I’m a little late with my menu plan this week, so my apologies! Regardless, this week is full of wholesome options to keep you fueled through the holiday fanfare. As always, you’ll find the printable shopping list at the bottom of the page!
KITCHEN SINK MINESTRONE
I’ve been working hard to use up what I have in my fridge and freezer before the year is up, so have been finding clever ways to repurpose ingredients. This soup is an excellent way to do that, since it’s super flexible depending on what you have on hand. Top it with a little Parmesan cheese and dinner is done.
SLOW COOKER INDIAN TACOS
Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney. Delicious!
CHICKEN (OR TOFU) SKEWERS WITH ASIAN-STYLE SLAW
Between the holiday parties and the abundance of sweet treats, I’m always in the mood for something on the light side when I’m eating at home this time of year. This light, bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.
KALE CAESAR WITH CRISPY CHICK PEAS
This scrumptious kale caesar is a good jumping off point for dinner. Adding a couple of grilled and sliced chicken breasts or maybe a bowl of tomato soup on the side is all it takes to make it a meal.
EASY LAVASH PIZZA
Nobody is ever disappointed when it’s pizza night in my house, and this recipe is an easy way to go. If you’ve never made it before, you might be surprised by what an excellent foundation lavash is for crispy, delicious pizza. On the side I usually make a simple salad with this dressing or do up a big sheet pan of either cauliflower or broccoli tossed with olive oil and roasted at 425 degrees.
PERFECT SOFT BOILED EGGS
I treated myself to soft boiled eggs for breakfast yesterday morning, so figured I’d share the love. They’re so good and this recipe is pretty much foolproof.
AUNT FRANNY’S COCONUT WALNUT LEMON BARS
I know, I know! I can’t stop talking about these bars. But they’re SO good and I just need everyone to know about my beloved Aunt Franny and her delicious baking. Give them a whirl to have on hand for company or pack up for gifts.
SHOPPING LIST // WEEK 50
Kitchen Sink Minestrone
1 tablespoon extra-virgin olive oil
1 large onion
2 cloves garlic
2 to 3 cups raw vegetables
6 to 8 cups chicken, beef or vegetable broth
One 15-ounce can diced tomatoes
2 bay leaves
Parmesan rind (if you have one on hand)
4 to 5 ounces uncooked pasta (penne, farfalle, rotini)
Optional: large handful spinach, kale, chard, or other leafy greens
Optional: 1 to 2 cups leftover poultry or meat
Parmesan cheese for serving
Slow Cooker Indian Tacos
1 1/2 cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece of fresh ginger
2 cloves garlic
1 small jalapeño pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoon tomato paste
3 cups vegetable or chicken broth
8 corn or small flour tortillas
Garnishes: cilantro, plain yogurt, Indian chutney
Chicken (or Tofu) Skewers with Asian-Style Slaw
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm, drained tofu
1/2 head Napa cabbage
1/2 head red cabbage
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
3 scallions
1/4 cup roasted salted peanuts
Kale Caesar
One 15-ounce can no-salt added chickpeas
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons fresh Parmesan cheese
1/2 anchovy fillet or 1 teaspoon anchovy paste
2 garlic cloves
Zest and juice of 1/2 medium lemon
2 teaspoons Worcestershire sauce
1 teaspoon granulated sugar
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 cups grated Sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups arugula or baby spinach
4 to 6 thin slices prosciutto
Soft Boiled Eggs
2 cold eggs
2 slices bread
Butter
Aunt Franny’s Coconut Walnut Lemon Bars
1/2 cup plus 1 tablespoon butter
1/2 cup sugar
1 1/2 cup plus 2 tablespoons all-purpose flour or whole-wheat pastry flour
2 eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup plus 3 tablespoons chopped walnuts
1 1/2 cups shredded, unsweetened coconut
1 tablespoon plus 1 teaspoon lemon juice
1 cup confectioners’ sugar
1/2 lemon
Comments
12.15.2019 at5:52 AM #
Jennifer Meyer
I’ve been meaning to tell you how happy I am that you’ve been including 5 dinners. It can still get difficult with a 1 & 3 year old but that’s to be expected I guess. Thank you for making dinner a little less hectic! Happy Holidays Momma
12.15.2019 at5:52 AM #
Katie Morford
You put the idea in my head, I think, so thank YOU. I’m glad it’s helping…not easy when you’ve got little ones under foot.