I don’t know about you, but I’m tuckered out from cooking…which means meal planning isn’t exactly top of mind. That said, I know in a day or two, I’ll be ready to get back at it. Here’s what’s on the menu!
INSTANT POT ITALIAN WHITE BEAN SOUP
If you happened to make broth after your turkey dinner, this is an excellent place to use it. This has become a favorite fall soup, with enough substance that it needs no side dishes (though crusty bread is nice for dunking).
PASTA WITH CREAMY BEET SAUCE
This shockingly pink pasta is thanks to a combination of tender beets and ricotta blended into a creamy sauce. You honestly don’t have to be madly in love with beets to love this pasta. The method is simple and the results, delicious. Tip: get it on the table as soon and you toss the sauce with the pasta and dig in.
SHEET PAN CHICKEN AND WILD BLUEBERRIES
This simple supper involves piling chicken, frozen wild blueberries, sweet potatoes, and red onions onto a sheet pan, slathering on mustard and balsamic vinegar, and roasting until tender. Clean up is easy.
BOK CHOY WITH PORK AND TOFU
A longtime blog favorite, this is savory, sweet, and a little bit spicy. It might make a convert of folks who haven’t yet taken to tofu. Serve over cooked brown rice and it’s a complete meal. Need a side? Sliced cucumbers and radishes doused with rice vinegar, a pinch of sugar, and a crack of black pepper will do.
TURKEY, GREENS, AND GRUYERE TARTINE
I came up with this one a number of years ago when I was looking for something to do with my leftover Thanksgiving turkey. It’s a simple, open-faced sandwich with ingredients you can play with depending on what you have in your fridge.
EASY CHAI
This is a perfect way to treat yourself or a loved one. Simply steep ginger and spices with black tea, honey, and sugar, add milk, and pour. Make a double batch to enjoy and share all week.
CARROT MISO DRESSING
An all-time favorite (and mega healthy) dressing that’s nice to have on hand for making quick salads or to use as a dip for fresh cut veggies.
SHOPPING LIST // WEEK 48
Instant Pot Italian White Bean Soup
1 1/2 cups dried cannellini beans
1 small chunk Parmesan cheese (with rind, at least a couple ounces)
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large carrots
1 rib celery
3 cloves garlic
One 15-ounce can diced tomatoes
8 cups low-sodium chicken (or turkey) broth (or vegetable broth)
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 links pre-cooked Italian sausage (optional if you prefer vegetarian)
1 large bunch kale
Pasta with Creamy Beet Sauce
8 ounces beets
12-ounces spaghetti
3/4 cup part-skim ricotta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 cup chopped walnuts
Freshly grated Parmesan cheese for garnish
2 tablespoons fresh mint (optional)
Sheet Pan Chicken and Wild Blueberries
1 pound sweet potatoes
1 medium red onion
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 heaping cup frozen wild blueberries
3 tablespoons whole-grain Dijon mustard
1 tablespoon honey
One 3 1/2 to 4 pound chicken
Bok Choy with Pork and Tofu
3 cloves garlic
1 tablespoon toasted sesame oil
1/3 pound ground pork
6 baby Bok Choy (about 2 bunches)
2 tablespoons soy sauce
1 tablespoon seasoned rice wine vinegar
2 tablespoons brown sugar
1-2 pinches red pepper flakes
12 ounces firm tofu
2-3 cups cooked brown rice
Turkey, Greens, and Gruyere Tartine
Extra-virgin olive oil
One 1/2-inch slice levain bread or other dense, crusty bread, generous in size
One large handful dark leafy greens such as dandelion greens, mustard greens, broccoli raab, spinach, or arugula
Sliced chicken (or turkey) to cover surface of bread
3 to 4 slices oil-packed oven-roasted or sun-dried tomatoes (or roasted red bell peppers)
1 to 2 ounces Gruyere, Comte or Beaufort cheese
Easy Chai
One 2-inch piece fresh ginger
2 tablespoons sugar
2 tablespoons honey
1 teaspoon vanilla extract
1 cinnamon stick
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 black tea bags
2 cups of 2% or whole milk (use coconut or coconut/almond milk if plant-based milk is desired)
Carrot Miso Dressing
1/4 cup canola oil (I use expeller pressed, organic)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1-inch long piece fresh ginger
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