This week’s menu in one word? Yummy! The flavors run the gamut from sheet pan pizza to a very delicious Afghan noodle soup. Don’t miss the Almond Butter Bars at the tail end. Enjoy!
No-Knead Sheet Pan Pizza
This is a favorite make-at-home pizza that I make year-round. It’s pretty unfussy, is done in a big sheet pan, and like all pizza, makes an excellent breakfast the next day (try topping it with a fried egg). If you don’t feel like making your own pizza crust, pick up about 1 1/2 pounds of dough from your local market or pizza shop.
Roasted Carrots with Harissa Yogurt
This was my favorite dinner at home last week. You roast carrots until tender, pile them onto Greek yogurt embellished with harissa, and finish it all with fresh mint and almonds. Yum! I served it with warm farro, so it was hearty enough for a main dish (brown rice or sorghum will work if you’re gluten-free).
Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
These lettuce cups are made with sliced pork tenderloin, piled with raw veggies, and finished with a killer ginger lime dressing. Since they’re pretty light on the appetite, you might want to add steamed brown rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallions.
Fish Sliders with Caper Dressing and Slaw
Using store-bought breaded fish fillets is a huge time saver for these fish sliders. Shredded cabbage and a simple creamy caper dressing add great texture and flavor. I’m always game for an extra vegetable side and these crispy baked sweet potato “fries” would be a great addition (or just a plate of crunchy raw veggies).
Aush (Delicious Afghan Noodle Soup)
A friend was raving about this soup the other day, so I figured it was time to pull it out for the meal plan. It is so full of fabulous flavor, thanks to the spiced ground lamb (or beef) that crowns every bowl. If you haven’t yet made aush, I recommend you give it a whirl.
Sautéed Kale with Lemon and Garlic
One of the quickest ways to turn a bunch of kale into a tasty side dish. The combo of garlic and lemon with a little hit of chili flakes works magic on this nutritious leafy green.
No-Bake Almond Butter Bars
Everyone in my house is crazy about these bars. They are ridiculously good, especially with a glass of cold milk. Feel free to use another nut or seed butter if you like.
SHOPPING LIST // WEEK 5
Easy Sheet Pan Pizza
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 ½ tablespoons olive oil
One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
1/2 teaspoon dried oregano
8 ounces fresh Mozzarella
Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms or other favorite toppings
Fish Sliders with Caper Dressing
16 ounces breaded frozen fish fillets
1/3 cup non-fat Greek-style yogurt
2 tablespoons light mayonnaise
2 tablespoon capers
2 teaspoons pickle relish
1 teaspoon ketchup
½ teaspoon Dijon mustard
8 slider buns
1 cup finely shredded cabbage
Pickled jalapeños, if desired
Vietnamese-Style Pork Lettuce Wraps with Ginger Lime Dressing
4 to 5 limes
½ cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
½ teaspoon Sriracha sauce or other hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 ½ cups mung bean sprouts
¼ cup shredded carrots
½ English cucumber
¼ cup roasted, salted peanuts
1/3 bunch fresh cilantro
Leaves from 1 large head butter lettuce or romaine lettuce
Roasted Carrots with Harissa Yogurt (plus Farro)
1 1/4 pounds carrots (about 12 medium carrots), ideally with the greens still attached
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon ground fennel
1 teaspoon ground cumin
1 1/2 tablespoons extra-virgin olive oil
1 lemon, divided
3/4 cup low-fat plain Greek yogurt
1 teaspoon harissa paste (See note)
1/4 cup roughly chopped fresh mint, loosely packed
1/4 cup chopped roasted almonds or pistachios
(NOTE: If serving as a main dish, you’ll need about 3/4 cup cooked farro, sorghum, or brown rice per person)
Aush (Afghan Noodle Soup)
1 small yellow onion
1 tablespoon extra-virgin olive oil
2 cloves garlic
1 pound ground lamb or beef
1 1/2 teaspoons ground coriander
1 1/2 teaspoons paprika
2 tablespoons tomato paste
7 ounces uncooked spaghetti (doesn’t need to be exact)
10 cups chicken broth (low-sodium if store-bought)
One 15-ounce can kidney beans
One 15-ounce can chickpeas
1 large bunch swiss chard or kale or a few big handfuls baby spinach
1 pint plain Greek yogurt
Sautéed Kale with Lemon and Garlic
1 bunch kale
2 large garlic cloves
½ lemon
Crushed red pepper flakes
No-Bake Almond Butter Bars with Dark Chocolate
1 cup smooth, unsweetened, natural almond butter
1/2 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups old fashioned rolled oats
1/2 cup sliced almonds
1/3 cup dried tart cherries
1/4 cup hulled hemp seeds
1/4 cup cacao nibs
Comments