Mapped out meals: Make pasta, chicken Milanese, more

1 bag orecchiete

1 box quick polenta

box corn taco shells or flour tortillas

2 cups broccolini

1 small package cherry tomatoes

2 pounds ground turkey

4 6 ounce boneless chicken breasts

small package of bacon

1/2 chopped chorizo

Few eggs

extra virgin olive oil



fresh tarragon

head garlic

kosher salt

freshly ground black pepper

panko breadcrumbs



chicken broth


ricotta salata

red pepper flakes

packet taco seasoning





sour cream

Shop for four meals with a single grocery list by following these recipes from chef and restaurateur Donatella Arpaia. Here, she makes little ears pasta with ground turkey, almond-encrusted chicken Milanese, turkey chorizo tacos and polenta with grilled vegetables.

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    • 3/4 pound orecchiette
    • 2 cups broccoli
    • 3 tablespoons olive oil
    • 1 pound ground turkey
    • 2 slices bacon chopped (optional)
    • 2 cloves garlic, chopped
    • 1 teaspoon fennel seed
    • 1/2 teaspoon crushed red pepper
    • Kosher salt
    • Ricotta salata or Parmesan, for serving


Baking Directions:

Cook the pasta according to the package directions, adding the broccolini during the last minute. Drain and return the pasta and broccoli to the pot.Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bacon when it starts to color add turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes; season with ½ teaspoon salt.Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with grated ricotta salata or parmesan

Almond-encrusted chicken Milanese
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    • 4 (6 ounces) Boneless skinless chicken breast halves
    • Kosher salt & freshly ground black pepper
    • 2/3 cup sliced unbleached almonds
    • 2/3 panko bread crumbs
    • 1 teaspoon of fresh tarragon
    • 2 large eggs
    • 20 cherry tomatoes halved red and yellow
    • 2 scallions trimmed and thinly sliced
    • 2 tablespoons fresh lemon juice
    • 4 tablespoons of evoo
    • 1 tbsp of unsalted butter, melted
    • lemon wedges for serving


Baking Directions:

Pat chicken breasts dry with paper towel-place between 2 sheets of plastic wrap-pound gently with mallet to even thickness season generously with salt and pepper Pulse almond into coarsely chopped-combine with panko and tarragon.. Lightly whisk eggs in a shallow bowl with pinch of salt-dip each piece of chicken into eggs letting excess drip away press onto panko coating.  meanwhile put tomatoes and scallions in bowl and add lemon juice evoo and tarragon. tops to coat and set aside.Heat skillet over medium heat and add the butter and the remaining 2 tablespoons of olive oil. When butter has foamed place chicken in pan and increase heat to medium high --cut pail lards in halves arrange on platter serve immediately with tomato salad spooned on top with lemon wedges.

Turkey chorizo tacos
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Makes 10 tacos


    • 2 tablespoons olive oil
    • 1 small yellow onion, chopped (1 cup)
    • 1 pound ground turkey
    • 1/4 pound ground chorizo
    • Taco seasoning
    • 1 tablespoon tomato paste
    • 1/2 head iceberg lettuce, shredded
    • 1 medium red tomato, cored and chopped
    • 10 hard taco shells
    • Flour tortillas as well
    • Sour cream, for garnish
    • Salsa for garnish
    • Avocado, for garnish


Baking Directions:

Heat oil in a large saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent. Add chorizo & turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 3 to 4 minutes.Stir in taco seasoning packet , salt, and tomato paste and cook 1 minute. Add broth and simmer, stirring occasionally, until liquid becomes thick and clings to meat.Divide meat mixture, lettuce, and tomato among taco shells and serve immediately with optional sour cream, pico de gallo, and avocado.

Polenta with grilled vegetables
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    • 41/2 cups low-sodium chicken broth
    • 1 1/2 cups milk
    • 2 teaspoons kosher salt
    • 1 13 ounce package of instant polenta
    • Fresh ground pepper
    • 1 pint cherry tomatoes, sliced
    • 1 lb asparagus, grilled whole
    • 8 ounces parmigianno reggiano, shaved fresh herbs if desired


Baking Directions:

Combine chicken broth, milk and salt in a large heavy sauce pan and place over medium high heat bring liquid to a simmer. Gradually sprinkle polenta over it in a slow thin stream whisking constantly in the same direction until grains incorporated and lumps remain. Reduce heat to low and cook, stirring with with a wooden spoon for 5-6 minutes.Presentation: Spread polenta over large cutting board. On one side put large shards of Parmesan cheese and fresh herbs and some sliced cherry tomatoes and the other side grilled asparagus.


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