This week’s menu in one word? Yummy! The flavors run the gamut from sheet pan sweet potato nachos to a simple bowl of soup and a not-to-miss butterscotch mousse. Enjoy!
Loaded Sweet Potato Nachos
This is an easy supper recipe for days when you’ve run out of steam. It’s also a good one if you plan on settling in to watch the Super Bowl next weekend. It’s a more nutrient-rich take on typical nachos made with sweet potatoes instead of fried tortilla chips. This recipe is easily customizable based on what you have in your refrigerator and pantry. Serve it with a side of this Colorful Slaw.
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.
Roasted Carrots with Harissa Yogurt
Serve this with a side of warm farro or another favorite grain and it qualifies as a very nourishing and delicious vegetarian dinner. You roast carrots until tender, pile them onto Greek yogurt embellished with harissa, and finish it all with fresh mint and almonds.
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).
Instant Pot Rice & Vegetable Soup
I have a soft spot for this simple, delicious soup. If you don’t own a pressure cooker, it can be made on the stove (with a little more time and maybe a bit more broth). Easily elevate it with protein-rich options like chickpeas or meaty shreds from a rotisserie chicken.
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.
Salted Butterscotch Mousse Cups
I’d all but forgotten about this recipe for butterscotch mousse, a dessert I’m crazy about . Now, I can’t unsee it and figured it was worth sharing. I think we could all use a comforting “just because” kind of dessert right now.
SHOPPING LIST
Loaded Sweet Potato Nachos
2 pounds sweet potatoes
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 cups grated sharp Cheddar cheese
1 cup cooked black beans
2 tablespoons sour cream or light sour cream
2 tablespoons salsa
1/2 cup pickled jalapeños
3 tablespoons fresh cilantro
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 person)
Instant Pot Rice and Vegetable Soup
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (or olive or coconut oil)
3-4 tablespoons fresh lemon juice
Sautéed Kale with Lemon and Garlic
1 bunch kale
2 large garlic cloves
½ lemon
Crushed red pepper flakes
Salted Butterscotch Mousse Cups
3 pasteurized eggs, such as Safest Choice, separated
1/4 cup cornstarch
1 1/2 teaspoon vanilla extract
3 cups 2 percent milk, divided
2 tablespoons butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 heaping teaspoon cream of tartar
2 tablespoons sugar
2 tablespooons chocolate syrup, divided
Flaky sea salt or fleur de sel (optional)
3 bananas
SHOPPING LIST
Loaded Sweet Potato Nachos
2 pounds sweet potatoes
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 cups grated sharp Cheddar cheese
1 cup cooked black beans
2 tablespoons sour cream or light sour cream
2 tablespoons salsa
1/2 cup pickled jalapeños
3 tablespoons fresh cilantro
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 person)
Instant Pot Rice and Vegetable Soup
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (or olive or coconut oil)
3-4 tablespoons fresh lemon juice
Sautéed Kale with Lemon and Garlic
1 bunch kale
2 large garlic cloves
½ lemon
Crushed red pepper flakes
Salted Butterscotch Mousse Cups
3 pasteurized eggs, such as Safest Choice, separated
1/4 cup cornstarch
1 1/2 teaspoon vanilla extract
3 cups 2 percent milk, divided
2 tablespoons butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 heaping teaspoon cream of tartar
2 tablespoons sugar
2 tablespooons chocolate syrup, divided
Flaky sea salt or fleur de sel (optional)
3 bananas