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!
Week in a Day is a concept for busy
foodies with impossible schedules.
Like most of my friends and family, I
have one day off a week—if I’m lucky. I shop early
in the day and then I go home, get organized,
separate ingredients, put on some comfy jeans
or jammies, open some wine, and then I cook.
Sometimes I’ll spend fi ve or six hours straight
chopping, roasting, and stirring simmering pots.
But when I’m done, we have enough food for as
many as fi ve nights—a whole workweek—right in
the fridge and freezer. When the day is especially
long or you’re feeling extra exhausted, imagine
how comforting it is to know that dinner—your
own homemade delicious food—is waiting for you
as soon as you walk in. Pop a pot on the stove or
throw that casserole into the oven, and by the
time you have changed your clothes and checked
your e-mails, dinner is served.
Whether you cook two meals or fi ve, the idea
of Week in a Day is that you get a leg up on the
long week ahead so any night you don’t feel like
cooking, you already have!
In addition, I have created a special section
that makes another fun promise for busy
foodies: 1 Grocery Bag, 3 Meals. With a basic
pantry and one bag of groceries, you can cook
up three delicious, simple suppers. Also, check
out the QR codes and bring this book to life
with additional content, recipes, tips, and tricks
Rachael Ray is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Network’s 30 Minute Meals and Rachael Ray’s Kids Cook-Off, as well as the Cooking Channel’s and the Food Network’s Week in a Day. She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization.
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