Welcome to the weekend! A few of my personal favorites this week are the Baja-Style Tacos, the asparagus (a terrific way to serve it and very much in season), and a cookie that’s as tasty as it is nourishing. Enjoy!
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Slow Cooker Pulled Pork Sandwiches with Apple Cabbage Slaw
Pulled pork is typically done with the shoulder or butt. Delicious, yes, but not as lean as I like for everyday meals. Here, the recipe calls for the tenderloin, which is a lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Want more veggies: Assemble a big plate of crudité and add this Ranch for a tasty dip.
Vegetarian No-Noodle Lasagna
This is a lighter, vegetarian spin on lasagna. It’s made up of layers of tofu, zucchini, tomato sauce, and cheese and is always a hit in our house. Pair it with a simple arugula or green salad with this vinaigrette.
Shrimp Tacos with Chipotle Lime Crema
The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.
3-Ingredient Baked Everything Chicken
Everything Chicken is my quick fix for a chicken dinner. The options for how to serve it are endless…tuck alongside a big salad with this Green Goodness Dressing, slice onto sandwiches, or serve with roasted potatoes and grilled veggies.
Sweet Potato Black Bean Bowls
These nourishing bowls are a fan favorite in my house. Roasted sweet potatoes, brown rice, black beans, and avocado get dressed up with a tangy, slightly spicy cilantro sauce. Add pickled jalapeños, Cotija cheese, toasted pepitas or whatever else strikes your fancy.
Roasted Asparagus with Grated Egg, Lemon, and Capers
I make roasted asparagus all throughout the spring, usually doused with lemon juice and olive oil. Here, I add capers to the roasting pan to get them crispy and then drape grated egg over the cooked asparagus to add interest and richness. Try it!
Tahini Almond Butter Chocolate-Dipped Cookies
A totally crave-worthy cookie that takes minutes to make and can be done with or without the chocolate dip. Feel free to swap in peanut butter or another nut or seed butter for tahini.
SHOPPING LIST
Slow Cooker Pulled Pork Sandwiches w/ Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns
Vegetarian No-Noodle Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
Shrimp Tacos
1 pound medium peeled and deveined shrimp
2 limes
1 teaspoon chili powder
1/4 cup lowfat yogurt
1/4 cup light mayonnaise
½-1 chipotle pepper en adobo
½ medium green cabbage
2 medium carrots
¾ cup roughly chopped fresh cilantro
2 tablespoons extra-virgin olive oil
8 corn tortillas
1 ripe avocado (optional)
Baked Everything Chicken
2 boneless skinless chicken breasts (about 1 ½ lbs)
1 lemon
3 tablespoons Everything bagel spice blend
Sweet Potato Black Bean Bowls with Glossy Green Sauce
2 medium to large sweet potatoes
1/4 cup extra-virgin olive oil
1 cup uncooked long grain brown rice
11/2 cups cooked black beans (one 15-ounce can)
1 large ripe avocado
1 bushy bunch cilantro (2 cups chopped)
1 1/2 tablespoons lime juice
1 1/2 tablespoons white wine vinegar
1/4 teaspoon red chile flakes
Optional additions: pickled jalapeños, crumbled Cotija, roasted pepitas
Roasted Asparagus with Grated Egg, Lemon and Capers
1 bunch fresh asparagus
1 egg
Zest and juice of 1 small Meyer lemon (or conventional lemon)
1 tablespoon extra-virgin olive oil
2 tablespoons capers
Tahini Almond Butter Cookies
1/4 cup almond butter
1/4 cup tahini
2 cups almond flour
2 tablespoons chia seeds
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3 ounces bittersweet chocolate (or 1/2 cup dark chocolate chips)