7 Quick & Easy Dinner Recipes, Plus This Week’s Groceries And Meal Prep Plan - Chatelaine (2024)

Here are your week 4 recipes:

Monday: Baked trout with pineapple-pepper salsa

Ready in: 35 min. Serves: 4

Dress up trout fillets with a zippy cilantro dressing, accompanied by a refreshing homemade salsa. Get our baked trout with pineapple-pepper salsa recipe.

Photo, Erik Putz.

Tuesday: Pad Thai chicken drumsticks with bean sprout slaw

Ready in: 40 min. Serves: 4.

Try this sheet-pan chicken recipe, inspired by the beloved Thai-style noodle dish. Get our Pad Thai chicken drumsticks with bean sprout slaw recipe.

Photo, Erik Putz.

Wednesday: Hearty Tuscan soup

Ready in: 30 min. Serves: 4.

Make this 30-minute main, packed with plant-based protein, vegetarian by swapping the chicken broth for vegetable broth. Get our hearty Tuscan soup recipe.

Photo, Erik Putz.

Thursday: Shrimp primavera pasta

Ready in: 25 min. Serves: 4.

When you're short on time, turn to this recipe, which gets a crowd-pleasing pasta dish on the dinner table in just 25 minutes. Get our shrimp primavera pasta recipe.

Photo, Erik Putz.

Friday: Peri peri chicken pilaf

Ready in: 35 min. Serves: 4.

At the end of the work week, settle in with this rice dish served family-style. Get our peri peri chicken pilaf recipe.

Photo, Erik Putz.

Saturday: Cherry pork chops with roasted squash and brussels sprouts

Ready in: 30 min. Serves: 4.

By preparing your squash and brussels sprouts in advance, this impressive dish comes together in a flash. Get our cherry pork chops with roasted squash and brussels sprouts recipe.

Photo, Erik Putz.

Sunday: Kung Pao cauliflower stir-fry

Ready in: 30 min. Serves: 4.

Ditch the meat tonight for a vegan stir-fry packed with flavour. Get our Kung Pao cauliflower stir-fry recipe.

Photo, Erik Putz.

Week 4 Ingredients:

Check your fridge for these leftovers from last week and plan accordingly:

• Kale
• Cilantro
• Parmesan
• Frozen peas
• Linguine
• Basmati rice

Check your pantry for:

• Olive oil
• Canola oil
• Sesame oil
• Butter
• Salt
• Pepper
• Granulated sugar
• Honey
• Sherry or white-wine vinegar
• Rice vinegar
• Soy sauce
• Hot chili-garlic sauce
• Garlic powder
• Cayenne
• Hot pepper flakes
• Cornstarch
• Dry sherry or apera (optional)

Produce:

• 2 340-g pkgs cauliflower florets (8 cups)
• 1 284-g bag carrot and broccoli slaw (4 cups)
• 1/2 cored and peeled pineapple
• 2 yellow onions
• 2 red onions
• 8 green onions
• 1 head garlic (4 cloves)
• 1 small knob ginger
• (1 tbsp minced)
• 1 3-pack yellow, red and orange bell peppers
• 1 red bell pepper
• 1 jalapeno
• 3 limes
• 2 red Thai chilies (optional)
• 3 tomatoes
• 1 kabocha squash (about 950 g)
• Bean sprouts (3 cups) 250 g asparagus
• 500 g brussels sprouts
• 1 small bunch kale(2 cups chopped)
• Herbs:
• 1 bunch cilantro (about 2 cups chopped)
• 1 bunch basil (1 cup chopped)

Protein:

• 450 g skin-on trout fillets
• 1 450-g pkg frozen peeled, large shrimp
• 8 chicken drumsticks (1 kg total)
• 8 skin-on, bone-in chicken thighs
• 4 bone-in pork chops (750 g total)

Dairy:

• 1 cup grated parmesan

Bakery:

• 2 cups homemade or store-bought croutons

Frozen:

• 1 750-g bag frozen peas (1 cup)

Dry Goods:

• 225 g linguine
• 360 g basmati rice (2 cups)
• 1 236-mL jar pad Thai sauce, such as Thai Kitchen
• 1 540-mL can navy beans
• 1 900-mL carton low-sodium chicken broth (3 cups)
• 1 398-mL can diced tomatoes
• 1 85-g pkg peri peri spice blend, such as President’s Choice (2 tbsp)
• 2 tbsp finely chopped dried cherries or cranberries
• 3/4 cup toasted cashews
• 1/4 cup chopped roasted peanuts, divided

Sunday Meal Prep Plan:

Store everything in resealable containers. Chopped produce should be covered with a damp paper towel, then sealed and refrigerated (to keep from drying out).

Baked Trout with Pineapple-Pepper Salsa

• Finely chop jalapeno
• Cut bell peppers into 1/2-in. pieces
• Finely chop red onion
• Cut pineapple into 1/2-in. pieces

Pad Thai Chicken Drumsticks with Bean Sprout Slaw

• Thinly slice green onions
• Finely chop red Thai chilies

Hearty Tuscan Soup

• Chop onion
• Chop kale
• Grate parmesan

Shrimp Primavera Pasta

• Trim asparagus ends and cut into 1-in. pieces
• Thinly slice red onion
• Grate parmesan

Peri Peri Chicken Pilaf

• Chop onion

Cherry Pork Chops with Roasted Squash and Brussels Sprouts

• Cut kabocha squash into 1/2-in. wedges
• Trim and halve brussels sprouts
• Finely chop dried cherries

Kung Pao Cauliflower Stir Fry

• Stir 3 tbsp water with 1 tbsp soy sauce, 1 tbsp sherry, chili-garlic sauce, sugar and cornstarch
• Thinly slice green onions
• Toast cashews

Check out the recipes for thefirst, second and third weeks and all the recipes from the plan.