Week 2 Recipes
Welcome back to the WFD (What’s For Dinner) Club, where we continue our mission to simplify your meal planning with a delicious and varied menu that caters to different tastes and dietary needs. In our second week, we’re taking your taste buds on a global tour, from the zesty flavors of Mexico to the comforting classics of Italy, with a detour through the spicy and savory world of Buffalo sauce, and rounding off with a refreshing Mediterranean salad. Below, you’ll find a carefully curated grocery list followed by a selection of recipes that promise to bring joy and nutrition to your dinner table.
Grocery List
- 8 boneless, skinless chicken breasts
- Spices: onion powder, garlic powder, dried oregano, chili powder
- 4 roma tomatoes
- 1 red onion
- 2 jalapenos
- Microwave Mexican rice
- 2 bell peppers
- 1 pint mushrooms
- 1 head of garlic
- 28 oz can crushed tomatoes
- White wine (or chicken stock)
- Microwave brown rice
- 1 bunch basil
- Whole wheat pita bread
- 16 oz tempeh
- Buffalo sauce
- Blue cheese crumbles
- Chickpeas
- Mixed salad greens
- 1 English cucumber
- Feta cheese block
- 1 lemon
- 1 shallot
- 1 lb large shrimp, peeled and deveined
The Menu
A vibrant and easy-to-make dish featuring chicken breasts seasoned with a blend of spices, topped with slices of tomato, onion, and jalapeno, and baked to perfection. Served with a side of Mexican rice, this dish is a weeknight winner that can easily be adapted for plant-based diets or made more kid-friendly by turning it into mini taquitos.
Slow Cooker Chicken Cacciatore
This Italian classic gets a slow cooker makeover, making it a fuss-free option for a hearty dinner. Chicken breasts are combined with bell peppers, onions, mushrooms, and a tomato and white wine sauce, then slow-cooked until tender. Served over brown rice and garnished with fresh basil, this dish is sure to become a family favorite.
A spicy and satisfying vegetarian option, these pita pockets are filled with buffalo sauce-coated tempeh, blue cheese crumbles, chickpeas, and salad greens. It’s a perfect blend of flavors and textures, with alternatives suggested for meat-eaters, gluten-free diets, and a kid-friendly version that swaps the spice for cheesy goodness.
Mediterranean Salad with Shrimp & Baked Pita Chips
A light and refreshing salad that combines mixed greens, tomatoes, cucumber, chickpeas, and feta cheese, all dressed in a lemony olive oil dressing and topped with sautéed shrimp and homemade baked pita chips. This dish is a celebration of Mediterranean flavors that can easily accommodate plant-based or gluten-free needs.
Cooking Tips
To make your weeknights even smoother, each recipe includes suggestions for quick prep, such as using microwaveable rice pouches or pre-cut vegetables. Additionally, we offer tips to adapt each dish to different dietary preferences, ensuring that everyone at the table can enjoy these delicious meals.
Join us for another week at the WFD Club, where we’re dedicated to making your dinner times easier, healthier, and more enjoyable. Whether you’re in the mood for the bold flavors of Mexico, the comforting taste of Italy, the fiery kick of Buffalo sauce, or the fresh, crisp taste of the Mediterranean, our Week Two menu has something to delight every palate. Happy cooking!
