Holy smokes, people, it’s August. That means it’s time to squeeze every drop out of summer, from soaking up the sunshine to enjoying all the produce the season has to offer. The line-up this week covers all the bases, with an emphasis on lighter meals and low-tech cooking. Enjoy!
These lettuce cups are like Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to get some carbs on the table, such as steamed brown basmati rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallion.
Minimal cooking involved! You gather and set out all the ingredients, everyone else assembles their own just they way they like it. Feel free to do these on the grill if you want to keep the cooking outdoors. Just add a big plate of cut up veggies or a salad and dinner is done (the Ranch Dressing below might be just right for this)
If you’ve never tinkered with tempeh before, this is your chance. Eggplant is in season and makes these meatballs tender and tasty. Make the easy sauce featured in the recipe or take a short cut and use one from a jar (I’m a fan of Rao’s brand).
A satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of chilled summer fruit!
Get a little taste of the East Coast via these New England–Style Shrimp Rolls. It’s the same idea as a lobster roll, just a different shellfish and on the lighter side. I often keep frozen shrimp stocked in my freezer. To defrost, put them in a bowl and cover with water, changing it a time or two until the shrimp is defrosted.
What’s not to love about a three-ingredient pop? These are an excellent way to handle hydration and answer the call for something sweet at the same time. They’re full of flavor without any of the artificial ingredients or excessive sugar you’ll find in many store-bought pops.
I think really good summer tomatoes and cucumbers pair deliciously with homemade ranch. Make up a batch (or double batch) over the weekend to use as a dip or dressing all week long.
Print This!
Vietnamese Pork Lettuce Wraps w/ Ginger Lime Dressing
1/2 cup lime juice (4 to 5 limes)
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce (more if you like it spicy)
2 tablespoons minced fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro (chopped or in sprigs)
Leaves from 1 large head butter lettuce or 1 head Romaine lettuce
DIY Grilled Cheese Night
Favorite sliced bread (such as levain, pullman’s, sourdough or walnut)
Favorite sliced or grated firm cheeses (such as Cheddar, Gruyere or Havarti)
Favorite soft cheese (such as goat cheese, Brie, or feta)
Sandwich-friendly vegetables (such as roasted red peppers, leafy greens, or tomatoes)
Sliced cold cuts (such as ham, turkey or salami)
Little extras (such as sun-dried tomatoes or sliced cornichons)
Condiments (such as mustard, pesto or tapenade)
Butter or olive oil for greasing skillet
Vegan Eggplant Meatballs w/ Tempeh in Tomato Sauce
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
Turkey Taco Salad w/ Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Lighter New England-Style Shrimp Rolls
12 ounces medium cooked, peeled, deveined shrimp, defrosted (~36 medium shrimp)
1/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 cup diced celery
1/2 cup diced fennel
1 tablespoon minced fresh chives
2 teaspoons fresh tarragon (or dill)
1 teaspoon sriracha
4 hot dog buns (whole grain if possible)
4 teaspoons salted butter
Watermelon Lime Ice Pops
3 cups chopped seedless watermelon
3 Tablespoons light agave nectar
1 Tablespoon fresh lime juice
Healthy Ranch Dip & Dressing
½ cup non- or lowfat plain Greek yogurt
1/3 cup light sour cream
2 tablespoons mayonnaise (regular or light, whatever you have on hand)
2 tablespoons minced chives
1 small clove garlic
1 teaspoon white wine vinegar
1 tablespoon extra-virgin olive oil
source https://betterweightloss.info/weeknight-rescue-august-2020-week-31/
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