Some of us have a big week of cooking ahead. And most have a big week of eating, so I figured I’d keep the meal plan simple with a few lighter, healthier options to balance out Thanksgiving.
INSTANT POT (or slow cooker) BALSAMIC CHICKEN
Don’t be intimidated by the number of ingredients in this recipe. It really is quick to pull together, without a whole lot in the way of prep work. Serve it with pasta or farro. You can find a slow cooker version here
TOMATO SOUP AND GRILLED CHEESE SANDWICH
This is good, cozy comfort food, especially for those of you feeling the chill of fall. The recipe makes just enough soup for four bowls, but feel free to double it for lunches the next day (perfect for a lunch box thermos).
4-INGREDIENT SWEET POTATO ENCHILADAS
Talk about simple! With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up.
ROASTED VEGETABLES WITH TAHINI SAUCE
A big sheet pan of veggies is often my “go-to” clean-out-the-fridge supper. Just roast a variety of root vegetables until tender and add chick peas at the tail end for protein and heft. While that’s happening, you can whisk together the tangy tahini dressing to drizzle over the top (add a little harissa if you want a kick of heat). I often serve this with warm whole-grain pita and Greek yogurt on the side.
MEDITERRANEAN STRATA
I figured I’d include this as a supper option that can double as brunch (since plenty of you probably have family in town). It’s packed with vegetables and loaded with the flavors of the Mediterranean. You can assemble it in advance and stow it in the refrigerator up to one day ahead of time, baking it just before serving.
HOW TO MAKE TURKEY BROTH
If you’ve got the bones leftover from a Thanksgiving turkey, do yourself a favor and make broth. This is a simple formula and you’ll thank yourself when you’ve got a pot of gorgeous, golden broth to stash in the freezer.
PUMPKIN BLUEBERRY MUFFINS
Make up a batch of these to enjoy for Thanksgiving breakfast. Any leftovers are good for several days afterwards.
SHOPPING LIST // WEEK 47
Instant Pot/Slow Cooker Balsamic Chicken
1 1/2 pounds boneless, skinless chicken thighs
1 large red onion
4 whole cloves garlic
1/4 cup balsamic vinegar
One 26-ounce box or 28-ounce can chopped tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch Swiss chard (or other leafy greens)
Cooked whole grain pasta, brown rice or other grain for serving
Tomato Soup and Grilled Cheese Sandwich
4 tablespoons extra-virgin olive oil
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28-ounce can diced unsalted tomatoes
One 3/4-inch thick slice crusty French or Italian bread about 4 inches long
8 slices whole-grain sandwich bread
6 ounces grated sharp Cheddar cheese (or other favorite cheese)
Olive oil to brush waffle iron
4-Ingredient Sweet Potato Enchiladas
1 1/2 pounds organic sweet potatoes
8 small 6-inch tortillas
2 cups green enchilada sauce (two 8-ounce pouches or one 15-ounce can)
2 1/2 cups shredded Cheddar cheese
Roasted Vegetables with Tahini Sauce
2 large carrots
1 pound small waxy potatoes (such as red, Yukon gold, or yellow Finn)
1 large sweet potato
1 large bulb fennel
1 large red or yellow onion
2 tablespoons olive oil
1 cup cooked chickpeas
1 large clove garlic
2 teaspoons honey
1/4 cup lemon juice
1/4 cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup extra-virgin olive oil
Mediterranean Strata
1 medium yellow onion
1 tablespoon extra-virgin olive oil
8-ounces frozen chopped spinach
One 14-ounce can artichoke hearts (quartered)
1/2 cup roughly chopped sun-dried tomatoes
2 1/2 cups crusty bread (such as baguette or Italian bread)
2/3 cup crumbled feta cheese
8 large eggs
1 cup low-fat or non-fat cottage cheese
1 cup milk (any kind)
1 teaspoon dried oregano or 2 tablespoons fresh basil
3 tablespoons finely grated Pecorino Romano or Parmesan cheese
How to Make Turkey Broth
1 cooked turkey carcass
2 ribs celery
2 carrots
1 large onion
2 bay leaves
Optional add-ins: 2 cloves garlic, 2 sliced leeks, 6 black peppercorns, handful of parsley, 3 sprigs thyme
Pumpkin Blueberry Muffins
Paper muffin liners, or non-stick oil spray
3/4 cup raw almonds
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons pumpkin spice
1 egg
3/4 cup pumpkin puree (not pumpkin pie filling)
1/4 cup milk
1/2 cup honey
1/3 cup canola oil or grape seed oil
1 heaping cup frozen blueberries or wild blueberries
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