Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes. Each meal is designed to be ready and on the table in 45 minutes or less. This week, we’re ready to celebrate a new month—April—with recipes from our latest issue. Who’s ready for more spring produce? Me!

Monday: I’m pretty sure a poached egg is good on most anything, and for this meatless Monday, Shaved Asparagus Salad with Manchego and Almonds will do the trick. Serve with crusty bread, and there’s room for a glass of crisp white wine if you like. The recipe calls for walnut oil, but if you don’t have any on hand, extra-virgin olive oil will work just fine.

Tuesday: Pork Tenderloin and Cannellini Beans might become a new weeknight favorite at my house. Fresh rosemary and crushed fennel seeds make for an aromatic combo, so don’t skip these. Feel free to reduce or omit the crushed red pepper if you’re cooking for little ones. Serve with simple Arugula Salad with Parmesan Vinaigrette.

Wednesday: Mid-week mania calls for a one-dish dinner like Chicken, Rice, and Parmesan Skillet. I’m a sucker for boneless chicken thighs—they just have so much more flavor than chicken breasts—and paired with broccoli, rice, and red bell pepper, I’m in for a hit with my kids. Nothing too fancy here; plus it’s ready in less than 20 minutes.

Thursday: Creamy, cheesy pasta for less than 400 calories? Sign me up! Creamy Asparagus, Herb, and Pea Pasta has all the luscious qualities of a great creamy pasta with a hit of spring flavor thanks to asparagus and peas. Substitute bacon for pancetta for a smoky hit.

Friday: Tilapia Veracruz melds Spanish and Mexican flavors in a colorful dish worthy of a Friday night wind-down. Serve with simple steamed rice and sautéed spinach.

Dessert Bonus: Peanut Butter Granola Crunch Parfaits will satisfy anyone’s sweet tooth. The homemade peanut butter granola is delicious over regular Greek yogurt or frozen.

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.