The idea with these meal plans is to provide a starting point for suppers and sides for the coming week. I find that if I can just choose and shop for just a couple of recipes, I’m off to a good start. I also think planning for leftovers by doubling a recipe, adds little extra work and big rewards (lunch or dinner the next day). Hope this helps! Enjoy.
Tex Mex Chopped Chicken Salad
This is my kind of supper salad. It’s tasty, satisfying, and mega nutritious thanks to all the colorful veggies and a creamy dressing made with Greek yogurt. It’s a great one to make ahead and pack up for lunch. Wait to dress it until just before eating.
Pasta with Asparagus, Peas, Lemon, and Crème Fraîche
A bright, springy pasta that’s packed with vegetables and just enough luscious crème fraîche to make you want seconds. Pair it with Snap Pea Salad or a simple green salad with this vinaigrette.
Sheet Pan Salmon with Feta and Tomatoes
I always appreciate a one-pan supper (more ease, less mess) and this one is a win. You start by roasting potatoes, cherry tomatoes, and red onions until they’re about done. Then add chunks of feta and salmon filets rubbed in a savory spice blend. Easy!
Pork Chops with Rhubarb Ginger Compote
I love rhubarb in tarts and pies, but it’s just as good for savory dishes. Serve these juicy chops with the asparagus below or an arugula salad (plus some little boiled or roasted potatoes on the side) for a balanced supper.
Slow Cooker Lentil Tacos with Indian Spices
Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney.
Roasted Asparagus with Grated Egg, Lemon, and Capers
I make roasted asparagus all throughout the spring, usually doused with lemon juice and olive oil. Here, I add capers to the roasting pan to get them crispy and then drape grated egg over the cooked asparagus to add interest and richness. Try it!
Chocolate Hemp Amaze Bars
I make these bars regularly and always feel grateful to have them tucked in the fridge for a pre-workout boost or when I want something sweet in the afternoon. They are nourishing — filled with a variety of nuts, oats, hemp seeds, dates, and nut or seed butter — but also feel decadent thanks to the chocolate drizzle.
SHOPPING LIST
Tex Mex Chopped Chicken Salad
4 packed cups chopped hearts of Romaine lettuce
2 cups shredded red cabbage
1 medium red pepper
1 cup diced English or Persian cucumber
1 cup cherry tomatoes
1 medium avocado
3 scallions
1/2 cup extra-virgin olive oil
1 pound boneless, skinless chicken thighs
1 tablespoon plus 1 teaspoon taco seasoning mix
¼ cup roasted salted pepitas (pumpkin seeds)
2 -3 limes
¼ cup plain nonfat Greek yogurt
1/2 teaspoon honey
1 cup roughly chopped cilantro
Pasta with Asparagus, Peas, Lemon, and Crème Fraîche
12 ounces dried pasta, such as penne, fusilli, or rigatoni
1 tablespoon extra-virgin olive oil
¾ cup thinly sliced spring onions (or red onion or shallots)
1 pound asparagus
6 ounces snap peas
2/3 cup fresh or frozen English peas
1 lemon
3 tablespoons crème fraîche
3 tablespoons roughly chopped fresh mint
1/4 cup Parmesan cheese, plus more to garnish, Crushed red pepper flakes
Sheet Pan Salmon
1 pound small waxy potatoes (such as red-skinned or Yukon Gold)
1 ½ cups cherry tomatoes
1 medium red onion
1 ½ tablespoons extra-virgin olive oil
Four 5-6-ounce filets fresh salmon
1 ½ teaspoons ground sumac
1 ½ teaspoons ground cumin
A few dashes cayenne pepper
1 1/2 teaspoons brown sugar
4 ounces feta
½ cup roughly chopped fresh basil
1/2 lemon
Pork Chops with Rhubarb Ginger Compote
4 boneless pork chops that are about 6 ounces each
4 small fresh rosemary sprigs for garnish (optional)
2 teaspoons extra-virgin olive oil
1/2 small red onion, diced
1 clove minced garlic
4 large stalks rhubarb
Juice of 1 large orange
1 teaspoon grated fresh ginger
2 tablespoons plus 1 teaspoon honey
Slow Cooker Lentil Tacos
1 ½ cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece fresh ginger
2 cloves garlic
1 small jalapeno pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoons tomato paste
3 cups vegetable or chicken broth
8 Corn or small flour tortillas
Garnishes: roughly chopped cilantro, plain yogurt, favorite Indian chutney
Roasted Asparagus with Grated Egg, Lemon and Capers
1 bunch fresh asparagus
1 egg
Zest and juice of 1 small Meyer lemon (or conventional lemon)
1 tablespoon extra-virgin olive oil
2 tablespoons capers
Chocolate Hemp Amaze Bars
1 cup rolled oats
½ cup chopped raw hazelnuts or almonds (not roasted)
½ cup raw hemp hearts
⅓ cup raw pepitas (shelled pumpkin seeds)
6 medjool dates
⅓ cup cashew butter, peanut butter, or almond butter
¼ cup honey
¼ cup cacao nibs
¼ cup cocoa powder
1 heaping tablespoon hemp seeds and ¼ cup dark chocolate chips for topping the bars
Comments