January comes to a close with this week’s meal plan. As always, you’ll find five dinner recipes and two bonus recipes on the meal plan, along with a printable shopping list at the bottom of the page. Since this month’s One Good Thing theme is to Set Yourself Up for Success, I’ve included my Green Goddess Dressing here. It’s a terrific thing to have on hand for quick salads or a veggie dip. You’ll also find my favorite banana bread, which I made last week and shipped off to my college girls. Enjoy the weekend!
SAUSAGE, CABBAGE, AND APPLE SKILLET
This one-skillet meal will satisfy the sausage lover in your house, but is still relatively light (it’s chicken sausage and the recipe has a hefty amount of cabbage and apples). Serve it with your favorite mustard (I’m partial to coarse grain Dijon) and a crusty baguette or hearty rye bread.
SLOW COOKER LENTIL TACOS
This is a very different spin on traditional tacos that’s more Indian in flavor than Tex Mex. You start by cooking lentils low and slow in curry, cumin, and other spices. Then spoon it onto tortillas, and top with yogurt and fresh cilantro. Delicious!
LOADED SWEET POTATO NACHOS
I figure more than a few of you will be tuned into football this weekend, and this is a good game-day snack or supper. It’s a more nutrient-rich take on typical nachos made with sweet potatoes instead of fried tortilla chips. This recipe is easily customizable based on what you have in your refrigerator and pantry. While it is vegetarian, you can easily add meat or poultry, or serve it with a side of this Mexican Slaw.
Chicken Thighs with Maple Vinegar Glaze
When I first made this chicken, my hubby declared it a new favorite. The tender chicken has a sweet/tangy glaze that pairs perfectly with the refreshing fennel salad on the side. A whole-grain dish of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.
PASTA WITH SIMPLE TOMATO SAUCE
This simple sauce is so good and so easy. Consider making a double batch and stashing the extras in the freezer for next time (that’s a way to set yourself up for success). I like to pair this pasta with a crunchy salad using this Balsamic Vinaigrette and a side of steamed broccoli doused with olive oil and lemon.
LIGHTER GREEN GODDESS DRESSING
Make a batch of this dressing to stash in the fridge this week. It’s terrific tossed with chopped Romaine, drizzled over roasted vegetables, or with crunchy vegetables for dunking.
Tender Banana Bread with Walnuts or Chocolate Chips
I’ve made more versions of banana bread than I can count, but this is my best loaf. Make it with chocolate chips or walnuts (or no adornment at all) to enjoy for breakfast, snack, or dessert.
SHOPPING LIST // WEEK 3
Sausage, Cabbage, and Apple Skillet
4 pre-cooked chicken apple sausages
1 medium red or yellow onion
2 tablespoons apple cider vinegar
2 teaspoons olive oil medium carrots
2 tart apples, such as Granny Smith or Pink Lady
1 small head red or green cabbage
Slow Cooker Lentil Tacos
1 1/2 cups green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece fresh ginger
2 cloves garlic
1 small jalapeño pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoon tomato paste
3 cups vegetable or chicken broth
8 corn or small flour tortillas
Garnishes: 1/3 cup cilantro sprigs, 3/4 cup plain Greek yogurt, optional: shredded cabbage/hot sauce/chutney
Loaded Sweet Potato Nachos
2 pounds sweet potatoes
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 cups grated sharp Cheddar cheese
1 cup cooked black beans
2 tablespoons sour cream or light sour cream
2 tablespoons salsa
1/2 cup pickled jalapeños
3 tablespoons fresh cilantro
Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 cup thinly sliced shallots (from about 3 shallots)
1 large fennel bulb
1 Honeycrisp apple (or other favorite variety)
2 tablespoons lemon juice, from about 1 juicy lemon
1 tablespoon olive oil
Pasta with Simple Tomato Sauce
One 28-ounce can whole peeled tomatoes
1 large yellow onion
3 tablespoons butter
1 tablespoon extra-virgin olive oil
12 ounce rotini, spaghetti, or any other pasta shape
Parmesan cheese for serving
Optional additions: fresh basil, fresh cracked pepper, 1/2 teaspoon minced Calabrian chiles, or 1 to 2 smashed anchovies
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
Tender Banana Bread with Walnuts or Chocolate Chips
4 medium ripe bananas
2 eggs
1/3 cup packed brown sugar
¼ cup pure maple syrup
1/3 cup extra virgin olive oil
¼ cup plain Greek yogurt
1 teaspoon vanilla extract
¾ cup whole-wheat flour
¾ cup all-purpose flour
1 teaspoon baking soda
½ cup chopped walnuts or dark chocolate chips (optional)