We’re rolling into another weekend, friends, and I’ve got a menu to carry you through. It includes the broccoli recipe I posted earlier this week. My sister made it last night and texted rave reviews. I hope you like it, too.
Speaking of broccoli, I’m doing a demo of my go-to method for roasting vegetables with my favorite Lemon Tahini Dressing on Instagram tomorrow. Join me!
BAJA-STYLE SHRIMP TACOS WITH CHIPOTLE LIME CREMA
The star of this recipe is the Chipotle Lime Crema that gets slathered on before piling on the rest of the goodies. The recipe includes a crunchy slaw, but you may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.
ARUGULA QUINOA SALAD WITH AVOCADO & BACON
This salad is super nourishing and works great for lunch or a light supper. It features gluten-free, protein-rich quinoa, fresh (or frozen) corn, bacon, arugula and avocado with a quick homemade dressing to top it off.
4-INGREDIENT SWEET POTATO ENCHILADAS
You can’t get much more simple than this recipe (with the exception of my 2-ingredient black bean soup). With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up.
CILANTRO LIME YOGURT-MARINATED CHICKEN
Now that we’re into grilling season, this is the time to make this mega flavorful chicken. Pair it with your favorite grain and a veggie side dish or toss chick peas with diced cucumber, lemon juice, olive oil, salt, pepper, a dash of cumin, and crumbled feta.
TOMATO SOUP & WAFFLE IRON GRILLED CHEESE
This is good, cozy comfort food. The recipe makes just enough soup for four bowls, but feel free to double it for lunches the next day.
ROASTED BROCCOLI WITH TAHINI, HAZELNUTS, AND RAISINS
This one is new on the blog and makes a wonderful side dish to any meal. The combination of tahini, hazelnuts, raisins, capers and herbs creates tons of flavor.
COCOA DUSTED ALMONDS
An easy way to satisfy your sweet fix. Almonds get roasted until crunchy and then tossed with cocoa powder and confectioners’ sugar. Enjoy them for your afternoon chocolate fix.
SHOPPING LIST // WEEK 22
Baja-Style Shrimp Tacos with Chipotle Lime Crema
3 tablespoons lowfat or nonfat Greek yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
Arugula Quinoa Salad with Avocado and Bacon
1/2 cup quinoa
Kernels cut from 1 ear corn (about 3/4 cups)
4 slices bacon
4 generous handfuls arugula
1 small avocado
1 tablespoon lime juice
1 1/2 tablespoons balsamic vinegar
1 teaspoon honey
2 tablespoons olive oil
1 1/2 tablespoons fresh chives
4-Ingredient Sweet Potato Enchiladas
1 1/2 pounds organic sweet potatoes
8 small 6-inch tortillas
2 cups green enchilada sauce (two 8-ounce pouches or one 15-ounce can)
2 1/2 cups shredded Cheddar cheese
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Olive oil spray (optional)
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28-ounce can diced unsalted tomatoes
One 3/4-inch thick slice crusty French or Italian bread, ~4 inches long
8 slices whole-grain sandwich bread
6 ounces grated sharp Cheddar cheese (or other favorite)
Roasted Broccoli with Tahini, Hazelnuts, and Raisins
1 1/2 pounds broccoli crowns
2 tablespoons extra-virgin olive oil or melted ghee
1/3 cup tahini
2 tablespoons freshly squeezed lemon juice
1 garlic clove
1-2 teaspoons mild raw honey or pure maple syrup
1/4 cup roasted and skinned hazelnuts
1/4 cup unsulphured green raisins or currants
1/4 cup capers
1 cup fresh dill leaves
1 cup fresh flat-leaf parsley leaves
Cocoa Dusted Almonds
1 cup raw almonds
1 1/2 teaspoons olive oil
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons confectioners’ sugar
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