You’ll find lots of crunch and color in this week’s menu, not to mention a recipe for Cowboy Cookies. Happy cooking!
CHEESY TEX MEX SKILLET SUPPER
This is always a crowd pleaser in our house. It’s a mess of Tex Mex flavors done in a single skillet. Serve with tortilla chips for scooping plus a crunchy salad or slaw.
SPRING VEGETABLE PESTO PASTA
This is everything that’s good about the produce section this time of year in one bowl: asparagus, peas, and fresh herbs. It’s got heaps of vegetables relative to the pasta, so hits all the nutritious buttons. If shelling peas isn’t on your priority list, outsource to one of your kids or substitute frozen peas. Finish with a big bowl of strawberries for dessert.
EASY CHICKEN PAILLARD
Have dinner on the table in no time. This no-fuss meal is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. If you have any leftovers, lunch the next day will be equally delicious.
WARM SPINACH SALAD WITH CRISPY PROSCIUTTO AND SOFT EGG
Gently cooked spinach with a balsamic splash, crispy bacon, and a soft egg are enough to make a light supper. Serve with a crusty baguette for soaking up that oozy yolk.
INSTANT POT ITALIAN WHITE BEAN SOUP
This Instant Pot soup that’s been a consistent hit on the blog. For a vegetarian version, simply leave out the sausage or swap in a cup or two of cooked grains or pasta for added heft once the soup is done.
CHINESE CHICKENLESS SALAD
With more and more folks heading off to school and work, a little lunch box inspo might come in handy. This is a good one and assembly is pretty darn quick, especially if you prep the cabbage and veggies ahead of time.
COWBOY COOKIES
If you’re like me and appreciate a cookie packed with goodies, this one’s for you. It’s both wholesome and decadent, made with oats, nut butter, chocolate, coconut, dried fruits, seeds, and nuts. Make a batch of dough and freeze half for a rainy day. Bake the rest to tuck in the pantry for when a sweet tooth strikes.
SHOPPING LIST // WEEK 16
Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
2 teaspoons ground chili powder
Pinch red chili flakes
2 large cloves garlic
½ pound ground beef
2 medium zucchinis
1 cup uncooked corn kernels
1 tablespoon tomato paste
1 ½ cups cooked black beans
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Spring Vegetable Pesto Pasta
1 packed cup fresh basil leaves
1 packed cup fresh mint leaves
1 small clove peeled garlic
3 tablespoons pinenuts or slivered almonds
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1/4 cup finely grated Parmesan cheese, plus more to pass at the table
1 bunch fresh asparagus
3/4 cup English peas, fresh or frozen
2 six-ounce jars marinated artichoke hearts
8 ounces penne pasta
Easy Chicken Paillard with Shallots and Capers
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers
Warm Spinach Salad with Crispy Prosciutto and Egg
4 thin slices prosciutto
4 eggs
1 tablespoon extra-virgin olive oil
1 medium shallot
1 large clove garlic
1 pound fresh spinach (not baby spinach)
1-2 teaspoons red wine vinegar
1-2 teaspoons balsamic vinegar
Instant Pot Italian White Bean Soup
1 ½ cups dried cannellini beans
1 small chunk Parmesan cheese (it should have the rind and be at least a couple of ounces)
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large carrots
1 rib celery
3 cloves garlic
One 15-ounce can diced tomatoes with the liquid
8 cups low sodium chicken broth or vegetable broth
1 bay leaf
½ teaspoon dried oregano
1/2 teaspoon fennel seeds
½ teaspoon dried thyme
3 links pre-cooked Italian sausage (optional)
1 large bunch kale
Vegetarian Chinese Chickenless Salad
3 cups shredded cabbage
1 large carrot
½ cup cooked edamame
8 ounces baked tofu
3 green onions
¼ cup cilantro
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 ½ teaspoons toasted sesame oil
¼ cup crispy wonton strips or toasted nuts or peanuts
Cowboy Cookies
1 stick (4 ounces) butter
1 cup packed brown sugar
1 egg
1/4 cup almond butter (or cashew, peanut or sunflower)
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour or white whole wheat flour
1 cup rolled or quick oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or walnuts
3/4 cup dark or semi-sweet chocolate chips
2 tablespoons hemp (or chia or flax seeds)
1/2 cup dried cherries (or dried cranberries or dried apricots)
Comments
04.17.2021 at5:02 PM #
Pey-Lih
Wonderful menu, Katie! Simple, relaxing, and yummy…
04.17.2021 at5:02 PM #
Katie Morford
You’re welcome!