If you’re facing a particularly busy week, this meal plan is spot on, with Umami Chicken, Pasta with Simple Tomato Sauce, and Lazy Girl’s Enchilada Pie. The menu also shows the first signs of spring with the Spring Vegetable Flatbread Pizza. Enjoy!
Umami Chicken
This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with rice and a green vegetable (broccoli or bok choy, for example). The extra sauce in the bottom of the pan can be used to flavor the sides you choose.
Pasta with Simple Tomato Sauce
Sometimes a basic plate of pasta with red sauce hits the spot. This sauce couldn’t be easier and is delicious tossed with any shape of pasta you like. Add freshly shaved Parmesan and a crisp salad. For a second veggie, try roasting asparagus using this method.
Spring Vegetable Flatbread Pizza
I pull this out every spring when asparagus and peas come into season. It’s quick to pull together (especially if you use store-bought pesto) and marries fresh mint, lemon zest, goat cheese, and plenty of veggies.
Brown Sugar Baby Bok Choy with Pork and Tofu
A longtime blog favorite, this is savory, sweet, and a little bit spicy. Serve it over cooked brown rice and it’s a complete meal. Need a side? Sliced cucumbers and radishes doused with rice vinegar, a pinch of sugar, and a crack of black pepper will do.
Lazy Girl’s Enchilada Pie
Called “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. The result is no less tasty. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch!
Pretty Prosciutto and Spinach Egg Cups
Grab a muffin tin and three ingredients and you’ve got the makings for an easy breakfast or brunch.
Maple Coconut Granola
Easy as it is to toss a bag of granola into your shopping cart, it’s never as good as making your own! You can adapt this one depending on what nuts and seeds you have on hand.
SHOPPING LIST // WEEK 14
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs (bone-in, skin-on, separated – about 3 lbs)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice for serving
Pasta with Simple Tomato Sauce
One 28-ounce can whole peeled tomatoes
1 large yellow onion
3 tablespoons butter
1 tablespoon extra-virgin olive oil
12 ounces rotini, spaghetti, or any other pasta shape
Parmesan cheese to pass at the table
Optional additions: ½ teaspoon crushed Calabrian chilies in oil, handful fresh chopped basil, fresh cracked pepper, or 1 to 2 smashed anchovies
Brown Sugar Baby Bok Choy with Pork and Tofu
3 cloves garlic
1 tablespoon toasted sesame oil
1/3 pound ground pork
6 baby bok choy, about 2 bunches
2 tablespoons soy sauce (or gluten-free Tamari)
1 tablespoon seasoned rice wine vinegar
2 tablespoons brown sugar
1 to 2 pinches red pepper flakes
12 ounces firm tofu
2 to 3 cups cooked brown rice
Spring Vegetable Flatbread Pizza
6 scallions (about 1 bunch)
1 1/3 cups asparagus
2 teaspoons extra-virgin olive oil
2/3 cup fresh or frozen English peas
Pinch salt
Two 8×10-inch pieces whole-wheat or white lavash bread
¼ cup basil pesto
3 to 4 ounces fresh goat cheese
1 lemon
2 tablespoons fresh mint
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchinis
2 ears corn (or 1 ½ cups frozen corn that’s been defrosted)
1 lime
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)
Pretty Prosciutto and Spinach Egg Cups
6 thin slices prosciutto
1 cup baby spinach or baby kale
6 eggs
1 tablespoon finely chopped fresh chives (optional)
Maple Coconut Granola
3 1/2 cups rolled oats (not quick oats)
1 cup roughly chopped raw nuts (almonds, walnuts, hazelnuts, pecans, cashews)
1/4 cup raw pumpkin (pepitas) or sunflower seeds
3/4 cup unsweetened, shredded coconut
1/2 teaspoon kosher salt (Diamond Crystal is the brand I use)
1/2 cup extra-virgin olive oil
1/2 cup pure maple syrup
3/4 cup dried fruit, such as raisins, dried cranberries, dried cherries, or chopped dried apricots
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