I’m pulling out some old favorites for this week’s meal plan, including Spaghetti Squash Lasagna and Slow Cooker Ginger Soy Chicken. I made both in the past week to great success. Happy weekending!
BAJA STYLE SHRIMP TACOS
When it comes to these tacos, it’s all about the Chipotle Lime Crema that gets slathered on before piling on the rest of the goodies. The recipe includes a crunchy slaw. For a side dish, warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa. Consider fresh cut pineapple for dessert.
WEEKNIGHT FRIED RICE
This is a dinner built on leftovers. Rice, plus whatever vegetables you have in the fridge and whatever meat, tofu, or chicken is tucked in there too. You can also pick up a rotisserie chicken if the fridge is near empty. Leftover fried rice makes a terrific lunch.
EASY CHICKEN PAILLARD
Have dinner on the table in a snap. This no-fuss meal looks sort of fancy, but is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. IF you have any leftovers, lunch the next day will be equally delicious.
SPAGHETTI SQUASH LASAGNA
I know I just had this on the menu a few weeks ago, but squash season is going to be over soon, so here’s a chance to enjoy it. If you’re “over” this dish, you might try Vegetarian Zucchini Lasagna instead.
SLOW COOKER VIETNAMESE-STYLE CHICKEN AND BOK CHOY
This is a recipe from my earliest days of learning to use the slow cooker. I’ve tinkered with it over the years, but it has stood the test of time. Serve it over brown rice and you’ve got a complete meal.
BLUEBERRY BREAKFAST SMOOTHIE
Add this simple smoothie to your morning routine. It’s popular for all ages and can be whizzed up using frozen blueberries or wild blueberries this time of year when fresh isn’t in season.
CHOCOLATE COCONUT COPYCAT BARS
Another oldie, but goodie, these bars are my take on store-bought Larabars. You can make them as instructed or roll them into energy balls, finished with a light coating of shredded coconut.
SHOPPING LIST // WEEK 7
Baja Style Shrimp Tacos
3 tablespoons low-fat or non-fat Greek yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound medium peeled and deveined shrimp
2 limes
1/4 teaspoons chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
Weeknight Fried Rice
3 tablespoons canola oil or other vegetable oil
1 small yellow onion
4 cups cooked rice
2 large eggs
1 1/2 cups bite-size pieces cooked meat or fish
2 cups packed baby spinach, 2 cup cooked small broccoli florets, or 1/2 cup frozen peas
2 sprigs thyme
3 tablespoons oyster sauce
Easy Chicken Paillard
1 pound boneless skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Spaghetti Squash Lasagna
1 large spaghetti squash (~3.5 lbs)
3 teaspoons olive oil
1 medium onion
3 cloves garlic
1 can (28 ounces) crushed tomatoes
1/4 teaspoon red pepper flakes
1 container (15 ounces) part-skim ricotta cheese
1 large egg
5 ounces baby spinach (steamed and chopped, can use frozen spinach)
1 1/2 cups shredded part-skim Mozzarella cheese
1/3 cup grated Parmigiano-Reggiano cheese
Parsley for garnish (optional)
Slow Cooker Vietnamese-Style Chicken and Bok Choy
6 skinless, bone-in chicken thighs
1 tablespoon soy sauce (or gluten free Tamari)
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
4 large cloves garlic
1 1/2-inch piece fresh ginger
1 tablespoon canola oil
1 1/2 tablespoons packed brown sugar
1 1/2 pounds baby bok choy
Cooked brown rice or other favorite grain for serving
Sriracha for serving (optional)
Blueberry Breakfast Smoothie
1 cup milk
2/3 cup plain Greek yogurt
1 1/4 cups frozen blueberries
1/2 teaspoon vanilla extract
1/8 ground cinnamon
2 tablespoons maple syrup
Chocolate Coconut Copycat Bars
18 pitted medjool dates
2/3 cup shredded unsweetened coconut
1 cup walnuts
1/2 cup almonds
1/3 cup unsweetened cocoa powder
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