Weekly meal planner with a shopping list

1 1/2 lb boneless chicken thighs · 1 lb baby potatoes · 1 head broccoli · 1 red onion · 3 tbsp olive oil · 1 tsp garlic powder · 1 tsp smoked paprika · to taste salt · to taste black pepper

1. Heat the oven to 425°F.
2. Halve the potatoes, toss with half the oil and seasoning, and roast on a sheet pan for 15 minutes.
3. Toss the chicken, broccoli florets and onion wedges with the rest of the oil and seasoning.
4. Add them to the pan and roast 20 minutes more, until the chicken reaches 165°F.

Keeps 4 days in the fridge; slice leftover chicken over a salad or into a wrap.

1 lb ground beef · 1 yellow onion · 1 tbsp chili powder · 1 tsp ground cumin · 12 corn tortillas · 2 cups shredded romaine lettuce · 2 tomatoes · 1 cup shredded cheddar cheese · to taste salt

1. Cook the diced onion and beef in a skillet over medium-high heat, breaking it up, until the beef reaches 160°F.
2. Drain excess fat, then stir in the chili powder, cumin, salt and 1/3 cup water; simmer 5 minutes.
3. Warm the tortillas in a dry skillet.
4. Fill with the beef, lettuce, diced tomato and cheese.

The seasoned beef keeps 4 days in the fridge or 3 months frozen; use it in quesadillas or over rice.

1 lb ground turkey · 1 yellow onion · 1 bell peppers · 3 cloves garlic · 2 cans (15 oz) canned kidney beans · 1 can (28 oz) canned diced tomatoes · 2 tbsp chili powder · 2 tsp ground cumin · 1 tbsp olive oil · to taste salt

1. Heat the oil in a large pot and cook the diced onion and pepper for 5 minutes.
2. Add the turkey and garlic and cook, breaking it up, until the turkey reaches 165°F.
3. Stir in the spices, drained beans and tomatoes with their juice.
4. Simmer uncovered for 25 minutes, stirring now and then, and season with salt.

Tastes even better the next day; keeps 4 days in the fridge or 3 months in the freezer.

3 cans (15 oz) canned black beans · 1 yellow onion · 2 carrots · 3 cloves garlic · 3 cups vegetable broth · 2 tsp ground cumin · 1 lime · 2 tbsp olive oil · to taste salt

1. Cook the diced onion and carrots in the oil over medium heat for 8 minutes.
2. Add the garlic and cumin and cook for 1 minute.
3. Add the drained beans and broth and simmer for 15 minutes.
4. Blend about half the soup, stir it back in, and finish with lime juice and salt.

Keeps 5 days in the fridge or 3 months frozen; thin with broth when reheating.

1 1/2 cups dry brown lentils · 1 yellow onion · 2 carrots · 2 stalks celery · 3 cloves garlic · 1 can (15 oz) canned diced tomatoes · 6 cups vegetable broth · 1 tsp dried thyme · 2 tbsp olive oil · to taste salt

1. Cook the diced onion, carrots and celery in the oil for 8 minutes.
2. Add the garlic and thyme and cook for 1 minute.
3. Add the rinsed lentils, tomatoes and broth and bring to a boil.
4. Simmer partly covered for 30 minutes, until the lentils are tender, then season with salt.

Keeps 5 days in the fridge or 3 months frozen; it thickens as it sits, so add water when reheating.

14 oz extra-firm tofu · 1 head broccoli · 1 bell peppers · 2 cloves garlic · 1 inch fresh ginger · 3 tbsp soy sauce · 1 tbsp cornstarch · 3 tbsp vegetable oil · 1 cup long-grain white rice

1. Start the rice according to the package.
2. Press the tofu dry, cut it into cubes and toss with the cornstarch.
3. Brown the tofu in 2 tbsp oil in a large skillet, about 8 minutes, then set aside.
4. Stir-fry the broccoli and sliced pepper in the remaining oil for 4 minutes, adding the garlic and ginger at the end.
5. Return the tofu, add the soy sauce and 2 tbsp water, toss, and serve over rice.

Keeps 3 days in the fridge; reheat in a skillet to keep the tofu from going soft.

1 lb boneless chicken breasts · 1 head broccoli · 3 cloves garlic · 1/4 cup soy sauce · 1 tbsp honey · 1 tbsp cornstarch · 2 tbsp vegetable oil · 1 cup long-grain white rice

1. Start the rice according to the package.
2. Whisk the soy sauce, honey, cornstarch and 1/3 cup water in a bowl.
3. Stir-fry the sliced chicken in the oil over high heat until it reaches 165°F, then set aside.
4. Stir-fry the broccoli florets with a splash of water for 4 minutes, adding the garlic at the end.
5. Return the chicken, pour in the sauce and stir until thick and glossy; serve over rice.

Keeps 3 days in the fridge; pack with rice for an easy lunch.

1 lb spaghetti · 1 lb ground beef · 1 yellow onion · 3 cloves garlic · 1 can (28 oz) canned crushed tomatoes · 2 tsp Italian seasoning · 1/2 cup grated parmesan cheese · to taste salt

1. Cook the diced onion and beef in a large skillet, breaking it up, until the beef reaches 160°F.
2. Drain excess fat, add the garlic and Italian seasoning, and cook 1 minute.
3. Stir in the tomatoes and simmer for 15 minutes; season with salt.
4. Cook the spaghetti, drain, and toss with the sauce; top with parmesan.

The sauce freezes well for 3 months; cooked pasta and sauce keep 4 days in the fridge.

1 lb penne pasta · 2 jars (24 oz) jarred marinara sauce · 15 oz ricotta cheese · 2 cups shredded mozzarella cheese · 1/2 cup grated parmesan cheese · 1 large eggs · 1 tsp Italian seasoning · 3 cups baby spinach

1. Heat the oven to 375°F and cook the pasta 2 minutes short of the package time; drain.
2. Mix the ricotta, egg, half the parmesan and the Italian seasoning.
3. Toss the pasta with the marinara and spinach, then layer half in a 9x13 dish, dollop with the ricotta mix, and top with the rest.
4. Cover with mozzarella and the remaining parmesan and bake 25 minutes, until bubbling.

Keeps 4 days in the fridge; freeze portions for up to 3 months and reheat covered in the oven.

1 1/2 lb boneless chicken breasts · 3 bell peppers · 1 yellow onion · 2 tbsp olive oil · 2 tsp chili powder · 1 tsp ground cumin · 1 lime · 8 flour tortillas · 1/2 cup sour cream · to taste salt

1. Heat the oven to 425°F.
2. Slice the chicken, peppers and onion into strips and toss with the oil, spices and a pinch of salt.
3. Spread on a sheet pan and roast 18–20 minutes, until the chicken reaches 165°F.
4. Squeeze lime over the pan and serve in warm tortillas with sour cream.

Keeps 3 days in the fridge; reuse the filling in quesadillas or over rice.

4 (about 2 lb) bone-in pork chops · 1 1/2 lb baby potatoes · 12 oz green beans · 3 tbsp olive oil · 1 tsp garlic powder · 1 tsp dried thyme · to taste salt · to taste black pepper

1. Heat the oven to 425°F; halve the potatoes, toss with oil and salt, and roast 20 minutes.
2. Season the pork chops with garlic powder, thyme, salt and pepper.
3. Brown the chops in a hot skillet with 1 tbsp oil, about 3 minutes per side.
4. Add the green beans to the potato pan, set the chops on top, and roast 8–10 minutes, until the pork reaches 145°F.
5. Rest the chops for 3 minutes before serving.

Keeps 3 days in the fridge; slice leftover pork thinly for sandwiches or fried rice.

2 (6 oz each) salmon fillets · 8 oz green beans · 3/4 cup long-grain white rice · 1 lemon · 2 tbsp olive oil · 2 cloves garlic · to taste salt · to taste black pepper

1. Start the rice and heat the oven to 400°F.
2. Toss the green beans with half the oil and salt on a sheet pan and roast for 5 minutes.
3. Add the salmon, brush with the rest of the oil and minced garlic, and season with salt, pepper and lemon zest.
4. Roast 12–14 minutes, until the salmon flakes easily and reaches 145°F; serve with rice and lemon wedges.

Keeps 2 days in the fridge; flake cold salmon over a salad or into a rice bowl.

2 medium sweet potatoes · 1 can (15 oz) canned chickpeas · 1 cup brown rice · 4 cups baby spinach · 3 tbsp olive oil · 1 tsp smoked paprika · 1 lemon · to taste salt

1. Start the brown rice and heat the oven to 425°F.
2. Cube the sweet potatoes, toss with the drained chickpeas, 2 tbsp oil, paprika and salt.
3. Roast on a sheet pan for 25–30 minutes, stirring once.
4. Whisk the remaining oil with lemon juice and a pinch of salt.
5. Build bowls with rice, spinach and the roasted mix, then drizzle with the dressing.

Store the parts separately for up to 4 days and assemble bowls for lunch.

1 1/2 lb boneless chicken thighs · 1 1/2 cups long-grain white rice · 1 yellow onion · 3 cloves garlic · 3 cups chicken broth · 1 cup frozen peas · 1 tsp smoked paprika · 1 tbsp olive oil · to taste salt

1. Season the chicken with paprika and salt and brown it in the oil in a deep skillet, 4 minutes per side; set aside.
2. Cook the diced onion and garlic in the same pan for 3 minutes, then stir in the rice.
3. Add the broth, nestle the chicken on top, cover and simmer on low for 20 minutes.
4. Scatter the peas over, cover 5 more minutes, and check that the chicken reaches 165°F.

Keeps 4 days in the fridge; add a splash of broth when reheating.

1 yellow onion · 2 carrots · 2 tbsp olive oil · 1 zucchini · 1 can (28 oz) canned diced tomatoes · 1 can (15 oz) canned cannellini beans · 6 cups vegetable broth · 1 cup elbow macaroni · 2 tsp Italian seasoning · 1/2 cup grated parmesan cheese

1. Cook the diced onion and carrots in the oil for 8 minutes.
2. Add the diced zucchini, Italian seasoning, tomatoes, drained beans and broth; simmer 15 minutes.
3. Add the macaroni and cook until tender, about 8 minutes.
4. Serve topped with parmesan.

Keeps 4 days in the fridge; to freeze, leave out the pasta and add fresh when reheating.

6 large eggs · 1 can (28 oz) canned crushed tomatoes · 1 yellow onion · 1 bell peppers · 2 cloves garlic · 1 tsp ground cumin · 1 tsp smoked paprika · 2 tbsp olive oil · 1/2 cup feta cheese · 6 slices sandwich bread

1. Cook the diced onion and pepper in the oil in a wide skillet for 7 minutes.
2. Add the garlic and spices, then the tomatoes; simmer 8 minutes until slightly thick.
3. Make 6 wells, crack in the eggs, cover and cook on low until the whites are fully set, 6–8 minutes.
4. Top with crumbled feta and serve with toasted bread.

The sauce alone keeps 4 days in the fridge; cook fresh eggs in it when reheating.

8 large eggs · 1/4 cup milk · 1 zucchini · 1 bell peppers · 2 cups baby spinach · 1 cup shredded cheddar cheese · 1 tbsp olive oil · to taste salt · to taste black pepper

1. Heat the oven to 375°F and whisk the eggs, milk, salt and pepper.
2. Cook the diced zucchini and pepper in the oil in an oven-safe skillet for 6 minutes, then wilt in the spinach.
3. Pour in the eggs, sprinkle with cheese and cook 2 minutes without stirring.
4. Bake 12–15 minutes, until the center is set.

Keeps 4 days in the fridge; wedges are good cold or warmed for breakfast.

1 lb boneless chicken breasts · 1 yellow onion · 3 carrots · 3 stalks celery · 8 cups chicken broth · 6 oz egg noodles · 1 tsp dried thyme · 1 tbsp olive oil · to taste salt

1. Cook the diced onion, carrots and celery in the oil for 8 minutes.
2. Add the broth, thyme and whole chicken breasts and simmer for 15–20 minutes, until the chicken reaches 165°F.
3. Remove the chicken, shred it with two forks and return it to the pot.
4. Add the noodles and cook until tender, about 7 minutes; season with salt.

Keeps 4 days in the fridge; freeze the soup without noodles for up to 3 months.

1 lb ground turkey · 1 tsp garlic powder · 1 tbsp Dijon mustard · 4 hamburger buns · 1 head romaine lettuce · 2 tomatoes · 1 cucumber · 2 tbsp olive oil · to taste salt

1. Mix the turkey with the garlic powder, mustard and a pinch of salt, then shape 4 patties.
2. Cook in a skillet with 1 tbsp oil over medium heat, 5–6 minutes per side, until they reach 165°F.
3. Toast the buns in the same pan.
4. Toss chopped lettuce, tomato and cucumber with the remaining oil and salt; serve alongside.

Cooked patties keep 3 days in the fridge; freeze raw patties between parchment for up to 3 months.

1 lb penne pasta · 1 zucchini · 1 bell peppers · 1 cup frozen peas · 3 cloves garlic · 3 tbsp olive oil · 3/4 cup grated parmesan cheese · 1 lemon · to taste salt

1. Cook the pasta in salted water, adding the peas for the last 2 minutes; save 1 cup of pasta water and drain.
2. Sauté the sliced zucchini and pepper in the oil for 6 minutes, adding the garlic at the end.
3. Toss in the pasta, peas, parmesan and enough pasta water to coat.
4. Finish with lemon juice and salt.

Keeps 3 days in the fridge; also good at room temperature as a pasta salad.

12 oz elbow macaroni · 2 cups frozen broccoli florets · 3 tbsp butter · 3 tbsp all-purpose flour · 2 1/2 cups milk · 2 cups shredded cheddar cheese · 1 tsp Dijon mustard · to taste salt

1. Cook the macaroni, adding the broccoli for the last 3 minutes, then drain.
2. Melt the butter in the pot, whisk in the flour and cook 1 minute.
3. Slowly whisk in the milk and simmer until thickened, about 5 minutes.
4. Stir in the cheese and mustard until smooth, then fold in the pasta and broccoli; season with salt.

Keeps 3 days in the fridge; add a splash of milk when reheating.

4 large russet potatoes · 1 head broccoli · 1 1/2 cups shredded cheddar cheese · 1/2 cup sour cream · 2 tbsp butter · 3 green onions · 1 tbsp olive oil · to taste salt

1. Heat the oven to 425°F; prick the potatoes, rub with oil and salt, and bake 45–50 minutes until tender.
2. While they bake, steam the broccoli florets until tender, about 5 minutes, and chop.
3. Split the potatoes, fluff the insides with butter and salt, and pile on the broccoli and cheese.
4. Return to the oven for 3 minutes to melt, then top with sour cream and green onions.

Baked potatoes keep 4 days in the fridge; reheat stuffed halves in the oven or microwave.

1 1/2 lb boneless chicken thighs · 1 1/2 cups long-grain white rice · 1 can (15 oz) canned black beans · 1 cup frozen corn · 1 cup jarred salsa · 2 tsp chili powder · 1 lime · 1 tbsp vegetable oil · 1 cup shredded cheddar cheese

1. Start the rice according to the package.
2. Season the chicken with chili powder and salt and cook in the oil over medium-high heat, 5–6 minutes per side, until it reaches 165°F.
3. Warm the drained beans and corn together in a small pot.
4. Slice the chicken and build bowls with rice, beans, corn, salsa, cheese and a squeeze of lime.

Pack the parts in containers for up to 4 days of lunches; add salsa just before eating.

1 lb Italian sausage links · 1 1/2 lb baby potatoes · 2 bell peppers · 1 red onion · 2 tbsp olive oil · 2 tsp Italian seasoning · to taste salt

1. Heat the oven to 425°F.
2. Halve the potatoes, toss with half the oil, seasoning and salt, and roast 15 minutes.
3. Add the sausages and the sliced peppers and onion tossed with the rest of the oil.
4. Roast 20–25 minutes, turning once, until the sausage reaches 160°F.

Keeps 4 days in the fridge; chop leftovers and fold into scrambled eggs.

2 cans (15 oz) canned chickpeas · 1 can (13.5 oz) canned coconut milk · 1 can (15 oz) canned diced tomatoes · 1 yellow onion · 3 cloves garlic · 1 inch fresh ginger · 2 tbsp curry powder · 4 cups baby spinach · 2 tbsp vegetable oil · 1 1/2 cups long-grain white rice

1. Start the rice according to the package.
2. Cook the diced onion in the oil for 6 minutes, then add the garlic, ginger and curry powder for 1 minute.
3. Add the drained chickpeas, tomatoes and coconut milk and simmer 15 minutes.
4. Stir in the spinach until wilted and serve over rice.

Keeps 4 days in the fridge or 3 months frozen; flavors deepen overnight.

2 medium sweet potatoes · 1 can (15 oz) canned black beans · 1 red onion · 2 tbsp olive oil · 2 tsp chili powder · 12 corn tortillas · 1 avocado · 1 bunch cilantro · 1 lime · to taste salt

1. Heat the oven to 425°F.
2. Cube the sweet potatoes, toss with the oil, chili powder and salt, and roast 25 minutes.
3. Warm the drained beans in a small pot with a splash of water.
4. Fill warm tortillas with sweet potato, beans, sliced avocado, diced red onion, cilantro and lime juice.

The roasted sweet potatoes and beans keep 4 days; reheat and use in a grain bowl or quesadilla.

1 lb penne pasta · 1/2 cup jarred pesto · 1 can (15 oz) canned cannellini beans · 2 tomatoes · 2 cups baby spinach · 1/4 cup grated parmesan cheese · to taste salt

1. Cook the pasta in salted water; save 1/2 cup of pasta water and drain.
2. Return the pasta to the pot with the drained beans and spinach.
3. Stir in the pesto and enough pasta water to coat.
4. Top with diced tomatoes and parmesan.

Keeps 3 days in the fridge and works as a cold pasta salad for lunch.

1 lb flank steak · 2 heads broccoli · 3 cloves garlic · 1 inch fresh ginger · 1/4 cup soy sauce · 1 tbsp honey · 1 tbsp cornstarch · 2 tbsp vegetable oil · 1 1/2 cups long-grain white rice

1. Start the rice; slice the steak thinly across the grain and toss with 1 tsp cornstarch.
2. Whisk the soy sauce, honey, remaining cornstarch and 1/3 cup water.
3. Sear the beef in batches in the hot oil until it reaches 145°F, then set aside.
4. Stir-fry the broccoli with a splash of water for 4 minutes, adding the garlic and ginger at the end.
5. Return the beef, add the sauce and toss until glossy; serve over rice.

Keeps 3 days in the fridge; reheat quickly in a skillet so the beef stays tender.

4 pieces naan · 1 cup jarred marinara sauce · 2 cups shredded mozzarella cheese · 1 bell peppers · 1/2 red onion · 1 tsp dried oregano · 1 tbsp olive oil

1. Heat the oven to 425°F and place the naan on a sheet pan.
2. Brush the edges with oil and spread each with marinara.
3. Top with mozzarella, thinly sliced pepper and onion, and oregano.
4. Bake 10–12 minutes, until the cheese is bubbling and the edges are crisp.

Leftover slices keep 3 days; reheat in a dry skillet to crisp the bottom.

1 1/4 lb boneless chicken thighs · 2 cans (15 oz) canned cannellini beans · 4 cups baby spinach · 3 cloves garlic · 1 cup chicken broth · 1 lemon · 2 tsp Italian seasoning · 2 tbsp olive oil · 4 slices sandwich bread · to taste salt

1. Cut the chicken into bite-size pieces, season with Italian seasoning and salt, and brown in the oil.
2. Cook until the chicken reaches 165°F, then add the garlic for 1 minute.
3. Add the drained beans and broth and simmer 5 minutes, mashing a few beans to thicken.
4. Stir in the spinach until wilted, finish with lemon juice, and serve with toasted bread.

Keeps 4 days in the fridge; reheat with a splash of broth.

6 large eggs · 2 tbsp butter · 2 tbsp milk · 4 slices sandwich bread · 1 cup baby spinach · to taste salt · to taste black pepper

1. Whisk the eggs with the milk, salt and pepper.
2. Melt half the butter in a nonstick skillet over medium-low heat.
3. Add the spinach and stir until it wilts, about 1 minute.
4. Pour in the eggs and stir slowly until softly set.
5. Toast the bread, spread with the remaining butter and serve with the eggs.

Best eaten right away; leftover eggs can be tucked into a tortilla the next morning.

12 oz penne pasta · 2 cups frozen peas · 3 tbsp butter · 2 cloves garlic · 3/4 cup grated parmesan cheese · 1 lemon · to taste salt · to taste black pepper

1. Cook the pasta in well-salted boiling water; add the peas for the last 2 minutes.
2. Save 1/2 cup of the pasta water, then drain.
3. Melt the butter in the empty pot and cook the minced garlic for 30 seconds.
4. Return the pasta and peas, add the parmesan and a splash of pasta water, and toss until glossy.
5. Finish with lemon juice, salt and pepper.

Keeps 3 days in the fridge; loosen with a splash of water when reheating.

4 large flour tortillas · 1 can (15 oz) canned black beans · 1 1/2 cups shredded Monterey Jack cheese · 1/2 cup frozen corn · 1/2 tsp ground cumin · 1/2 cup jarred salsa · 1/4 cup sour cream

1. Rinse and drain the beans, then mash half of them with the cumin.
2. Spread the beans over half of each tortilla and top with corn and cheese.
3. Fold the tortillas and cook in a dry skillet over medium heat, 2–3 minutes per side, until the cheese melts.
4. Cut into wedges and serve with salsa and sour cream.

Leftover filling keeps 4 days and works for another round of quesadillas or a quick rice bowl.

2 cups dry instant white rice · 2 cups frozen mixed vegetables · 3 large eggs · 3 green onions · 2 tbsp vegetable oil · 3 tbsp soy sauce · 2 cloves garlic

1. Cook the instant rice according to the package, then spread it on a plate to cool slightly.
2. Heat the oil in a large skillet over medium-high heat and cook the frozen vegetables and garlic for 3 minutes.
3. Push everything aside, scramble the eggs in the empty space, then break them up.
4. Add the rice and soy sauce and stir-fry for 3 minutes until hot.
5. Top with sliced green onions.

Keeps 3 days in the fridge; reheat in a hot skillet so the rice crisps again.

2 cans (5 oz) canned tuna · 3 tbsp mayonnaise · 1 stalk celery · 1 tsp Dijon mustard · 4 slices sandwich bread · 4 slices sliced cheddar cheese · 1 tbsp butter · to taste black pepper

1. Drain the tuna and mix it with the mayonnaise, mustard, diced celery and pepper.
2. Spread the tuna on two slices of bread, top with cheese and close the sandwiches.
3. Butter the outsides and cook in a skillet over medium heat, 3–4 minutes per side, until golden and melted.

The tuna salad keeps 2 days in the fridge; make the sandwiches fresh.

1 can (15 oz) canned chickpeas · 1 avocado · 1 lemon · 1 stalk celery · 4 slices sandwich bread · 4 leaves romaine lettuce · to taste salt · to taste black pepper

1. Rinse and drain the chickpeas.
2. Mash the chickpeas and avocado together with a fork, leaving some texture.
3. Stir in diced celery, lemon juice, salt and pepper.
4. Pile onto bread with lettuce and close the sandwiches.

The filling keeps 1 day in the fridge with lemon juice pressed onto the surface.

12 oz spaghetti · 1/3 cup peanut butter · 3 tbsp soy sauce · 2 tbsp rice vinegar · 1 tsp sriracha · 1 cucumber · 3 green onions · 2 cups frozen stir-fry vegetables

1. Cook the spaghetti; add the frozen vegetables for the last 3 minutes, then drain and rinse under cold water.
2. Whisk the peanut butter, soy sauce, vinegar, sriracha and 3 tbsp warm water until smooth.
3. Toss the noodles and vegetables with the sauce.
4. Top with sliced cucumber and green onions.

Keeps 3 days in the fridge and packs well for lunch; stir in a splash of water if the sauce thickens.

4 large flour tortillas · 2 cans (15 oz) canned black beans · 1 1/2 cups shredded cheddar cheese · 1/2 cup jarred salsa · 1 tsp chili powder · 1 cup dry instant white rice

1. Cook the instant rice according to the package.
2. Warm the drained beans with the chili powder and a splash of water, mashing some of them.
3. Warm the tortillas, then fill each with rice, beans, cheese and salsa.
4. Roll up tightly and toast seam-side down in a dry skillet for 1–2 minutes.

Wrap extras individually and freeze for up to 2 months; microwave from frozen.

1 can (28 oz) canned crushed tomatoes · 1 cup vegetable broth · 3 tbsp butter · 1/2 tsp garlic powder · 1/2 cup milk · 4 slices sandwich bread · 4 slices sliced cheddar cheese · to taste salt

1. Simmer the tomatoes, broth and garlic powder for 10 minutes.
2. Meanwhile, butter the bread, fill with cheese and cook in a skillet over medium heat until golden on both sides.
3. Stir the milk and 1 tbsp butter into the soup and season with salt.
4. Serve the soup with the sandwiches cut for dipping.

The soup keeps 4 days in the fridge or 3 months in the freezer.

1 bag (25 oz) frozen cheese ravioli · 1 jar (24 oz) jarred marinara sauce · 3 cups baby spinach · 1/4 cup grated parmesan cheese · pinch red pepper flakes

1. Cook the ravioli from frozen in salted boiling water according to the package.
2. Warm the marinara in a skillet and stir in the spinach until wilted.
3. Drain the ravioli and gently fold it into the sauce.
4. Top with parmesan and red pepper flakes.

Keeps 3 days in the fridge; reheat gently with a spoonful of water.