Week in a Day
Wondering what to make for dinner tonight—and for the rest of the week? Here’s an easy way to prepare a week’s worth of meals, for yourself or the whole family, in just one day.
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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LibraryThing ReviewUser Review - jnut1 - LibraryThing
Not my favorite RR cookbook, most recipes required a lot of ingredients but I did add a few to my personal cookbook / pintrest page. Read full review
The World ina Day
HeartyClassics 85 Stew onThis 92 MixMatch 99 MakeaDoubleBatch
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½ cup ¹⁄³ cup ¼ cup 15 minutes 30 minutes Add the onion al dente baking sheet bay leaf beef bell peppers boil braciole brown carrots casserole celery cheese chile chopped fresh chorizo cilantro cloves garlic Cook Day cool and refrigerate crumbles cup dry cups chicken stock Deglaze Deglaze the pan Drain Dutch oven EVOO 2 turns fennel finely chopped flour fresh bay leaves fresh flat-leaf parsley fresh thyme Freshly grated nutmeg garnish gently over medium Heads-up heat the EVOO juice Kosher salt lemon Let cool Make-ahead meat medium heat medium-high heat mushrooms Night nutmeg onion paprika Parmigiano-Reggiano parsley pasta pork potatoes Preheat the oven RACHAEL RAY WEEK recipe Reduce the heat reheating gently roast room temp salt and pepper San Marzano tomatoes sauce saucepan sausage season with salt SERVES simmer skillet soup Stir Suggested side tablespoons butter tablespoons EVOO temp before reheating thinly sliced tomato paste vegetables Worcestershire sauce