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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:

Season eggplant with salt and pepper. Heat extra-virgin olive oil in a large pan and sauté eggplant on medium-high heat on both sides until golden brown. Remove and set aside.Preheat broiler with oven rack 6 inches from heat source.Season chicken generously with salt and pepper and dredge in flour. Add remaining extra-virgin olive oil to pan and sauté chicken until golden brown on both sides, about 3 minutes, turning once. Drizzle wine around rim of pan. Place eggplant on top of each chicken breast, then top with mozzarella. Place skillet under broiler until cheese melts. Place each chicken breast on plate, spoon over a little sauce and garnish with basil.Serve with salad or veggie side.

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:

Position racks in the center and top third of the oven, and preheat to 375 degrees. Cut four 14-inch-wide pieces of parchment paper and fold each in half lengthwise.  Brush each piece of parchment with oil. Place a salmon fillet on the bottom half and season the fillet with salt and pepper to taste.Mix the carrot, turnips, tomatoes, onion and tarragon in a medium bowl, and season lightly with salt and pepper. Divide the vegetables evenly over the top of each fillet.Drizzle 1 tablespoon each of olive oil and wine over each fillet. Fold the top half of each and crimp the edges tightly to seal.Place the parchment packets on two baking sheets. Bake until the parchment is lightly browned, about 12 minutes, for medium-rare salmon.Place each parchment heart on a dinner plate. Serve immediately with lemon wedges.

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:

Preheat oven to 450 degrees and slick a large baking sheet with oil.Combine panko, pecorino, thyme, garlic and pepper (to taste) in bowl. Stir in extra-virgin olive oil to moisten.Arrange shrimp on baking sheet in single layer and spoon a little bread crumb mixture onto shrimp. Bake until crumbs are golden brown and shrimp are cooked through (about 10 minutes).Transfer to platter and garnish with lemon.Serve with a side of broccoli sautéed in chopped garlic and butter.

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:

Lightly oil baking dish and rimmed baking sheet. Bring large pot of salted water to a boil.Add pasta shells to boiling water and cook until slightly tender (4 to 6 minutes, very al dente) drain and arrange them on an oiled baking sheet, spreading them out so they don't stick together.Heat one tbsp. of extra-virgin olive oil in a large skillet. When hot, add ground beef and one crushed garlic clove. Season with salt and pepper and cook, stirring until the meat is cooked through and no longer pink (6 to 8 minutes).Transfer to a medium mixing bowl and set aside to cool slightly. In another skillet, heat remaining 2 tablespoons of olive oil and add remaining garlic and tomatoes with their juices. Season with salt and pepper. Bring sauce to simmer and cook for 20 minutes on low heat.Stir 1 1/2 cups of sauce into cooled ground beef, then add ricotta and 1/2 cup of grated parmesan. Combine thoroughly and heat oven to 350 degrees.Spoon 1 1/4 cups of tomato sauce into prepared baking dish. Fill each shell with mixture, about 2 tbsp. per shell. Arrange shells on dish and spoon remaining sauce over shells. Sprinkle with remaining parmesan.Bake until filling is heated through and golden brown on top. Serve with a small side salad.

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