2nd EditionJust pull out this menu planner and dinner is done. ‘There's no need to ask “What's for dinner tonight?” anymore ‘The echitors of Every Day with Rachael Ray have put together a month’s worth of fast, easy, delicious meals right at your fingertips. ‘The month is broken into four weeks of recipes and each week has an easy, one-stop shopping list so you won't weste a minute (ora dime) buying extra groceries. For added convenience we have even highlighted, in pink, the items stocked in our Every Day kitchen (rachaelraymag.com/kitchen) that you probably already have on hand, How cool is that?MENU PLANNER suonY Cauliflower Soup with ‘Bscon foasts owoay het Sauseh Sopticcbale ‘uesony Perk Chops ith Sweet Potts Salad Weowesony Fish Stick Po’ Boys wuRsoay Pormeson Polenta Pe with Sausage ‘and Brocco Friony Green Rice with Chicken, Peas ‘and Almonds savuroay Boef and Potato Stroganoff YOUR SHOPPING LIST PRODUCE 2 mone Die Sa tomatoes D1 red ar ylow bel peoper D1 heed coon (aout 2172 pounds) DT hed beso about 1 pound) 1D speghot squash abouts pound) ‘aneet pottoes leat 112, 2 hed cabo ltuce 5 1 eunchealons (D3 medum onion D1 hood gare D1 bane ches Di sunen bal D1 bunch te prey Dairy Sa D2 tick usa bt 5 haltpint hewy oom ‘Done Bounce cantaner our roam Sone aeunce bog shredded Monterey Jack ehwene Descances testy grated Parmesan FISH AND SHELLFISH ‘Done ab ounce pectage frozen eh ‘stats (about 30 sts) MEAT Beacon tsps 51 pound uncooked chicken or ure sausage (Dour neh eck eantrcit bomen pork chops about 2 pour) D112 pounds uncooked sweet or Big talon sage ‘pound chicken tenders 51 pound len ground beet BAKERY Det talon bres Sa aib-syle sandwich alle Grocery Dcoare st tock peppercoms ‘Deenahod ed pepper Fakes Boson powder ‘Dare powder Decwecngn ave of Died we eae DD jon mestrd Baeyonaie | Dhotsnuce | Dane jam @ abespoors) | Ortan bread cunts cup) | ang grin sca @ cop) | Dinsantpoloma (te) | Dondenbeth giseps) {D117 oxneor sere amonde | Bose iene box acon pesSUNDAY ipetonr) reentry pervreron) Beene rearMONDAY PREP TIME 10min tena 1 large spaghetti squash about & pounds ren Pee eeeeer ores PaRremereen er) Parr peepee pearcetece nen err eer ore Peer ers) panes epee erences paren rpecaiesTUESDAY i ‘tip Suber size it Double the dressing und Pork Chops with Sweet-Potato Salad PRE MME 25min COOK MME 10 in coarse salt Four inch thick center cut bone pork chops (about 2 pounes) 3. sweat potatoes (about 1% pounds), peeled tnd et ito ach paces tablespoons red wine vinegar teaspoons Dijon mustard ‘up plus 1 tablespoon extasirgin olive il ‘dor yellow bell popper, finely chopped bunch salon green parts on), thinly ces ete 1. In large bow, cisolve 2 tablespoons salt in 2 cope cold water Add the pork chops to the brine anc soak in the rerigeator for 20 minutes, 2. Meanwhile, place the sweet potatoes in 8 redium pot o sated water and beng to a low bol. Cock unt tender, about 10 minutes. Drainard set asd. 3. Ina small bow, whisk ooether the vinegar, ‘atc, jam and masta Whisk in ¥ cup ove Olina thin sveam url smooth, 4 Preheat the boiler and pace 2 lage, heavy ‘venproo kilt over igh heet. Remove the hops rom the brine, pat dy and brush with the remaining 1 tablespoon olve ol Sea the chops for 3 minutes on each side, then baste with one-quarter of the raspbery desing, Bro basing once for 2 minutos on each side 5. Ina median bowl, tose the sweet potatoes, bell pepper cnd scallions withthe remairing raspbeny dressing season to taste with fale Sere each pork chop with some ofthe ‘ect potat salad, Fotr gerakethaextrainanairt ghtcontoiner yforaiy (ouwveck.Fish Stick Po’ Boys Paar Tae 10 in OK MME 2 mn ‘One 20-0unce package froven fish sticks {about 30 sts) Yup mayonnaise 2 teaspoons hot sauce oF more to taste 2 teaspoons fresh lemon je plu lemon wedges for serving 4 substyle sandwich rll, split 2 cups shredded iceberg lettuce 3. tomatoes, seed WEDNESDAY Lighten up! Use Dijon ‘mustard instead of the spicy mayonnaise. 1. Preheat the oven 10475", Cook the fh ticks 09 baking sheet acing to package drectons. 2.Inasmall bo, str together the mayonnaise, hot sauce end lemon ue. fom minutes belore the fish sticks are done, tart the rls in he oven. Smear 1 ide of each ‘oased olwith te spicy mayonnaise. Add a ayer ffs sticks and tap withthe lettuce and tomatoes. Serve the sendiches with lemon wedges and spicy mayonnaise on the ide.Parmesan Polenta Pie with Sausage and Broccolt PREPTME Sin 5 COOK TIME 20 2 xtra-rgin lve i ‘more for greasing 1 pounds uncooked sweat or 7 Sly talon singe 1 cup mike 1 exp aston polenta 1. cup freshly grated Prmeson 1 garleclove, seed 1 pound boeel timed and et Into 2inch res about 4 eps) ‘Crushed red pepper flakes, to taste 1, Hoat 1 tablespoon olive iin a large skill ever medium high heat. Add the aurago with ¥4 cup wat and cook, turning occasional, until browned and cooked through, 15 to 20 minutos 2. Meanwhile, preheat the broiler and lightly greose 3 9nch pie pan with olve oil Ina medium saucepan, combina tho rik, 2 cups water, 7 tablespoon ove oll Snd 1 teaspoon salt nd bring to 2 bol. Recce the heat low and sow sir in ‘he polenta. Cook until thickened tiring constant, about 2 minutes. Spread the fpolnta evenly inthe po pan Top with fhe cheese and acl unl golden, about 8 mints, 3. Ina medium slit, hoat the remaining 1 tablespoon ole al over medium-high heat and add the garlic. Cook ntl the iden, 19 2 minutes Add he red popper fakes and Ya cup water, ever and cook, sting once, Unt th broccoli forktonder, about 5 mints. Season 0 tate with st 4. Sice the sausage onthe diagonal into ‘asnch pres and tor nth the bree. Cut the poienta pi into wedges and top with the sausage and broccol,SATURDAY Beef and Potato Stroganoff erat 5 in 00% Te 20 rn ; 4 lege ret potatoes above 3 pound) 2. tablespoons naated butter 1 pound ssorted sliced mushrooms 41 tablapoon onion powder 2 teaspoon gure powder capheny cram Siceestieetete eerie! eee ecb aera ere paren Seip eos ceeete oateerarreaa chickeninplace Sippel chron Reger ln 1. Phere the potatoes all over with a fork and microwave on high un cooked through 2.ina large silt, het the butter ove medium-high heat, add the mushrooms ard ‘cook until golden, about 10 minutes, Sin the onion powder, gate powder and ‘cup water and bol to reduce the qui by half about 2 minutes; strin te heavy cea and remove fom the be 3: Ina medium saucepan, brown the round beef over high heat, about 5 minutes Remove with a slotted spoon and adel to the mushroom misure; 3ason to taste with salt and pepper 4 Sice one-tid off the top of each potato ‘2nd chop the tops. Using 2 spoon hollow ‘ut each potato, leaving «thick wall Ina rmicowavable bow, mash together the chopped potato, potato centers and sout ‘ream. Season with salt and pepper and ‘ehect inthe microwave 5 Retumnthe bef and mushroom mixture 2 simmer. Stuf the hollowed potatoes wih the beet minture and top with chives. with the mashed potatoes.YOUR SHOPPING LIST Pry provuce re Ga trou fete about 1% pound) sneak boat 1 por rd-nogor peat chips, Rg ag lasagna 6SUNDAY Pee ES in COOK Te 45 rn One Bounce package sliced white ouhroors 1 teospocn sie sage ‘Sale and pepper 4 routine about 1% pounds) Prchost the oven to 375%. In 9 ange ‘gveaproot sitet ora rating pan ver ‘oro bummer, neat 2 tablespoons batter ‘over medium-low heat url melted al crore: Si the oeton and eck, siring accasionally until caralze, about 15 minutes, Transfert a pate Ped the emaiing 2 tablespoons fetter t he pan and ook un browned but not burned, Addl he ‘shraors and sage and cook unt ‘arometzed, stout 10 minutes. Sten ‘he cooked onions ad the chiccen frat art bring to abot over mecium, Feat. Cock ont most ofthe broth has ‘evaporated, about TOmiutes season ih eal and pepper. Pah the mushroom mixtures to the ‘es and plece the vou lets skin ide ‘on nthe pan. Soon the musteoom crtive over the fh an bake Unit opted yuh, 10 ints Fare exchange: Substitute red Snapper blopiaia eabfshforthe troutoie tenes ey re epeeriey care eee etal about 10 minutes, Add the ocr aTUESDAYWEDNESDAY PREP TME 10min COOK TE 25 min 2. large sweet potatoes (about 2 pounds. sated water, peeled and evt into inch pcos i slmost tender, pound bulk pork sousage ‘out 4 minutes, Drain and set aide 2 tablespoons vegetable ol ina large nondick alle, cook the 2. bell peppers (any cole), chopped ‘Sausage over medium heat unl browned 1 onion, chopped and exumbly about 10 minutes: woncer with 2 doves gare thinly seed 23 slowed spoon to paper tows 2 teaspoons ground cumin eat the ol inthe stilt ov Soltand pepper high heat. Add the bel peppers, onion ‘Green sla for serving| THURSDAY | tablespoons soy sauce, plus more for diaing 11 tabespson chopped eh bal (ne 3ounce package ramen noodles [ere fla Faared for onthe we > Seaton the steak wth sal and pepper, Ina gill pan oar the teak over medium igh heat for about § minutes per ide for medium rare; vansfer to plate tore. 2 Ina small bow whisk together 2 tablespoone water, the soy sauce, honey, peanut butter and me jee. na large bow, combine the slaw mix cllnsro and baslwith the peanut dressing and tess. ‘Add the dry ramen nocdies and toss again. wide event among 4 shallow bows 5. Cutthe mesknto tin scr and latibute song the saad Veg out: Replace the steck with sliced, sautéed portobello mushrooms.Fast times: use chicken tenders, skip the , ‘pounding and cook for two minutes on each side. FRIDAY ‘Lemon-Chicken Schnitzel ‘with Roasted Potatoos Pra ME 10 min {C004 HE 40 rio 1% pounds baby red potato fal hunks 4% Gap plus 2 tablespoons atv ol 3. scallons, white ports ony thinly sliced 2 tsblorpoons chopped freeh rosemary lever rated poo and juice of 3 lrnons Sait 5 blpoons baer 2 skinlors, bones chicken breasts {about 1% pounde total halved and pounded thin 4. Preheat he oven to 400". na roasting pan ton the potatoes, cp lve of the {calions rosemary, end peel and jce of 2iemors season bray wth at Rost Unt golden and tender, about 40 minute. 2. Meanie in a large nonstick silt, heat 1 tablespoon ove ol wth 2 tblespoors buter over medum-tigh heat. Place the four in shallow bow seasen with sale. Dredge 2 chicken breasts inthe our, saling fan excess. Fy ntl just cooked Hough, sbout’3 minutes Snitch side, Transfer to popertowel Iedplate end keep wan: Ad the gfiensbing | espocnlive ol and le eblespoors bute tothe lat iddoketernaing 2 shicken brent kssowe Trrslerg the pste | Giaweakire erainng 1 ttlespoon busier Ei pl ptl are jes of omen im te pon RS Gplees widlcook uni. browned about AY Sines. Pour the omen-buter sexe Verte chicken, seve withthe potatoesPHoToGRAPHY BY ‘YUNHEE iM EVERY DAY | MENU PLANNER sunony Tilapia Baked in Couscous owoay Beef Fice-Noodie Soup n Chickpea Tuesoay z Burgers WEDNESDAY =) Moroccan Stuffed Pork Chops j TwuRsoay ———— Eggplant Parmesan eee Rigen ny Warm Portobello ‘Salad saTuRoaY Green Chil YOUR SHOPPING LIST 12ers Ot ime Three & ounce bags baby apinach 11 eggplrt about | pou O 1 redbel pepper 1 One source package portcbelo smutvoom cope 1 I package bean sores 11 burch salons O t heed gute 11 lap cle 11 bunch lant 1 bunch tet parsley 1 bunch bs 0 1 bch sage 1 sch (ounce) nea bute 1 Siced che cheese (4 ounce Ore Bounce bag sede mazar CiGratec Parmesan cheese (ounces) Oilage eas si Four 8-0nce tap ete Four {inch thick boven pork chops (Bouncer each (11 pouna stiles, boneless cken eos hakes © I pound del rose: beet O tenes dl arn orttkey 14 hamburger buns 1 oa ombrend ‘orocery Cone 28cunce can tomatoes Chcticken roth (scape One tcimce can bef broth Qone 1Smee ean chit One 17 ounce jar creon ees 1 Ore d-ounce can died green cies One times jor sun drectomatons One pound package igaton One pound package rice noodles One tomes box couscous One pound bag tris che Plan bre cieseeeeee ted Gone 1/4 pound bag alvered almondSUNDAY ‘ Tilapia Baked in Couscous Pg ie 15 min {00K TIME 25 in (One 10-0unce box couscous Ye cup svered almonds Ye cup sundied tomatoes, finely chopped 1. tbleepoon ground cumin Ye cup plur 2 tablespoons extra-virgin 1 tablerpoon fresh lemon juice pe ‘mon, thinly sliced 3 tablespoons chopped fla-teaf pasty 1. Preheat the oven 10 375%, Ina lange bow, combine the couscous, almond, sun-died tomatoes and cumin and ‘season to taste with salt and pepper, Str inthe cup alive a and the leon ice 2. Dial 1 ablesn00n olive ol ver the bottom of a 9-by-13nch baking lsh. Arange the apa fletsin a single layer inthe ie, searon with sale and pepper and drse with te remaining ‘tablespoon olive ol, Cover the ish with the couscous mistue and arrange the lemon sices on top. Pour 2s cups water around the fish, cover with fll and bake {ntl tender, about 25 minutes. Top with the parley. © Fare exchange: Substitute ony thin, delicate whitefish, such ‘as red snapper or sole, for the tilapiaHot stuff Splas Boer tr eer tid Caeser Ce ey een) ee ee) Perea et ec ncy Lerrnee enero) Inlapete chie, seeded and thinly sliced crosswise aoe ne eer eed pore) Corrente rey Fane eee as ome enny pee nel beef etps among 420 ere the same pan over medlum heat. oes cereale a ara ear rt ero Eee? xenTUESDAY Spice it up: Add a Vegetarian Chickpoa Burgers COOK TIME @ minPREP ME? min {COOK TIME 49 min ‘up pine nuts tablespoons unsalted butter small nie, finaly chopped ups small paces prepared commbread cup chicken brote up died curarts rains teoepoon ground cinnamon inten warner 8 bon Ac tablespoon butter and tthe pan and cook, stiring, uni our 5inutes ade to the pine in the combread pieces, chicken broth, id cinnarran ntl combined otk chop in half horizontal, up Spread the choos open and season pepper. Form the stufig into 2 1 patty inede each por chop imeateround the uting, spoons bute inthe sklet over “Ad the chops, cover and cook fon each de, Transfer to «plate, vid the spinach srvong 4 plates anc pork chops diaale ary jules 00 tp. ye ues ees eta) hei© Eggplant Parmesan Rigatoni PREP TIE 10 min {COOK TIME 20 in Vegetable ol for frying (4 to 1 cup) 1 eggplant about 1 pound), hint sliced crosswise Fou, for dredging about 1 ep) salt 1 pound gatent 2. {tablespoons extra-virgin olive oil 2 doves gute, halved ‘One 28-ounce can tomatoes ‘One Bounce bag shredded mozzarella 8 fresh basil leaves, thinly sce Freshly grated Parmesan chro, for serving 1. Ina large silt, heat cup vogetsble cil over mecium high hes unt hot but not ‘moking. Dredge the eggplant slices nthe fur, shaking off any excens Ac ercugh cggplant scoot Re ili ‘nrtmouterowcing and yun golden brown, about 2 minutes on each side, - Transfer to = paper tonelined plato and sprinkle with sak Repoat wih the ‘remaining eggplant sices and meve ol {eteoo then eu nto Yenc sips. St ase. 2. Inalarge pat of being salted water, cook tho pata untl al dente; dain and ‘tum tthe po. 3. Meanwhile, heat the olve alin 3 large ‘ucopan ever medium host Add the ‘gale and cook string, unt golden, bout 2 minutes. Strn the tomatoes and ‘rng to a Bol then cover and simmer Unt thickened, sbovt 10 mint. 4. dd ne tomato sauce to the cooked pasta and tows to cont, then sirn the ‘mozrarela, Divide the pata among ‘hallow bonis and top th she rete ‘sagplant stip, bes and ParmesanPat a 10 in 3. tablespoons extre-vigi alive ol ‘One é-ounc package portobello mushroom caps, 12 ounces de ham or tuey 2 tablespoons chopped teth sage 1) redbell pepper, quartered 11 tablespoon white wine vinegar ‘One é-unce bag baby spinach eaves 1. Heat 1 tablespoon ole ol n a sklet over meciumshigh heat, Add the mushrooms and coo, siting occasionally unt tender ard golden, about 10 minutes, Season to tate with alt Stirin the ham and sage 2. Using a fine grater, rat the flesh side ofthe bel pepper ‘Quarters into alarge salad bow lscard any skin, Sr inthe ‘emain ng 2 tablespoons olive ol the vinegar and sl to taste, ‘Add the spinach and toss to coat. Top wth the mushroom ‘mine just before servingerryMENU PLANNER Pineapple Se MonDay ore pons Saad Sad ceneeene ios pg oo Deets) YOUR SHOPPING LIST 2Hasorocedoa 1 large green bl proper 0r@ Bounce package mushrooms 21 bunch clontr> 2ounches 2 pint haan halt Two ounce pacaages eam choose FISH AND SEAFOOD "pound cod 51 pounedjubo time 5 pound ground cin One 12:2-eunce box Foren steak sft hoagie okaiser ols ght inch oft com torte 2& wonton wrappers commes! (2 cps) (ES DOre a-ounee a pneopple chunks One tS-cune cn sced ge beck oves erred a Ground gingerected Pecos Ce ores) Pepe nas pe Peeters pene] eee hae Tabssco rnd pane ere eer ee eee oer eer Coot eee cane aes a ori eon treed egiesSaree parmesan ney eer ee ae eed errs cee reePREP TIME 30 min {COOK TIME 20 rin 2. cups shredded rd cabbage Yeap coarsely chopped canto %_ cup plus 3 tablespoons red 3a sat 1 cup sour cream 2. caps corames 3 large eggs 1 pound od, cut crosswise into Seinen thickalees Vegetable ol for fying Eight inch sof corm torts In. mecium bow, toes tre cabbage cilantro, i cp sales and elt to tate Ina emall boul, stirtogether the sour cream and remsining 3 tablespoons tale. Set both aside Ina sallow dish, whick together the commeal and | tabiespeon sl. nother shallow deh, beat the ogg with a fork. Coat the fh soe the omnmeal, tren in the egg, thon in tho commeal again and place on a pate. Ina medium castron or other heay hile, pour he ol toa depth of Ti inches and heat over medium heat unt the surface ripples, abovt 2 minstes. Ad about a third ofthe fh tlces to the allt and cook, tuning nce, unt golden, 3to4 minutes. ‘Transfer witha slotted paon to a per towel-tined pate. Repeat wih the remaining fish Seas. in large sla, warm the tol 00 both sider over high heat. Spread about 1 teszaoon sou cream sauce ona ttl, then top witha fw plecas Reh and 9 heaping spoonful! the sw and le ver Repeat wth the remaining tee as{ablespocn sweet shed paprika ‘up sour rear Prepare the wild ice according tothe package instructions Meanie, ev a Vsinch sce of the p oF each tomato. Scoop out and iiscardthe seeds, most ofthe ash and {8 cn. Place the trata sels om aking sheet and! set aside, Protos rover 10350" Ina lage set, heat 2 tablespoons fl o1er medium heat. As the Tustroome and cook er 1 minute. AS ‘round chicken and cook for sp90n ntl crumbly. Strinthe Srokcd paprika. Remove the pan from Mie heat and strin the cooked wild roe ur cream andl, Add alto tate, E: Sul he rice itu ino the tomatoes the outside ofthe tomatoes with, matoes ae tender and the ling ist, 25 mints,FRIDAY cedgos ofthe wonton wrappers wth water, ssenvines Lay 1 oF the romaining wonton wrappers PREP TME 18min ‘ontop ofeach led wonton, preseng COOK TIME 10 rin lightly on tho conter oft he choose rmoaue; press the edges togothor wih ‘Two 3-ounce packages ream cheese softoned you" fngersto seal Transler:0a plata: “cup finely gated Parmesan cheese Repeat wth the remaining wrappers. 1 teaspoon finely grated leon peel Ina large, heavy skillet, hatte ol over 1 teaspoon ground coriander ‘medlum meat ntl the surface rpples abot Ye teaspoon pepper ‘5 minutos With asioted spoon, cael 24 wonton wrappers place 3 wortansin the hotel Cook uth 1 exp vegetable oi ‘Be edges bogint brown, about 30 seconds, then tum and cook util golden Ina-small bow, mix the two cheeses lomon brown en bath sides, about 30 seconds ‘eel, coriander and pepper with fork ‘more, Transfer to 3 pape towel ned pate Ly 12 wonton wapperson 2 work surface t dain. Repeat with the remaining al. (cover the remaining wappersto Heep them Serve avo per person. from dhing ou, Dollop a rounded tablespoon tthe cheese mature inthe corer ofeach, ‘ara Working in batches of bath the Sidenote: Serve thea eer ee eee errs prpeerenncent’ ee i icditoral Parent rey au Cree ne reeeretr ay re rey ee acyGive the gift of Good Food, Good Friends and Good Fun! Someone you care about is sure to appreciate a gift of Every Day with Rachael Ray. It's peppy and practical...fun and easy...and filled with Rachael's great recipes and sunny-side-up secrets for getting the most out of life. The Food Network's superstar is just like the girl next door: Invite her over for a good time cooking up great food. apse a Fe tips -@y * oat In every issue you'll find: @ 30-Minute Meals wi we F 3 10 new, never-published recipes S of the season. mt Rach’s Notebook Snapshots & snippets, lively insight and inspiration. ¢ cakes 1 Holidays and “Small-idays” ‘Small party gatherings for special occasions. lm Stolen weekends Many last-minute, fun-filled, For more info go to food get-a-ways. patel earecntaorel rachaelraymag.com REDPREMEVER/DAY