Welcome to this week’s menu. I like the look of the shopping list: not a ton of ingredients, which means pretty simple cooking. Bon Appetit!
BAKED CHICKEN PARMESAN
Everyone loves when this shows up on the table. With just six ingredients, it’s pretty easy to make. I usually serve it with roasted broccoli, a side of whole grain pasta, and store-bought marinara sauce (or homemade if I have time using this crazy easy recipe).
SPRING VEGETABLE FLATBREAD PIZZA
Lavash bread continues to be my quick and easy fix for weeknight pizza. Here, it gets a springy spin with the addition of bright green pesto and vegetables. I like a salad on the side, and this is a good one if you can get your hands on some strawberries.
3-INGREDIENT BLACK BEAN SOUP
This black bean soup is about as quick as it comes as far as getting dinner on the table. I like to set up a little toppings bar and include favorite fixings, such as salsa, sour cream, avocado, crumbled bacon, and fresh cilantro. Simple cheese quesadillas, cornbread, or these sweet potato “fries” make a suitable side.
HARD BOILED EGGS
Make a batch of hard boiled eggs to add to salads, eat for a quick breakfast, or turn into easy deviled eggs for snack or supper. Here’s my method: Put as many eggs as you want into a pot big enough that they’re not overcrowded. Add enough water to cover the eggs by 1 inch. Bring to a boil over high heat. When it boils, cover with a lid, turn off the heat, and set a timer for 12 minutes. When the timer rings, use a slotted spoon to lift eggs from the water. They will keep in the fridge for up to 1 week. Be sure to label them with a Sharpie so they don’t get mixed up with your raw eggs!
TAHINI ALMOND BUTTER COOKIES
This has been my sweet fix for the past week and it’s a good one because they’re darn healthy. Simplify things a bit if you like, by stirring chocolate chips into the batter instead of dunking the cookies in melted chocolate (details on that in the recipe headnote). They make an excellent lunch box goodie or after school snack. A side of cold milk doesn’t hurt.
SHOPPING LIST // WEEK 31
Baked Chicken Parmesan
1 cup Italian seasoned breadcrumbs, such as Progesso brand
3 tablespoons finely grated Parmesan cheese
1 egg
2 tablespoons butter
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Marinara sauce on the side for serving (about 1 cup)
Spring Vegetable Flatbread Pizza
6 scallions (about 1 bunch)
1 1/3 cups one-inch pieces asparagus (1 bunch is more than enough)
2 teaspoons extra-virgin olive oil
2/3 cup fresh or frozen English peas
Two 8×10-inch pieces whole-wheat or white lavash bread
1/4 cup basil pesto
3 to 4 ounces fresh goat cheese
1 lemon
2 tablespoons chopped fresh mint
3-Ingredient Black Bean Soup
Three 15-ounce cans black beans
One 12-ounce container pico de gallo salsa (about 1 1/4 cup)
1/4 cup sour cream, plus any other favorite garnishes, such as shredded Jack or Cheddar cheese, fresh cilantro, lime wedges, and salsa
Hard Boiled Eggs
I usually do 4 to 6 eggs at a time.
Tahini Almond Butter Cookies
1/4 cup almond butter
1/4 cup tahini
2 cups almond flour
2 tablespoons chia seeds
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3 ounces bittersweet chocolate (or 1/4 cup chocolate chips if stirring it into the batter)
Comments
03.24.2018 at7:55 AM #
Anne Mullen
You’ve reminded me that I should keep hard boiled eggs handy, and now I know your method of cooking them. One problem I have is that….. they float. How do you cover them with an inch to spare when they all rise to the top??
03.24.2018 at9:18 AM #
Kara
Can I use coconut flour, or even whole wheat flour, instead of almond flour for the tahini cookies?
03.24.2018 at9:18 AM #
Katie Morford
It’s always hard to say how a substitution will work until you try it, but I would guess it would be fine with either.