Baked chicken meatballs with sautéed eggplant, 5 easy recipes to make this week


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Many of us try to reduce the consumption of beef in our diets, whether for health reasons, because of rising grocery prices or simply for the purpose of trying to change things. And once armed with the right recipes, you’ll find it’s so easy to make.

If you’re not sure what to cook this week, look no further: we’re sharing five easy recipes that will satisfy your taste buds by serving up a different hearty vegetable or lean protein every night of the week. There’s no shortage of beef when it comes to these savory dishes. Make a quiche with an expected crust made from store-bought hash browns (this is also a great mothers day brunch recipe), turn frozen shrimp in a filling fried rice or try a 15 minute pesto pasta recipe.

Related: Browse dozens of shoppable recipes created by TODAY Food’s star chefs and recipe developers.

These recipes are guaranteed to inject some excitement into your weeknight meal routine. And because these recipes are purchasable you can skip the grocery store and order the ingredients you need through Walmart with just a few clicks. (Walmart+ Members may also qualify for free shipping on orders of $35 or more.)

What to cook this week

Stir-fried eggplant by Lauren Salkeld

There’s a reason eggplant is such a popular meat substitute in vegetarian meals. It’s robust, flavorful and, well,…meaty! It also soaks up flavors like a sponge, making it the perfect vehicle for this stir-fry, made with fragrant sesame oil, umami-rich soy sauce and sweet hoisin sauce. Serve over rice and garnish with sliced ​​green onions and chopped cilantro for a satisfying main course.

Baked Chicken and Ricotta Meatballs with Broccolini by Yasmine Fahr

Why should ground beef have all the fun? Not only the ground chicken lighter and leaner, but packs just as much flavor when combined with clouds of ricotta as well as garlic, breadcrumbs and olive oil. These meatballs are also a lot less labor intensive than you might think, especially when cooked with tender broccolini and bright lemon wedges as part of an elegant skillet dinner!

Quiche Lorraine with hash brown crust by Debbie Koenig

Who has time to roll out the pie crust — especially when store-bought shredded hash browns make such a clever (not to say wildly delicious) base for this egg quiche? Not only will this recipe take your brunch game to the next level, the quiche is a terrific all-rounder. You can serve it cold, hot, or at room temperature, and the whole family can enjoy it for quick breakfasts, lunches, or even dinners throughout the week.

Pasta with pesto vinaigrette by Ali Rosen

Once you’ve tried a pesto, you’ve tried them all, right? Think again ! It’s amazing how a few simple touches — in this case, creamy almonds, fresh lemon, and a hit of tangy mustard — can turn the classic sauce script on its head. Toss with short, wide pasta like rigatoni – the holes are great for holding in extra pesto. Bonus: This dish comes together in just 15 minutes.


Black Pepper Shrimp Fried Rice by Ali Rosen

Fried rice is the ultimate last-minute meal you can whip up in a snap on a busy weeknight. Especially since you can throw leftover rice (Hang on to those extra to-go containers!) With just about anything you have in your fridge. But this particular version is worth buying in advance. You flip the combo of sweet shrimp seasoned with fish sauce and black pepper and brightened with cilantro and a squeeze of fresh lime.


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