I’ve got a terrific Weeknight Rescue in store to close out the month of January (wow, it’s gone fast). As always, the shopping list for all the recipes is at the bottom of page. Print it and bring it to the market!
LAMB SLIDERS WITH HERB YOGURT SAUCE
These are little flavor-packed lamb patties served on lettuce wraps in lieu of buns. You can swap some of the lamb and pork in the recipe for turkey if you prefer and it will still be plenty tasty. Side dishes? I’d do up some little roasted potatoes or another favorite roasted vegetable to dunk in the extra yogurt sauce on your plate.
RESET BUTTON SALAD WITH CARROT MISO DRESSING
A new recipe on the site and one I made just last night for dinner. Adding either baked tofu or cooked chicken makes it a main course hefty enough to hold everyone over. Got room for dessert? Consider a batch of these Chocolate Chip “Makeover” Cookies.
SPAGHETTI SQUASH LASAGNA
A winter favorite that I can’t seem to get enough of. You’ll find no pasta in this lasagna, just layers of cooked spaghetti squash, tomato sauce, ricotta, and mozzarella. The effect satisfies everyone’s craving for Italian flavors, just a whole lot lighter and veggie-packed. I like to heat up a baguette and serve that on the side along with a green salad.
DARK CHOCOLATE MUESLI
I made two batches of this muesli just this week and everyone in the house has been dipping in. I’ve been pairing it with frozen raspberries, which I defrost, and then douse everything with milk. 
LOADED SWEET POTATO NACHOS
Something to keep in mind for noshing as we approach the Super Bowl and Olympics. I love the sweetness of the potatoes paired with the heat from the salsa and pickled jalapenos. Plenty of cheese never hurts, either. 
SHOPPING LIST // WEEK 23
Lamb Sliders with Yogurt Sauce
1 red onion
3 limes
1 cup Greek yogurt
1 lemon
5 cloves garlic
1 tablespoon olive oil
1 pound ground lamb
8 ounces ground pork
3 tablespoons finely chopped mint
2 tablespoons finely chopped dill
3 tablespoons finely chopped parsley
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
12 lettuce cups (6 large Romaine lettuce leaves, torn in half or 12 butter lettuce or little gem lettuce leaves for serving)
Reset Button Salad with Carrot Miso Dressing
¼ cup canola oil (I use Sprouts organic expeller pressed)
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 lime
2 tablespoons white miso
1 teaspoon honey
4 medium carrots
1 bunch kale
3 cup chopped hearts of romaine lettuce
4 radishes
⅓ english cucumber
1 red pepper
6 ounces baked teriyaki tofu or 2 cups cubed cooked chicken
⅓ cup roughly chopped Tamari almonds
Spaghetti Squash Lasagna
1 large spaghetti squash, about 3 ½ pounds
1 tablespoon olive oil
1 medium onion
3 cloves garlic
1 can (28 ounces) crushed tomatoes
2 teaspoons dried Italian seasoning
¼ teaspoon red pepper flakes
15 ounces part skim ricotta cheese
1 egg
5 ounces spinach (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)
Dark Chocolate Muesli
2 cups rolled oats (not quick oats)
1/2 cup slivered almonds or other favorite chopped nuts
1 cup Uncle Sam’s Cereal or crisp brown rice cereal
1/4 cup pumpkin seeds (pepitas)
1/3 cup golden raisins, regular raisins, or dried cranberries
2 to 3 ounces finely chopped bittersweet chocolate (1/3 to 1/2 cup or so)
1/4 cup chia seeds, hemp seeds, or ground flax meal (optional)
Loaded Sweet Potato Nachos
2 pounds sweet potatoes
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 cups grated sharp Cheddar cheese
1 cup cooked black beans
2 tablespoons sour cream or light sour cream
2 tablespoons Fire Roasted Salsa or other favorite Mexican salsa
1/2 cup pickled jalapenos
3 tablespoons roughly chopped cilantro
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