The line up for this week includes a few recipes that are newish to the blog, including the Tex-Mex Chopped Salad and the Cauliflower Shawarma. There’s also a few here if you’re starting your Super Bowl party planning (the Tex-Mex salad for one and my favorite, Cheesy Artichoke Cauliflower Dip).
Tex-Mex Chopped Chicken Salad with Creamy Cilantro Dressing
Colorful, crunchy, and so full of flavor, this Tex Mex Chopped Salad is a satisfying way to do supper. Feel free to use other favorite vegetables you have on hand. This is a great one to make ahead and pack up for lunch. Wait to dress it until just before eating.
Spinach and Feta Filo Pie
I’m crazy about this spinach pie! It’s wholesome and tasty. The recipe calls for frozen spinach, which is one of the reasons it’s relatively easy to assemble (no washing, stemming, or cooking the spinach in advance). Leftovers are terrific the next day reheated in the oven.
Salmon Burger Lettuce Wraps with Sriracha Lime Dressing
This is an easy one to pull together that everyone in my house loves. It makes use of mega-convenient frozen salmon burgers done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.
Cauliflower Chickpea Shawarma
This flavor-packed sheet pan supper is a very distant cousin to classic shawarma. It has all the requisite flavors and is finished with a flavorful tangy tahini yogurt sauce. Serve it as a main dish or as a side along with roast chicken, fish, or lamb.
Slow Cooker Pot Roast with Vegetables
To me, pot roast is the very definition of comfort cooking. It is hearty and soul satisfying. The slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
Cheesy Artichoke Cauliflower Dip
For me Super Bowl is all about the snacks. This dip is one of my very favorites to set out during the game. The recipe swaps in lighter versions of sour cream and mayo and adds a hefty serving of cauliflower into the mix. The whole hot and delicious mess makes for a better-for-you recipe that won’t leave you with a food hangover once the football fun is done.
Basil Lime Edamame Toast
Avocado plus edamame is a dream team of protein and healthy fats. It’s a terrific spread for breakfast or lunch toast and also doubles as a tasty dip for veggies.
SHOPPING LIST
Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter
Chopped Chicken Salad with Creamy Cilantro Dressing
4 packed cups chopped hearts of Romaine lettuce
2 cups shredded red cabbage
1 medium red pepper
1 cup English or Persian cucumber, diced
1 cup cherry tomatoes
1 medium avocado
3 scallions
1 pound boneless, skinless chicken thighs
1 tablespoon plus 1 teaspoon taco seasoning mix
¼ cup roasted salted pepitas (pumpkin seeds)
3 tablespoons lime juice
¼ cup plain nonfat Greek yogurt
1/2 teaspoon honey
1 cup roughly chopped cilantro
1/3 cup plus 1 tablespoon extra-virgin olive oil
Cauliflower Chickpea Shawarma
1/4 cup extra-virgin olive oil
2 lemons
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne
3 large cloves garlic
1 medium cauliflower
One 15-ounce can chickpeas
1 medium red onion
¼ cup fresh cilantro
2 tablespoons tahini
3 tablespoons plain yogurt
1 teaspoon honey
Salmon Burger Lettuce Wraps
3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds
Slow Cooker Pot Roast with Vegetables
One 2 1/2 pound grass-fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon Gold)
4 large carrots
6 large sprigs fresh thyme
Basil Lime Edamame Toast
1 cup shelled edamame (5 ounces)
1 scallion
1 medium ripe avocado
6 large fresh basil leaves
3 tablespoons lime juice
Sliced crusty bread, such as whole-grain levain
Cheesy Artichoke Cauliflower Dip
1 tablespoons olive oil
3 packed cups small cauliflower florets (about 1/2 medium head cauliflower)
One 14-ounce can artichoke hearts packed in brine
1/3 cup light sour cream
1/4 cup light mayonnaise
3 tablespoon minced chives
1/2 cup finely grated Parmesan
1 cup coarsely grated sharp Cheddar cheese
3 Whole Grain Flatout Flatbreads or pita breads
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