As promised in my newsletter yesterday, I’m focusing this week’s meal plan on simpler dishes with pretty basic ingredients. I’ll offer suggestions where possible for making substitutions. Keep nourishing yourselves, friends!
WEEKNIGHT SPAGHETTI WITH CLAMS
This simple pasta calls for canned clams, which is an excellent pantry staple. If you don’t have clams, you can make it with other types of seafood, such as shrimp, canned tuna or salmon, or even canned sardines. Keep in mind that canned clams come with a fair bit of their own juices. If you’re not using canned clams, scoop out 1/2 cup or so of the pasta cooking water before draining and stir as much of it as needed into your finished pasta, so it’s plenty moist.
THREE-INGREDIENT BLACK BEAN SOUP
This is a recipe based on basics: canned beans, fresh salsa, and sour cream. If jarred salsa is all you have, try it, but use less to start with. It might be spicier or more concentrated than a standard pico de gallo-type salsa. Add broth or water as needed if you don’t have fresh salsa. We are winging it here!
SLOW COOKER TURKEY MEATBALLS
These meatballs will work with ground turkey, chicken, beef, pork, or “meatless meat”, such as Beyond Meat. You can also make them with a combination of different types of ground meat depending on what’s in your fridge or freezer.
CHEESEBOARD SUPPER
A snack board supper is a pretty good way to go some nights, especially if you’re finding yourself exhausted at the end of the day. It’s a stressful time. Pull out any cheeses, dips, veggies, crackers, nuts, seeds, fruits, tinned seafood, spreads, pickles, olives, you name it. Assemble it on a big board or platter and let everyone pile their plate.
INSTANT POT ITALIAN WHITE BEAN SOUP
I’m really appreciating the comfort of a bowl of soup these days and finding the Instant Pot is calling my name. No worries if you don’t have just the right type of vegetables or beans for this recipe. It may not turn out picture perfect, but it will nourish your family. Leave out the sausage for a vegetarian version.
DOUBLE CHOCOLATE SWEET POTATO BROWNIES
I don’t know about you, but sweet potatoes are a vegetable I’ve been stocking up on because they last a while and are so versatile. Here they take the place of some of the sugar (and add a big dose of vitamin A at the same time).
BAGEL KABOBS
Many of us are making lunches in a way we haven’t in a long time, since kids are home with no cafeteria to turn to. This is a playful idea for at-home lunch that you can take in lots of directions depending on what you have in your pantry. It’s not a problem if you don’t have bagels, just use any type of bread instead.
SHOPPING LIST // WEEK 12
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
1/4 cup fresh parsley
Zest of 1/2 lemon plus 2 teaspoons lemon juice
Three-Ingredient Black Bean Soup
Three 15-ounce cans black beans or about 5 cups homemade beans with cooking liquid
One 12-ounce container pico de Gallo salsa (~1 1/4 cups)
1/4 cup sour cream, plus any other favorite garnishes (shredded Jack or Cheddar cheese, fresh cilantro, lime wedges, salsa)
Slow Cooker Turkey Meatballs
1 pound ground turkey
1 link uncooked spicy Italian turkey sausage (~1/4 to 1/3 pound)
1/3 cup Italian seasoned breadcrumbs (preferably whole wheat)
1/4 cup finely grated Parmesan cheese
1 egg
4 tablespoons fresh parsley
2 tablespoon fresh basil
One 28-ounce can crushed or diced tomatoes
One 14.5-ounce can crushed or diced tomatoes
2 large garlic cloves
Big pinch crushed red pepper flakes
1 rounded teaspoon sugar
Cheeseboard Supper
Cheeses of choice
Seasonal vegetables (for example, radishes, cherry tomatoes, blanched green beans, raw fennel, carrots, celery, kohlrabi, cucumbers, roasted vegetables)
Fruit of choice (melon, peaches, nectarines, grapes, apples, pears, berries, pomegranates, persimmons, etc.)
Nuts, seeds, and/or dried fruit
Pickled and cured favorites (olives, cornichons, pickled vegetables)
Quality bread and crackers (whole-grain crackers and bread if possible)
Condiments such as coarse-grain mustard, honey, chutneys, jams, and quince paste
Instant Pot Italian White Bean Soup
1 1/2 cups dried cannellini beans
1 small chunk Parmesan cheese (with rind and at least a couple ounces)
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large carrots
1 rib celery
3 cloves garlic
One 15-ounce can diced tomatoes with liquid
8 cups low sodium chicken or vegetable broth
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
3 links pre-cooked Italian sausage (optional if you want vegetarian version)
1 large bunch kale
Double Chocolate Sweet Potato Brownies
Nonstick cooking spray
1/2 pound sweet potatoes
1/2 cup unsweetened almond butter
1/2 cup coconut oil or unsalted butter
1 large egg plus 1 large egg yolk
1/4 cup maple syrup
2 teaspoons purse vanilla extract
3/4 cup unsweetened natural cocoa powder
1/2 teaspoon baking soda
1 cup plus 2 tablespoons bittersweet or semisweet chocolate chips (6 3/4 ounces)
Bagel Kabobs
2 wooden skewers for making kabobs
Caprese Kabobs
– 1 Plain Awesome Dave’s Killer Bagel
– 6 cherry tomatoes
– 6 small Mozzarella balls (bocconcini)
– 6 basil leaves
Ham & Cheese Kabobs
– 1 Epic Everything or Plain Bagel Dave’s Killer Bagel
– Mustard
– 6 cubes Cheddar or Swiss cheese
– 3 slices Ham
– 6 cornichons or pickle spears
Nut Butter & Jam Kabobs
– 1 Cinnamon Raisin Remix Dave’s Killer Bagel
– Nut or seed butter and favorite jam
– 6 raspberries
Cream Cheese & Lox Kabobs
– 1 Epic Everything Dave’s Killer Bagel
– Cream cheese
– 3 thin slices lox or smoked salmon
– 6 slices English or Persian cucumber
Comments
03.21.2020 at7:20 AM #
Ellen Bordman
Thank you for these simple ingredient recipes!
03.21.2020 at7:20 AM #
Katie Morford
You’re welcome. I need them too!
03.21.2020 at11:18 AM #
Shveta
I love the turkey meatballs! I’ve made them at least a dozen times. And yes to soup….so comforting right now. Thanks for the culinary inspiration.
03.21.2020 at11:18 AM #
Katie Morford
Wow! I’m impressed. And you’re welcome 🙂