Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes—both from current issues and classics. Each meal is designed to be ready and on the table in 45 minutes or less so that you have more time to enjoy the food you’ve prepared and the company of those you’ve prepared it for.

Monday: Shakshuka, a classic Israeli dish of poached eggs and stewed tomatoes, is one of those meals we could enjoy for breakfast, lunch, or dinner. To save a few dollars, swap out the marinara sauce for one 14.5-ounce can of diced, crushed, or whole peeled tomatoes (no salt added). Choose a good-quality brand and feel free to add up to a ½ teaspoon of salt if you think the sauce needs more flavor. For added nutrition, toss in whatever greens you have on hand, such as spinach or baby kale. Pair with crispy Israeli Cauliflower with Panko.

Tuesday: Thai Green Curry Shrimp with Kale is the perfect example of how a few fresh, high-quality ingredients can create brilliant flavor. And if you’ve never tried Thai green curry paste, say hello—aromatic Asian flavors such as lemongrass, galangal (Thai ginger), and green chilies add boldness and spice to the other ingredients. Pre-cut matchstick carrots, quick-cooking shrimp, and if available, pre-cut Lacinato kale, land this meal on the dinner table in 20 minutes.

Wednesday: Here’s a fun take on the classic soup and sandwich. Simple Butternut Soup is as easy as it gets and pairs wonderfully with Open-Faced Chicken Club Sandwiches. Keep in mind that the soup makes 8 servings, so freeze the leftovers (if you have any!) or enjoy them tomorrow for lunch. We top this sandwich with center-cut bacon because it has less fat and more meat than the regular variety. That’s right—more bacony goodness.

Thursday: Mediterranean-inspired Baked Cod with Feta and Tomatoes is another highly versatile recipe. You could substitute a mild white fish, such as flounder or tilapia, or even another lean protein such as chicken. On the side, we suggest Rosemary-Garlic Roasted Potatoes. We love buttery whole baby potatoes—trust us, you’ll be popping them like candy.

Friday: Umami-packed Four Mushroom Pesto Pizza is the perfect way to finish off your week. While dried porcini mushrooms are a bit pricier, they pack an earthy flavor into dishes that you just can’t get from regular mushrooms. Refrigerated pesto speeds up the process, but if you have the time, make it from scratch and enjoy the leftovers in pasta over the weekend. On the side, lemony Celery and Parsley Salad cuts the richness of the pizza.

Brunch Bonus: We’ve found a use for the leftover bacon you have from Wednesday night’s dinner. Berry-Bacon Waffle Minis marry salty bacon with sweet chocolate hazelnut spread (which honestly, tastes good on just about everything.).

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.