I love this week’s meal plan and hope you do too. The Moo Shu Vegetables is one of my favorite quick dinners and the Slow Cooker Meatballs can’t be beat for convenience. Also on tap is my take on chicken salad, which might come in handy for back to work and school. And if you’re in the mood to bake, don’t miss the Walnut Date Coconut Scones. Enjoy!
Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
These lettuce cups are like little tacos but with a Southeast Asian spin, thanks to a killer ginger lime dressing. Since they’re pretty light on the appetite, you might want to do up a side of steamed brown basmati rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallion.
Slow Cooker Turkey Meatballs
These meatballs are quick to make and cook right in the sauce (no browning on the stove or oven). I serve them in shallow bowls with a crusty baguette and broccoli or cauliflower on the side. Of course, piling them on top of spaghetti is fair game, too.
Easy Moo Shu Vegetables
This is my take on a favorite Chinese takeout dish. I’ve made it as easy as possible by leaning on pre-shredded carrots and cabbage, along with pre-sliced mushrooms. The only prep required is chopping a couple cloves of garlic. Tuck it all into tortillas and drizzle on Hoisin sauce. Yum!
Instant Pot Korean-Style Beef Wraps
This Korean-style beef is done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a simple salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Salmon with Mango Salsa and Avocado
I love how sweet, juicy mango plays off the heat of jalapeño and richness of the salmon in this tasty recipe. It’s a dish loaded with antioxidant-rich ingredients that can be ready in 30 minutes. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.
Whole-Grain Scones with Coconut, Dates, and Walnuts
I love these wholesome scones sweetened with chopped dates. Walnuts and coconut add crunch and great flavor. They’re easy to make, just don’t over work the dough. It will make your scones tough.
Chicken Salad
Chicken salad gets a lightened up makeover thanks to a creamy yogurt dressing. Scoop it into lettuce cups (as pictured) or sandwich between toasted bread. Pick up a rotisserie chicken or cook up a few extra breasts (find an easy chicken breast recipe here).
SHOPPING LIST
Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
4 to 5 limes
½ cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
½ teaspoon Sriracha sauce or other hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 ½ cups mung bean sprouts
¼ cup shredded carrots
½ English cucumber
¼ cup roasted, salted peanuts
1/3 bunch fresh cilantro
Leaves from 1 large head butter lettuce or romaine lettuce
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
1/3 cup finely grated Parmesan cheese
1 egg
3 tablespoons chopped parsley
1 tablespoon dried oregano
One 28-ounce can whole peeled tomatoes
One 14.5-ounce can diced tomatoes
1 1/2 teaspoons dried garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seeds
Easy Moo Shu Vegetables
4 eggs
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
Instant Pot Korean-Style Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear if you can’t find Asian)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and Sriracha
Pan-Seared Salmon with Mango Salsa and Avocado
2 ripe mangoes
1 large ripe avocado
1/4 medium red onion
1/2 jalapeno pepper
3 tablespoons fresh cilantro
1 lime
3 tablespoons extra-virgin olive oil
1 1/4 pound salmon filets
4 big handfuls mixed greens
Whole-Grain Scones with Coconut, Dates, and Walnuts
1/2 cup teff flour or buckwheat flour
1 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 cup butter (1 stick)
1/2 cup buttermilk
1/2 cup chopped pitted dates (about 7 Medjool dates)
1/2 cup chopped walnuts or pecans
Chicken Salad
2 ½ cups cooked, cubed chicken (about 1 pound uncooked)
1 medium apple
3 celery stalks
½ cup finely diced red onion
½ cup walnuts
½ cup Greek yogurt
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 small head butter lettuce
1 to 2 tablespoons chopped fresh tarragon or dill (optional)
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