Here’s the line up for the week. I’ve got my eye on the Brothy Tortellini with Sausage and Kale this week and think those Lentil Tacos is in my future, too. Enjoy!
TURKEY CHILI STUFFED POTATOES
The combination of tender sweet potatoes with just-so-spicy turkey chili is a good one. It’s a one-dish meal that’s nourishing and flavorful. Up the fun factor by serving some toppings on the side, such as pickled jalapeños, salsa, diced avocado, or sour cream.
FARRO AND FIG SALAD WITH ARUGULA AND FETA
This farro is proof that you don’t need meat at the center of the plate to call it dinner. Add a simple vegetable on the side to fill out the meal, such as roasted sweet potatoes or delicata squash. If your crew demands more protein on their plate, I’d suggest roast chicken (pick up a rotisserie one if you’re short on time).
BAKED CHICKEN PARMESAN
Six ingredients including pantry staples is all it takes to make this healthier version of chicken Parm. You can pair it with any type of pasta, a side of veggies, and store-bought or homemade marinara, such as the one below. It makes a great lunch leftover cut into chicken fingers with your favorite sauce for dipping. It also freezes well if you want to make extra for another day.
SLOW COOKER LENTIL TACOS WITH INDIAN SPICES
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.
BROTHY TORTELLINI WITH SAUSAGE AND KALE
This dish lands somewhere between a pasta and a soup. It’s satisfying and nourishing, with everything you need for a balanced supper right in one bowl. Do up some garlic bread on the side if you’re in the mood.
EASY COTTAGE CHEESE DIP
If you’re a fan of cottage cheese like I am, consider this recipe a keeper. I eat it often as a sub for lunch or afternoon snack along with a pile of veggies and whole-grain crackers or pretzel thins.
LIGHTER GREEN GODDESS DRESSING
Make a batch of this dressing to stash in the fridge this week. It’s terrific tossed with chopped Romaine, drizzled over roasted vegetables, or with crunchy vegetables for dunking.
SHOPPING LIST // WEEK 41
Turkey Chili Stuffed Sweet Potatoes
6 medium sweet potatoes
1 tablespoon extra-virgin olive oil
1 large yellow onion
3 cloves garlic
1 pound ground turkey
Two 15-ounce cans black beans
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
One 28-ounce can plum tomatoes
1/4 cup fresh cilantro
Favorite garnishes: lime wedges, shredded cheese, sour cream, or scallions
Farro and Fig Salad with Arugula and Feta
1 cup farro
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons shallot
1 teaspoon Dijon mustard
¼ heaping teaspoon dried turmeric
¾ cup dried figs
2 gently packed cups arugula
1/2 cup crumbled feta cheese (2 ounces)
Baked Chicken Parmesan
1 cup Italian seasoned bread crumbs (homemade or store-bought)
3 tablespoons finely grated Parmesan cheese
1 egg
2 tablespoons butter
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 1/3 cups marinara sauce for serving
Slow Cooker Indian Lentil Tacos
1 1/2 cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece 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
Brothy Tortellini with Sausage and Kale
One 9-ounce package fresh tortellini
2 links fresh spicy Italian sausage (about ⅔ pound)
¾ cup diced shallot (or yellow onion)
3 large cloves garlic
2/3 cup dry white wine
3 ½ cups low-sodium chicken broth (homemade if you have it)
1 bunch kale
1 tablespoon lemon juice
Pinch red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
Small chunk Parmesan cheese for grating
Easy Cottage Cheese Dip
One 16-ounce container low-fat cottage cheese
2 tablespoons mayonnaise (I use light Best Foods)
3 tablespoons parsley
¼ cup red onion
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
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