Recipe Collections

7 Easy Dinner Recipes, Plus This Week’s Groceries And Meal Prep Plan

More crowd-pleasing recipes like chicken chow mein and white chicken chili that get dinner on the table in a flash.

Two orange plates topped with spicy steak fajitas.

Photo, Erik Putz.

Week two of our 28-day meal prep plan is here (find the first week here and all the recipes from the plan here), featuring seven satisfying recipes that’ll have dinner on the table in a flash. From a hearty chicken chili to a one-pan, vegetarian mushroom gratin, these recipes will carry you through from Monday to Sunday with ease.

Below are the recipes and groceries you’ll need, plus easy-to-follow meal prep tips to set you up for success throughout the week.

Here are your week 2 recipes:

Seven different easy meals featured in tiled rectangles.

Photo, Erik Putz.

Week 2 Ingredients:

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

  • Garlic gloves
  • Sour cream
  • Parmesan

Check your pantry for:

  • Olive oil
  • Canola oil
  • Sesame oil
  • Salt
  • Pepper
  • Honey
  • Rice vinegar
  • Soy sauce
  • Low-sodium soy sauce
  • Oyster sauce
  • Smoked paprika
  • Garam masala
  • All-purpose flour
  • Cornstarch
  • Dry sherry
    or apera (optional)

Shopping list:


  • 2 227-g pkg sliced cremini mushrooms
  • 1 397-g pkg coleslaw mix
  • 1 340-g pkg mixed broccoli and cauliflower florets (4 cups)
  • 1 340-g pkg spiralized zucchini
  • 3 yellow onions
  • 1 shallot
  • 6 green onions
  • 2 heads garlic (9 cloves)
  • 1 medium fennel bulb with fronds
  • 1 grapefruit
  • 2 limes
  • 1 3-pack yellow, red and orange bell peppers
  • 1 green bell pepper
  • 1 small bunch Swiss chard (4 cups chopped)
  • 1 large bunch watercress (3 cups chopped)


  • 1 bunch cilantro (heaping 1 cup chopped)
  • 1 bunch parsley (2 tbsp chopped) 1 clamshell mint (⁄ cup leaves)


  • 4 skin-on salmon fillets (600 g total)
  • 1 450-g pkg peeled, large frozen shrimp
  • 500 g skinless, boneless chicken breasts, halved horizontally
  • 350 g skinless, boneless chicken thighs, thinly sliced
  • 450 g strip loin steak, about ⁄-in. thick
  • 4 boneless pork chops, about ⁄-in. thick


  • 1 250-mL pkg sour cream (3/4 cup)
  • 1/2 cupcup grated parmesan
  • 1 1/2 cups shredded Monterey Jack cheese (optional)


  • 8 small flour tortillas


  • 250 g fresh chow mein noodles
  • 180 g soba noodles
  • 1 398-mL can butter beans
  • 1 540-mL can cannellini beans
  • 1 900-mL carton low-sodium chicken broth (3 cups)
  • 1 900-mL carton vegetable broth (3/4cup)
  • 1 80-g pkg shichimi togarashi spice blend, such as President’s Choice (1/2 tsp)
  • 1 136-g bottle Tex-Mex seasoning, such as Clubhouse (2 tbsp)
  • 1 small pkg wasabi paste (5 tsp)
  • 80 mL mango chutney (1/3 cup)
  • 1 250-mL can sliced pickled jalapenos (1 tbsp)
  • 300 mL prepared salsa (1/2 cup)
  • 30 g panko bread crumbs (1/2 cup)
    2 tbsp fried shallots (optional)

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).

Sweet and Spicy Glazed Salmon with Fennel and Grapefruit Salad

  • Thinly slice fennel, reserving fronds
  • Peel, halve and thinly slice grapefruit
  • Thinly slice shallot

Chicken Chow Mein

  • Cut green onions
  • Stir together 1 1/2 tbsp soy sauce, 1 tsp sesame oil and oyster sauce

Garam Masala Pork Chops with Mango Chutney

  • Stir smoked paprika with salt and garam masala

Togarashi Shrimp, Spiralized Zucchini and Soba Bowls

  • Stir soy sauce with lime juice, 2 tsp sesame oil and honey
  • Chop green onions

White Chicken Chili

  • Halve chicken breasts horizontally
  • Finely chop onion
  • Shred Monterey Jack cheese (if using)

Spicy Steak Fajitas

  • Cut onion into wedges
  • Shred Monterey Jack cheese (if using)

One-Pan Mushroom Gratin with Butter Beans

  • Finely grate parmesan
  • Finely chop onion

Check out the recipes for Week 1 and Week 3.

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