Hope you all are staying warm this weekend. We’ve got lots of cozy eats to help you out, including a favorite for game day. Find the printable shopping list down at the bottom of the page. 

CREAMY CARROT MAC AND CHEESE

Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. I usually do up a salad with this balsamic vinaigrette and/or cooked broccoli.

BEST SLOW COOKER POT ROAST WITH VEGETABLES

To me, pot roast is the very definition of cold weather cooking. It’s hearty and soul satisfying. I found the slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote). 

SLOW COOKER INDIAN TACOS

Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney.


LIGHTER GREEN GODDESS DRESSING

Make a batch of this dressing to add a splash of brightness to salads or drizzled over roasted vegetables. It’s also good to send in school lunches with crunchy vegetables. 

LIGHTER ARTICHOKE CAULIFLOWER DIP 

If watching the Super Bowl is on your weekend agenda, this makes good company for snacking. It’s a lighter spin on traditional artichoke dip with heaps of cauliflower worked into the mix. 

SHOPPING LIST // WEEK 5

Creamy Carrot Mac and Cheese

1 pound carrots (about 4 large carrots)
12 ounces penne pasta (about 4 cups dried)
1 1/4 cups low-fat milk
5 ounces sharp Cheddar cheese
2 tablespoons finely chopped fresh chives

Best Slow Cooker Pot Roast with Vegetables

One 2 1/2 pound grass fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white, or yukon gold)
4 large carrots
6 large sprigs fresh thyme

Slow Cooker Indian Tacos

1 ½ cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium diced onion
2 medium diced carrots
2- inch piece minced fresh ginger
2 cloves minced garlic
1 small finely chopped jalapeno pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoons tomato paste
3 cups vegetable or chicken broth
8 Corn or small flour tortillas
Garnishes: roughly chopped cilantro , plain yogurt, favorite Indian chutney

Lighter Green Goddess Dressing

1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions , white and green parts (3 to 4 scallions)
1/2 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 medium clove chopped garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)

Lighter Artichoke Cauliflower Dip with Flatbread Crisps

2 teaspoons extra-virgin olive oil, plus more for greasing the baking pan.
3 packed cups small cauliflower florets (about 1/2 medium head cauliflower)
One 14-ounce can artichoke hearts packed, in brine
1/3 cup light sour cream
1/4 cup light mayonnaise
3 tablespoon minced chives
1/2 cup finely grated Parmesan
1 cup coarsely grated sharp Cheddar cheese
3 whole grain flatbreads
2 teaspoons extra-virgin live oil