How do you know it’s Tuesday if there aren’t any tacos planned for dinner?

There is something both oddly satisfying and kind of hilarious about imagining alliterative headers for each night of the week. I think it appeals most to the part of me that owns a label maker and a lot of stackable storage bins for my upright freezer of prepped meals. I don’t usually adhere to the strict categorization of meal prep, but every now and then it can be fun and liberating to make each night of the week a little more special with those themed dinners.

Let the label-making, #organization-loving weirdo fly with a #WhatToEatThisWeek of #themed dinners.… Click To Tweet

So for #WhatToEatThisWeek, we’re going full-tilt theming. Think: #MeatlessMonday, #TacoTuesday, #WineWednesday, #PastaThursday, #FishFriday, and #SoupSaturday. Dig in, friends. It’s dinnertime.

Meatless Monday

There’s something about Stuffed Spaghetti Squash that is both comfort food-y, but also perfectly balancing.

Stuffed Spaghetti Squash


  • 1 medium-size spaghetti squash, cut in half lengthwise
  • ½ medium onion, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon Cabot Salted Butter
  • 1 ½ cups chopped broccoli
  • ½ teaspoon dried dill
  • ¼ teaspoon salt
  • Pinch of freshly ground black pepper
  • 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

Taco Tuesday

Sure you could brown some beef and toast some corn tortilla shells, but why not try something light that tastes like the summer to come? Grilled Fish Tacos

Grilled Fish Tacos


  • 1/2 cup Cabot Light Sour Cream
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 tablespoon blackening or Cajun seasoning
  • 3/4 pound firm white fish fillets (such as red snapper, halibut or striped bass)
  • 4 fat-free flour tortillas
  • 2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)

Wine Wednesday

Try Grilled Cheese and Wine, the perfect pair. For more wine and cheese pairings visit the Wine Sisterhood

Piperade Grilled Cheese

Piperade Grilled Cheese


  • 3 teaspoons extra-virgin olive oil, divided
  • 1 clove garlic, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon capers
  • 1 teaspoon lemon zest
  • 4 slices hearty French bread
  • 2 ounces Cabot Seriously Sharp Cheddar, shredded (about 1/2 cup)
  • 1 tablespoon Cabot Unsalted Butter

Pasta Thursday

Jalapeno Mac and Cheese

Jalapeno Mac and Cheese


  • 2 fresh jalapeno peppers
  • 4 ounces applewood-smoked bacon, diced
  • 3/4 cup panko (Japanese-style) breadcrumbs
  • 2 tablespoons Cabot Unsalted Butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 cups whole milk, heated to just below simmer
  • 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups)
  • Salt to taste
  • 8 ounces dry garganelli or penne pasta

Fish Friday

Oven Roasted Salmon over cheesy polenta: the perfect end to your week. 


  • 2 (4-ounce) salmon fillets
  • Cooking spray
  • 1 teaspoon lemon-pepper seasoning*
  • 1/2 medium lemon, sliced
  • 2 teaspoons olive oil
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1/2 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • Dash of freshly ground black pepper
  • 1/2 cup finely ground yellow cornmeal
  • 2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)

Soup Saturday

Nothing says Saturday better than dinner that practically makes itself, like a tureen of Crock Pot Broccoli Cheese Soup

Crock Pot Broccoli Cheese Soup


  • 2 tablespoons Cabot Salted Butter
  • 1/2 cup chopped onion
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 (14.5-ounce) cans chicken broth
  • 2 cups peeled and diced boiling potatoes
  • 3 cups broccoli (chopped florets and thinly sliced stems)
  • 1 (12-ounce) can evaporated milk
  • 12 ounces Cabot Extra Sharp Cheddar, grated (about 3 cups)
  • Pinch of lemon zest
  • Ground black pepper to taste

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.


Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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