Fast, Fresh Chicken Salad and Extra-Easy Tacos

Cross meal-planning off your to-do list this week.

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After choosing five recipes for you this week, I realized that two of them require cabbage—a happy accident! If you make both the Fish Stick Tacos and the Crunchy Salad with Chicken and Ginger, you'll be able to use up most, if not all, of a head of cabbage AND be able to pat yourself on the back for buying such an economical, healthy, and long-lasting veggie. If you do happen to have leftover cabbage, refrigerate it with a paper towel in a zip-top bag. It will likely last for weeks. Jenna Helwig Food Director Fish Stick Tacos Think fish sticks are just for kids? Think again. In this recipe, they're wrapped in tender tortillas with a crunchy slaw that gets extra tanginess (and gut-health benefits) from sauerkraut. GET RECIPE Vegetarian Make-Ahead Red Pesto Fettuccine Newsflash! Pesto doesn't have to be green. Made with sun-dried tomatoes and tomato paste, this scarlet sauce is rich, umami-packed, and simple to whip up in the food processor. Use any shape of pasta you prefer. GET RECIPE Gluten-Free Make-Ahead Buttery Shrimp with Marinated White Beans This lemony, garlicky dish comes together in 25 minutes flat, courtesy of two cans of beans, a splash of white wine, and just enough butter for richness. Serve with crusty bread to soak up all the yummy juices. GET RECIPE Dairy-Free On the Grill 5-Spice Steak With Couscous Widely available 5-Spice Powder is a fragrant blend of dried seasonings found in Chinese cuisine and the secret to this hearty, flavorful meal. We like couscous as a bed for the grilled steak, but rice or orzo would work too. GET RECIPE Gluten-Free Dairy-Free Crunchy Salad with Chicken and Ginger This vibrant, healthy salad is like summer in a bowl. A simple dressing of orange juice, soy sauce, rice vinegar, olive oil, fresh mint, and grated ginger serves as both a marinade for chicken and a dressing for shredded cabbage, carrots, and red bell peppers. GET RECIPE Bonus! Seedy Savory Granola This barely sweet granola is nutty thanks to tahini and aromatic thanks to fennel and coriander seeds. It also gets a whisper of heat from crushed red pepper. In addition to topping salads, soup, or yogurt, it's delicious on top of halved hard-boiled eggs or avocado toast. GET RECIPE Dive into low-stakes controversies with our new and funny podcast, 'Minor Issues, Major Opinions' Unsubscribe This email was sent to 1recipeperday.recipes@blogger.com Was this email forwarded to you? Subscribe Here Privacy Policy | Terms of Service | Help Center Dotdash Meredith, 225 Liberty St, 4th Floor, New York, NY 10281 ©2024. All rights Reserved. Real Simple is part of the Dotdash Meredith publishing family.