Two of the recipes on this menu are longtime blog staples that I made this week after a long hiatus…the French Lentil Salad and Turkey Meatballs. I polished both recipes ever so slightly and was pleased as punch with the results. I hope you are, too, along with the rest of the line up. Don’t miss those Sticky Cereal Bars at the end!I

EASY SPRING VEGETABLE FARRO RISOTTO

Asparagus and peas are the stars of this no-stir, no-fuss oven risotto done with farro instead of rice. It’s wholesome, satisfying, and oh so tasty. If you have a few minutes to spare earlier in the day, prep the asparagus and shell the peas ahead of time (or use frozen peas), so it’s easier to pull together at the dinner hour.

SLOW COOKER TURKEY MEATBALLS

I made these for dinner one night and we enjoyed leftovers for a couple of lunches afterwards. They’re quick to make and the meatballs cook right in the sauce (no browning on the stove or oven). I like to 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. Tune into Instagram, where I’ll be posting a demo video so you can see how this dish comes together.

FRENCH LENTIL SALAD WITH FENNEL & GOAT CHEESE

I’m crazy about this delicate, nourishing lentil salad. It’s a terrific one to batch cook on a Sunday and enjoy for a few days afterward. Pull it out when you need a simple vegetarian main or to serve as a side dish to fish or chicken. It’s also excellent packed up for work or school lunches.

LAZY GIRL’S ENCHILADA PIE

I call these enchiladas “lazy” because you layer all of the ingredients in the pan instead of going to the trouble of rolling up each individual enchilada. Any Mexican sides pair deliciously with the cheesy enchiladas, including sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch.

EASY PORK CHOPS WITH APPLES

This is simple comfort cooking and doesn’t call for anything fancy. The chops are accompanied by a tangy sour cream mustard sauce that is kind of a game changer for the dish. If you don’t have apples, use pears, leave them out, or just serve with a bowl of applesauce.

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.

STICKY PRETZEL CEREAL BARS

This is the perfect after school snack or after dinner treat. It’s crunchy, salty, and sweet all at once, with enough good stuff in there to keep everyone satisfied.

SHOPPING LIST // WEEK 16

Spring Vegetable Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (optional if wanting vegetarian version)
3 tablespoons fresh lemon juice (juice of 1 lemon)
1 cup semi pearled farro (can use pearled – scale back broth to 2.5 cups using)
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound in a shell; can use frozen peas as well)
1 bunch asparagus
2 tablespoons mint
1/4 cup grated Parmesan cheese

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

French Lentil Salad

1 1/2 cups dried French lentils
3 large cloves garlic
1 large bay leaf
1 medium shallot
1 1/2 tablespoons coarse Dijon mustard (or 1 round tbsp regular Dijon)
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground sumac or cumin
1 small or 1/2 large bulb fennel
1 bunch fresh mint (1/4 cup chopped)
3 ounces fresh goat cheese (chevre) or feta

Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn or 1 1/2 cups frozen corn
1 lime
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)

Easy Pork Chops with Apples
4 boneless pork loin chops (~1-inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon sour cream
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large apple

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

Sticky Pretzel Cereal Bars
1 cup rolled oats
1 ¾ cup “O” cereal, such as Barbara’s or Cheerios
1 cup salted pretzel sticks
⅓ cup roasted peanuts or other chopped nuts (feel free to toss in a tablespoon of pepitas as part of the mix)
⅓ cup dried cranberries
½ cup organic brown rice syrup
¼ cup peanut butter (substitute another nut or seed butter, if desired)
½ cup dark chocolate chips

Comments

03.26.2022 at3:40 AM #

Santana

Hey Katie, I totally love your recipes. The FRENCH LENTIL SALAD WITH FENNEL & GOAT CHEESE looks amazing, but when I click on it I see Strawberry Arugula Salad with Toasted Hazelnuts. Is it actually French Lentil Salad with Fennel, Mint, and Feta? The pics are the same.

Katie Morford

Thanks for the heads up. It should work now!

03.26.2022 at1:22 PM #

Tina

https://www.momskitchenhandbook.com/recipes/friendship-and-french-lentil-salad/

Thanks Tina!

04.10.2022 at4:41 PM #

Sammi

Great job as always!

Thanks so much.

Weeknight Rescue//2022//Week 13