Weekly Meal Plan: Grilled Steak, Teriyaki Salmon, and Time-Saving Tostadas

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Weekly Meal Plan: Grilled Steak, Teriyaki Salmon, and Time-Saving Tostadas
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A week of salmon, steak, and noodles:

Spicy Salmon Teriyaki with Steamed Bok Choy

This has the word “spicy” in the name, but if your kids don’t appreciate heat, it’s totally fine to dial down the hot sauce. And if you didn’t want to buy two different hot sauces this week, you can swap Sriracha for the sambal oelek. Before you start cooking the salmon, get a double-batch of brown rice going. Hold off on the fish until the rice is nearly done. Speaking of the salmon, you’re doubling that, too—refrigerate half for tomorrow, separately from the leftover brown rice.

It’s July 4th, so naturally you’re grilling. Cooking for a crowd? This recipe doubles or triples beautifully. Whether you’re making one batch or three, be sure to add an additional steak to refrigerate for tomorrow. Serve with crusty bread to scoop up every bit of that lemony whipped ricotta.FRIDAY:Tonight’s meal is so different from yesterday’s dinner, you’ll forget you’re eating leftovers. Bonus: Thanks to that pre-cooked steak, you’re shaving an hour-plus off the recipe’s prep time.

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