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

lemons

scallions

fresh tarragon

head garlic

kosher salt

freshly ground black pepper

panko breadcrumbs

butter

milk

chicken broth

asparagus

ricotta salata

red pepper flakes

packet taco seasoning

lettuce

salsa

avocado

parmesan

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.

Little ears pasta with ground turkey and broccolini

Ingredients

    • 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

Preparation

Baking Directions:

Almond-encrusted chicken Milanese

Ingredients

    • 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

Preparation

Baking Directions:

Turkey chorizo tacos
Servings:

Makes 10 tacos

Ingredients

    • 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

Preparation

Baking Directions:

Polenta with grilled vegetables

Ingredients

    • 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

Preparation

Baking Directions:

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