We’ve got an eclectic line-up this week that includes a mix of blog mainstays and recent additions. Also included? Nachos for dinner. What’s not to love! Have a great week.
Healthy Spinach and Feta Pie
I’m crazy about this spinach pie! It’s wholesome and tasty. The recipe calls for frozen spinach, which is one of the reasons it’s relatively easy to pull together (no washing, stemming, or cooking the spinach in advance). Leftovers are terrific the next day reheated in the oven.
Chicken, Orange, and Avocado Salad with Toasted Pumpkin Seeds
A main dish supper that makes the most of the end of citrus season. You can serve this tossed or deconstructed-style, with the orange, avocado, chicken, and greens arranged on a plate. On the side? Crusty bread for sopping up any dressing that pools on your plate.
Layered Lentil Nachos
Who said nachos can’t qualify as supper? This spin on the popular snack food works good ingredients into the mix, including lentils, salsa, two kinds of cheese, blue corn tortilla chips, and a few other goodies. Add a crunchy slaw or vegetable crudité on the side and call it dinner.
Wild Blueberry Balsamic Sheet Pan Chicken
This is always a crowd pleaser in my house. The combination of wild blueberries and balsamic vinegar here pairs perfectly with the chicken and sweet potatoes. It’s one-dish dinner with very little clean up. Make the cabbage recipe below if you’re looking for another veggie side.
Instant Pot Korean-Style Beef Tacos
This Korean-style beef is done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a simple salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Roasted Cabbage Wedges with Miso Ginger Scallion Butter
If you’re looking for a nourishing vegetable side dish for your dinner table, this Mom’s Kitchen Handbook newcomer is well worth exploring. It’s easy enough to whip up as part of a light lunch, too.
Slow Cooker French Toast
This is a good way to get everyone fed at breakfast, with leftovers for the next day. Get it going early in the morning and it will be ready by the time everyone rouses. I like to serve it with Greek yogurt, maple syrup, and seasonal fruits.
SHOPPING LIST // WEEK 12
Healthy Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter
Chicken, Orange, and Avocado Salad with Toasted Pumpkin Seeds
3 tablespoons white wine vinegar
2 medium shallots
1 tablespoon honey
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
A few drops of sriracha, tabasco, or other favorite hot sauce
1 pound boneless, skinless chicken breasts
2 small heads endive
2 large seedless oranges
1 small head butter lettuce
1 large, ripe avocado
2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)
Layered Lentil Nachos
6 generous handfuls salted corn tortilla chips
1 1/2 tablespoons butter
1 tablespoon flour
1/2 cup low-fat milk
3 ounces grated Monterey Jack cheese (about 3/4 cup)
3 ounces grated sharp Cheddar cheese (about 3/4 cup)
1/4 teaspoon paprika
2 dashes cayenne pepper
1 1/2 cups cooked green or brown lentils
Fresh salsa
Extras: Sour cream, diced avocado, pickled jalapenos, or other favorite nacho accompaniments
Wild Blueberry Balsamic Sheet Pan Chicken
1 pound sweet potatoes
1 medium red onion
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 heaping cup frozen wild blueberries
3 tablespoons whole-grain Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
Freshly ground black pepper
One 3 1/2 to 4 pound chicken
Instant Pot Korean-Style Beef Tacos
1 1/2 pounds beef brisket
½ teaspoon salt
2 teaspoons canola oil
1 large Asian pear
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 ½ tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion, thinly sliced (optional)
1 teaspoon sesame seeds (optional)
For serving: Small flour tortillas, kimchi or other pickled cabbage, and sriracha
Roasted Cabbage Wedges with Miso Ginger Scallion Butter
1 medium head green cabbage
2 tablespoons extra-virgin olive oil
¼ heaping teaspoon kosher salt
4 scallions
1 tablespoon salted butter
2 teaspoons white or mellow miso paste
1 teaspoon finely grated fresh ginger
1 teaspoon brown sugar
1 tablespoon rice vinegar
3 tablespoons water
3 tablespoons roasted salted pistachios. chopped (optional)
Slow Cooker French Toast
Olive oil or other favorite cooking oil
6 cups crusty whole grain bread
3/4 cup pitted, chopped dates (or other favorite dried fruit such as raisins or chopped dried apricots)
7 eggs
3 1/2 cups low fat milk
1/4 cup maple syrup
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
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