Apologies to those of you who missed Week 18 of Weeknight Rescue last week. It was one too many things for my “to do” list and I figured it might not be in high demand with the holidays in full gear. I’m at it this week, though, with ideas focused on getting back in the swing of healthy eating for 2018 (plus a bonus recipe to ring in the New Year). Find the printable shopping list at the bottom of the page.
COLLARD GREEN TACOS WITH TOMATILLO SALSA
If holiday cookies and Christmas meats have pushed veggies to the back burner, these tacos are a good way to embrace your leafy greens again. The recipe includes a fairly simple homemade salsa, but you could also skip that step and buy a jar of tomatillo salsa instead.
SALMON WITH MANGO AVOCADO SALSA
This recipe was part of a series on anti-inflammatory eating, which is just what’s needed this time of year. The salsa has just a hint of heat, so is a good one for grown ups and kids alike. If you want to add a side, consider steamed brown basmati rice with a splash of seasoned rice vinegar and toasted sesame oil.
CHICKEN TORTILLA SOUP
A good one, whether you are feeding just your family or a crowd gathered around a New Year’s Day football game. Need a starter? How about a plate of jicama and lime with guacamole for dipping.
PERFECT CHAI
If you’ve never made your own chai, it’s sort of a game changer. You can make a single or double batch and stow it in the fridge to reheat gently on the stove as needed. This warm and comforting drink is a good way to wean yourself off the holiday sweets.
GOLDEN PARMESAN POTATO BITES
A New Year’s Eve-worthy appetizer that has only three core ingredients AND measures in at just 25 calories a piece. Leftovers can be reheated to enjoy for game time the following day.
SHOPPING LIST // WEEK 19
Collard Green Tacos with Tomatillo Salsa
1 large bunch collard greens, about 1 1/2 pounds
2 tablespoons coconut oil or extra-virgin olive oil
2 serrano chiles
3 cloves garlic
1/2 pound tomatillos
1/2 bunch fresh cilantro
6 corn tortillas
1/3 cup creme fraiche or sour cream
1 large ripe avocado
1 lime
Salmon with Mango Salsa
2 ripe mangoes
¼ medium red onion
1 jalapeno pepper
3 tablespoons chopped fresh cilantro
1 ½ limes
3 tablespoons extra-virgin olive oil
1 pound salmon filets
1 ripe avocado
4 big handfuls mixed greens
½ cup toasted slivered almonds
Chicken Tortilla Soup
4 teaspoons extra virgin olive oil
1 large yellow onion
2 large cloves garlic
5 ½ cups chicken broth
One 15-ounce can diced tomatoes
1 1/2 pounds skinless, bone-in chicken breasts
4 corn tortillas
3 large carrots
1/2 head red (or green) cabbage
3 limes
¼ cup chopped cilantro
1 jalapeno pepper
1/3 cup crumbled cotija cheese (use feta if you can’t find cotija)
1 avocado for garnish (optional)
Perfect Chai
One 2-inch piece fresh ginger
2 tablespoons sugar
2 tablespoons honey
1/2 vanilla bean
1/2 cinnamon stick
1 tablespoon cardamom pods
3 whole cloves
1/4 teaspoon ground nutmeg
2 tablespoons loose black tea such as Assam Harmony or English Breakfast
2 cups milk
Parmesan Potato Bites
1 pound small red potatoes (about 12 potatoes)
1/4 cup La Terra Fina Parmesan Kale Greek Yogurt Dip (or other packaged kale or spinach dip)
2 tablespoons finely grated Parmesan cheese
1 tablespoon minced chives (optional)
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