I hope everyone is starting to get back into the swing of things now that back-to-school and back-to-work feel officially here. I’ve got a line up of very simple recipes this week with the shopping list at the bottom of the page!
PROSCIUTTO ARUGULA LAVASH PIZZA
One of the easiest (and first) recipes on the blog and it still remains a personal favorite that I make whenever I have a pizza craving. Any vegetable side will do here, but this time of year a cucumber/tomato salad would be a good bet.
INSTANT POT OR SLOW COOKER BALSAMIC CHICKEN WITH TOMATOES AND GREENS
Make this simple Balsamic Chicken and Tomatoes in either the slow cooker or the Instant Pot, your choice. It’s packed with leafy greens and served over pasta or grains, which makes it a complete meal in one. Top with Parmesan cheese and dinner is done.
LIGHTER NEW ENGLAND-STYLE SHRIMP ROLLS
I made this last week and timed how long it took me. Once I had all my ingredients set out, it was under seven minutes to assemble the filling. Then, it’s just a matter of heating up the buns and pulling together a side or two. Corn on the cob or this corn salad would be a good bet.
A KALE SALAD KIDS LOVE
This is a salad hearty enough to make ahead and use for a few days alongside supper or as part of lunch (just add chicken or chick peas for a protein boost).
HEALTHY BREAKFAST TOAST WITH ALL THE TOPPINGS
Gather a few fun ingredients and play with toast for breakfast this week. Easy (and kids can make their own). Anything goes, but my current favorite combo is almond butter, sliced banana, hemp seeds and cacao nibs.
SHOPPING LIST // WEEK 3
Prosciutto Arugula Lavash Pizza
One 14.5-ounce can diced, unsalted tomatoes
1 tablespoon tomato paste
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
Four 8×10-inch pieces whole wheat lavash bread
1 1/3 cup grated sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups arugula or baby spinach
4 to 6 thin slices prosciutto
Instant Pot Balsamic Chicken with Tomatoes and Greens
2 pounds boneless, skinless chicken thighs
1 bunch swiss chard
2 teaspoons extra-virgin olive oil
1 large red onion
4 whole cloves garlic
1/4 cup balsamic vinegar
1 26-ounce box or 28-ounce can chopped tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
Cooked whole-grain pasta, brown rice, polenta, or other favorite grain for serving
Parmesan cheese for serving
Lighter New England-Style Shrimp Rolls
12 ounces medium cooked, peeled, deveined shrimp, defrosted (about 36 shrimp)
¼ cup Sprouts brand light mayonnaise
2 tablespoons lemon juice
½ cup diced celery
½ cup diced fennel
1 tablespoon minced fresh chives
2 teaspoons finely chopped fresh tarragon
1 teaspoon sriracha
4 hot dog buns
4 teaspoons salted butter
A Kale Salad Kids Love
6 cups roughly chopped kale
1 tablespoon plus 1 teaspoon Bragg Liquid Aminos
2 1/2 tablespoons lemon juice
2 teaspoons toasted sesame oil or extra-virgin olive oil
1/2 large red onion
2 coarsely grated carrots
1/4 cup roasted sunflower seeds
1/4 cup roasted pumpkin seeds
Healthy Breakfast Toast with All the Toppings
1 slice whole grain bread
Spread of your choice: peanut butter, any nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado, hummus
Sliced or diced fruits: apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other favorite fruits
Vegetables/leafy greens: cucumbers, tomatoes, peppers, arugula, baby spinach, or other favorites
Favorite toppings: chia seeds, hemp seeds, pepitas, nuts, coconut, dried fruits, granola, cacao nibs
Seasoning: salt, pepper, chiles, herbs, spices, salsa, honey, lemon or lime juice
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