March 05, 2013
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karoline boehm goodnick for the boston globe
A five-day menu plan will help you get through the week.
A store-bought rotisserie chicken can be a jumping off point for several recipes. Above, rotisserie chicken with roast potatoes and green salad.
Turn leftover chicken into a zesty Spanish salad with chickpeas for a tapas night later that week.
Use any vegetables in your fridge for vegetarian stir-fry with tofu. A good way to save time during the evening crunch is to prepare all the vegetables the night before.
Broiled shrimp are ready in minutes, and if you buy ready-peeled crustaceans, they require no prep work. Serve with Caesar salad when a homemade dinner seems impossible.
Store-bought pizza dough will last for several days in the refrigerator. Make parsley pesto up to a week in advance for pizza with parsley pesto and mushrooms.
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