Recipe Collections

Mini Meat Loaves, Plus 4 More Easy Weeknight Meals

There's a lot to get done this month, so take the stress out of meal-planning — and add some time back into your schedule — with these recipes.
Mini Meat Loaves, Plus 4 More Easy Weeknight Meals

Photo, Erik Putz.

Find a little more time for yourself (or your holiday errands!) this week with our pre-prepared weeknight dinner plan. We even have ideas for the leftovers: Scroll down the page for tips on how to use up any extra ingredients these dishes leave in the fridge.

January 2017 Dinner Plan

Monday: Shrimp-fried quinoa

Ready in: 25 minutes. Serves: 4. Quick-cooking shrimp and vegetables mean this recipe is ready to eat in no time. It’s also a pefectly low-key way to start off the week. Get the recipe.

Shrimp-fried quinaoPhoto, Erik Putz.

Tuesday: Mini meat loaves with pea and feta couscous

Ready in: 40 minutes. Serves: 4. These cute minatures are filling and easy to make, plus, when paired with a light, mint-laced couscous and fresh tomatoes, it’s just the right amount of food per person. Get the recipe.

Mini meat loaves with pea and feta couscousPhoto, Erik Putz.

Wednesday: Pasta with chicken and endamame

Ready in: 20 minutes. Serves: 4. The mid-week hustle calls for something quick, filling and healthy. Bring on whole wheat pasta with basil, nutrient-rich edamame, sliced chicken and a little kick of sriracha. Get the recipe.

Pasta with chicken and endamamePhoto, Erik Putz.

Thursday: Smoky braised lentils with halloumi

Ready in: 45 minutes. Serves: 4. It might not be meatless Monday, but this lentil recipe is so good, you’ll be happy to double up on vegetarian dishes this week. Plus, cheese. (And the carrots, kale and leeks give it an extra boost of nutrition). Get the recipe.

Smoky braised lentils with halloumiPhoto, Erik Putz.

Friday: Lentil cakes in pita with yogurt

Ready in: 10 minutes. Serves: 4 Using yesterday’s leftover lentils (we love a good shortcut) and the food processor means these flavourful lentil cakes are ready in no time. Cook them for just 3 minutes a side, and stuff them into a pita with fresh lettuce, cucumber, tomato, onion and spiced yogurt for a deliciously easy finish. Get the recipe.

Weeknight dinner plan: Lentil cakes in pita with yogurtPhoto, Erik Putz.

Dessert: Chocolate chip cookie bars

Ready in: 40 mins (plus cooling time). Makes: 48 small bars. These cookie bars are a holiday saviour. The recipe delivers loads of chewy, chocolatey treats without having to bake sheet after sheet of cookies. Get the recipe.

chocolate chip cookie barsPhoto, Erik Putz.

Leftover edamame: Edamame-tahini dip Whirl 1 cup cooked edamame, 1/4 cup water, 2 tbsp low-sodium soy sauce, 1 tbsp each grated fresh ginger, rice vinegar, tahini and sesame oil and 1 minced garlic clove in a food processor until smooth. Refrigerate at least two hours before serving with rice crackers or crudités.

Leftover leeks: Quick pickled leeks Boil 2 cleaned sliced leeks (white and light green parts only) in mixture of 1.2 cup water, 1/4 cup white-wine vinegar and 1 tsp coarse salt in a small saucepan for 10 min. Scoop out and rinse under cold running water. Cool water mixture and return leeks to it. Refrigerate until ready to use.

Leftover cucumber: English cucumber salad Peel an English cucumber, leaving alternating green stripes. Slice in half lengthwise and scrape out seeds. Thinly slice into half moons. Whisk 2 tbsp rice vinegar, 1 tsp each sugar and sesame oil and 1/8 tsp salt in a small bowl. Toss cucumbers in dressing. Sprinkle with 1 tsp toasted sesame seeds.

Leftover couscous: Breakfast couscous Combine 1 cup couscous, 1/4 cup golden raisins and 1/4 tsp cinnamon in a bowl. Pour in 1 1/2 cups hot milk and cover with a kitchen towel for 10 min. Fluff with a fork and divide mixture among 4 bowls. Pour in more milk and top with toasted almonds or walnuts. Drizzle with honey.

Leftover shrimp: Chopped shrimp and avocado salad Whisk 1 tbsp olive oil, 2 tbsp lime juice, 1 tbsp lime zest, 1 tsp each honey and Dijon and 1/4 tsp salt in a large bowl. Mix with 1/2 340-g pkg raw frozen peeled shrimp (thawed, patted dry and chopped), 2 cups chopped romaine, 1 diced avocado and 1/2 cup diced red bell pepper.

Watch: How to clean leeks


Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.