Weeknight Rescue//Fall 2022//Red Lentil Curry Soup/Meaty Marinara//Omelet//Loaded Quesadillas//Shrimp Skewers
Having enjoyed pie along with all the other Thanksgiving goodies for a few days running, I’m ready for a few lighter options and some ease in my cooking routine. I figure some of you might be looking for the same, so that’s what this meal plan is all about!
Red Lentil Coconut Curry Soup
Definitely one of my top soups of all time, this is both filling and incredibly nourishing. If you’ve made turkey broth from leftover bones, pull it out. There is nothing like homemade stock for making a terrific pot of soup!
Meaty Mushroom Marinara
This is a big batch recipe designed with a “cook it once, eat it twice” goal. You can freeze any leftovers for next time or serve them for lunch or another dinner. It’s also quite flexible…make it with ground turkey, beef, or a plant-based “meat” if you prefer. I typically serve it over roasted cauliflower, but it’s excellent over rigatoni or fusilli as well. Make a simple salad to serve on the side and crusty bread for mopping up the sauce.
The Perfect Omelet
If you have cooking fatigue following Thanksgiving, this is a good fix for dinner. Add a green salad tossed with a simple vinaigrette on the side and you have perfectly suitable supper.
Loaded Chicken (or Turkey) Quesadillas with Avocado Salsa
These quesadillas are ideal for a quick dinner using up some of your leftover turkey (or shredded rotisserie chicken from the market). Pair quesadilla wedges with a plate of crunchy veggies and black beans on the side.
Tangy Shrimp Skewers with Tangy Avocado Sauce
This dish is all about the flavorful sauce that can be whirled in a blender in a matter of minutes. A combination of fresh cilantro, avocado, scallions, and lime juice, it’s a terrific way to brighten up a plate of skewered shrimp. If you don’t care for cilantro, make the sauce with fresh basil instead.
Flavorful and Flexible Chopped Winter Salad
This recipe is a longtime staple in my house. Enjoy it for lunch or as a dinner side dish. Add diced chicken (this slow cooker method is a good one) to make it a main dish supper. It will last a day or two in the fridge, which makes it a great leftover for lunch.
Pineapple Orange Green Smoothie
This luscious smoothie is full of green goodness and a snap to make. Frozen pineapple makes it quick to whiz up in a blender and the recipe includes plenty of ideas to boost the nutrition over the top.
SHOPPING LIST
Red Lentil Coconut Curry Soup
2 teaspoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
1 tablespoon fresh ginger
4 cups low-sodium chicken or vegetable broth (32 ounce box)
One 13.5-ounce can light coconut milk
1 tablespoon plus 1 teaspoon red curry paste
1 1/4 cups split red lentils
2 tablespoons packed brown sugar
2 tablespoons fish sauce (or 3/4 teaspoon salt)
3 medium carrots
1 large zucchini
1 lime
1/2 cup cilantro for garnish
Meaty Mushroom Marinara
2 teaspoons extra-virgin olive oil
1 large yellow onion
4 cloves garlic
3/4 pound white or cremini mushrooms
1 teaspoon fennel seeds
3/4 pound ground beef or turkey
Two 28-ounce cans (or 26-ounce boxes) diced tomatoes
1/3 cup red wine
1/2 teaspoon crushed red pepper flakes
1/2 cup roughly chopped fresh basil
Vegetables, such as cauliflower, or pasta (or a combination) for serving
The Perfect Omelet (per serving)
2 eggs
½ tablespoon butter
2 to 3 tablespoons grated Cheddar or Gruyere cheese
Loaded Chicken Quesadillas
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or leftover turkey)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Shrimp Skewers with Tangy Avocado Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
Freshly ground black pepper
3/4 teaspoon ground cumin
2 medium cloves minced garlic
1 1/4 pound medium or large shrimp, peeled and deveined
2 roughly chopped cups cilantro, mostly leaves, but some stems are ok, about 1 bushy bunch OR 2 roughly chopped cups basil leaves
1 scallion, white and light green parts
½ medium ripe avocado
2 tablespoons lime juice
1 tablespoon white wine vinegar
1/4 teaspoon red chile flakes
Flavorful and Flexible Chopped Winter Salad
3 cups crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
3 cups shredded crunchy lettuce/cabbage
2 crisp apples, such as Pink Lady, Honey Crisp, or Granny Smith
½ cup roasted nuts, such as almonds, hazelnuts, pecans, or walnuts
½ cup flavorful hard cheese, such as Parmesan, Pecorino, aged Cheddar, aged Gruyere
2 tablespoons minced chives or 3 sliced scallions
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
Pineapple Orange Green Smoothie
1 cup plain kefir
1 1/2 cups packed baby spinach
1 peeled seedless Navel or Cara Cara orange
1 cup fresh or frozen cubed pineapple
1 ripe frozen banana
1 1/2 teaspoons vanilla extract
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