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Recipe Collections

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

With quick and easy dishes like hearty chicken pot pie and green shakshuka that'll please everyone at the table.
Two blue plates topped with pork chops and vegetables. Photo, Erik Putz.

Week three of our 28-day meal prep plan is here (check out the first and second weeks and all the recipes from the plan here), featuring seven satisfying dinner recipes that you can start preparing in advance. From a hearty one-pan chicken pot pie to a lemony pasta dish ready in just 15 minutes, these recipes bring big flavours to the table all week long.

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 3 recipes:

Monday: Blackened red snapper with spicy Cajun rice

Ready in: 25 min. Serves: 4.

Spice up your Monday night with this recipe that's ready in less than half an hour. Chop your onions and peppers the day before to make your day-of prep work a breeze. Get our blackened red snapper with spicy Cajun rice recipe.

Blackened snapper and rice on blue plate. Photo, Erik Putz.

Tuesday: Lemon linguine with smoked oysters

Ready in: 15 min. Serves: 4.

Yes, you can have dinner on the table in just 15 minutes. Get our lemon linguine with smoked oysters recipe.

Linguine and with spinach on light blue plate. Photo, Erik Putz.
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Wednesday: Skillet curried shrimp and rice

Ready in: 30 min. Serves: 4.

By chopping your veggies on Sunday, you get more time to relax during the week to enjoy eating delicious dinners, like this one. Get our skillet curried shrimp and rice recipe.

Blue plate topped with shrimp and rice. Photo, Erik Putz.

Thursday: Saucy Swedish meatballs over egg noodles

Ready in: 40 min. Serves: 4.

For a real crowd-pleaser, try this Swedish-style meatballs recipe that's perfect for cold winter nights. Get our saucy Swedish meatballs over egg noodles recipe.

Swedish meatballs and egg noodles in turquoise bowl. Photo, Erik Putz.

Friday: Sheet pan harissa pork chops

Ready in: 30 min. Serves: 4.

Not only are sheet pan meals super-easy to tackle, they're also almost mess-free. Get our sheet pan harissa pork chops recipe.

Two blue plates topped with pork chops and vegetables. Photo, Erik Putz.
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Saturday: Skillet chicken pot pie

Ready in: 40 min. Serves: 4

For the ultimate wintertime comfort food, turn to this one-pan chicken pot pie made with store-bought puff pastry. Get our skillet chicken pot pie recipe.

Chicken pot pie in teal skillet.

Sunday: Green shakshuka

Ready in: 35 min. Serves: 4.

Breakfast for dinner? Yes please. Make the humble egg a staple at your dinner table with this protein-packed take on shakshuka. Get our green shakshuka recipe.

Green shaksuka in a skillet. Photo, Erik Putz.Seven dinner recipes in a grid.

Week 3 Ingredients:

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

  • Garlic cloves
  • Parsley
  • Mint
  • Sour cream
  • Feta
  • Parmesan
  • Frozen corn
  • Linguine
  • Tomato paste
  • Vegetable broth

Check your pantry for:

  • Olive oil
  • Canola oil
  • Salt
  • Pepper
  • Dijon mustard
  • Worcestershire sauce
  • Curry powder
  • Ground cumin
  • Ground allspice
  • Fennel seeds
  • Dried thyme leaves
  • All-purpose flour

PRODUCE

  • 1 227-g pkg sliced cremini mushrooms
  • 1 312-g clamshell baby spinach (6 cups)
  • 1 227-g pkg snap peas, trimmed and halved
  • 5 yellow onions
  • 2 green onions
  • 2 heads garlic (11 cloves)
  • 1 lemon
  • 3 cups multicoloured cherry tomatoes
  • 2 zucchini
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium yellow potato 1 small bunch kale (4 cups torn leaves)

HERBS

  • 1 bunch parsley (1/2 cup chopped)
  • 1 clamshell mint (1/2 cup chopped)

PROTEIN

  • 1 6-pack large eggs (5 eggs)
  • 1 450-g pkg frozen precooked shrimp
  • 4 boneless centre-cut pork chops (500 g total)
  • 450 g red snapper fillets
  • 400 g lean ground beef
  • 400 g skinless, boneless chicken thighs

DAIRY

  • 1 250-mL pkg sour cream (1/2 cup)
  • 1 200-g pkg feta (about 1 cup crumbled)
  • 1/2 cup grated parmesan
  • 1 237-mL carton 2% milk (about 1 cup)

FROZEN

  • 1 750-g bag frozen peas (2 1/2 cups)
  • 1 750-g bag frozen corn kernels (1 1/2 cups)
  • 1 450-g box frozen all-butter pre-rolled puff pastry sheets

DRY GOODS

  • 225 g linguine pasta
  • 224 g egg noodles (4 cups)
  • 270 g basmati rice (1 1/2 cups)
  • 2 85-g cans smoked oysters, preferably in cottonseed oil
  • 1 136-g jar Cajun seasoning, such as Clubhouse (3 1/2 tbsp)
  • 1 540-mL can green lentils
  • 1 156-mL can tomato paste (4 tbsp)
  • 1 900-mL carton vegetable broth (3 3/4 cups)
  • 1 900-mL carton no-salt beef broth (1 cup)
  • 1 100-g pkg harissa spice blend, such as President’s Choice (1 tbsp)

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).

Blackened Red Snapper with Spicy Cajun Rice

  • Chop onion
  • Chop green bell pepper
  • Thinly slice green onions

Lemon Linguine with Smoked Oysters

  • Finely grate parmesan
  • Zest lemon
  • Juice lemon

Skillet Curried Shrimp and Rice

  • Finely chop onion
  • Finely chop red bell pepper

Saucy Swedish Meatballs over Egg Noodles

  • Finely chop onion
  • Stir broth, sour cream, 1 tbsp Dijon, 1 tbsp Worcestershire sauce and 1/4tsp salt

Sheet Pan Harissa Pork Chops

  • Crumble feta

Skillet Chicken Pot Pie

  • Finely chop onion

Green Shakshuka

  • Chop onion
  • Tear kale leaves trim (if needed) and halve snap peas
  • Crumble feta

Check out the recipes for Week 1 and Week 2.

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