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: I don't know about you, but I think mac and cheese is always a good idea. But skip the boxed stuff and make an unforgettable version with our recipe for Poblano Mac and Cheese. Warm and toasty poblano chiles lend a kick of heat with a big helping of mouth-warming spice. Serve with a refreshing salad to cool off your palate. Our Grapefruit, Walnut, and Feta Salad is a simple and supremely flavorful side.

Tuesday: A super simple vodka pasta sauce comes together quickly for a filling plate of Shrimp Vodka Pasta. Make your own version of Creamed Spinach and Mushrooms and save hundreds of calories, big grams of fat, and spoonfuls of sodium compared to similar restaurant-made versions.

Wednesday: Try a fun spin on the dine-out favorite by adding spice and heat in our Spicy Basil Chicken. Serve the chicken atop a bed of Brown Rice with Sesame, and finish the plate with a side of Sautéed Snow Peas and Peppers.

Thursday: Even though there's a big distance between me and my parents and grandparents, I can get that home-cooking feel of cozy comfort with a piece of our Hamburger Steak with Onion Gravy. Serve the steak over a scoop of our Quick Chive Mashed Potatoes, and Smoky Haricots Verts and Mushrooms. You'll need more haricots verts tomorrow night, so go ahead and pick up another container. Don't like mushrooms? Just skip 'em. These beans are great even sans fungi.

Friday: It's cold outside, so pick up a movie at the rental box on your way home. Then whip up a batch of our Dijon Croque Monsieur sandwiches with a side of Browned Butter Haricots Verts, and prepare for a fun night in. These sandwiches take ham and cheese up a notch or four with the addition of dijon mustard and an egg wash that gives the bread a crispy, crunchy coating when cooked.

Dessert Special: Raise your hand if you have leftover halloween candy. Good! Use some of it to make a pan of our Candy Corn M&M's Chewy Crispy Bars. We call for candy corn and chocolate candies, but you can use whatever you have left. Chop larger candies into smaller pieces so they stick more easily.

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.