My aim with these meal plans is always balance: some vegetarian dishes, almost always a chicken dish, a variety of flavors (Thai, Italian, and Tex Mex this week), some dishes on the lighter side and others more comfort foods, mostly easy dishes with something a bit more time-consuming in the mix. I feel like I’ve got you covered on all fronts this week. I hope you like it!
Thai Salmon Curry with Vegetables
This is one of my favorite ways to cook fish and it’s not too spicy for younger palates. Serve with steamed rice and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.
Easy Noodles with Peanut Sauce and Veggies
Asian-style noodles slathered in peanut sauce and tossed with crunchy vegetables? What’s not to love. Choose whole-grain noodles to bump up the fiber and nutrients. A small salad of sliced cucumbers doused in seasoned rice vinegar is an easy side.
Tex Mex Skillet Supper
Just yesterday a friend told me her son was coming home from college for the weekend. Guess what his home cooked meal request was? This! I’m so honored. It is a crowd pleaser and pretty quick to make, too. Serve as is or add a basket of warm tortillas and avocado on the side.
Chicken, Orange & Avocado Salad with Pumpkin Seeds
A light, bright supper salad that manages to be filling at the same time. If you have kids who are not 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 baguette for sopping up any dressing that pools on your plate.
Kitchen Sink Minestrone
This recipe has built-in flexibility and is intended to use whatever you have on hand. I find it incredibly satisfying to clean out the fridge AND make a nourishing pot of soup in one fell swoop. Maybe you do, too!
Super Seed Salad with Miso Vinaigrette
A classic vinaigrette and this miso dressing are what I make most often for tossing with salads. The miso in the dressing makes it extra crave-worthy (and add a dose of probiotics to every bite). Make this a lunch or dinner main by adding your protein of choice, such as rotisserie chicken, baked tofu, or lentils on the side.
Yogurt Sundae with Melted Raspberries
I make this sundae (or some form of it) weekly. Currently, I have a big bag of mixed berries in my freezer, so that’s been my go-to topping of late. Enjoy this for breakfast, snack, or any time of day.
SHOPPING LIST // WEEK 3
Thai Salmon Curry with Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
Chicken, Orange, and Avocado Salad with Toasted Pumpkin Seeds
3 tablespoons white wine vinegar
2 medium minced 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 (such as cara cara)
1 small head butter lettuce or 3 heads little gems
1 large ripe avocado
2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)
Asian Noodles with Not-So-Spicy Peanut Sauce
12 ounces long noodles (udon, soba, or whole wheat/brown rice/other spaghetti)
1/3 cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
3 tablespoons seasoned rice vinegar
1 1/2 teaspoons sriracha
2 cups diced crunchy raw vegetables (cucumbers, bell peppers, celery, carrots or snap peas work well)
3 scallions
Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Kitchen Sink Minestrone
1 tablespoons extra-virgin olive oil
1 large onion
2 large cloves garlic
2 to 3 cups raw vegetables, cut into bite-size pieces
6 to 8 cups chicken, beef, or vegetables broth
One 15-ounce can diced tomatoes
2 bay leaves
Parmesan rind, if you have one
4 to 5 ounces uncooked pasta, such as penne, farfalle, or rotini
Optional: large handful raw spinach, kale, chard, or other leafy greens
Optional: 1 to 2 cups leftover poultry, meat, or cooked beans or chickpeas
Parmesan cheese for serving
Super Seed Salad with Miso Vinaigrette
2 teaspoons white or mellow miso paste
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon extra-virgin olive oil
3 tablespoons raw pepitas (shelled pumpkin seeds)
3 tablespoons raw sunflower seeds
1 heaping tablespoon sesame seeds
2 teaspoons coriander seeds (lightly crushed in a mortar and pestle or lightly chopped with a chef’s knife)
1 head butter or red leaf lettuce, washed, dried, and torn into large pieces
2 handfuls roughly chopped endive, radicchio, or escarole (or arugula)
1 crisp apple cut into thick matchsticks
Yogurt Sundae with Melted Raspberries
1/3 cup frozen raspberries (or other frozen berries)
3/4 cup plain Greek yogurt
1/2 teaspoon pure maple syrup (more if you prefer it sweeter)
1 tablespoon granola
1 tablespoon chopped nuts
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