Kimberly Holland Kimberly Holland
September 14, 2014

If you've got school-aged kiddos, you have been in a school routine for a few weeks now or are freshly setting in. That means soccer practice, piano lessons, and after-school festivities are littering your calendar and demanding a lot of your time. We'll try to take the stress off your dinner choices this week with fast, healthy menus for each night.

The Plan Monday: Fettuccine with Seared Tomatoes, Spinach, and BurrataTuesday: Pork Scaloppine with Mustard Pan Sauce and Baby Carrots and Nutty Almond-Sesame Red QuinoaWednesday: Seared Tilapia with Spinach and White Bean Orzo and Green Beans with Lemon-Mint DressingThursday: Greek Lamb Chops and Mint Yogurt Sauce and Quick Mashed PotatoesFriday: Penne Rigate with Sausage and Zucchini in Tomato Cream SauceDessert Bonus: Pistachio-Orange Caramel Apples

Monday: Fettuccine with Seared Tomatoes, Spinach, and Burrata feels fancy because the recipe name is so long, but there's nothing complicated or fancy about this dish--except that it develops an incredibly rich tomato sauce and deep, robust flavor in just 25 minutes. Yep, that's it. If you've never had burrata, you'll soon be dreaming up ways to use it once you try it in this dish. Finish with a simple side salad if you like a little more green on your plate.

Tuesday: Turn versatile pork tenderloin into pork medallions, and use the cooking juices to make a tangy, bright pan sauce. This Pork Scaloppine with Mustard Pan Sauce and Baby Carrots recipe is filling and flavorful, and you only need a simple grain side, like Nutty Almond-Sesame Red Quinoa, to finish it off.

Wednesday: Tilapia is a delicious, neutral fish that's ideal for first-time fish eaters or long-term fish fans. This Seared Tilapia with Spinach and White Bean Orzo recipe is chock-full of healthy fats and filling protein and fiber. Feel free to sub another sustainable fish, such as flounder or red snapper, for the tilapia if you prefer. Serve with Green Beans with Lemon-Mint Dressing for a bright, zingy side.

Thursday: Lamb chops are an often-overlooked protein source that deserves a little more attention. Price-wise, it's often on par with a middle-grade beef cut, so don't let price be a deterrent from trying our Greek Lamb Chops and Mint Yogurt Sauce. If you have leftover quinoa from earlier this week, use it as a side to bulk up your plate. If you don't, make a fast starchy side like Quick Mashed Potatoes.

Friday: Baked pasta is one of my all-time favorite dishes. Baking the pasta infuses the noddles with spices and flavors from the sauce, but the noddles don't get mushy the way they do with boiling or simmering in the sauce. And the best part about Penne Rigate with Sausage and Zucchini in Tomato Cream Sauce? You can easily exchange the zucchini for cauliflower or bell peppers if you're not a fan of zucchini, so it's customizable to you and your eating crew.

Dessert Bonus: The official start of fall is just around the corner, and fall isn't fall without caramel apples. Go ahead and try a batch of Pistachio-Orange Caramel Apples tonight. Perfect the project so that when Halloween rolls around next month, you can whip out some awesome apples for friends and family members to enjoy.

Ready to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.

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