Hi friends. It’s been a week, so I’m showing up with plates full of nourishment on the meal plan. Included is a longtime favorite, Slow Cooker Turkey Meatballs, which I’ll be demoing over on Instagram on Wednesday. Gather your ingredients and make a pot of comfort alongside me.
BASIL & PISTACHIO PESTO PASTA WITH CHICKEN
The dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for lunch the next day). If you need a short cut, buy basil pesto at the market and assemble the rest according to the recipe.
KALE & CRISPY CHICKPEA SALAD
This scrumptious kale caesar is a good jumping off point for dinner. Adding a couple of grilled and sliced chicken breasts or maybe a bowl of tomato soup on the side is all it takes to make it a meal.
SKILLET STEAK WITH CILANTRO CHIMICHURRI & CRISPY POTATOES
This is a little bit more of a special-occasion meal than my typical Weeknight Rescue. Maybe it’s a good time to treat yourself. The potatoes are addictively crispy and the chimichurri — a combination of cilantro, parsley, garlic, vinegar, and olive oil — is magic spooned onto steak. If you want a leaner, quicker cooking (and possibly cheaper) cut, go for flank instead of strip steak.
COCONUT LIME CHICKPEA CURRY
This is everything you want in a cozy stew: filling, flavorful, and nourishing. It also happens to be vegan. The chickpeas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.
SLOW COOKER TURKEY MEATBALLS
These meatballs are a snap to make and good for a crowd. Skip the pasta and serve these in shallow bowls with a crusty baguette and a pile of steamed broccoli on the side.
BRUSSELS SPROUTS SALAD WITH LEMON & PECORINO
A refreshing way to prep Brussels sprouts made by running them through a food processor before tossing in olive oil, lemon, pecorino and almonds. This salad is a great batch cooking option, since it lasts a couple of days.
PUMPKIN PIE MILKSHAKE
Put your pumpkin latte on hold for a hot second and give this creamy shake a whirl. It fits the bill for a luscious, pumpkin treat, but comes in at under 200 calories and just 1 gram of saturated fat.
SHOPPING LIST // WEEK 45
Basil & Pistachio Pesto Pasta with Chicken
12 ounces boneless, skinless chicken breasts
8 ounces uncooked fusilli or rotini
2 garlic cloves
2 cups basil leaves
1/4 cup shelled dry-roasted pistachios
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 ounce grated fresh Parmesan cheese (about 1/4 cup)
Kale and Crispy Chick Pea Caesar salad
One 15-ounce can no-salt added chickpeas
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons fresh Parmesan cheese
1/2 anchovy fillet or 1 teaspoon anchovy paste
2 garlic cloves
Zest and juice of 1/2 medium lemon
2 teaspoons Worcestershire sauce
1 teaspoon granulated sugar
Skillet Steak with Cilantro Chimichurri and Crispy Potatoes
2 New York strip steaks (~12 ounces each or 1 1/4-inch thick)
1 1/2 pounds small thin-skinned potatoes (red, yellow, Yukon gold)
1/2 cup fresh cilantro
1/4 cup fresh Italian parsley
3 medium cloves garlic
Big pinch red pepper flakes
2 1/2 tablespoons red or white wine vinegar
1/3 cup plus 1 tablespoon extra-virgin olive oil
2 teaspoons canola, grape seed, or avocado oil
Coconut Lime Chickpea Curry
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large cloves garlic
One 2-inch piece fresh ginger
1 ½ teaspoons ground turmeric
1/8 teaspoon cayenne pepper (1/4 teaspoon if you want it spicy)
Two 15-ounce cans chickpeas
Two 13.5-ounce cans organic light coconut milk
2 cups low-sodium vegetable broth
1 bunch kale
2 tablespoons lime juice
To garnish: 3/4 cup plain yogurt, 1/2 cup torn mint leaves, 1 cup crispy/crunchy salted chick peas (store-bought or homemade; see recipe notes for homemade)
Slow Cooker Turkey Meatballs
1 pound ground turkey
1 link uncooked spicy Italian turkey sausage (~1/4 to 1/3 pound)
1/3 cup Italian seasoned breadcrumbs (preferably whole wheat)
1/4 cup finely grated Parmesan cheese
1 egg
3 tablespoons fresh parsley
2 teaspoons dried basil or 2 tablespoons fresh basil
One 28-ounce can crushed or diced tomatoes
One 14.5-ounce can crushed or diced tomatoes
2 large garlic cloves
Big pinch crushed red pepper flakes
1 rounded teaspoon sugar
Shaved Brussels Sprouts Salad with Lemon & Pecorino
3/4 cup sliced almonds
1 pound Brussels sprouts
2 ounces finely grated Pecorino Romano (~1/2 cup)
1/4 cup lemon juice
2 1/2 tablespoons extra-virgin olive oil
Pumpkin Pie Milkshake
1/2 cup pumpkin puree (not pumpkin pie filling)
1 generous cup low-fat vanilla frozen yogurt
1/2 cup low-fat milk
1 to 2 tablespoons pure maple syrup
6 small (from refrigerator ice machine) or 3 conventional (from an ice cube tray) ice cubes
1/4 teaspoon ground cinnamon
Dash nutmeg
1/2 graham cracker
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