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Video: Four nights of wallet-friendly meals

TODAY recipes
updated 2/11/2013 8:56:01 AM ET 2013-02-11T13:56:01

When you and your significant other are both busy during the week, you don't always have time to cook full, intricate dinners. Chris Kimball's "mapped out meals" allow you to cook quickly and easily, without sacrificing taste in your weeknight dishes.

Grocery list:

  • 2 onions
  • 1 shallot
  • 2 carrots
  • 2 pounds extra small red potatoes
  • Basil
  • Fresh parsley
  • ½ ounce dried porcini mushrooms
  • Garlic
  • Caraway seeds
  • Ground coriander
  • Mozzarella cheese, shredded
  • Parmesan cheese
  • 2% milk
  • Unsalted butter
  • 6 4-ounce chicken cutlets
  • 1 pound lean ground turkey
  • 2 1-pound pork tenderloins
  • 2 ounces pancetta
  • 1 anchovy fillet
  • 1 14.5-ounce can diced tomatoes
  • Tomato paste
  • 1 pound pizza dough
  • 1 cup pizza sauce
  • Linguine
  • Olive oil
  • Panko bread crumbs
  • Dijon mustard
  • White wine vinegar
  • Sugar
  • Salt
  • Pepper
  • Dry white wine
Recipe: Chicken parmesan roll (on this page) Recipe: Linguine with bolognese (on this page) Recipe: Roasted pork tenderloin with warm dijon potato salad (on this page) Recipe: Simple skillet pizzas (on this page)

Recipe: Chicken parmesan roll

  • 1 onion, chopped fine
  • 3 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1 (14.5‑ounce) can diced tomatoes
  • 1/2 cup chopped fresh basil
  • Salt and pepper (to taste)
  • 6 ounces mozzarella cheese, shredded (11/2 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 6 (4‑ounce) chicken cutlets, 1/4 inch thick, trimmed
  • 1/2 cup panko bread crumbs

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Cook onion and 2 tablespoons oil in medium saucepan over medium-high heat until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 5 minutes. Stir in 1/4 cup basil and season with salt and pepper to taste.

Meanwhile, combine mozzarella and Parmesan in bowl; measure out and reserve 1/2 cup separately. Add remaining 1/4 cup basil to remaining cheese mixture.

Spread half of sauce in bottom of 8-inch square baking dish. Pat chicken dry with paper towels and season with salt and pepper. Mound basil-cheese mixture on top of chicken at wider end, leaving 1-inch border at bottom. Roll cutlets up tightly around filling and arrange, seam side down, in prepared baking dish.

Spread remaining sauce over chicken, then top with remaining cheese mixture. Toss bread crumbs with remaining 1 tablespoon oil and sprinkle over top. Bake until chicken registers 160 degrees and crumbs are golden, 15 to 20 -minutes. Serve.

Serving Size

Makes 4-6 servings

Recipe: Linguine with bolognese

  • 2 carrots, peeled and cut into 1‑inch pieces
  • 1 onion, cut into 1‑inch pieces
  • 2 ounces pancetta, cut into 1‑inch pieces
  • 1/2 ounce dried porcini mushrooms, rinsed
  • 1 anchovy fillet, rinsed
  • 1 (28‑ounce) can whole tomatoes
  • 1 tablespoon unsalted butter
  • Salt and pepper (to taste)
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1 pound 93 percent lean ground turkey
  • 1 1/2 cups 2 percent low-fat milk
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 4 cups water
  • 1 pound linguine

Pulse carrots and onion in food processor until finely chopped, 10 to 15 pulses; transfer to bowl. Process pancetta, mushrooms, and anchovy in now-empty food processor until finely chopped, 30 to 35 seconds; transfer to separate bowl.

Pulse tomatoes with their juice in now-empty food processor until mostly smooth, about 8 pulses; transfer to separate bowl.

Melt butter in Dutch oven over medium heat. Add processed pancetta mixture and cook until browned, about 2 minutes.

Stir in processed carrot mixture and 1 teaspoon salt, cover, and cook over medium-low heat, stirring occasionally, until softened, 8 to 10 minutes.

Stir in sugar and garlic and cook until fragrant, about 30 seconds.

Stir in turkey, breaking up meat with wooden spoon, and cook for 1 minute. Stir in milk, scraping up any browned bits, and simmer, stirring occasionally, until nearly evaporated, 18 to 20 minutes.

Stir in tomato paste and cook for 1 minute. Stir in wine and simmer, stirring occasionally, until nearly evaporated, 8 to 10 minutes.

Stir in processed tomatoes, water, and linguine and bring to simmer over medium-high heat. Cover and cook, stirring often, until pasta is tender and sauce is thickened, 12 to 16 minutes. Off heat, season with salt and pepper to taste and serve.

Serving Size

Makes 6 servings

Recipe: Roasted pork tenderloin with warm dijon potato salad

  • 2 pounds extra-small red potatoes, halved
  • 6 tablespoons olive oil
  • Salt and pepper (to taste)
  • 2 (1‑pound) pork tenderloins, trimmed
  • 2 teaspoons caraway seeds, cracked
  • 2 teaspoons ground coriander
  • 1 shallot, minced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced fresh parsley

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl. Cover and microwave until potatoes begin to soften, about 5 minutes, stirring potatoes halfway through cooking. Drain well.

Meanwhile, pat pork dry with paper towels. Rub evenly with 1 tablespoon oil, caraway seeds, and coriander and season with salt and pepper. Lay pork in center of prepared baking sheet. Arrange drained potatoes around pork. Roast pork and potatoes until pork registers 145 degrees, about 20 minutes, rotating baking sheet halfway through roasting.

Transfer pork to carving board; tent with foil and let rest while finishing potatoes. Whisk remaining 1/4 cup oil, shallot, vinegar, and mustard together in large bowl. Stir in roasted potatoes, parsley, and any accumulated pork juices and season with salt and pepper to taste; cover and let sit until dressing is absorbed, about 5 minutes. Cut pork into 1/2-inch-thick slices and serve with potato salad.

Serving Size

Makes 4 servings

Recipe: Simple skillet pizzas

  • 1/4 cup olive oil
  • 1 pound pizza dough, room temperature
  • 1 cup pizza sauce
  • 6 ounces mozzarella cheese, shredded (11/2 cups)
  • 1/4 cup grated Parmesan cheese

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Grease 12-inch ovensafe skillet with 2 tablespoons oil.

Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll 1 piece of dough (keeping other piece covered) into 11-inch round. Transfer to prepared skillet and reshape as needed. Spread 1/2 cup pizza sauce evenly over dough, leaving 1/2-inch border at edge. Sprinkle with 3/4 cup mozzarella and 2 tablespoons Parmesan.

Set skillet over high heat and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, about 3 minutes.

Transfer skillet to oven and bake pizza until edges are brown and cheese is melted and spotty brown, 7 to 10 minutes. Using potholders (skillet handle will be hot), remove skillet from oven and slide pizza onto cutting board. Let pizza cool slightly and serve. Wipe skillet clean and repeat with remaining ingredients to make second pizza.

Serving Size

Makes 4 servings

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