Having enjoyed pie along with all the other Thanksgiving goodies for three days running, I’m ready for a dose of brighter, lighter meals. I’m also jonesing for some ease in my cooking routine. I figure some of you might be looking for the same, so that’s what this meal plan is all about!
Red Lentil Coconut Curry Soup
Definitely one of my top soups of all time, this is both filling and incredibly nourishing. If you’ve made turkey broth from leftover bones, pull it out. There is nothing like homemade stock for making a terrific pot of soup!
Reset Button Salad
Eating this salad feels like you’re giving your insides a deep cleaning, it’s so good and crunchy. The Carrot Miso Dressing is all done in the blender and darn tasty. Make a double batch and enjoy the leftovers as a dip or spooned over cooked grains and steamed veggies.
The Perfect Omelet
If you have cooking fatigue following Thanksgiving, this is a good fix for dinner. Add a green salad tossed with a simple vinaigrette on the side and you have perfectly suitable supper.
Loaded Chicken Quesadillas with Avocado Salsa
These quesadillas are ideal for a quick dinner using up some of your leftover turkey (or shredded rotisserie chicken from the market). Pair quesadilla wedges with a plate of crunchy veggies and black beans on the side.
Oven-Baked Vegetarian Tofu Parmigiana
This is one of my family’s favorite ways to eat tofu. It’s breaded and baked until crispy and then layered with sauce and cheese. Simple stuff, really. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Overnight Banana Almond Butter Oats
Start your day off with a bit of breakfast self-care in the form of overnight oats. My daughter recommends topping these tasty jars with ripe persimmon, which I’m going to try this week!
Stove Top Popcorn with Sriracha and Lime
It feels like the season to cozy up with a movie, which calls for popcorn. I love this stove-top method, and whether you make it with the sriracha/lime combo or a butter/salt classic, you can’t go wrong.
SHOPPING LIST // WEEK 48
- Red Lentil Coconut Curry Soup
- 2 teaspoons extra-virgin olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 4 cups low-sodium chicken or vegetable broth (32 ounce box)
- One 13.5-ounce can light coconut milk
- 1 tablespoon plus 1 teaspoon red curry paste
- 1 1/4 cups split red lentils
- 2 tablespoons packed brown sugar
- 2 tablespoons fish sauce (or 3/4 teaspoon salt)
- 3 medium carrots
- 1 large zucchini
- 1 lime
- 1/2 cup cilantro for garnish
- Reset Button Salad with Carrot Miso Ginger Dressing
- 1 bunch kale
- 3 cup chopped hearts of romaine lettuce
- 2 medium carrots
- 4 radishes
- ⅓ english cucumber
- 1 red pepper
- 1 small ripe avocado
- ⅓ cup roughly chopped Tamari almonds
- 6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken/turkey (if serving as a main course)
- 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
- The Perfect Omelet (per serving)
- 2 eggs
- ½ tablespoon butter
- 2 to 3 tablespoons grated Cheddar or Gruyere cheese
- Loaded Chicken Quesadillas with Avocado Salsa
- 2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
- 1 cup grated Monterey Jack cheese (~2 ounces)
- 1/2 cup grated zucchini (~1/2 medium zucchini)
- 1/2 cup shredded cooked chicken (or leftover turkey)
- 1/4 cup corn kernels (fresh or defrosted frozen)
- 4 tablespoons tomatillo salsa
- 1 teaspoon olive oil or cooking spray
- 1/2 avocado
- 1/2 lime
No-Noodle 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
- Overnight Banana Almond Butter Oats
- 1 tablespoon salted almond butter
- 1 teaspoon honey
- ½ ripe banana
- 2/3 cup almond milk
- 1/3 cup rolled oats
- Chopped fresh fruit (optional)
- Stovetop Popcorn with Sriracha and Lime
- 3 tablespoons coconut oil
- 1/2 cup popcorn kernels
- 1 to 1 1/2 teaspoons Sriracha (or tabasco)
- 1 lime
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