With the Super Bowl and Valentine’s Day behind us, it’s back to business as usual in the kitchen. If you want a quick supper, check out the Salmon Burger Lettuce Wraps. I also recommend my Edamame Avocado Spread, which is tasty and protein rich..excellent for breakfast or lunch. And you can never go wrong with Chocolate Chip Cookies. Enjoy!
Salmon Burger Lettuce Wraps with Sriracha Lime Dressing
This is an easy one to pull together that everyone in my house loves. It makes use of mega-convenient frozen salmon burgers done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.
Creamy Carrot Mac and Cheese
This lighter version of mac and cheese is built on a base of cooked carrots that you whirl with low-fat milk into a creamy puree. All you have to do is add pasta, sharp Cheddar and chopped chives and bake until bubbly. Throw a sheet pan of broccoli in the oven to roast alongside the pasta.
Chicken Tortilla Soup
They say chicken soup heals, and when I’m under the weather this is the one I crave. Luckily, it’s excellent when you’re the picture of healthy, too 🙂
Slow Cooker Pot Roast with Vegetables
To me, pot roast is the very definition of comfort cooking. It is hearty and soul satisfying. The slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
Lemon Tahini Dressing with Vegetables
Make the most of virtually any type of root vegetable by roasting them slow and finishing with lemon tahini dressing. Add chickpeas to the mix to make it a main dish. Or serve with spoonfuls of protein-rich Greek yogurt mixed with a splash of olive oil and big pinch of salt and pepper.
Basil Lime Edamame Toast
Avocado plus edamame is a dream team of protein and healthy fats. It’s a terrific spread for breakfast or lunch toast and also doubles as a tasty dip for veggies.
Chocolate Chip Cookies (with a few healthy swaps)
This is a makeover of the classic Toll House recipe, with whole-grain and nut flour, olive oil in place of some of the butter, nuts, and good dark chocolate chips. YUM!
SHOPPING LIST
Salmon Burger Lettuce Wraps
3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds
Creamy Carrot Mac and Cheese
1 pound carrots, peeled
2/3 cup water
12 ounces penne pasta
1 1/4 cup low-fat milk
5 ounces sharp Cheddar cheese
2 tablespoons fresh chives
Chicken Tortilla Soup
4 teaspoons extra virgin olive oil
1 large yellow onion
2 large cloves garlic
5 ½ cups chicken broth
1 cup diced tomatoes (use canned when tomatoes are out of season)
1 1/2 pounds skinless, bone-in chicken breasts
4 corn tortillas
Kosher salt
3 large carrots
2 ½ cups roughly chopped red cabbage (about 1/3 of a head)
¼ cup fresh lime juice (2 to 3 limes)
¼ cup chopped cilantro
1 jalapeño pepper
1/3 cup crumbled cotija cheese
Cubed avocado for garnish (optional)
Lemon Tahini Dressing with Vegetables
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
1/4 cup + 2 tablespoons olive oil
1 cup cooked chickpeas (optional)
1 large clove garlic
2 teaspoons honey
¼ cup lemon juice
¼ cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Slow Cooker Pot Roast with Vegetables
One 2 1/2 pound grass-fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon Gold)
4 large carrots
6 large sprigs fresh thyme
Basil Lime Edamame Toast
1 cup shelled edamame (5 ounces)
1 scallion
1 medium ripe avocado
6 large fresh basil leaves
3 tablespoons lime juice
Sliced crusty bread, such as whole-grain levain
Chocolate Chip Cookies
3 tablespoons extra-virgin olive oil
3 tablespoons salted butter
3/4 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1 cup whole-wheat pastry flour
3/4 teaspoon baking soda
3/4 cup dark chocolate chips or chopped dark chocolate
Flaky salt, such as Maldon (optional)
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