We need some good sustenance to power us through what looks to be an eventful week. This menu is tailor-made for both comfort and energy.
SLOW COOKER PINTO BEANS
Do up a pot of these pinto beans to use as the foundation for taco night or a rice and beans dinner. Add sliced avocado, your favorite salsa, corn or flour tortillas, and a crunchy salad such as this one.
WILD BLUEBERRY BALSAMIC SHEET PAN CHICKEN
This simple supper involves piling chicken, frozen wild blueberries, sweet potatoes, and red onions onto a sheet pan, slathering on mustard and balsamic vinegar, and roasting until tender. Clean up is easy.
INSTANT POT BEEF & BUTTERNUT SQUASH CHILI
The Instant Pot makes quick work of a dish that is traditionally cooked low and slow. The results won’t disappoint. The beef and butternut squash make a winning pair and using taco seasoning mix just means fewer ingredients to worry about. Don’t have an Instant Pot? Try this Slow Cooker Turkey version instead.
“ALMOST VEGAN” LINGUINE WITH CAULIFLOWER PECAN ALFREDO
Pasta with cream sauce, only no cream. That luscious texture comes instead from a combo of cauliflower blended with pecans and finished with a shower of Parmesan. If you’re a skeptic, tune in Tuesday when I’ll be making it over on Instagram.
RESET BUTON SALAD WITH CARROT MISO GINGER DRESSING
I like to lighten things up sometimes with one of my favorite colorful salads. The Carrot Miso Dressing is all done in the blender and darn tasty. Plus, this crunchy salad feels like you’re giving your insides a deep cleaning.
BAKED PUMPKIN DONUTS WITH BROWN BUTTER GLAZE
These should go on your baking to do list at least once this fall. Tender and sweet, they can be dusted with confectioners’ sugar or crowned with brown butter glaze. They require a donut pan, which is a worthy investment. I like to bake them in a mini donut pan as well.
FREEZER-FRIENDLY BREAKFAST EGG WRAPS
Carve out a little time on the weekend or one evening to do up a batch of these egg wraps for weekday breakfast. They will hold up for a day or two in the fridge and can be reheated just before serving, or you can wrap them well and stow them in the freezer for another day.
SHOPPING LIST // WEEK 44
Slow Cooker Pinto Beans
1 pound dried pinto beans (2.5 cups)
1 teaspoon crushed red pepper
Wild Blueberry Balsamic Sheet Pan Chicken
1 pound sweet potatoes
1 medium red onion
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 heaping cup frozen wild blueberries
3 tablespoons whole-grain Dijon mustard
1 tablespoon honey
One 3 1/2 to 4 pound chicken
Instant Pot Beef & Butternut Squash Chili
2 teaspoons extra-virgin olive oil
1 large yellow onion
1 pound ground beef (or turkey, lamb, venison or combo)
One 1 1/4-ounce packet taco seasoning mix
2 cups butternut squash
1 1/2 cups cooked pinto beans (one 15-ounce can)
One 14.5 ounce can diced tomatoes
1/8 teaspoon cayenne pepper (more if you like it spicy)
Favorite chili garnishes: sour cream, avocado, cilantro, scallions, cheese, and salsa
“Almost Vegan” Linguine with Cauliflower Pecan Alfredo
⅔ cup pecan halves
1 cup oat milk (or cow’s milk)
2 packed rounded cups medium cauliflower florets (7 ounces)
1 large clove garlic
1 pound linguine
Zest and juice of 1 lemon
⅓ cup freshly grated Parmesan cheese or vegan Parmesan, plus more to garnish
Reset Button Salad with Carrot Miso Ginger Dressing
1 bunch kale
3 cup chopped hearts of romaine lettuce
2 medium carrots
4 radishes
⅓ english cucumber
1 red pepper
1 small ripe avocado
⅓ cup roughly chopped Tamari almonds
6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken (if serving as a main course)
1/4 cup canola oil (I use expeller pressed, organic)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1-inch long piece fresh ginger
Baked Pumpkin Donuts with Brown Butter Glaze
Oil or non-stick cooking spray for pan
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup pureed pumpkin (not pumpkin pie filling)
1/2 cup firmly packed brown sugar
1 egg
1/4 cup canola oil
2 teaspoon vanilla extract
2 tablespoons butter
1 cup confectioners’ sugar
3 teaspoons milk, plus more as needed
Freezer-Friendly Breakfast Egg Wraps
5 eggs
1/3 cupcottage cheese
2 teaspoons extra-virgin olive oil
1/2 cup diced red bell pepper
1/2 cup diced zucchini
1 heaping tablespoon minced chives
4 Multi-Grain Flatout flatbreads (or whole-grain flour tortillas)
8 thin slices Cheddar cheese
Comments