Rachael Ray's Blog, page 28

The Perfect Drink: John’s Tomato Margarita

Fennel salt. Cherry tomatoes. Agave. They don’t exactly sound like conventional margarita ingredients, do they?

But this week, John Cusimano (who is quite a bartender with his own cocktail recipe collection) combined them in a way that’s seriously delicious. When you mix up your next margarita, skip the pre-made mix and try this amazing beverage for yourself.

Ingredients

1 1/2 oz tequila blanco

1/2 oz orange liqueur

1/2 oz agave syrup

4 cherry tomatoes, plus one for garnish

Juice of 1 lime

Fennel (or sea) salt for rim

Instructions

1. Rub the inside of the lime around the rim of a rocks glass, and dip the glass upside down in a shallow plate of the salt to coat the rim. Fill the glass with ice.

2. Muddle the tomatoes (they will pop everywhere!) and a pinch of the salt in the bottom of a cocktail shaker.

3. Add the remaining ingredients, shake well with ice, and strain into the glass. Garnish with an extra tomato.

5 Tacos for Cinco de Mayo

Why is it so fun to eat tacos?

Maybe it’s the build-your-own-dinner aspect, or that they’re hand-held. Perhaps it’s how customizable they are, or that there are endless ways to enjoy them.

I grew up in Phoenix, where seriously authentic Mexican food (along with seriously delicious twists on these flavors) were a staple. You should never need a good excuse to make and eat tacos, but since Cinco de Mayo is here, I suggest you whip up a few of these, grab a few friends to share the fare, and enjoy!

Oh yeah, and don’t forget a cocktail! Check out John’s Tomato Margarita (with fennel salt and agave – yes!).

Sliced Steak Tacos with Bloody Maria Salsa

Simple and spicy. You’ll love ‘em!

Spanish Fish Tacos

For seafood lovers everywhere – tacos with a Spanish twist!

Braised Pork Tacos

These tacos were featured at one of Rachael’s Feedback festivals. Thousands of people ate them – I promise you’ll love them too.

Surf and Turf Mexican Soft Tacos

The fun with these tacos is all the homemade fixin’s, like picked red onions, horseradish sour cream, and salsa.

Flank Steak Tacos

A great, traditional taco.  You can substitute chicken in these if you like.

21 Tasty and Affordable Recipes

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. 

This week, we’ve picked a variety of affordable and tasty recipes featuring chicken, pork, pasta and veggies that the whole family will love. Be sure to check out our Saturday night dinner pick that elevates the everyday boneless chicken breast to weekend entertaining status!

Don’t know what to cook? Need help with a recipe? Feel free to ask us in the comments, on Facebook, or on Twitter.

Meatless Monday

Lunch: Avocado, herbs and crunchy veggies make this South of the Border Egg Salad a lunch you’ll want to add to your regular rotation. Plus, no mayo in this super sammie – bonus!

Dinner: Add a green salad on the side with Carmelized Onion and Cheese Twice Baked Potatoes with Roasted Broccoli or Broccolini and you have a satisfying Meatless Monday dinner.

Snack: Banana Oatmeal Squares are a healthy treat you can feel good about – there’s no sugar! All the sweetness comes from the bananas.

Tuesday

Lunch: Veggie-haters in your house? 9 Vegetarian Lunches for Kids Who Hate Vegetables to the rescue.

Dinner: Make this comforting one-pot dish – Umami Chicken Stew – over the weekend and reheat tonight for an easy weeknight meal.

Snack: Yogurt with Spinach, Oregano and Garlic Borani (Esfenaj) is a fabulous dip that’s great served with veggies, pita chips or crackers.

Wednesday

Lunch: Get creative with your kid’s lunch today and check out 7 Winning Lunches on Sticks.

Dinner: Cincinnati Spaghetti is a creative take on your typical chili and sure to be a crowd-pleaser.

Snack: Smoked Eggplant Hummus is a cinch to whip up and goes great with fresh veggies or pita chips.

Thursday

Lunch: Parsnips are the secret ingredient that make Souped-Up Traditional Chicken Noodle Soup something special.

Dinner: Not your lunch lady’s Sloppy Joes, Devilish Sloppy Chicken Mini Sammies are adorable and delicious. Feel free to use ground turkey in place of the ground chicken if you’d like.

Dessert: Green Melon with Lime and Lemon Sorbet is a refreshing, no-bake, healthy dessert. You’re welcome!

Friday

Lunch: Homemade tzatziki is the star of this tasty lunch –  Lettuce Wrap Gyros with Chicken and Green Tzatziki. If you’re brown bagging, just pack the salad components separately and assemble at work or school.  

Dinner: Friday night means at-home date night! Whip up a yummy pasta dish like Carbonara with Sausage and Mushrooms for your sweetie. If you’re in a pinch, you can swap out the Italian sausage for ground turkey, chicken or pork. 

Snack: A sweet pizza surprises with this Ricotta and Cherry Focaccia Pizza – a fun snack or dessert!

Entertaining Saturday

Brunch: A delicious anytime meal, Baked Birds in a Nest are equally tasty with bacon or ham.

Dinner: Salsa-Marinated Chicken with Mexican Rice elevates hum-drum boneless chicken breasts to company status.

Cocktail: A cocktail you can chew, Mint Julep Bites are a fun take on this famous sipper.

Family Sunday

Brunch: French Toast Cups with Fresh Fruit and Cream are perfect for a festive brunch.

Dinner: Cider-Brined Pork Chops with Sweet Potatoes and Greens is a complete meal and a Sunday supper home run. Heads up: Remember to start brining the pork chops the night before! 

Dessert: Blackberry and Almond Crumble screams summer but is a year-round treat. Don’t forget the vanilla ice cream!

Foolproof Cinnamon Swirl Quick Bread

Banana bread. Zucchini bread. Pumpkin bread. Quick breads (or non-yeast breads) are definitely my favorite thing to bake.

Why? Just like the name says, they are quick and easy, and no portioning batter into muffin tins (which can be messy) or special pans required. Plus, they are always easy to double so you can put the extra loaf in your freezer (if it makes it that far!).

My family has been loving this cinnamon swirl bread lately. It’s the perfect level of sweetness with a crunchy top and delicious cinnamon swirled throughout the loaf. The recipe is actually for two loaves, but needless to say, the second loaf has definitely NOT been making it to the freezer.

Let’s quickly get to the quick bread then, shall we?

First, cream together softened butter, granulated sugar and eggs. Add vanilla, buttermilk  (If you don’t have buttermilk, a quick substitute of lemon juice and milk works. Directions in the full recipe below!), flour, baking soda and salt, and mix well.

Pour 1/4 of the batter into each of the two prepared pans (so you should have 1/2 of the batter left in the bowl).

Make the cinnamon-sugar mixture by combining 2/3 cup of sugar and two tablespoons of cinnamon in a small bowl. Side note: I thought this bread would be even better with a brown sugar/cinnamon swirl and topping. I experimented with replacing the granulated sugar with brown sugar for the cinnamon sugar mixture. While tasty, it was too dense  - and not pretty – so I recommend sticking with the recipe.

Sprinkle 3/4 of the cinnamon sugar between the two pans (you will have 1/4 of the cinnamon sugar left).

Add the remaining batter to the pans and smooth with an offset  or rubber spatula.

Sprinkle the tops of the batter in each pan evenly with the remaining cinnamon sugar.

Swirl with the offset spatula or a butter knife for a marble effect.

Bake at 350 F for 30 minutes and tent each loaf with tin foil to prevent over-browning. Continue to bake for an additional 20-30 minutes (for a total baking time of 50-60 minutes) or until a toothpick inserted into the center of each loaf comes out clean and the edges are pulling away from the pans.

Cool in the pans for 20 minutes, then loosen the loaves’ edges with a knife and invert onto a cooling rack to cool completely.

Cut into slices and enjoy.

Store tightly wrapped at room temperature for up to four days. To freeze, wrap the loaf or individual slices in plastic wrap and then place in a zip-close freezer bag. Freeze up to one month.

Cinnamon Swirl Quick Bread

Makes two loaves

Ingredients

For the batter

1 cup butter, softened

2 cups granulated sugar

2 eggs

2 cups buttermilk (*To make a buttermilk substitute, place 2 tablespoons of lemon juice in a 2-cup measuring cup and add milk up to the 2-cup line. Let sit at room temperature for 10 minutes and then stir vigorously.)

2 teaspoons vanilla

4 cups flour

2 teaspoons baking soda

2 teaspoons kosher salt

For the cinnamon sugar mixture

2/3 cups granulated sugar

2 tablespoons cinnamon

Directions:

1. Preheat oven to 350 F. Butter or spray with non-stick cooking spray two 9″ x 5″ loaf pans and set aside.

2. Cream together softened butter, granulated sugar and eggs.  Add buttermilk (or substitute), vanilla, flour, baking soda and salt and mix well.

3. Pour 1/4 of the batter into each of the prepared pans (you should have 1/2 of the batter left in the bowl).

4. Make the cinnamon-sugar mixture by combining the 2/3 cup sugar and cinnamon in a small bowl. Sprinkle 3/4 of the cinnamon sugar evenly between the two pans (you will have 1/4 of the cinnamon sugar left).

5. Add the remaining batter to the pans and smooth with an offset or rubber spatula. Sprinkle the tops of the batter in each pan evenly with the remaining cinnamon sugar. Swirl with the offset spatula or a butter knife for a marble effect.

6. Bake for 30 minutes and tent each loaf with foil to prevent over browning. Continue to bake for an additional 20-30 minutes (for a total baking time of 50-60 minutes) or until a toothpick inserted into the center of each loaf comes out clean and the edges are pulling away from the pans.

7. Cool in the pans for 20 minutes, then loosen the loaves’ edges with a knife and invert onto a cooling rack to cool completely.

8. Store tightly wrapped at room temperature for up to four days. To freeze, wrap the loaf or individual slices in plastic wrap and then place in a zip-close freezer bag. Freeze up to one month.

Weekly Meal Planner: Make Your Own Take-Out Favorites!

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. 

This week, we’ve picked some delicious recipes inspired by take-out favorites like Thai-style chicken wraps, sliders, deli sandwiches and fish sticks. We guarantee these MYOTO (Make Your Own Take-Out) dishes will be even more delicious when you make them at home. Bonus: Since you’re in charge, your MYOTO dishes can be healthier than their restaurant-made counterparts – they’ll also be less expensive, too!

If you ever need meal ideas, feel free to ask us in the comments, on Facebook, or on Twitter.

Meatless Monday

Lunch: Artichoke Fritatta is a delicious spring meal that can be made ahead and enjoyed cold, room temperature or hot. Plus, leftovers keep very well so you can enjoy later in the week.

Dinner: Butternut Squash and Parsley Penne is a hearty Meatless Monday meal. If you can find pre-cut squash at the market, meal prep is made even easier.

Snack: You’ll never buy prepared pico de gallo again once you see how easy it is when you make these bright and flavorful Veggie Delight Nachos.

Tuesday

Lunch: You can use any leftover grilled veggies you have – just make sure to stack ‘em high – to assemble this delicious Great Grilled Vegetable Sandwich.

Dinner: Who doesn’t love sliders? Make everyone happy tonight when you serve Bloody Bull Burgers with Crunchy Ketchup.

Dessert: No one will be able to resist (we dare ya!) Cheesecake Brownies.

Wednesday

Lunch: Bratwurst Reubens with Sweet ‘n Sour Red Cabbage are a creative take on the classic sandwich.

Dinner: Use the white fish of your choice for these family-friendly Crispy Fish Sticks with Parm Cheese and Parsley Caper Sauce.

Snack: It doesn’t have to be football season to enjoy Pigskin Meatballs. Freeze any leftovers to enjoy later!

Thursday

Lunch: Make a deli sandwich favorite – Cobb Clubs – for your at-home or brown bag lunch today.

Dinner: Everything Chicken Schnitzel with Ranch-Style Creamy Veggies is a complete meal that echoes the flavors of “everything” cream cheese – delish!

Snack: A quick and easy homemade tapenade is the star of Olive Rosemary Crostini.

Friday

Lunch: Curry Chicken Salad sandwiches are fragrant and satisfying. And, Rachael uses Greek-style yogurt in place of mayo for a healthier swap.

Dinner: Make at-home take-out for dinner tonight – Chicken, Pepper and Basil Lettuce Wraps with Thai BBQ Sauce are lighter on your waistline…and your wallet! The recipe works well with ground turkey or pork, too.

Dessert: Be creative and use the jam of your choice when you bake these Rainbow Shortbread Sticks.

Entertaining Saturday

Brunch: Ham and Spinach Hash with Fried Eggs is an all-in-one meal you can enjoy at any time of day. If you are in a pinch, you can substitute deli ham for the ham steak.

Dinner: Tuna Steaks with Nicoise Potatoes is a restaurant-worthy meal that’s perfect for entertaining.

Cocktail: Mix up your traditional mojito this evening with a Refreshing Mint and Lime Sparkler that uses vodka instead of rum.

Family Sunday

Brunch: Try something new for brunch today and serve Brunch Burgers! Who needs a McMuffin when you’ve got these delish sammies!

Dinner: Not your typical lasagna, Posole Mexican Lasagna takes a favorite soup and turns it into a tortilla-based, cheesy baked casserole. Delicioso!

Dessert: Go big on dessert tonight and impress your family with a Mixed Fruit Pavlova.

6-Ingredient, Outrageous Flourless Chocolate Brownie Cookies

Three words: Chocolate. Brownie. Cookies.

Six ingredients: Sugar. Cocoa. Salt. Egg. Vanilla. Chocolate chips.

So simple. So outrageously delicious.

These brownie cookies are moist and fudgy. They come together in one bowl, and you probably have all the ingredients on-hand. Use a mixer or not, it’s up to you. Plus, they keep exceptionally well for up to five days.

I know you’re thinking “Make them already, will you?” Here’s how:

Whisk together the dry ingredients and then add the eggs and vanilla. Continue whisking until smooth, and then stir in the chocolate chips. The consistency will be like a stiff frosting. It will be hard not to devour with a spoon – good luck!

Drop by tablespoons onto a parchment paper-lined baking sheet, and bake at 350 F for 10-12 minutes, until the cookies are just set.

They will be puffy and cracked.

It’s hard to do, but let cool on the sheet for five minutes.

Then, transfer them to a cooling rack to cool completely. Enjoy!

Flourless Chocolate Brownie Cookies

Makes 24-28 cookies

Ingredients:

3 cups powdered sugar

3/4 cups cocoa powder

1 1/2 teaspoons kosher salt

2 egg whites

1 egg

1 teaspoon vanilla

2/3 cup chocolate chips

Directions:

1. Preheat the oven to 350 F and line two baking sheets with parchment paper.

2. Whisk together the sugar, cocoa and salt in a medium bowl. Add egg whites, egg and vanilla and whisk until smooth. Stir in chocolate chips.

3. Drop dough by tablespoons onto the prepared baking sheets.

4. Bake for 10-12 minutes, until the cookies are just set. They will be puffy and cracked.

5. Let cool on cookie sheets for five minutes, then transfer to a cooling rack to cool completely. Store tightly wrapped at room temperature up to five days.

More cookies!

- Chocolate Coconut Meringue Cookies

- Giant M&M Cookies

- Cowboy Cookies

 

 

Stick it to Them! 7 Winning Lunches on Sticks

When it comes to packing my son’s lunches, I don’t do cute.

I don’t shape his cheese into animals. I don’t carve his vegetables into superheroes. I don’t use Star Wars cookie cutters to render his PB&J as a Death Star.

I just don’t have the time for cute. With the way my life is, there are days the kid is lucky he gets fed at all. So all discussion of molding his rice into a panda bear pretty much stops there.

Which isn’t to say I don’t value some novelty. I appreciate that embracing something funky now and then can pay serious dividends in terms of kid buy-in for whatever I pack. I just refuse to do novelty for the sake of novelty.

That’s the big reason I like the food-on-stick approach. For reasons that remain a mystery to me, kids love food on sticks. Meat? Cheese? Veggies? Fruit? Put them on sticks, and they’re all in.

So over the years of packing way too many lunches for my son, I’ve speared a vast number of foods. I’ve also learned a couple lessons worth passing on:

- Bamboo is your friend. This isn’t the time to bust out the stainless kebab holders. Most of them are too long, anyway. But bamboo skewers are cheap, lightweight and – most importantly – easily trimmed to a manageable size for your kid’s lunch.

- Pointy ends are good for you, not for your kid. Pretty much by definition, skewers have a pointy end. This makes it easy to thread food onto them. But those points also make it easy for your kid to play “pin the cherry tomato” on Billy Smith in the cafeteria. My solution? After I’ve threaded the food onto the skewers, I use kitchen shears to snip the points off the skewers.

So what should you skewer? Pretty much any food that can be cut into 1- or 2-inch chunks is fair game. Straight up fruit or veggies are obvious. So here are some of my favorite less traditional ideas:

- Ham and cheese: Literally. Skewer chunks of ham (or ham steaks) and a favorite cheese (cheddar is a natural). Honey mustard is a fine dipping sauce.

- The Italian: Alternate tiny balls of mozzarella cheese and cherry tomatoes. If your kid is game, thread some fresh basil leaves in while you’re at it. For a dunking sauce, try a basic vinaigrette.

- The Pizza: Cue the tiny balls of mozzarella again. But this time, alternate them with cubes of bread (bonus points if you have leftover garlic bread to use), tomatoes and pepperoni. Some warm marinara packed in a thermos would be perfect for dipping.

- The Grinder: Alternate chunks of chicken sausage (it comes fully cooked, so it’s fine to use it straight from the package) with hunks of red or green bell pepper. Some Italian or Caesar dressing would be great for dunking.

- The Cheesesteak: At dinner, grill up a little extra steak, then cut the leftovers into chunks. In the morning, thread the chunks onto skewers, along with hunks of provolone cheese and – if your kid will go for it – jarred roasted red peppers.

- The Cubano: Ready for this one? Alternate Swiss cheese, ham, pickles and salami and accompany with mustard.

- Strawberry shortcake: OK, not really shortcake, but pretty close. For a mostly healthy dessert, skewer hunks of angel food cake and fresh strawberries. Use water to thin some no-sugar jam until it reaches a dunk-friendly consistency, then pack that on the side.

More lunchtime goodness!

- 9 Vegetarian Lunches for Kids Who Hate Vegetables

- Harnessing the Power of the Parfait

- A Fresh ‘Twist’ on Pizza

Quick and Easy Oatmeal Chocolate Chip Pancakes

Like most families, pancakes are a staple in my house. I hate to admit it, but many mornings I take the easy route and reach for the boxed mix.

In an effort to make my kids’ favorite breakfast a little bit healthier, the other morning I whipped up a batch of these super-easy pancakes. It was a school morning, and I still was able to make them in about 10 minutes flat. Bonus!

The key to these pancakes is to grind the oats in a food processor prior to making the batter so they have that smooth, pancake texture. If you like a rougher texture, try the recipe without this step (making it even faster!).

The batter comes together quickly. First, you whisk together the dry ingredients in a large bowl. Then, you whisk together the wet ingredients in a small bowl to combine and add it to the dry ingredients, mixing until just blended.

Then, fold in the optional (but never in my house!) chocolate chips – just a few make them appealing to the kiddos without crashing the whole grains they’ll get as well.

Cook, pouring 1/4 cup of batter for each pancake on a pre-heated griddle or frying pan, over medium heat, until bubbles form and the edges are cooked.

Flip, and cook an additional 1 to 2 minutes, until the other side is golden brown.

If you want to make this a really speedy weekday breakfast, you can also prep the night before by combining the dry ingredients in one bowl, and the wet in another. Just mix them together in the morning, and you are good to go!

Oatmeal Chocolate Chip Pancakes

Serves 4

Ingredients

1 cup white or white whole wheat flour

3/4 cup oats, ground in food processor

3 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 egg

2 teaspoons vanilla

1 1/4 cup milk

4 tablespoons butter, melted

1/3 cup chocolate chips

Directions

1. In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.

2. In a small, bowl whisk together the egg, milk and butter. Add this mixture to the dry ingredients, and mix until just combined. Fold in chocolate chips, if you like.

3. Heat a griddle or frying pan over medium heat (about 375 F) and butter or spray the pan with non-stick cooking spray. Pour batter in 1/4 cupfuls and cook until the edges are cooked and bubbles form on the surface. Flip the pancakes and cook until the other side is golden brown, about 2 minutes.

4. Enjoy!

More pancakes, please!

– Gluten-Free Quinoa Pancakes

– Pecan, Cinnamon and Nutmeg Pancakes

– Dark Chocolate Chip Pancakes

Your Ultimate Guide: Asparagus

Delicious, crunchy, and totally versatile, asparagus is (hands-down!) my favorite spring vegetable. I’m not alone either – lots of our friends on Facebook are jazzed to see it making a comeback as the weather warms.

In celebration of this beloved stalk, here’s the breakdown of everything you need to know about enjoying asparagus. And if you’ve never savored the flavor before, perhaps we can persuade you to give it a try!

How to Pick It

Choose asparagus that is springy and firm, not drooping. Keep an eye out for tips that are tightly closed and not seeding or flowering. Also, asparagus continues to grow after it’s cut, so if the tips are a bit bent, don’t worry.

Fun fact: Asparagus should sound “squeaky” if you squeeze the bunch.

Thicker asparagus is more mature and has a meatier texture than thinner stalks – what size you choose is up to your personal preference.

Color is also important based on your dish. White asparagus wasn’t exposed to light as it grew, and people often report a smoother, richer taste. Purple asparagus tastes similarly to green, and it actually turns green if it’s overcooked (so only choose purple asparagus when you’ll be serving it raw).

How to Prepare It

- Be sure to wash it thoroughly with cold water to remove sand or grit that could be trapped in the tips.

- Remove the woody, lower parts of stems before you cook them. To do this, simply apply pressure to the ends, and the woody portions will naturally snap off (try it, it’s fun!).

- If you have thicker stems, sometimes the outer covering of the asparagus is tough. You can always use a vegetable peeler to thin this layer for faster cooking and easier chewing.

How to Eat It

Simply: Asparagus Spears

Asparagus with a butter lemon sauce and shallots is absolutely delightful. If you’re not familiar with asparagus, try this easy preparation first.

With a Grain: Farro with Asparagus

Crunchy asparagus and meaty farro are brilliant paired with fresh herbs and lemon juice. You’ll love this as a springtime side!

In a Sandwich: Egg-Battered Asparagus, Ham and Cheese Sandwiches

This tasty twist on a classic Monte Cristo is amazing for brunch or lunch. Try it with honey mustard and a light salad.

As a Sauce: Spinach Pasta with Asparagus Pesto

Instead of basil, use asparagus as your pesto base in this delicious pasta. You’ll love how smooth and creamy the pesto is alongside the tasty bite of spinach linguine.

How to Store It

Try one of these methods, based on the space you have in your fridge:

1. Wrap the ends of the asparagus in a damp paper towel, and then place the bunch in a plastic bag to be kept in your refrigerator.

2. Keep it fresh like a bunch of flowers by placing it in an inch or two of fresh water in a jar or vase. Then, place a plastic bag over the tops and store in the refrigerator.

Weekly Meal Planner – Recipe Classics with a Twist!

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. 

This week, we’ll feature some unique twists on old favorites like caesar salad, pizzas, chicken sammies and the BLT. Plus, check out our pick for a fool-proof, roast chicken Sunday supper that the whole family will love.

And if you ever need meal ideas, feel free to ask us in the comments, on Facebook, or on Twitter.

Meatless Monday

Lunch: Mama Elsa’s Stuffed Zucchini makes a light and delicious vegetarian lunch.

Dinner: The whole family will love this  lovely Burst Cherry Tomato and Chimichurri Penne. Enjoy leftovers tomorrow – they’re great chilled, at room temperature, or warm!

Snack: Banana Crumble Muffins are a perfect afternoon pick-me-up with a cup of tea or glass of cold milk (Bonus: Breakfast tomorrow!).

Tuesday

Lunch: Enjoy French Bread Pizza today. If you are in a pinch, you can swap-in the shredded cheese of your choice.

Dinner: Make the rest of your week easy! Try this comforting Pork Stew with Ancho Chiles and Squash tonight so it’s ready anytime.

Dessert: Hazelnut-Orange Biscotti is a not-too-sweet treat perfect for dessert or after-school snacking.

Wednesday

Lunch: Tuna Salad Stuffed Tomatoes is a classic, healthy lunch that’s perfect for brown bagging.

Dinner: Grilled or Roasted Broccoli and Sliced Chicken Pitas with Tahini Sauce is a nice dinner for a busy weeknight, especially if you have family members coming and going. Prep the chicken, broccoli, and sauce earlier in the day – or even the night before – and set out the sandwich fixings for people to assemble at their leisure.

Snack: Your kids will go crazy for Bacon Cheeseburger Hand Pies. They would be equally delicious with ground turkey or chicken – whatever your family likes.

Thursday

Lunch: Chicken Club Cutlet Stacks are an inventive take on the classic BLT and a great lunch if you are avoiding carbs (chicken breasts stand in for bread!).

Dinner: Whip up a simple green salad to serve with Potato Fontina Pizza and you have a go-to, family-friendly dinner ready in a snap.

Dessert: Fudgy brownie + creamy mint + rich chocolate = Grasshopper Bars. These keep well in the refrigerator for at least four days.

Friday

Lunch: Brussels Sprouts Caesar Salad is so delish, it will make a brussels sprouts lover out of anyone!

Dinner: Tasty balsamic marinade is the star of these crowd-pleasing Balsamic-Glazed Smoky Chicken Caprese Sandwiches.

Snack: Take me out to the ball game! Munch away to your heart’s content on this yummy Ballpark Popcorn.

Entertaining Saturday

Brunch: Spinach Artichoke Ricotta Pie is an anytime-meal that you can make up to a day in advance.

Dinner: Throw a festive, but surprisingly simple dinner party, starring Lamb Chops with Mashed Peas and Marscarpone. If you have the time, you can swap-in roasted potatoes for the potato chips.

Cocktail: Summer Citrus-Ade is delicious as is (or grown-ups can add vodka or rum!) for a Saturday night cocktail.

Family Sunday

Brunch: Corned Beef Hash-Reuben-Potato Pie is a fun and filling brunch.

Dinner: There’s nothing like a Sunday roast chicken supper! This Fennel-Stuffed Roast Chicken Dinner is a winner.

Dessert: Serve one of Rachael’s childhood favorites for dessert tonight. Enjoy! Cake and Berries with Melted Ice Cream Sauce!