that only looks too fancy for a Monday. Get our salmon fillets with green beans and zucchini orzo recipe.
Photo, Erik Putz.Ready in: 20 min. Serves: 4.
Store-bought rotisserie chicken helps this meal come together super quickly. Prep tip: Keep asparagus bundled with a rubber band around woody ends. Slicing across the bunch will speed up your prep time. Get our chicken, asparagus and udon noodle salad recipe.
Photo, Erik Putz.Ready in: 45 min. Serves: 4.
There's no need to wait hours for a hearty meat sauce with this easy, weeknight-ready pasta dish. Get our easy lamb bolognese recipe.
Photo, Erik Putz.Ready in: 25 min. Serves: 4
Today's recipe is ready is less than half an hour, which means you get a delicious dinner as well as plenty of free time to enjoy this evening! Get our saucy sriracha pork with radish-cucumber salad recipe.
Photo, Erik Putz.Ready in: 35 mins. Serves: 4.
Meet the ultimate breakfast-for-dinner dish. Use store-bought pizza dough for a made-at-home pizza that might just be better than takeout. Get our shakshuka pizza recipe.
Photo, Erik Putz.Ready in: 25 min. Serves: 4.
Yes, you can have a fresh, piping hot bowl of chili in just 25 minutes. Get our super-fast chili recipe.
Photo, Erik Putz.Ready in: 40 min. Serves: 4.
Whether you serve this frittata for brunch or dinner, it'll make a filling and crowd-pleasing meal. Get our skillet broccoli and potato frittata recipe.
Photo, Erik Putz.PRODUCE
HERBS
PROTEIN
DAIRY
Store everything in resealable containers. Chopped produce should be covered with a damp paper towel, then sealed and refrigerated (to keep from drying out).
Check out the recipes for Week 2.
This piece was originally published online in January 2020.
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