Kimberly Holland Kimberly Holland
May 26, 2013

Here, another week’s worth of fast, healthy, and tasty menus. It’s not the love of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. Here, we’ve done the planning for you. Not just menus, but healthy menus that are fast – on the table in less than 45 minutes.

The PlanMonday: Quick BBQ Sandwiches with Slaw and Grilled Corn on the Cob with Roasted Jalapeño ButterTuesday: Shrimp Cobb SaladWednesday: Grilled Vegetable and Fontina PizzaThursday: Lemon-Tarragon Crab Cakes with Arugula-Parsley SaladFriday: Double-Layer Beef TacosDessert: Broiled Pineapple Sundaes

Monday: The unofficial start to summer, Memorial Day! It's a great day for honoring and remembering our troops with your friends and family. Make sure dinner is fast tonight so you can get back to enjoying your time with them. Our Quick BBQ Sandwiches with Slaw are just the ticket. Pieces of grilled pork tenderloin are smoky and juicy paired with a homemade BBQ sauce that has just a hint of spice. While you've got your grill going, pop on a few ears of corn: Our Grilled Corn on the Cob will make a perfect side for this sandwich. Both a little messy, both loads of flavor. If you like a little heat, try the Roasted Jalapeño Butter with the corn. It's a bit addicting -- I must warn you. Grill an extra ear of corn if you can. We can use it tomorrow night. Tonight's meal is ready in 30 minutes.

Tuesday: Back to work after a long weekend (at least for most of us), so let's take it easy and make dinner superfast tonight. Dinner, in 20 minutes? It's going to happen -- with our Shrimp Cobb Salad. Typical Cobb salads have chicken and hard-boiled eggs. We're speeding it up with quick-cooking shrimp and corn. If you have the leftover ear of corn from last night, cut the kernels off for tonight's dinner. If not, frozen corn will work, too.

Wednesday: You're half way through the week. Let's do a meatless dish since we skipped Meatless Monday. And to further confuse the days, let's move a typical Friday special to Wednesday. For meatless dinner tonight, we're having Grilled Vegetable and Fontina Pizza. Our version uses portobello mushroom, red bell pepper, zucchini, and red onion, but the beauty of this pizza is you could use almost any combination of in-season veggies and still have a delicious dish. Got anything left over from your weekend trip to the farmers' market? Put it to very delicious use here. Grilling the crust is yummy, but if the grill is too much fuss on a Wednesday night, don't worry -- baking the crust (according to package directions) will work, too.

Thursday: A few Sunday Strategies ago, we warned you that crab cakes are addictive -- and we mean it -- which is probably why I'm craving one right now. The good news for me and for you is they're fast! Dinner tonight is our Lemon-Tarragon Crab Cakes. Serve them with the Arugula-Parsley Salad. These will make it into your regular rotation faster than you can say, "Crab cakes are delicious!" Everything's ready in less than 40 minutes.

Friday: Well, we did pizza Wednesday night and Meatless Monday on Wednesday, too. We're all confused this week, so let's make tonight Taco Tuesday Friday! It's always more fun to eat Mexican food when you can have a margarita, and it's the weekend, so you deserve one! Sip on one of our 7 Best Margaritas while you cook The Double Trouble, our Double-Layer Beef Tacos. It's inspired by a very popular fast-food option, but our taco is bigger, made fresh, and healthier. Plus, it's ready in 32 minutes. If you have any arugula from last night's salad and any leftover veggies from Wednesday pizza, make a quick side salad for tonight's meal.

And for dessert -- I'd never forget that -- try our Broiled Pineapple Sundaes. Playful, bright, and oh so yummy. It takes just a few minutes to broil the pineapple mixture, so keep your eye on it while it's in the oven. Dessert is supposed to be sweet, not smoking.

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