Mapped-out meals: Lemon sole, steak soup and more

Looking to make just one trip to the grocery store this week? Plan ahead with chef Sunny Anderson's "mapped out" meals for easy weeknight cooking. Here, she makes grilled chicken, lemon sole, shepherd's "pan" and steak soup.

Grocery list:

  • 3 lemons
  • 1 Vidalia or sweet onion
  • 1 red onion
  • ½ pound white mushrooms
  • 2 scallions
  • 2 bunches Swiss chard
  • Fresh mint
  • Fresh oregano
  • Fresh thyme
  • 4 garlic cloves
  • Kalamata olives
  • 1 seedless cucumber
  • 1 can crushed tomatoes
  • 2 plum tomatoes
  • Tomato paste
  • 1 red bell pepper
  • Pickled jalapenos
  • 2 Yukon gold or russet potatoes
  • Walnut halves
  • Greek yogurt
  • Butter
  • Parmesan cheese
  • 4 ounces crumbled feta cheese
  • Sour cream
  • Shredded pepper jack, white cheddar, Monterey jack or a cheese blend
  • 4 fillets lemon sole
  • 1 pound beef "fajita" or "stir fry" strips
  • 1 ½ pounds ground chuck (80% lean beef, 20% fat)
  • 4 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Ground cumin
  • Garlic powder
  • Hungarian hot paprika
  • Dried basil
  • Capers
  • Chicken stock
  • Beef stock
  • Worcestershire sauce
  • Honey
  • Dijon mustard
  • Fresh white bread, sliced
  • Tortilla chips
  • Couscous
  • Olive oil
  • Frozen peas and carrots
Easy grilled chicken breasts and Greek salad couscous
Servings:

Makes 4 to 6 servings

Ingredients

  • For the chicken:

    • 4 boneless skinless chicken breasts
    • Zest of 1 lemon
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons honey
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh mint
    • 1/4 cup Greek yogurt
    • 1 tablespoon olive oil
    • 1/2 teaspoon kosher salt
    • Black pepper
  • For the couscous:

    • 1 cup couscous
    • 1 teaspoon Dijon mustard
    • 2 plum tomatoes, seeded and chopped
    • 1/4 cup finely chopped red onion
    • 1/2 cup sliced Kalamata olives
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1 cup chicken stock
    • Zest of 1 lemon
    • 1 teaspoon fresh lemon juice
    • 4 ounces crumbled feta cheese
    • 1 cup chopped seedless cucumber
    • 2 teaspoons olive oil

Preparation

Baking Directions:

Sunny's baked lemon sole with sautéed Swiss chard
Servings:

Makes 4 servings

Ingredients

  • For breadcrumb topping:

    • 4 fresh white bread slices, crusts removed and quartered
    • 1 teaspoon lemon zest
    • 1/4 cup walnut halves
    • 1/4 cup grated (like sand, not shredded) parmesan cheese
    • 2 tablespoons olive oil
  • For the sole:

    • 4 fillets lemon sole, rinsed and patted dry
    • Kosher salt and freshly ground black pepper
    • 1/4 cup fresh lemon
    • 3 tablespoons capers
    • 4 tablespoons butter, plus extra for casserole
    • 1 clove garlic, grated on a rasp
  • For the Swiss chard:

    • 2 tablespoons olive oil
    • 1 clove garlic, grated on a rasp
    • 2 bunches Swiss chard, leaves removed and chopped, ribs saved

Preparation

Baking Directions:

Shepherd's "pan"
Servings:

Makes 4 to 6 servings

Ingredients

  • For the potatoes:

    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 2 Yukon gold or russet potatoes, peeled and cut into 3/4 - inch cubes
    • Kosher salt and black pepper
  • For the beef:

    • 1 cup chopped Vidalia or sweet onion
    • 1 red bell pepper, seeded and chopped
    • 1 1/2 pounds ground chuck (80% lean beef, 20% fat), room temperature
    • 6-8 sprigs fresh thyme, leaves stripped and gently chopped
    • 1 teaspoon Hungarian hot paprika
    • 1 clove garlic, grated on a rasp
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon tomato paste
    • 1 1/2 teaspoons kosher salt
    • Freshly ground black pepper
    • 1 tablespoon all-purpose flour
    • 1 cup beef stock
    • 10 ounces frozen peas and carrots
  • For the garnish:

    • Shredded pepper jack, white cheddar, Monterey jack or a cheese blend
    • Chopped parsley

Preparation

Baking Directions:

Steak soup
Servings:

Makes 4 to 6 servings

Ingredients

  • For the beef:

    • 2 teaspoons ground cumin
    • 2 teaspoons garlic powder
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • 1 pound beef "fajita" or "stir fry" strips
  • For the soup base:

    • 2 tablespoons olive oil, plus more if needed
    • 1 cup chopped Vidalia or sweet onion
    • 1/2 pound white mushrooms, sliced
    • 1 clove garlic, minced
    • 4 cups beef broth
    • 1/4 cup sliced pickled jalapenos
    • 1 cup crushed canned tomatoes
    • 1/2 cup sour cream
    • 3 cups tortilla chips, crumbled
    • 2 scallions, thinly sliced at an angle

Preparation

Baking Directions:

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