As always, you’ll find plenty of flavorful finds on this week’s menu. The Salmon Burger Lettuce Wraps are excellent if you want something quick and easy. The Tex-Mex Chopped Salad is a current favorite of mine. And you can’t go wrong with the No-Bake Almond Butter Bars. Enjoy!
Salmon Burger Lettuce Wraps w/ Sriracha Lime Dressing
This is an inventive way to enjoy the convenience of frozen salmon burgers, done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.
Tex-Mex Chopped Chicken Salad with Creamy Cilantro Dressing
Colorful, crunchy, and so full of flavor, this Tex Mex Chopped Salad is a satisfying way to do supper. Feel free to use other favorite vegetables you have on hand. This is a great one to make ahead and pack up for lunch. Wait to dress it until just before eating.
Cauliflower Chickpea Shawarma
This flavor-packed sheet pan supper is a very distant cousin to classic shawarma. It has all the requisite flavors and is finished with a flavorful tangy tahini yogurt sauce. Serve it as a main dish or as a side along with roast chicken, fish, or lamb.
Chicken Thighs with Maple Cider Vineger Glaze
If you’ve never had vinegar chicken, give it a whirl. This one has a refreshing salad on the side that pairs well with the tangy glaze. A whole-grain side of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.
Spring Vegetable Flatbread Pizza
Turn delicate spring produce into a pizza dinner starting with store-bought lavash and any favorite pesto. Just add a salad (try butter lettuce and shaved radishes with this vinaigrette) and you’re good to go. If you feel like changing things up, swap in store-bought naan in place of lavash.
Easy Cottage Cheese Dip
This is perfect to set out before dinner with crunchy vegetable or enjoy as a snack. It’s nourishing and comforting. I also eat this for lunch on the regular with veggies and whole-grain crackers or pretzel thins.
No-Bake Almond Butter Bars with Dark Chocolate
Everyone in my house is crazy about these bars. They are ridiculously good, especially with a glass of cold milk. Feel free to use another nut or seed butter if you like.
SHOPPING LIST
Salmon Burger Lettuce Wraps
3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds
Tex Mex Chopped Chicken Salad
4 packed cups chopped hearts of Romaine lettuce
2 cups shredded red cabbage
1 medium red pepper
1 cup diced English or Persian cucumber
1 cup cherry tomatoes
1 medium avocado
3 scallions
1/2 cup extra-virgin olive oil
1 pound boneless, skinless chicken thighs
1 tablespoon plus 1 teaspoon taco seasoning mix
¼ cup roasted salted pepitas (pumpkin seeds)
2 -3 limes
¼ cup plain nonfat Greek yogurt
1/2 teaspoon honey
1 cup roughly chopped cilantro
Cauliflower Chickpea Shawarma
1/4 cup extra-virgin olive oil
2 lemons
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne
3 large cloves garlic
1 medium cauliflower
One 15-ounce can chickpeas
1 medium red onion
¼ cup fresh cilantro
2 tablespoons tahini
3 tablespoons plain yogurt
1 teaspoon honey
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
Two 8×10-inch pieces whole-wheat or white lavash bread
1/4 cup basil pesto
3 to 4 ounces fresh goat cheese
1 lemon
2 tablespoons chopped fresh mint
Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 cup thinly sliced shallots (from about 3 shallots)
1 large fennel bulb
1 Honeycrisp or other crunchy apple
2 tablespoons lemon juice, from about 1 juicy lemon
1 tablespoon olive oil
Easy Cottage Cheese Dip
One 16-ounce container low-fat cottage cheese
2 tablespoons mayonnaise (I use light Best Foods)
3 tablespoons parsley
¼ cup red onion
Almond Butter Bars
1 cup smooth, unsweetened, natural almond butter
1/2 cup maple syrup
2 teaspoons vanilla extract
2 1/2 cups old fashioned rolled oats
1/2 cup sliced almonds
1/3 cup dried tart cherries (or dried cranberries)
1/4 cup hulled hemp seeds
1/4 cup cacao nibs
2 teaspoons coconut oil
1/2 cup bittersweet chocolate chips or chopped chocolate
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