Our entire May issue is fast—each recipe is ready in 25 minutes or less. That means we've upped the ante for our Sunday Strategist this week. Instead of a leisurely 45 minutes, we challenged ourselves to create a delicious, healthy, and well-rounded menu that only takes 25 minutes each night. Can it be done? Yes! Be sure to pick up our May issue, which will be on newsstands Friday, for even more delicious dinner options that take 25 minutes or less.
The Plan Monday: Eggplant Parmesan with Parsley Orzo and Mixed Greens Salad Tuesday: Roasted Pork Tenderloin Tacos and Shredded Cabbage Slaw Wednesday: Quick BBQ Chicken Pizzas and Arugula-Parsley Salad Thursday: Seared Salmon with Sweet Corn and Bacon Sauté and Green Beans with Lime Friday: Shrimp Cobb Salad Dessert Bonus: Wine-Poached Pears with Raspberries
Monday: Tonight's meatless Monday dinner is our Eggplant Parmesan with Parsley Orzo. Classic eggplant parm can be more caloric than you might think, so we lightened it up by baking the eggplant slices in the oven and slicing fresh mozzarella thinly so it covers more of the food but with fewer calories. Finish the meal with a quick side salad or our Mixed Greens Salad, which has springy and bright zucchini and squash ribbons.
Tuesday: This is one taco Tuesday you can start looking forward to right now. It sounds like a labor-intensive meal, but Roasted Pork Tenderloin Tacos are ready in just 24 minutes. Browning the tenderloin before baking helps add flavor and speeds up the cooking process. Quick pickling red onions gives them an intense acidic burst, and thick, tangy crema cools the heat from the jalapeño pepper. If you can't find crema, use sour cream and add a bit of lime juice to thin it out. Serve with our Shredded Cabbage Slaw.
Wednesday: Tonight, you're going to have pizza in less time than it takes to order and wait for delivery. I'm not kidding. Our Quick BBQ Chicken Pizzas are cooked and ready to eat in just 20 minutes. Once you make this, you'll want to keep the ingredients on hand for quick pizzas every night. While the pizzas bake, make our Arugula-Parsley Salad or use any remaining greens from Monday's night dinner for a fast side.
Thursday: Getting several servings of seafood each week is important, so tonight we're going to get one in with our Seared Salmon with Sweet Corn and Bacon Sauté. A bed of corn and bacon might just convince any fish-leery folks in your house to give this dish a go. Grab an extra bag of frozen corn because we'll use some tomorrow, too. While the salmon sears, prepare our Green Beans with Lime. This fast side dish takes convenient steam-in-bag green beans to a whole new level.
Friday: Friday night is a fun night to riff on favorite meals. Instead of chicken and hard-boiled egg slices, our Shrimp Cobb Salad uses corn and shrimp. Best part: it's ready in just 20 minutes. Pour up a glass of a sweet white wine, such as Gewürztraminer, and then sit outside, relax, and take in the warming spring days. Reserve a half-cup of the wine for dessert.
Dessert Bonus: Use a bit of the white wine from dinner to make our Wine-Poached Pears with Raspberries. Let the pears simmer and then cool while you cook dinner. Dessert will be ready when you're finished.
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