Map out 4 meals with 1 grocery list: Salmon, pasta and more

Try these 4 budget-friendly meals to keep your family full with dinners all week long. Donatella Arpaia, the chef and owner of New York City's Donatella restaurant serves up an Italian feast — all made with the grocery list below.

  • 1 box pasta shells
  • Extra virgin olive oil
  • 1 can crushed tomatoes
  • Marinara sauce
  • Fresh mozzarella
  • Parmigiano cheese
  • Pecorino cheese
  • 1 container whole milk ricotta
  • 1 ½-pound lean ground beef
  • 4 chicken breasts
  • 1 ½ pound large shrimp
  • 4 7 to 8-oz. salmon fillets
  • Garlic
  • Fresh tarragon
  • Fresh basil
  • Fresh thyme
  • Carrots
  • 1 turnip
  • 1 onion
  • Package cherry tomatoes
  • 1 eggplant
  • 3 lemons
  • Dry white wine
  • Flour
  • Panko bread crumbs
  • Salt
  • Pepper
Chicken with eggplant and mozzarella

Ingredients

    • 1 small eggplant, sliced lengthwise 3/8-inch thick
    • Salt and pepper
    • 3 tbsp. of extra-virgin olive oil
    • 1 cup all-purpose flour
    • 4 chicken breasts, 4 ounces each
    • 1 tbsp. white wine
    • 5 ounces of fresh mozzarella
    • 1/4 cup marinara sauce, warmed
    • 6 fresh basil leaves

Preparation

Baking Directions:

Salmon in parchment

Ingredients

    • 1/4 cup extra-virgin olive oil, plus more for the parchment paper
    • Four 7- to 8-ounce salmon fillets, skin removed
    • Salt and freshly ground black pepper
    • 1 medium carrot, cut into thin matchsticks
    • 1 large turnip, cut into thin slices
    • 1 small onion finely chopped
    • 2 cups of chopped cherry tomatoes
    • 2 tablespoon chopped fresh tarragon
    • 1/4 cup dry white wine
    • Lemon wedges, for serving

Preparation

Baking Directions:

Scampi ribelli

Ingredients

    • 1/4 cup extra-virgin olive oil
    • 1 cup panko
    • 1/4 cup grated pecorino
    • 1/3 cup fresh thyme leaves chopped
    • 2 garlic cloves
    • Pepper
    • 1 1/2 lb. large shrimp, peeled and deveined
    • 2 large lemons cut into wedges

Preparation

Baking Directions:

Stuffed shells

Ingredients

    • 1 lb. jumbo pasta shells
    • 3 tbsp. extra-virgin olive oil
    • 1 1/2 lb. lean ground beef
    • 2 garlic cloves, peeled and crushed
    • 1 1/2 teaspoons of salt
    • 1 can crushed tomatoes
    • 1 container whole milk ricotta
    • 1 1/2 cup grated parmigiano

Preparation

Baking Directions:

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