Are you looking for dinner ideas that are kosher-for-Passover to get through the rest of this week? Me too. I have combed through my archives to find some of my favorite wheat-free recipes to make your Passover meal planning easier. This is also a great list of gluten-free meal ideas for those times you are hosting friends or family who avoid gluten.

Yogurt-Marinated Chicken Kabobs: One benefit to Passover being so late this year? It’s already grilling season! I love the ease of grilling dinner. Marinate these chicken kabobs in the morning and they can sit in the fridge all day. When you get home, simply thread the chicken onto skewers with some vegetables and grill or broil for 10-12 minutes.  How quick and easy is that? If you are eating kitniyot this Passover, you can serve some rice on the side. A healthy, quick and kosher-for-Passover dinner that the whole family will enjoy.

Southwestern Tuna with Rice, Corn and Black Beans. So this suggestion really depends on your willingness to embrace the idea of eating kitniyot this Passover. But if you are ready to accept this new rule — and I am! — this southwestern-inspired dish of tuna with rice, corn and black beans is a lifesaver. What I love about this recipe is that it is incredibly nutritious — packed with protein and vegetables — dairy-free; and it feeds a crowd for under $15.

This one-dish meal is moist, flavorful and beautiful to look it with hues of purple, red, yellow and green from all the fresh vegetables and herbs. I have to tell you, my cleaning lady, Masha, who is one the healthiest easters I know, loves this recipe and has made it multiple times. Trust me, it’s a winner.

Asian-Inspired Chicken Soup with Spring Onions. Perfect for this time of year, this delicate, very spring-like chicken soup that features one of the special crops of the season, spring onions. Spring onions are a seasonal crop — get them now or you won’t get them at all. They are milder than a regular onion, but sharper than a scallion. And unlike scallions, which we often use raw, spring onions should be cooked.

If you are trying to get in shape for swimsuit season, then this recipe is for you. With white meat chicken and vegetables and not a hint of cream, my Asian-inspired chicken soup is low-fat, low-carb eating at its best. I do serve mine with a side of white rice, but you could easily skip the rice if you were so inclined and still feel very satisfied.

Apple and Gorgonzola-Stuffed Chicken Breasts. This recipe, for a chicken breast stuffed with salty Gorgonzola and sweet, diced Jonagolds, showcases apples’ versatility. You can even double down on the apple flavor by pairing the chicken with a side dish of sautéed apples seasoned with warm spices like cinnamon and ginger.

The combination of sweet and salty turn a boring boneless, skinless chicken breast into a company-worthy meal. But, the whole thing will take you less than an hour to prepare, making it perfect for a weeknight Passover dinner. I guarantee that even the pickiest eater will gobble up the sautéed apples, although I cannot promise that you will be able to sneak the Gorgonzola by them.

Nicoise Salad. Salade niçoise is a classic French bistro dish. Whenever I eat it, I am magically transported to a seaside cafe in the south of France. I imagine myself delicately picking at a beautifully composed plate and sipping a lightly chilled rosé while people-watching from behind an enormous pair of sunglasses. Any dinner that can have that effect in the middle of Passover is worth its weight in gold. What’s more, many of the traditional elements of a classic Niçoise salad, such as tuna, egg, and olives happen to be nutritional powerhouses.

You can make many of the elements of this composed salad in advance. The night before, you can hard-boil the eggs, blanch the green beans — if you are doing the kitniyot thing — and cook the potatoes. That way, when dinner time rolls around, you just open two cans of tuna, slice the cucumber and tomato and arrange everything on a platter.

Red Flannel Hash with Poached Egg. Red flannel hash made with beets, potatoes and some kind of meat, usually corned beef, is a New England classic. The slightly unlikely combination of ingredients strikes me as something that came out of deep necessity or at least a fervent desire to repurpose the leftovers from last night’s boiled supper.

But as unlikely as the combination sounds, it is actually inspired. Red flannel hash is a complete one-dish meal and the combination of textures work together perfectly. The potatoes are soft and the beets are firm which makes for a pleasant contrast when chewing. Top with a fried or poached egg and the runny yolk creates a creamy sauce to counteract any starchiness or dryness from the potatoes. I make my red flannel hash meatless — relying solely on the eggs for protein. But if you are inspired to make this hash and you happen to have any leftover meat in your fridge, like the brisket from your Seder, by all means, cube it up and throw it in.

I hope that these ideas will help you get through the rest of the Passover holiday. With meals this delicious, easy and healthy, who needs chametz?