What to cook for dinner this week:
- Slow Cooker Indian Butter Chicken with Indian Rice
- Roast Chicken Salad with Creamy Mango Lime Dressing
- Shrimp, Rice, and Shiitake Mushroom Soup
- Open Face Grilled Hummus and Veggie Sandwiches
- Extra Creamy French Omelettes with Boursin Cheese
If you’re not familiar with this blog, here’s the basic idea:
Using some of the same ingredients in multiple dishes throughout the week is the key to getting delicious, wholesome, good for you, home cooked meals on the table several nights of the week. The recipes in each 5-day meal plan include some prep-work for another meal later in the week.
Each meal is designed to build on the previous night’s efforts. A little = a lot.
*This meal plan is based on a family of 4, with a couple of meals making more than 4 servings so that you have some leftovers for lunches, etc.
(A shopping list for this week’s meal plan is at the bottom of this page)
Day #1: Indian Butter Chicken with Indian Rice
Meal prep for tonight and for the rest of the week:
- Reserve 1 cup of the butter chicken sauce in a covered container in your refrigerator for Shrimp, Rice, and Shiitake Mushroom Soup on Day #3.
- Reserve leftover chicken in a covered container in the refrigerator for Chicken Salad with Mango Dressing on Day #2.
- Reserve leftover Indian Rice for Shrimp, Rice, and Shiitake Mushroom Soup on Day #3.
To get a jump on the rest of the week:
- Chop the vegetables and make the mango dressing for Chicken Salad with Mango Dressing on Day #2.
- Make Roasted Red Pepper Hummus and put in a covered container in the refrigerator for Open-Face Grilled Vegetable and Hummus Sandwiches on Day #4. (You can also use prepared red pepper hummus instead of homemade.)
From Scratch Indian Butter Chicken {Non-Dairy, Slow Cooker Recipe}
Indian Butter Chicken (Chicken Makhani) is a take-out favorite for good reason. It’s absolutely delicious. The dish includes tender pieces of chicken floating in a creamy curry sauce flavored with onions, garlic, garam masala, chili powder, ginger, turmeric and paprika. This non-dairy slow cooker recipe is simple to prepare and allows you to time dinner to your schedule.
Indian Rice
This fragrant Indian Style Rice Recipe is flavored with Indian spices, onion, garlic, and sweet peas. It’s better than takeout, simple to make, and the perfect accompaniment to any Indian inspired dish.
Go all out with Homemade Garlic Naan
Naan is a yeast-leavened Indian flat bread that is slightly crispy on the outside and deliciously tender on the inside. Even though naan is traditionally served with Indian food, it’s one of the easiest and fastest homemade yeast breads you can bake, and just might become a staple in your kitchen.
Cocktail Pairing: Cucumber Gimlet with Mint
A deliciously refreshing sour gin cocktail made with Rose’s Lime Juice, cucumber, mint, and sparkling water.
Day #2: Roast Chicken Salad with Creamy Mango Lime Dressing
Top tonight's salad with leftover Butter Chicken. Just chop or shredd the chicken and top each plate with a handful or two.
The recipe suggests topping greens with cherry tomatoes, cucumbers, radishes, red bell peppers, and carrots. But, you should use whatever fresh vegetables sound good to you.
Roast Chicken Salad with Mango Lime Dressing
If this salad doesn't scream summer, I don't know what does. Piles of chopped cucumbers, carrots, red bell peppers, tomatoes and fresh greens are topped with roasted chicken and creamy mango-lime dressing. It's both hearty and light, filling your stomach with delicious, nourishing food that won't weigh you down.
Creamy Mango Lime Dressing
A little bit sweet, a little bit savory, a little bit spicy, and a little bit sour, this mango lime dressing can make the most basic salad feel tropical, care free, and worthy of tropical umbrella embellished cocktails.
Cocktail Pairing: Mango Jalapeño Martini
If you like sweet and spicy flavor combinations, this is your cocktail. Mango vodka is infused with fresh jalapeño then topped off with orange liquor, sweet lime juice, and a dash of Campari.
Sweet Cherry Crumb Pie
This delicious fresh cherry pie uses those plump, juicy, sweet cherries that are available in grocery stores and farmer’s markets all summer long. Baked in a flaky Foolproof pie crust and topped with buttery, brown sugar crumbs that are tender and crunchy, this just might be my new favorite summer fruit pie.
Day #3: Shrimp, Rice, and Shiitake Mushroom Soup
Thanks to the leftover butter chicken sauce and Indian rice you reserved from Day #1, this flavorful soup will be on the table in under 30 minutes.
- Omit the can of diced tomatoes in the recipe and replace it with 1 cup leftover butter chicken sauce.
- Omit the dried rice from the recipe. Instead, right before serving, stir in leftover Indain Rice.
If you want to save yourself some time tomorrow morning, chop the vegetables and put them in the marinade for Open-Face Grilled Vegetable and Hummus Sandwiches.
If you didn’t make Roasted Red Pepper Hummus on Day #1, make it either tonight or tomorrow morning so that it will have time to set-up in the refrigerator before slathering it on Open-Face Grilled Vegetable and Hummus Sandwiches. (You can also use prepared red pepper hummus instead of homemade.)
Shrimp, Rice, & Shiitake Mushroom Soup
Shrimp, rice, and golden shiitake mushrooms in a broth flavored with onion, garlic, ginger, chili powder, paprika, turmeric, and lime.
- Omit the can of diced tomatoes in the recipe and replace it with 1 cup leftover butter chicken sauce.
- Omit the dried rice from the recipe. Instead, right before serving, stir in leftover Indain Rice.
Dessert Pairing: Chewy Oatmeal Raisin Cookies
These giant chewy oatmeal raisin cookies are comfort food at its best – thin, chewy, sweet and buttery, with a hint of cinnamon and nutmeg, and just the right amount of raisins and almonds. Like a warm bowl of soup or thick slice of homemade bread, they are the kind of simple cookie that makes me feel grounded, cozy, and a bit better about the world.
Day #4: Open Face Grilled Vegetable and Hummus Sandwiches
If you haven't already done so, chop the vegetables for tonight's sandwiches and get them in the marinade in the morning so they have plenty of time to soak up the marinade's flavor.
The Roasted Red Pepper Hummus benefits from sitting in the refrigerator for a few hours so that it can thicken and set-up, making it more spreadable. So, if you haven't made it yet, consider making it in the morning. Put the hummus into a covered container and refrigerate until ready to use. (You can also use prepared red pepper hummus instead of homemade.)
Reserve leftover grilled vegetables to serve alongside Cheese Omelettes on Day #5.
If you have any leftover bread, reserve it and serve it toasted with Cheese Omelettes on Day #5.
Grilled Vegetable and Hummus Sandwiches
Marinated, Grilled Summer Vegetables are layered over homemade red pepper hummus for brightly flavored open face sandwiches that make a fresh, satisfying summer meal. If you like, serve with a few slices of grilled kielbasa sausage.
- Reserve leftover grilled vegetables to serve alongside Cheese Omelettes on Day #5.
If you have any leftover bread, reserve it and serve it toasted with Cheese Omelettes on Day #5.
Aperol Spritz Cocktail (Spritz Veneziano)
This classic Italian aperitif cocktail is the color of a sunset and capable of brightening any ordinary afternoon with its light and refreshing mix of sweet, crisp, and bitter.
Day 5: Extra Creamy French Omelettes with Boursin Cheese
French omelettes make a delicious, simple, elegant dinner, that whip up in a flash.
Serve tonight's omelettes with leftover grilled vegetables, reserved from Day #2, simply heated in the microwave until warm. Or, use them to make a quick salad: Mix up a simple vinaigrette and toss with some greens. Add some room temperature grilled vegetables over the dressed greens and sprinkle with a small handful of dried cranberries or cherries and almonds or pistachios.
If you have any bread leftover from Day #4, toast a few slices to serve with these omelettes.
Extra Creamy French Omelettes with Boursin Cheese
The classic French Omelette is silky smooth with a just-set exterior and soft scrambled egg interior. They are positively delightful. But, I like them even more when filled with Boursin cheese. The cheese melts into the eggs creating a super creamy center that's rich, elegant, and absolutely delicious.
Cocktail Pairing: Pomegranate Ginger Spritzer
Gin, orange liquor, fresh pomegranate seeds, ginger and lime come together in a refreshing amd fun gin cocktail.
Maple Brown Butter Roasted Fruit
Sweet, tender summer fruit roasted in a rich brown butter maple syrup sauce that’s perfect for drizzling over ice cream or buttery pound cake.
Useful Equipment:
- Crock Pot Slow Cooker
- Cuisinart Electric Grill
- Cast Iron Grill Pan
- Vitamix Blender
- Dutch Oven
- Omelette Pan
Shopping List, Weekly Summer Meal Plan #1
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Print*Does not include ingredients for suggested baked goods or cocktails.
- 3 large yellow onions
- 17 cloves garlic (about 4–5 cloves)
- 1 knob of fresh ginger (enough for 3 tablespoons grated)
- 4 - 6 cups salad greens ( I like to use a combination of baby greens and arugula)
- 2 red bell peppers
- 1 English cucumber
- 3 large carrots
- 10 ounces cherry tomatoes
- 1 jalapeño
- 1 fresh mango (enough for 2 cups chopped)
- ¼ cup chopped fresh cilantro
- 1 medium shallot
- 10 oz shiitake mushrooms, cut into ¼-inch thick slices
- 1 medium zucchini
- 1 medium yellow squash
- 2 medium red onions
- 1 lb fresh green beans
- 2 red bell peppers
- 12 to 16 oz mushrooms (any variety)
- 2 heaping cups cherry tomatoes
- Fresh chives, ¼ cup when chopped
- ¾ cup fresh lime juice
- ⅓ lemon juice
- 4 lbs boneless, skinless chicken thighs
- 1 lb fresh or frozen shrimp, uncooked, shelled and deveined
- 1 large loaf French, Italian, or Sourdough Bread
- 12 - 14 ounces link Kielbasa Sausage (optional, for serving with Hummus and Roasted Veggie sandwiches on Day #4)
- 1 ½ cup roasted, salted cashews – OR – 1 ½ cups heavy cream (*See Indian Butter Chicken recipe for option to make the sauce with cream or cashews)
- 4 teaspoon garam masala
- 1 teaspoon curry powder
- 3 teaspoon chili powder
- 2 teaspoon turmeric
- 3 tablespoon smoked paprika
- 1 ¼ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 ½ teaspoon ground cumin
- 1 –2 bay leaves, preferably Turkish Bay Leaves
- 1 teaspoon ground cardamom
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoon Worcestershire sauce
- 2 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 28 ounce can crushed tomatoes
- 1 cup tomato sauce
- ¼ cup unseasoned rice vinegar
- 2 tablespoon white wine vinegar
- 1 teaspoon fish sauce
- ¼ cup tahini
- 1 cup chopped roasted red peppers from a jar, divided
- One 15-oz can chickpeas, drained
- 2 cups basmati rice
- 1 tablespoon vegetable oil
- 1 cup extra virgin olive oil
- 8 tablespoon butter
- 8 large eggs (for French omelettes; 2 eggs per person)
- 1 small container full-fat vanilla yogurt
- 5 ounces Boursin Cheese (garlic & herb or shallot & chive)
- 2 cups (16 oz) frozen peas
- Salt and ground black pepper
- ½ teaspoon ground white pepper (for French omelettes)
- 1 cup dry white wine (for Shrimp, Rice, and Shiitake Mushroom Soup)
- 5 cups chicken or vegetable broth (for Shrimp, Rice, and Shiitake Mushroom Soup)
For the Roasted Nut Mix to sprinkle over Roast Chicken Salad on Day #2:
- 2 ½ cups raw nuts (such as almonds, hazelnuts, cashews, pistachios, peanuts, and pecans) *see note
- 1 cup raw seeds (such as pumpkin, sunflower, and sesame seeds)
- 2 teaspoon granulated onion (onion powder)
Optional garnishes for Shrimp, Rice, and Shiitake Mushroom Soup: fresh cilantro, basil, green onions, and lime wedges
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