It’s been a week, friends, and I’ve found comfort in cooking (I’ve also found ease in take-out when I just haven’t had it in me). Regardless, we move on and look ahead and plan for what’s to come. Below you’ll find the menu for the week with the shopping list at the very bottom. Enjoy.
This is one of my favorite ways to cook fish and it’s not too spicy for younger palates. Serve with steamed rice and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.
Asian-style noodles slathered in peanut sauce and tossed with crunchy vegetables? What’s not to love. Choose whole-grain noodles to bump up the fiber and nutrients. A small salad of sliced cucumbers doused in seasoned rice vinegar is an easy side.
A pretty classic meat sauce that’s embellished with a whole mess of mushrooms. (Translation: loads of flavor, less fat, a little easier on Mother Earth). I typically serve it over roasted cauliflower, but it’s excellent over rigatoni or fusilli as well. Make a big crunchy salad to serve on the side and crusty bread for mopping up the sauce.
A light, bright supper salad that manages to be filling at the same time. If you have kids who are not so fond of salad, set theirs up deconstructed-style with the orange, avocado, chicken, and greens arranged on a plate rather than tossed in a bowl. On the side? Warm baguette for sopping up any dressing that pools on your plate.
I made two of these lasagnas last week, one for our family and one for a friend. I was short on time, so took 3 short cuts that you might find handy: 1. swapped a 24-ounce jar of Rao’s for homemade sauce 2. used pre-grated Mozzarella 3. cooked the spaghetti squash in the microwave using this method.
This is a good one if you or someone you love is down with a cold or just needs a little burst of brightness in the morning. It does require fresh turmeric, which isn’t available everywhere (but worth seeking out if you can find it).
Make a batch of this dressing to have on hand for quick salads or to drizzle over steamed or roasted vegetables. ALSO, if you want to see a spin on the original recipe (that adds avocado to the mix), you’ll find that recipe in my cookbook PREP.
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Thai Salmon Curry with Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
Chicken, Orange, and Avocado Salad with Toasted Pumpkin Seeds
3 tablespoons white wine vinegar
2 medium minced shallots
1 tablespoon honey
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
A few drops of sriracha, tabasco or other favorite hot sauce
1 pound boneless, skinless chicken breasts
2 small heads endive
2 large seedless oranges (such as cara cara)
1 small head butter lettuce or 3 heads little gems
1 large ripe avocado
2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)
Asian Noodles with Not-So-Spicy Peanut Sauce
12 ounces long noodles (udon, soba, or whole wheat/brown rice/other spaghetti)
1/3 cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
3 tablespoons seasoned rice vinegar
1 1/2 teaspoons sriracha
2 cups diced crunchy raw vegetables (cucumbers, bell peppers, celery, carrots or snap peas work well)
3 scallions
Meaty Mushroom Marinara
2 teaspoons extra-virgin olive oil
1 large yellow onion
4 cloves garlic
3/4 pound white or cremini mushrooms
1 teaspoon fennel seeds
3/4 pound ground beef or turkey
Two 28-ounce cans (or 26-ounce boxes) diced tomatoes
1/3 cup red wine
1/2 teaspoon crushed red pepper flakes
1/2 cup fresh basil
Cooked pasta or vegetables (or a combination)
Spaghetti Squash Lasagna
1 large spaghetti squash (~3 1/2 pounds)
3 teaspoons olive oil
1 medium onion
3 cloves garlic
1 can (28-ounces) crushed tomatoes
2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1 container (15-ounces) part-skim ricotta cheese
1 large egg
5 ounces baby spinach
1 1/2 cups shredded part-skim Mozzarella cheese
1/3 cup Parmigiano-Reggiano cheese
Parsley for garnish (optional)
Turmeric Tonic
1/4 cup fresh lemon juice (about 1 1/2 lemons)
3 tablespoons honey
1/2 cup unpeeled, fresh turmeric (about 2 1/2 ounces)
1 scant tablespoon fresh ginger
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
source https://betterweightloss.info/weeknight-rescue-january-2021-week-2/
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