Happy Mother’s Day to all the mamas. I hope someone will be spoiling you this weekend. Perhaps that spoiling will come in the form of cooking, and these recipes are a great place to start!
Spring Vegetable Farro Risotto
Asparagus and peas are the stars of this no-stir, no-fuss oven risotto done with farro instead of rice. It’s wholesome, satisfying, and oh so tasty. If you have a few minutes to spare earlier in the day, prep the asparagus and shell the peas ahead of time (or use frozen peas), so it’s easier to pull together at the dinner hour.
Turkey Chickpea Smash Burgers
This dish takes the turkey burger to the next level. Chickpeas and fresh spinach get blended into ground turkey along with dill and other seasonings. A generous swipe of Greek yogurt, crisp salad, and fresh mint just before serving pulls it together. Tip: instead of making the recipe as is, you can also cook slider-sized patties to refrigerate or freeze for quick lunches or suppers during the week.
Easy Chicken Paillard
Have dinner on the table in no time. This no-fuss meal is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate.
Spring Vegetable Tortellini Soup
Consider this a main dish soup, thanks to tortellini and loads of spring vegetables. It’s finished with a squeeze of lemon and swirl of pesto just before serving. Delicious!
Lazy Girl’s Enchilada Pie
I call these enchiladas “lazy” because you layer all of the ingredients in the pan instead of going to the trouble of rolling up each individual enchilada. Any Mexican sides pair deliciously with the cheesy enchiladas, including sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch.
Basil Lime Edamame Toast
Avocado plus edamame is a dream team of protein and healthy fats. It’s a terrific spread for breakfast or lunch toast and also doubles as a tasty dip for veggies.
Sticky Pretzel Cereal Bars
This is the perfect after school snack or after dinner treat. It’s crunchy, salty, and sweet all at once, with enough good stuff in there to keep everyone satisfied.
SHOPPING LIST // WEEK 16
Spring Vegetable Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (optional if wanting vegetarian version)
3 tablespoons fresh lemon juice (juice of 1 lemon)
1 cup semi pearled farro (can use pearled – scale back broth to 2.5 cups using)
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound in a shell; can use frozen peas as well)
1 bunch asparagus
2 tablespoons mint
1/4 cup grated Parmesan cheese
Turkey Chickpea Smash Burgers
One 15-ounce can chickpeas
¾ cup crumbled feta (3 1/2 ounces)
1 generous handful fresh spinach
½ cup roughly chopped fresh dill
4 scallions
1 large lemon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 pound ground turkey or other ground poultry/meat
6 whole-wheat pitas
1 tablespoon extra-virgin olive oil
2 cups shredded hearts of Romaine lettuce
1 cup diced English or Persian cucumber
2 medium tomatoes
3 tablespoons chopped fresh mint
¾ cup plain low-fat Greek yogurt
Chicken Paillard
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn or 1 1/2 cups frozen corn
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)
Spring Vegetable Tortellini Soup
1 tablespoon extra virgin olive oil
1 medium yellow onion or 3-4 spring onions
2 cloves garlic
1 1/4 cup thinly sliced carrots
6 cups low-sodium chicken or vegetable broth
8 ounces fresh or frozen tortellini (any variety)
1 1/4 cup snap peas
1/2 cup fresh or frozen English peas
1 1/4 cup 3/4-inch pieces asparagus
2 tablespoons fresh lemon juice
1/3 cup herb pesto, either store-bought or homemade
Basil Lime Edamame Toast
1 cup shelled edamame (5 ounces)
1 scallion
1 medium ripe avocado
6 large fresh basil leaves
3 tablespoons lime juice
Sliced crusty bread, such as who
Sticky Pretzel Cereal Bars
1 cup rolled oats
1 ¾ cup “O” cereal, such as Barbara’s or Cheerios
1 cup salted pretzel sticks
⅓ cup roasted peanuts or other chopped nuts (feel free to toss in a tablespoon of pepitas as part of the mix)
⅓ cup dried cranberries
½ cup organic brown rice syrup
¼ cup peanut butter (substitute another nut or seed butter, if desired)
½ cup dark chocolate chips