Five dinners.
Your week, planned.

What you’ll need

• 12 oz shawarma chicken thighs
• ½ cup hummus
• 1 cup cooked rice
• ½ cucumber
• ½ pint cherry tomatoes
• 2 tbsp garlic spread dip
• ½ lemon
• ½ cup pita chips (optional)

Let’s make it

1. Pat the chicken dry if needed. Cook in a skillet according to the package directions, adding a little oil if needed. Use a food thermometer: the thickest part must reach 165°F. Rest briefly, then slice.
2. While the chicken cooks, warm 1 cup cooked rice. Dice half a cucumber and halve half a pint of tomatoes. Toss with juice from half a lemon and a pinch of salt, if wanted.
3. Divide ½ cup hummus between two bowls. Add the rice, chicken, cucumber, and tomatoes. Finish with 1 tbsp garlic spread per bowl and optional pita chips.

Make it work for you. Ready-to-heat rice keeps this quick. The time estimate assumes the rice is already cooked. Plain chicken thighs with a seasoning blend can stand in for the shawarma chicken.

What you’ll need

• 10 oz cheese ravioli
• ½ cup bruschetta sauce
• 1½ cups baby spinach
• ½ cup shredded mozzarella
• 1 tbsp balsamic glaze (optional)
• ½ tbsp olive oil
• 2 tbsp basil (optional)

Let’s make it

1. Cook 10 oz cheese ravioli according to the package directions. Before draining, save ¼ cup of the cooking water.
2. Warm ½ tbsp olive oil and ½ cup bruschetta sauce in a skillet over medium heat. Add 1½ cups spinach and stir until wilted.
3. Gently fold in the ravioli and ½ cup shredded mozzarella. Add a splash of the reserved water as needed to loosen the sauce. Warm until the cheese melts.
4. Divide between two bowls. Finish with optional basil and balsamic glaze.

Make it work for you. No bruschetta sauce? Use a tomato-based pasta sauce. The same mozzarella bag supplies the flatbreads later in the week.

What you’ll need

• 12 oz carne asada or marinated steak
• 6 corn tortillas
• ½ cup frozen roasted corn
• 1 avocado
• 1 cup cooked rice
• 1 lime
• 2 tbsp cilantro (optional)
• ¼ cup salsa verde

Let’s make it

1. Cook 12 oz carne asada according to its package directions. For whole-cut steak, use a thermometer to reach at least 145°F, then rest at least 3 minutes before slicing. Follow a higher temperature if the package requires it.
2. While the steak rests, cook ½ cup frozen corn in a skillet until hot. Warm 1 cup cooked rice separately.
3. Use half the lime juice on the corn and the rest on the rice. Divide the optional chopped cilantro between them. Slice the avocado.
4. Warm 6 corn tortillas in a dry skillet. Serve the steak with tortillas, corn, rice, avocado, and ¼ cup salsa verde.

Make it work for you. Use a plain steak and your favorite seasoning if the marinated version is unavailable. Keep the salsa on the side for a milder plate.

What you’ll need

• 8 oz wheat noodles
• 2 tbsp crunchy chili onion
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 cups baby spinach
• 2 eggs
• 2 stalks green onions

Let’s make it

1. Cook 8 oz wheat noodles according to their package directions. Save ¼ cup cooking water, then drain.
2. Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 2 tbsp cooking water, and Crunchy Chili Onion to taste. Start with 1 tsp for a milder version; use up to 2 tbsp.
3. In a nonstick skillet, scramble 2 beaten eggs until fully set, adding a little oil if needed. Add 2 cups spinach and stir until wilted.
4. Add the noodles and sauce. Toss until hot, adding reserved water a little at a time if needed. Top with 2 sliced green onions and divide between two bowls.

Make it work for you. Any similar wheat noodle works; follow its cooking time. The chili condiment can contain allergens, so check its label along with the noodles and soy sauce.

What you’ll need

• 2 garlic naan
• 1 cup cooked, shredded chicken
• ¼ cup bbq sauce
• ¾ cup shredded mozzarella
• ⅛ red onion
• 1 tbsp cilantro (optional)
• ½ tbsp olive oil

Let’s make it

1. Heat the oven to 425°F. Follow the naan package instructions for thawing if necessary. Put 2 naan on a sheet pan and brush the edges with ½ tbsp olive oil.
2. Toss 1 cup cooked, shredded chicken with ¼ cup BBQ sauce. Thinly slice an eighth of a red onion.
3. Divide ¾ cup mozzarella, the BBQ chicken, and the onion between the naan. Bake about 10–15 minutes, until crisp at the edges and the chicken topping reaches 165°F.
4. Finish with optional cilantro. Slice and serve one flatbread per person.

Make it work for you. Use cooked chicken here, not raw chicken. If bought early in the week, freeze the portion for this meal and thaw it in the refrigerator before using.