Week in a Day: Five Dishes One Day by Rachael Ray

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  • Osso buco with gremolata

    • debkellie on February 18, 2021

      The orange and saffron add a nice back note to the sauce. I prepped the veal shanks sous vide (48hrs @ 60C), and made the sauce separately. Served with a herbed polenta & broccolini: a light 'start of autumn' meal.

  • Eight-spice squash & chicken thigh stew with lentil rice

    • Thredbende on December 12, 2013

      This dish is colorful, delicious and reheats beautifully. The lentil rice pilaf add needed pomegranate seed textural crunch and color to the already beautiful dish. I omitted the hot chili pepper because the ros el hanout spice blend (her recipe) seemed hot enough. I liked that it used a whole butternut squash without leaving me with frozen leftovers. I will make the lentil rice again for other meals, and bring the whole deal to potlucks. This one is worth the kitchen prep time.

  • Beef stew scented with horseradish

    • jennij on October 25, 2014

      This is an absolutely delicious stew, great flavours. I used an English brown ale instead of the listed lager beer. The horseradish is so subtle and lovely. I only had 1-1.5lbs of beef so I supplemented with mushrooms. I put them in with an hour remaining in cooking time. Perfect. Will make this again for sure!

  • Minute steak hoagies with homemade steak sauce

    • averythingcooks on July 16, 2020

      I came here mainly for the steak sauce. I made my sandwiches with a much cheaper steak (compared to the flank steak she uses) and added pan fried onions & yellow peppers. I never really had a “paste” after the initial processor step & so I added a bit of tomato paste to thicken it up before proceeding. I am very happy to have a small jar of this sauce still in my fridge.

  • Hot & sweet pepper curry sauce with chicken, lamb, or beef

    • averythingcooks on December 30, 2020

      With 3 meats suggested in the title, I used a 4th - cubed pork loin. As I only had 1 lb of meat thawed, I made the full amount of sauce and added a cubed sweet potato & a handful of cooked chickpeas from the freezer. I also added frozen peas with the spinach at the end. Early on, I felt like there was maybe too much passata & I’m not sure this is what I expected when I set out to make a curry....but here is the thing - it really is delicious :)

  • Buffalo turkey sloppy Joes with blue cheese Ranch dressing

    • averythingcooks on May 17, 2021

      I came here just for the blue cheese ranch dressing and it was very tasty over a salad of romaine, thinly sliced red onions and celery. I used chives & parsley for the fresh herbs, the whole garlic clove for a 1/2 recipe and I also added good pinches of both onion & garlic powder to punch it up a bit. I would make this dressing again.

  • Roasted chicken dinner with potatoes & artichokes on a bed of crispy kale

    • whitewoods on May 18, 2019

      Very good. This was my first time using fresh bay leaves. Obtained them at my local Italian supermarket. I didn't have as much rosemary as the recipe called for--I only had two sprigs. But the flavor overall was very good. Very lemony and garlicky. The kale was nice and crispy, and the dish made a nice presentation on the plate. I always love the simplicity of Rachael Ray's recipes.

  • Argentine chili

    • Corrieallison on September 29, 2019

      This is my husband's favorite chili in the world. I have made it with fresh chorizo also and it works that way also.

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  • ISBN 10 1451659768
  • ISBN 13 9781451659764
  • Published Oct 29 2013
  • Format eBook
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

Relax with a tasty meal after a busy day. Enjoy your evenings around the dinner table with your friends and family. Sound too good to be true? Not if you plan your Week in a Day. Rachael Ray’s Week in a Day, the companion book to her hit cooking show of the same name, offers more than two hundred recipes that will help you prepare five nights’ worth of meals in a single day. The woman who taught America how to make a meal in 30 minutes is sharing more of her practical and easy tips that will have you eating well for days to come!

Each week features its own theme, including From a Taco to Morocco, A Chicken in Every Pot, and Stew on This, allowing your taste buds to travel around the world with dishes such as Chicken and Chorizo Spanish Enchiladas, Argentine Chili with Chimichurri, and Zinfully Delicious Short Ribs.

In addition, Rachael shows you how to fit all the groceries you need for three fabulous meals into a single bag with her special section, 1 Grocery Bag, 3 Meals. And you can enjoy bonus content and extra recipes for side dishes by scanning the QR codes displayed throughout. When the weekend rolls around, this book has everything you need to get ready for your Week in a Day. Come Monday night, you’ll be glad you did!

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