5 Easy Weeknight Dinner Recipes, Including Flank Steak Salad

Monday: Steak with snow pea and radish salad

Ready in: 40 min. Serves: 4
Start the week with an easy salad! Tonight, juicy flank steak gets served up on top of a crunchy snow pea and radish salad. Get this flank steak with snow pea and radish salad recipe.

Tuesday: Chicken and kale sauté on rice

Ready in: 35 min. Serves: 4
This easy rice bowl is topped with a chicken and kale sauté, and seasoned with hot-red-chilli flakes for a kick of spice. Get this chicken and kale saute recipe.

Wednesday: Thai chicken rice noodle rolls

Ready in: 25 min. Serves: 4
These Thai chicken noodle rolls put a delicious twist on last night’s leftovers. Get this Thai chicken noodle roll recipe.

Thursday: Honey-ginger tofu and vegetable stir-fry

Ready in: 35 min. Serves: 4
The combination of honey and ginger makes a spicy-sweet addition to this classic tofu and vegetable stir-fry. Get this honey-ginger tofu stir fry recipe.

Friday: Grilled pork chops with grilled vegetables

Ready in: 30 min. Serves: 4
These pork chops are finished with fragrant basil butter and served over fresh tomatoes, grilled zucchini and red onion. Get this grilled pork chops with basil butter and grilled vegetables recipe.

Oatmeal-raisin cookies

Ready in: 40 min. Makes: 25 cookies
This soft and chewy cookie classic is the perfect way to wrap the week. Get this oatmeal-raisin cookie recipe.

How To Use Up The Leftovers

1. Leftover Basil

Bell pepper bruschetta  Broil 4 red peppers on a baking sheet, turning often, until charred and soft, about 30 min. Cool, then peel, discard seeds and finely chop. Stir with 3 tbsp finely chopped basil, 2 tbsp finely chopped capers, 1 tbsp each lemon juice and olive oil and 1/2 tsp salt in a bowl. Season with fresh pepper. Serve on toasted sliced French bread.

2. Leftover Shallots

Easy tomato pasta Cook 4 thinly sliced shallots in 1/4 cup olive oil in an extra-large frying pan over medium until soft, 3 min. Add 280-g cherry tomatoes and 1/2 tsp salt. Cook until tomatoes are soft, 7 to 8 minutes. Stir in 4 cups cooked rigatoni, 1/4 cup each pasta cooking water and finely grated parmesan, and 1 tbsp lemon zest. Season with fresh pepper.

3. Leftover Rice Paper

Creamy wasabi tuna wrap Combine 170-g can chunk tuna, drained, with 1/4 cup mayonnaise, 1 1/2 tsp each lime zest and juice, 1/2 tsp soy sauce and 1/4 tsp wasabi paste in a small bowl. Divide among 4 soaked and tender rice paper rounds with 1 small shredded carrot, 1 thinly sliced baby cucumber and 1/2 cup shredded lettuce. Roll into a log.

4. Leftover Pickled Jalapeños

Jalapeño popper quesadillas Stir 1/2 250-g pkg cream cheese, at room temperature, with 1/2 cup grated monterey jack cheese, 2 tbsp finely chopped cilantro and 1 tbsp finely chopped pickled jalapenos. Spread mixture over half of 2 large flour tortillas. Fold other half overtop. Pan-fry in a lightly oiled non-stick pan until golden, 2 to 3 min per side. Cut into wedges to serve.

5. Leftover Limes

Lime-sicle shake Whirl 3 cups vanilla ice cream with 1 1/2 cups milk, 1/4 cup lime juice and 1 tbsp lime zest in a blender until smooth. Serve topped with whipped cream and a maraschino cherry.

Watch: How to make Thai steak salad