Welcome to the weekend, friends. I know some of you had a bit of a holiday last week, with kids out of school. It’s back to the routine again and I’ve got a good menu for the days ahead. Find the shopping list at the bottom of the page.
SHEET PAN CHICKEN DINNER
A complete meal on a single sheet pan? What’s not to love. Potatoes, Brussels, and chicken all cook at about the same rate, give or take, so it makes meal prep easy. Clean up is a snap, too (and no additional salads or sides needed for this one-pan supper).
INSTANT POT KOREAN BEEF TACOS
Here’s how this goes down: cook Korean-style beef in an Instant Pot until fork tender (and so flavorful), pile it onto warm tortillas, top with crunchy slaw, add kimchi (if you like), and try to stop at just one. I like to add a crunchy salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar on the side.
SAVORY SPINACH AND FETA PIE
A lighter spin on a Greek-style spanikopita, I find this Spinach Pie highly addictive. This is definitely something you can make ahead, enjoying leftovers for lunches (or even breakfast). Don’t worry, filo dough is pretty easy to work with and seeing that golden puff come out of the oven is darn satisfying. As for sides? Maybe start with a cup of soup, like this tomato one or your favorite store-bought boxed soup (p.s. did you know that the vitamin C in tomato soup will boost the absorption of the iron in spinach?)
STICKY PRETZEL CEREAL BARS
This is an old recipe that recently got a little makeover and I’m loving the new and improved version. It’s a good one to pop into lunch boxes or enjoy as an after school snack with a glass of milk.
SUPERFOOD TUNA SALAD
I find having a tub of tuna salad in the fridge to be a quick solution to lunch or snack. This one is a combo of tuna and salmon and relies on Greek yogurt for some of the creaminess. Enjoy it on a sandwich or use your favorite crackers or pretzel thins to scoop it up.
SHOPPING LIST // WEEK 8
Sheet Pan Chicken Dinner
One 3 1/2-pound chicken
1 to 2 teaspoons favorite herbs or spices for roasting chicken
1 pound small, waxy potatoes, such as yellow finn, red, or fingerling
1 pound brussels sprouts
1 tablespoon extra-virgin olive oil
1/2 lemon
Instant Pot Korean Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (use a conventional pear if you can’t find Asian)
3 large cloves thinly sliced garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 ½ tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion
1 teaspoon sesame seeds (optional)
For serving: Small flour tortillas , kimchi or other pickled cabbage, and sriracha
Savory Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen chopped spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese (about 1 ¼ cup crumbled)
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons melted butter
Sticky Pretzel Cereal Bars
1 cup rolled oats
1 ¾ cup “O” cereal, such as Barbara’s or Cheerios
1 cup salted pretzel sticks
⅓ cup roasted peanuts or other chopped nuts (feel free to toss in a tablespoon of pepitas as part of the mix)
⅓ cup dried cranberries
½ cup organic brown rice syrup
¼ cup peanut butter (substitute another nut or seed butter, if desired)
½ cup dark chocolate chips
Superfood Tuna Salad
One 5-ounce can tuna
One 5- to 6-ounce can wild salmon
3 medium stalks celery
2 tablespoons capers
1/4 cup diced red onion
2 tablespoons lemon juice
3 tablespoons mayonnaise
2 to 3 tablespoons plain Greek yogurt
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