We aren’t even halfway through with December and I’m already feeling a little overwhelmed, so this week is all about super easy meals. Your plate will be full either way, you just won’t spend as much time cooking or doing dishes. That leaves more room for family and fun. Don’t forget to grab your shopping list at the bottom of the post.
FISH SLIDERS WITH CREAMY CAPER DRESSING
Make this one super easy by heading to the freezer. Cabbage slaw, fancy buns, and a quickie tartar sauce elevate fish filets in a flash. Pair it with a salad, snacking veggies or roasted chickpeas to round out your meal.
SPAGHETTI SQUASH LASAGNA
This weather calls for some lightened-up comfort food. Use spaghetti squash to bulk up this protein-packed dish. It’s loaded with three cheeses for a big dose of calcium that even the kids will love. Bonus: You could prep it ahead of time and pop it in the oven just 45 minutes before dinner.
EASY CHICKEN PALLIARD WITH SHALLOTS AND CAPERS
Have dinner on the table in 15 minutes or less. This no-fuss meal looks sort of fancy, but is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. IF you have any leftovers, lunch the next day will be equally delicious.
HOMEMADE BUCKWHEAT GRANOLA
In a matter of minutes you can have enough homemade granola to last you all week. It’s great for a grab-and-go snack or atop a slow moving breakfast bowl. This good-for-you treat can also be packed up in pretty jars and given as holiday gifts.
NUTTY CHOCOLATE BANANA WRAP
No cooking and minimal planning are needed to throw together 4 ingredients and have a perfectly suitable breakfast, lunch, or snack. Add a glass of milk for a boost of protein and calcium. Bonus: They’re good to wrap up and take on the go.
SHOPPING LIST // WEEK 16
Fish Sliders with Creamy Caper Dressing
16 ounces breaded frozen fish fillets
1/3 cup non-fat Greek-style yogurt
2 tablespoons light mayonnaise
2 tablespoon capers
2 teaspoons pickle relish
1 teaspoon ketchup
1/2 teaspoon Dijon mustard
8 slider buns
1 cup finely shredded cabbage
Pickled jalapenos, if desired
Spaghetti Squash Lasagna
1 large spaghetti squash, about 3 ½ pounds
3 teaspoons olive oil
1 medium onion
3 cloves garlic
1 can (28 ounces) crushed tomatoes
2 teaspoons dried Italian seasoning
¼ teaspoon red pepper flakes
1 container (15 ounces) part skim ricotta cheese
1 large egg
5 ounces baby spinach, steamed and chopped (can use frozen spinach)
1 1/2 cups shredded part-skim Mozzarella cheese
1/3 cup grated Parmigiano-Reggiano cheese
Chopped parsley for garnish (optional)
Easy Chicken Paillard with Shallots and Capers
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grape seed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Homemade Buckwheat Granola
1 1/2 cups buckwheat
1 cup slivered almonds
3 tablespoons sesame seeds
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1/3 cup raisins
Dark Chocolate Almond Bark
1 multi-grain flatbread
2 teaspoons chocolate hazelnut spread
1 1/2 tablespoons favorite nut, peanut, soy or seed butter
1 banana
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