Welcome to the weekend everyone. Here’s the menu game plan for the week, with a little something for every need: slow cooker, make-ahead, family-friendly, a few lighter/brighter options to seasonal indulgences, and a favorite holiday cake, too.
SAUCY SLOW COOKER TURKEY MEATBALLS
These meatballs are a snap to make and good for a crowd. Add a crusty baguette and a simple salad or pile of steamed broccoli and dinner is done.
MINI MAC AND CHEESE WITH BROCCOLI
These will work for dinner (my kids are crazy about them) or double for lunch. They’re full of protein, thanks to four eggs in the recipe, so have some staying power. If you’re doing a holiday party with kids in tow, this is a good menu item to have on hand for little ones.
RESET BUTTON SALAD WITH CARROT MISO GINGER DRESSING
This is my go-to when I want to eat a little lighter. Make the whole recipe or just that lip-smacker of a dressing to use all week long as a dip or to toss into salads.
RASPBERRY BUTTERMILK COFFEE CAKE
This is a good one for a holiday breakfast or brunch. Make it in a standard cake pan or get your hands on mini bundt pans to turn up the cute factor.
CREAMY CARROT MANGO GINGER SMOOTHIE
Another refresher that can be a great way to start your day, especially on the heels of holiday revelry. It’s made with ginger and kefir, which are both good for the tummy.
SHOPPING LIST // WEEK 18
Saucy Slow Cooker Turkey Meatballs
1 pound ground turkey
1 link uncooked spicy Italian turkey sausage, about 1/4 to 1/3 pound
1/3 cup Italian seasoned breadcrumbs
1/4 cup finely grated Parmesan cheese
1 egg
4 tablespoons chopped fresh parsley
2 tablespoon chopped fresh basil
One 28-ounce can crushed or diced tomatoes
One 14.5-ounce can crushed or diced tomatoes
2 large garlic cloves
Big pinch crushed red pepper flakes
1 rounded teaspoon sugar
Mini Mac & Cheese with Broccoli
Olive oil cooking spray
2 cups elbow macaroni (8 ounces)
1 1/2 cups tiny broccoli florets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
4 eggs
Reset Button Salad with Carrot Miso Ginger Dressing
¼ cup organic expeller pressed canola oil
1 tablespoon organic sesame oil
2 tablespoons rice vinegar
1 tablespoons lime juice
2 tablespoons white miso
1 teaspoon honey
4 medium carrots
1 inch long piece fresh ginger
1 bunch kale
3 cup chopped hearts of romaine lettuce
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 (if serving as a main course)
Raspberry Buttermilk Coffee Cake
1/2 cup butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
Zest of 1 medium orange
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup low fat buttermilk
1 2/3 cups frozen raspberries
3 tablespoons packed brown sugar
½ teaspoon ground cardamom
1/3 cup chopped pecans
Creamy Carrot Mango Ginger Smoothie
½ heaping cup cubed mango
¾ cup chilled carrot juice
1- inch cube fresh ginger
½ cup plain kefir
1 ice cube
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