It’s a flavorful line-up this week, with influences from all over the globe. I’ve also worked in some tips so you can get more bang for your buck in terms of time in the kitchen. As always, the shopping list is at the bottom of the page.
Baked Tofu Parmesan
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add the Roasted Broccoli using the recipe below and dinner is done. Leftovers are tasty a day or two later. Make a double batch and freeze extras for a rainy day.
Easy Noodles with Peanut Sauce and Veggies
I made this for lunch last week and it was gone in no time. We all forgot how much we love these flavors. It’s reminiscent of the peanut sauce you might get in a Thai or Vietnamese restaurant, only tossed with noodles and crunchy vegetables. Adjust the heat how you like with more (or less) sriracha.
Umami Chicken
This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with anything you’d like: any grain or vegetable — fresh, frozen, canned or otherwise. You can do this bok choy and just leave out the tofu. The extra sauce in the bottom of the pan can be used to flavor the sides you choose. Tip: Make more than you need and use the leftovers in the salad below (just pull off the skin and bones off the chicken).
Chicken, Avocado, and Orange Salad
I’m crazy about the combination in this seasonal salad. It manages to be both light and satisfying. If you have kids who aren’t so fond of salad, set theirs up deconstructed-style with the orange, avocado, chicken, and greens arranged on a plate rather than tossed in a bowl. On the side? Warm sliced baguette for sopping up any dressing that pools on your plate.
Slow Cooker Pork Tinga Tacos
Cooking pork low and slow in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.
Oven Roasted Broccoli with Lemon and Parmesan
My everyday, go-to method for cooking broccoli is a snap to do and mega tasty. You can use the same approach for myriad other vegetables, such as cauliflower or root veggies.
COCONUT GRANOLA BARK
A recipe from Best Lunch Box ever, you make this bark by pressing coconut granola onto a cookie sheet, baking it, and then breaking it into shards. It’s a good one to make on the weekend and pack into lunches, enjoy for snacks, or crumble over plain yogurt for breakfast.
SHOPPING LIST // WEEK 6
Oven Baked Vegetarian Tofu Parmigiana
- 14 ounces extra-firm tofu
- ¾ cup panko-style breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 egg
- 1 ¾ cups marinara sauce
- 1 cup lightly packed shredded Mozzarella cheese
Easy Noodles with Peanut Sauce
12 ounces dried spaghetti or Asian noodles
1/3 cup creamy unsweetened peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon white/mellow miso paste (optional)
2 1/2 cups diced crunchy raw vegetables, such as carrots, snap peas, cucumber, or bell pepper 3 scallions
1 1/2 teaspoons sriracha
- Umami Chicken
- 2 teaspoons extra-virgin olive oil
- 5 chicken legs and thighs (bone-in, skin-on, separated – about 3 lbs)
- 10 large cloves garlic
- 1/3 cup soy sauce (or gluten-free Tamari)
- 1/4 cup apple cider vinegar
- Steamed brown rice (optional)
Chicken Avocado & Orange Salad
- 3 tablespoons white wine vinegar
- 2 medium shallots
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed orange juice
- A few drops of sriracha, tabasco, or other favorite hot sauce
- 1 pound boneless, skinless chicken breasts
- 2 small heads endive
- 2 large seedless oranges
- 1 small head butter lettuce or 3 heads little gems
- 1 large ripe avocado
- 2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)
Slow Cooker Pork Tinga Tacos
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion
- 1 large tomato
- One 7-ounce can tomatillo salsa (~1 cup tomatillo salsa)
- 2 cloves garlic
- 1 chipotle chile en adobo
- 1 tablespoon adobo sauce (from canned chipotle chiles)
- 1/4 cup low-sodium chicken broth or water
- One 2 to 2-1/2 pound boneless pork loin roast
Roasted Broccoli with Lemon and Parmesan
- 1 1/2 pounds broccoli
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ lemon
- 2 heaping tablespoons finely grated Parmesan cheese
Coconut Granola Bark
- 3 cups rolled oats not quick oats
- 1 cup slivered almonds
- 1 cup unsweetened shredded coconut
- 1/4 cup flax meal
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 1/2 cup firmly packed brown sugar
- 4 tablespoons water
- 1/4 cup canola oil
- 1 egg white
- 1 teaspoon vanilla extract
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