What to cook for dinner this week:
1.) Southwest Summer Corn Chowder 2.) Skillet Cod with Blackened Corn Relish and Tomato Bacon Salad 3.) Stuffed Poblano Peppers and Watermelon Salad 4.) Paprika Chicken with Bell Peppers & Yogurt Sauce 5.) Black Bean Tostadas with Corn Salsa and Enchilada Cream 6.) Cocktail: Watermelon Tequila Spritzers
If you’re not familiar with this blog, here’s the basic idea:
Reusing several of the same ingredients across meals makes it much easier to put together wholesome, home-cooked dinners several nights a week. Each recipe in this 5-day meal plan includes small prep tasks that set you up for another meal later in the week.
As with other meal plans here, these recipes are designed so each night’s work makes the next night’s dinner simpler. A little prep goes a long way.
If you’d rather cook three meals instead of five this week…
If two or three home-cooked meals are more your style this week, try Days 2, 3 and 5 — or Days 1 and 4. Note: the grocery list at the bottom of the page covers all five meals.
Meal Prep, Day by Day
Day #1
What’s for Dinner Tonight: Southwest Summer Corn Chowder
Tonight you’ll make a delicious Southwest Summer Corn Chowder and do prep that simplifies the rest of the week’s cooking.
- Enchilada Sauce: The chowder recipe offers the option to use store-bought enchilada sauce or make a quick scratch version in about 10 minutes. Since enchilada sauce is used later in Stuffed Poblano Peppers and Black Bean Tostadas, making a batch now is worthwhile.
- Roasted Poblano Peppers: Roast 14 poblano peppers, peel and seed them. Reserve 8 whole roasted peppers for Stuffed Poblano Peppers on Day 3. Chop the remaining peppers and add two-thirds to the chowder; reserve one-third for corn salsa on Day 5.
- Sweet Corn: You’ll need 14 ears of corn this week. Shuck and cut the kernels off the cobs. Follow the chowder instructions to sauté and “blacken” the corn. Reserve 3 cups of kernels for the corn relish on Day 2 and 3 cups for corn salsa on Day 5; use the rest in the chowder.
- Potatoes: Optional: if you plan to serve Smashed Potatoes with Paprika Chicken on Day 4, cook a double batch (about 48 oz) in boiling water instead of cooking the potatoes directly in the chowder broth. Parboil them until about 75% done, then drain. Add half to the chowder to finish cooking; refrigerate the other half for smashed potatoes later.
- Bacon: Cook 16 oz of thick-cut bacon. Use 12 oz in the chowder and reserve 4 oz for the Fresh Tomato Salad with Bacon Vinaigrette on Day 2. Save a tablespoon of rendered bacon fat for the vinaigrette or make the vinaigrette now and refrigerate.
To get an even bigger jump on the week:
- Black Beans: Start a batch of black beans in the slow cooker or Instant Pot. Once tender, store the beans and some cooking liquid in an airtight container in the refrigerator. You’ll use them for Stuffed Poblano Peppers on Day 3 and Black Bean Tostadas on Day 5. Canned beans work in a pinch, but homemade beans are tastier and require minimal hands-on time.
Day #2
What’s for Dinner Tonight: Skillet Cod with Blackened Corn Relish and Fresh Tomato Salad with Bacon Vinaigrette
This is the kind of summer meal you’ll want on repeat — quick, bright, and full of seasonal produce.
- Use the reserved blackened corn from Day 1 to make the creamy corn relish and chill it until serving.
- If you didn’t make the bacon vinaigrette on Day 1, make it before cooking the cod. The fish cooks quickly, so have the relish, salad and dressing ready before you place the fillets in the skillet.
Day #3
What’s for Dinner Tonight: Stuffed Poblano Peppers with Tortillas and Savory Watermelon Salad with Chili and Lime
- Since you roasted and peeled the poblano peppers on Day 1, the most tedious part is already done.
- If you didn’t start slow cooker or Instant Pot black beans on Day 1, begin them at least four hours before dinner. You can also use 2 cups canned black beans, drained and rinsed.
- If you want to try homemade flour tortillas, this meal is a great opportunity. The dough needs a short rest while you prepare the filling, then you can roll and cook the tortillas as the peppers bake.
- Savory watermelon salad with chili, lime and cilantro is unexpectedly delicious: the flavors balance beautifully and make an addictive summer side.
Day #4
What’s for Dinner Tonight: Paprika Chicken with Bell Peppers and Herbed Yogurt Sauce and Smashed Potatoes
- The recipe offers an optional buttermilk brine for the chicken that improves juiciness and flavor if you have time.
- You can grill or roast the chicken according to your preference — both methods work well.
- Because you par-cooked potatoes on Day 1, the smashed potatoes side will be quick to finish; begin at step two of that recipe.
Day #5
What’s for Dinner Tonight: Black Bean Tostadas with Corn Salsa and Enchilada Cream
- Thanks to your midweek prep, most of tonight’s meal is ready: black beans, enchilada sauce, blackened corn and roasted poblanos are already cooked and waiting.
- Tostadas are a great way to use leftovers — shredded Paprika Chicken works as a tasty additional topping.
This Week’s Featured Cocktail: Watermelon Tequila Spritzer
Suggested Recipes for the Baker:
- Peach Cobbler with Brown Sugar Cookie Topping
- Fresh Peach Pie
- Butterscotch Bourbon Praline Ice Cream
- Mixed Berry Plum Pie
Useful Equipment:
- Enameled Cast Iron Dutch Oven
- Cuisinart nonstick skillet
*Shopping list quantities are based on a family of 4. Does not include ingredients for suggested baked goods.
- 7 limes
- 1–2 lemons (about 3 tablespoons juice)
- 3 lb fresh seedless watermelon
- 14 poblano peppers
- 4 red bell peppers (or any color)
- 14 ears of corn
- 1 large yellow onion
- 2 small red onions
- 1 large tomato
- 2 shallots
- 48 oz (3 lbs) small new potatoes
- 3½ cups fresh cilantro
- ¾ cup fresh oregano
- 4 large tomatoes
- 4 cups summer greens (spinach, frisée, or endive suggested)
- 3 cups arugula or other tender greens
- 9 cloves garlic
- 2 lb cod fillets
- 16 oz thick-cut bacon
- 4 lb chicken pieces, bone-in, skin-on
- 2 tsp dried oregano
- 4 tbsp (¼ cup) paprika
- 2 tsp cumin
- Dash of ground cayenne pepper (optional)
- 4 tsp tajín-style seasoning
- 1 tsp granulated sugar
- ½ cup all-purpose flour
- 5 cups chicken or vegetable broth
- 16 oz diced fresh or canned tomatoes
- 1 cup cooked rice
- ½ cup mayonnaise
- 2 tbsp red wine vinegar
- ¼ cup white wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp dark brown sugar
- 8 fresh corn tortillas or prepared tostada shells
- ½–1 cup cream (for corn chowder)
- Sour cream (optional for stuffed poblanos)
- ¾ cup Crema Mexicana or sour cream (for tostadas)
- 2 cups buttermilk
- 1 cup plain unsweetened Greek yogurt
- 1–2 cups Cotija or Monterey Jack cheese
- 1 tbsp butter
- Salt (table and kosher) and pepper
- Flaky sea salt (for watermelon salad)
- 1 cup extra virgin olive oil
- 2 cups corn oil (for frying tortillas; omit if using prepared shells)
Enchilada Sauce (about 2 cups) — ingredients if making from scratch:
- 2 tsp minced garlic
- ½ tsp dried oregano
- 1 tsp ground cumin
- 1 tsp onion powder
- 3 tsp granulated sugar
- ½ tsp salt
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 24 oz red chili paste (or equivalent)
- 1½ cups chicken broth or water
- 2 tsp Worcestershire sauce
Black Beans (6 cups cooked) — ingredients if making from dried:
- 16 oz dried black beans
- 8 cups water or broth
- 1 tbsp minced garlic
- 1 tbsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp oregano
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1–2 limes
- 1 bunch fresh cilantro, chopped (optional)
- 2 tbsp chopped green onions (optional)
Optional Homemade Flour Tortillas (for stuffed poblanos):
- 4½ cups unbleached all-purpose flour
- 2 tsp salt
- 1½ tsp baking powder
- 1¼ cups water
- ⅔ cup corn oil
Watermelon Tequila Spritzers (makes ~8 drinks):
- 16 oz tequila
- 16 oz sparkling soda (Sanpellegrino or similar)
