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This week’s Savory Sunday meal plan is designed to make the best use of a value pack of affordable and versatile boneless, skinless chicken breasts (with one wild card night – this one is a peppery salmon.) You’ll find easy notes in the instructions of each recipe to tell you how to get started. Get to preppin’ on Sunday, then put your apron away for the rest of the week.
Barbecue Chicken and Biscuit Sandwiches
Not quite sandwich size but bigger than a slider, these biscuit sandwiches bring a little bit of southern charm to your weeknight menu. Start on Sunday with a few prep steps, then just warm up your ingredients and add fresh slaw from the deli. If you’re extra hungry, pair them with a heat-and-eat soup (grab that at the deli, too.)
Chicken Tortilla Soup
As the weather cools down, a satisfying soup really hits the spot. Prep ahead using our easy Savory Sunday steps, and you can pull this one off even on your busiest night. It’s packed with lots of chunky ingredients like chicken, black beans and fire-roasted tomatoes, along with a touch of cumin – the key to slow-simmered, smoky flavor.
Chicken and Penne with Walnut Pesto
When veggies are frozen at their peak, they’re a quick and convenient way to add loads of nutrient and fresh flavor to your dish. This recipe makes use of frozen peppers, along with fresh zucchini and eggplant for a hearty blend of garden bests. We serve it with whole wheat penne so it’s better for you – but the rich garlicky walnut pesto makes it taste like a true indulgence.
Peppery Salmon with Broccoli, Potatoes, and Hazelnuts
Salmon pulls double duty as a source of important Omega 3 fatty acids as well as satisfying protein. It’s also a busy cook’s best friend because it cooks to perfection in minutes. Our team has peppered it up and topped the whole plate with toasty chopped hazelnuts for an unforgettable (and fast!) weeknight winner.
