Before I launch into the meal plan, I want to take a hot second to give a shout out to all the mamas today. Whether you are new to the game or have been at it for decades, I hope you have lots of love and appreciation coming at you today. As for the line-up this week, I’ve got my eye on the Pork Chops with Rhubarb Compote, since it’s so darn seasonal, the Moo Shu Veggies (yummy + easy), and I never say no to a good chocolate pudding. Enjoy and Happy Mother’s Day to us!
Easy Moo Shu Vegetables
This recipe is my homespun take on Chinese takeout that satisfies a craving every time. The recipe calls for a few convenience items, including pre-shredded carrots and cabbage, and pre-sliced mushrooms, which means the hands-on time is very little and it takes all of 12 minutes to cook.
Pork Chops with Rhubarb Ginger Compote
I love rhubarb in tarts and pies, but it’s just as good for savory dishes. Serve these juicy chops with roasted asparagus or arugula salad (plus some little boiled or roasted potatoes on the side) for a balanced supper.
Baked Tofu Parmesan
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Tuna Pasta Nicoise
This takes all the elements of a classic Nicoise salad and spins it into a satisfying pasta. It’s filling and nutritious enough to make a one-dish meal and leftovers are tasty the next day.
Instant Pot Chicken in Salsa Verde
Pull out your Instant Pot and get a batch of this savory chicken going. It’s tasty tucked into blistered corn or flour tortillas with all your favorite taco fixings. This Mexican Street Corn Salad would be terrific as a side dish.
Pineapple Orange Green Smoothie
Brand new to the blog, this luscious smoothie is full of green goodness and a snap to make. Frozen pineapple makes it quick to whiz up in a blender and the recipe includes plenty of ideas to boost the nutrition over the top.
Dark Chocolate Creamy Cashew Pudding
A chocolate pudding that’s a creamy treat on the healthier end of the spectrum. The richness comes from cashews that soak overnight and get blended into the rest of the ingredients. It makes a tasty dessert or after school snack, or can be packed into little containers for school lunches.
SHOPPING LIST // WEEK 22
Pork Chops with Rhubarb Ginger Compote
4 boneless pork chops that are about 6 ounces each
4 small fresh rosemary sprigs for garnish (optional)
2 teaspoons extra-virgin olive oil
1/2 small red onion, diced
1 clove minced garlic
4 large stalks rhubarb
Juice of 1 large orange
1 teaspoon grated fresh ginger
2 tablespoons plus 1 teaspoon honey
Oven Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Easy Moo Shu Vegetables
4 eggs (use 8 ounces soft tofu for a vegan version)
1/2 teaspoon kosher salt, plus a few pinches
1 tablespoon toasted sesame oil, divided
2 large cloves garlic, minced
One 8 to 10 ounce-package sliced white/cremini mushrooms (about 2 cups sliced)
5- ounces packaged shredded carrots, ½ bag or 2 cups
16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)
5 scallions, thinly sliced white and light green parts
2 teaspoons soy sauce
2 tablespoons rice vinegar
3-4 tablespoons hoisin sauce, plus more to add at the table
¼ cup chopped cashews (roasted or raw)
4 to 6 whole-wheat or white flour tortillas
Tuna Pasta Nicoise
8 ounces penne pasta
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 large cloves garlic
1 heaping cup cherry tomatoes
2 five-ounce cans tuna
½ cup chopped kalamata olives
1/2 cup chopped fresh basil
Parmesan cheese for serving
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
1 1/2 teaspoons extra-virgin olive oil
2 large garlic cloves
1/2 small jalapeño pepper
3/4 pound tomatillos
1 lime
2 pounds boneless, skinless chicken thighs
1/2 cup cilantro
Any optional ingredients for serving such as taco fixings or cooked rice
Pineapple Orange Green Smoothie
1 cup fresh or frozen pineapple
1 seedless orange
1 banana
1 cup plain kefir
1 1/2 packed cups baby spinach
1½ teaspoons vanilla extract.
Best Vegan Chocolate Pudding
½ cup raw cashews
2 cups oat milk or cow’s milk
3 medjool dates
3 tablespoons cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract
¼ cup dark chocolate chips
maple syrup, agave, honey, or liquid stevia to taste