I imagine it’s been a rough week for plenty of you (I see you Texas). I hope this meal plan provides some comfort to get you through. Stay warm, friends.
Best Slow Cooker Pot Roast with Vegetables
To me, pot roast is the very definition of comfort cooking. It’s hearty and soul satisfying. 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).
Kale and Crispy Chickpea Caesar Salad
This scrumptious kale caesar is a good jumping off point for dinner. Adding a couple of grilled and sliced chicken breasts or maybe a bowl of tomato soup on the side is all it takes to make it a meal.
Oven Baked Vegetarian Tofu Parmigiana
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Sheet Pan Chicken Dinner
This meal is all about simplicity and no clean up. Everything goes on a single sheet pan and into the oven. If you don’t feel confident about carving a chicken, this play-by-play may help. If you feel like dessert, Chocolate Pot De Creme would make a perfect chaser for this meal.
A Perfect Omelet
If you have cooking fatigue (or haven’t made it to the market), this is a good fix for dinner. Add a simple salad on the side and you have perfectly suitable supper.
Wild Blueberry Yogurt Parfait with Maple Seed Brittle
A simple yogurt and fruit parfait elevated with a crunchy brittle made of quinoa, seeds, and pecans. With very little added sugar and all the nutritious upsides of wild blueberries, it’s as suitable for breakfast as it is for dessert.
Best Balsamic Vinaigrette
I like to have a jar of dressing on hand for quick lunch and dinner salads and this is a good one. Versatile, tasty, and easy to make.
SHOPPING LIST // WEEK 8
Best Slow Cooker Pot Roast with Vegetables
One 2 ½ pound 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 organic diced tomatoes
1 pound small, waxy potatoes
4 large carrots
6 large sprigs fresh thyme
Kale and Crispy Chickpea Caesar Salad
One 15-ounce can no-salt added chickpeas
¼ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
¼ cup plus 2 tablespoons freshly grated parmesan cheese
½ anchovy fillet or 1 teaspoon anchovy paste
2 garlic cloves
½ medium lemon
2 teaspoons Worcestershire sauce
1 teaspoon granulated sugar
1 large bunch Lacinato kale
Oven Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Sheet Pan Chicken Dinner
One 3 ½-pound chicken
1 to 2 teaspoons favorite herbs or spices
1 pound small, waxy potatoes
1 pound brussels sprouts
1 tablespoon extra-virgin olive oil
½ lemon
A Perfect Omelet
2 eggs
½ tablespoon butter
2 to 3 tablespoons grated Cheddar or Gruyere cheese
Wild Blueberry Yogurt Parfait with Maple Seed Brittle
1 egg white
1 tablespoon honey
1 tablespoon maple syrup
¼ teaspoon ground cardamom
½ cup pecans
½ cup uncooked quinoa
¼ cup raw pepitas
¼ cup raw, shelled sunflower seeds
2 tablespoons shelled hemp seeds
2 cups frozen wild blueberries
½ teaspoon vanilla extract
2 cups plain Greek yogurt
Maple syrup
Best Balsamic Vinaigrette
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons white wine vinegar
¾ teaspoon soy sauce
1 ½ teaspoons coarse/whole grain Dijon mustard
1/3 cup extra-virgin olive oil
1 teaspoon minced garlic or 2 teaspoons minced shallot
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