I’ve been in vacation mode, so have been a little late getting these meal plans out. Luckily, the line-up this week is on the easy/breezy side. I made the Spaghetti and Clams recently and added some fresh clams and extra lemon to the mix. It was a hit. And I hope you’ll try the Lemon Yogurt Icebox Cake while berries are still in season.
Grilled Chicken Kebab Wraps
A spiced yogurt marinade makes this chicken flavorful and fork-tender. Do these skewers on the grill and then tuck into warm flatbread with tomatoes, cucumbers and crunchy lettuce. You could skip the vegetables here and make Fattoush Salad to serve on the side and tuck into the wraps.
WEEKNIGHT SPAGHETTI AND CLAMS
This is sort of an heirloom recipe, since it was inspired by the pasta my grandfather made us growing up. It’s simple, affordable weeknight cooking that relies on canned clams and spaghetti. Add a green salad (with this dressing) and dinner is done!
FRENCH LENTIL SALAD WITH FENNEL & GOAT CHEESE
I’m crazy about this nourishing lentil salad. It’s a terrific one to batch cook on a weekend or evening and enjoy for a few days afterward. Pull it out when you need a simple vegetarian main or to serve as a side dish to fish or chicken. It’s also excellent packed up for work or school lunches.
Loaded Chicken Quesadillas with Avocado Salsa
These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt). Swap in black beans for chicken to make these vegetarian.
Vegetarian No-Noodle Lasagna
This is on my “to-cook” list this week, since we’ve got heaps of veggies to work through. It’s made up of layers of tofu, zucchini, tomato sauce, and cheese and is always a hit in our house.
Lunchbox Cheese and Broccoli Calzones
With kids heading back to school, I’m pulling out an old favorite that is both fun and nourishing. Little calzones made with store-bought flatbread, broccoli, and cheese.
Lemon Yogurt Icebox Cake
This is brand-new to the blog and a dessert I plan to make with my niece this week. It’s a no-bake cake that involves just a few ingredients and very little hands-on-time. It’s so creamy and good!
SHOPPING LIST // WEEK 23
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil 6 multi-grain Flatout flatbread, naan, lavash, or other flatbread
Spaghetti and Clams
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic, finely chopped
Four 6.5 ounce cans chopped clams in clam juice
1/3 cup finely chopped parsley
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Zest of 1/2 lemon plus 2 tablespoons juice
Big pinch red pepper flakes
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
French Lentil Salad
1 1/2 cups dried French lentils
3 large cloves garlic
1 large bay leaf
1 medium shallot
1 1/2 tablespoons coarse Dijon mustard (or 1 round tbsp regular Dijon)
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground sumac or cumin
1 small or 1/2 large bulb fennel
1 bunch fresh mint (1/4 cup chopped)
3 ounces fresh goat cheese (chevre) or feta
Vegetarian No-Noodle Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
Lunchbox Broccoli and Cheese Calzones
1/2 cup small curd cottage cheese
1 cup chopped broccoli florets (small bite-size piece)
2/3 cup coarsely grated sharp Cheddar Cheese
4 Flatout FoldIts or whole-grain tortillas
Olive oil
Lemon Yogurt Icebox Cake
1 cup low or nonfat plain Greek yogurt
3 tablespoons maple syrup
Zest of 1 large lemon
1 cup heavy cream
12 whole graham crackers (24 squares)
2 ½ cups sliced strawberries
2 ½ cups blueberries