One Grocery Run, 5 Days of Recipes (2024)

A man needs a plan—especially for dinner. Fly blind through the supermarket, and you'll fill your cart with junk. Arrive home without knowing what's for dinner, and you'll be dialing for takeout before you take off your coat. Instead, arm yourself with this shopping list, powered by our 125 Best Foods winners (check out this month's poster for the full roster). Then use your buys to make fast, satisfying dinners all week. No one will guess that the most challenging part was twisting open a jar. Want even more great recipes to make at home? Sign up for the

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SHOPPING LIST

Produce
2 lb carrots, 1 bunch celery, 5 oz baby arugula, 5 oz baby spinach, 1 avocado, 2 large onions, 1 head garlic, 1 bag shredded coleslaw mix, 1 bunch cilantro, 1 bunch parsley

Dairy
1 bag Horizon organic shredded Mexican cheese, Parmesan cheese, 1 qt whole milk, 1 container (7 oz) fa*ge Total 2% Greek yogurt, 1/2 dozen Eggland's Best organic eggs

Meat and Seafood
1 lb large, raw, peeled shrimp, 1 lb Bell & Evans boneless, skinless chicken breasts, 1 lb Shelton's ground turkey, 2 lb ground beef, 4 Organic Prairie bone-in pork chops (1" thick)

Pantry
1 can Eden Foods organic black bean & quinoa chili, 1 jar (16 oz) Frontera Double Roasted tomato salsa, 1 pkg corn tortillas, 2 cans (15 oz each) Eden Foods organic garbanzo beans, 8 oz Pacific Natural Foods organic free range low sodium chicken broth, 1 lb Bionaturae organic whole wheat spaghetti, 1 can (28 oz) Cento Certified San Marzano organic peeled tomatoes, 1 container Peloponnese Country Gourmet mixed olives, 1 pkg Martin's Famous whole wheat potato rolls, 1 bottle World Harbors Jamaican style jerk marinade and sauce, 1 jar (12 oz) roasted red peppers, 1 bottle Dinosaur Bar-B-Que Sensuous Slathering Sauce, McCormick smoked paprika, 1 bag Wel-Pac Japanese style panko bread crumbs

Staples (Keep on hand)
Diamond Crystal kosher salt, Simply Organic black peppercorns, California Olive Ranch extra virgin olive oil, Grey Poupon Country Dijon mustard, Cider vinegar, Sugar, Frank's Red Hot Original cayenne pepper sauce

Crispy Pork Chops with Spinach-Chickpea Salad

Any chef will tell you that panko is the easiest way to guarantee a crispy crust on a pan-fried pork chop. This simplified schnitzel cooks fast and stays juicy (or you can try making this delicious turkey schnitzel). Pair it with a simple spinach salad topped with chickpeas and olives.

Ingredients:
2 Eggland's Best organic eggs
2 tsp Diamond Crystal kosher salt
2/3 cup Wel-Pac Japanese style panko
1 tsp McCormick smoked paprika
3/4 tsp finely ground Simply Organic black peppercorns
4 Organic Prairie bone-in pork chops (1" thick)
1/4 cup plus 2 Tbsp California Olive Ranch extra virgin olive oil
4 celery stalks, sliced diagonally
2 cans (15 oz each) Eden Foods organic garbanzo beans, drained
2/3 cup chopped Peloponnese Country Gourmet mixed olives
1 Tbsp cider vinegar
5 oz baby spinach

How to Make It:
Beat the eggs in a shallow bowl with 1/2 tsp salt. Stir together the panko and paprika, 1 tsp salt, and 1/2 tsp pepper.

Moisten the pork chops in the egg mixture and then dredge them in the panko.

Heat 1/4 cup olive oil in a large, heavy skillet on medium low; saute the pork chops (in batches if necessary), turning once, until they're golden brown and just slightly pink in the center, 7 to 8 minutes total. Let the pork rest for 5 minutes.

For the spinach-chickpea salad, stir together the celery, beans, olives, vinegar, 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl. Add the spinach and toss together. Serve with the pork.

Pulled Jerk Chicken and Yogurt Slaw Sandwiches

Never underestimate the power of jerk seasoning. This recipe enlists the quintessentially Jamaican essence to punch up boneless, skinless chicken breasts, and yogurt adds just the right amount of tang to crunchy slaw.

Ingredients:
1 lb Bell & Evans boneless, skinless chicken breasts
2 Tbsp World Harbors Jamaican style jerk marinade and sauce
1 Tbsp California Olive Ranch extra virgin olive oil
2/3 cup fa*ge Total 2% Greek yogurt
1 1/2 Tbsp cider vinegar
1 Tbsp Grey Poupon Country Dijon mustard
2 tsp sugar
1 tsp McCormick smoked paprika
1 tsp Diamond Crystal kosher salt
1/2 tsp freshly ground Simply Organic black peppercorns
1 bag coleslaw mix
4 Martin's Famous whole wheat potato rolls, toasted
Frank's RedHot Original cayenne pepper sauce to taste

How to Make It:
Preheat the oven to 350°F. Cut the chicken into 2" pieces and toss with the jerk sauce. Heat the oil in a large ovenproof skillet on high. When it's hot, add the chicken and then immediately transfer the skillet to the oven. Roast the chicken, turning the pieces once, until cooked through, 15 to 20 minutes. Transfer the chicken to a plate and let it cool so you can handle it. Then shred it.

In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, paprika, salt, and pepper; toss this with the coleslaw mix and season to taste with salt and pepper.

Make sandwiches with toasted rolls, chicken, and slaw. Serve with hot sauce.

Shrimp and Black Bean Enchiladas

Thanks to a few Tex-Mex staples, this protein packed meal comes together with ease. Quick cooking shrimp simmered in hearty black bean chili make it the fastest path to Baja—and the perfect excuse for Hump Day cervezas. (If you're going old school with your tacos, take Tyler Florence's advice with 5 upgrades for better tacos.)

Ingredients:
1 can (14 oz) Eden Foods organic black bean & quinoa chili
1 lb large, raw, peeled shrimp, cut into 1" pieces
8 corn tortillas
1 jar (16 oz) Frontera Double Roasted tomato salsa
1 bag (6 oz) Horizon organic shredded Mexican cheese
1 avocado, pitted and diced
1/4 cup cilantro leaves
Frank's RedHot Original cayenne pepper sauce to taste

How to Make It:
Preheat the oven to 350°F. Bring the chili to a simmer in a large, heavy skillet. Stir in the shrimp and cook, stirring occasionally, until they're opaque and cooked through and the sauce is slightly thickened, 6 to 8 minutes. Let the mixture cool slightly before the next step.

Divide the enchilada mixture among the tortillas, spooning it down the center of each one. Roll up the filled tortillas and place them seam side down in a 9" square baking dish, close enough together to help prevent unrolling.

Pour the salsa over the enchiladas and sprinkle them with cheese. Bake until the cheese melts and the filling is hot, about 15 minutes.

Serve the enchiladas topped with avocado, cilantro, and hot sauce.

Pasta with Turkey Bolognese and Arugula

Sure, spaghetti and jarred tomato sauce can be tasty. But it definitely doesn't make a meal. Build your own Bolognese with ground turkey and aromatic vegetables and you'll create an Italian dinner that satisfies.

Ingredients:
2 Tbsp California Olive Ranch extra virgin olive oil
1 large onion, finely chopped
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, finely chopped
1 1/2 tsp Diamond Crystal kosher salt
1/2 tsp freshly ground Simply Organic black peppercorns
1 lb Shelton's ground turkey
1 can (28 oz) Cento Certified San Marzano organic peeled tomatoes
1 jar (12 oz) roasted red peppers, cut into strips
8 oz Pacific Natural Foods organic free range low sodium chicken broth
1 lb Bionaturae organic whole wheat spaghetti
5 oz baby arugula
Finely grated Parmesan cheese

How to Make It:
Heat the oil in a large, heavy skillet on medium high. Stir in the onion, carrot, celery, garlic, salt, and pepper and saute until the vegetables are golden, about 6 minutes.

Stir in the turkey; saute, breaking up lumps with a wooden spoon, until the meat is browned, 6 to 8 minutes. Stir in the tomatoes, peppers, and broth and bring the mixture to a simmer, breaking up the tomatoes with a spoon. Simmer the sauce until slightly thickened, 15 to 18 minutes. Reserve.

Cook the pasta in a pot of boiling salted water until al dente, about 11 minutes. Drain it and toss with the Bolognese sauce and arugula. Top with Parmesan and serve.

BBQ Meat Loaf with Roasted Parsley Carrots

Jacked up with our favorite store-bought BBQ sauce, this meat loaf will not only feed you on Friday but also make fine sandwiches on Saturday. For maximum flavor and moisture, combine a pound each of ground sirloin and chuck. (See pounds melt away with the NEW Eat This, Not That 2013!)

Ingredients:
1 cup Wel-Pac Japanese style panko
1/2 cup whole milk
1 lb carrots, peeled
3 Tbsp California Olive Ranch extra virgin olive oil
1 celery stalk, finely chopped
1 large onion, chopped
3 garlic cloves, finely chopped
1 Tbsp plus 1/2 tsp Diamond Crystal kosher salt
1 1/2 tsp freshly ground Simply Organic black peppercorns
2 Eggland's Best organic eggs
1 Tbsp Frank's RedHot Original cayenne pepper sauce
2 lb ground beef
1/4 cup Dinosaur Bar-B-Que Sensuous Slathering Sauce, plus extra for serving
1/2 cup fresh parsley, chopped

How to Make It:
Preheat the oven to 350°F. Set racks in the upper and lower thirds of the oven. Stir the panko and milk together in a large bowl. Dice 1 carrot.

In a medium pan, heat 2 Tbsp oil on medium high. Saute the diced carrot with the celery, onion, garlic, and 1 Tbsp salt until golden, about 8 minutes; transfer to the bowl with the panko. Stir in 1 tsp pepper, the eggs, and the hot sauce, and then gently mix in the beef.

Place the mixture in a 9"x4" loaf pan and spread with BBQ sauce. Place the pan on a baking sheet and bake until an instant-read thermometer registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes.

While the meat loaf bakes, cut the rest of the carrots into 1" pieces; on a baking sheet, toss with 1 Tbsp oil and 1/2 tsp each salt and pepper. Roast until tender, 35 to 40 minutes, and toss with parsley. Serve the meat loaf with BBQ sauce and the carrots.