This week is a real mash up of favorite oldies but goodies and some of the latest additions to the blog. As always, you can print the shopping list at the bottom of the page.
TURKEY TACO SALAD WITH CUMIN LIME DRESSING
When I crave the flavors of an old-school taco, but want something that’s on the lighter side, this is my fix for supper. It’s a filling main dish salad, but if you want something a little extra, consider filling the freezer with these fruity mango pops for dessert.
WEEKNIGHT SPAGHETTI WITH CLAMS
This is the spaghetti and clams I grew up on and love to this day. It’s basic stuff — olive oil, butter, canned clams, garlic, parsley — but satisfying and easy for a weeknight meal. Since it’s summer, make this simple salad: use a vegetable peeler to make ribbons of zucchini (2 medium zucchini for 4 people), tossed with a little lemon juice and zest, olive oil, salt, pepper, chopped mint, and shaved Parmesan. Delicious.
VIETNAMESE PORK LETTUCE WRAPS WITH GINGER LIME DRESSING
These lettuce cups are like fresh-tasting Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to get some carbs on the table, such as steamed brown basmati rice or a favorite Asian noodle tossed with soy sauce, sesame oil, and sliced scallion. 
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Made with yogurt, zucchini, and whole grain flour, this is sort of a cupcake/muffin hybrid. They make a nice treat for afternoon snack or dessert and beg for a glass of milk to go with. Make them in a mini muffin tin if you want to keep the portions in check
SO EASY COTTAGE CHEESE DIP
A recent New York Times headline read, “Is America Ready to Love Cottage Cheese Again?” I say yes, especially in this simple dip paired with crackers and veggies. It’s delivers a boost of protein and makes a simple lunch or pre-dinner snack.
SHOPPING LIST // WEEK 47
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
Handful corn tortilla chips
Weeknight Spaghetti with Clams
1 pound spaghetti
1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in clam juice
¼ cup finely chopped parsley
Pinch or 2 crushed red pepper
Vietnamese Pork Lettuce Wraps with Ginger Lime Dressing
1/2 cup lime juice (4 to 5 limes)
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce
2 tablespoons minced fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro
Leaves from 1 large head butter lettuce or 1 head Romaine lettuce
Double Chocolate Zucchini Muffins
1½ cups coarsely grated zucchini
2 eggs
1/3 cup nonfat or low-fat plain yogurt
1/3 cup expeller-pressed canola oil
1 cup sugar
1 teaspoon vanilla extract
3/4 cups whole-wheat pastry flour
3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup bittersweet or semi-sweet chocolate chips
Confectioners’ sugar for dusting (optional)
So Easy Cottage Cheese Dip
16-ounces low-fat cottage cheese
2 tablespoons mayonnaise
3 tablespoons finely chopped parsley
¼ cup finely chopped red onion
Comments
07.21.2018 at9:16 AM #
Laurie Curry
Hi! I just wanted to shout out a sincere thanks because I made 3/4 of your recipes above this past week and they were a HIT with my family! I am so grateful for the fun recommendations, thank you!
I put the turkey taco salad layered in a trifle bowl and it was beautiful. The weekend linguine with clams was so simple but a fun twist for my kids and I was happy they enjoyed it. And finally, one batch of the zucchini muffins went quickly! My batch made pretty large muffins (I might’ve added more zucchini) but they loved them! Thanks again. I need to crack open that lovely breakfast book of yours again for additional inspiration.
07.21.2018 at9:16 AM #
Katie Morford
Your comment made my day. Thank you for taking the time! Enjoy the rest of your weekend.