Here’s what’s on the tap for the week! Lots of goodness, including a new favorite…Turkey Chickpea Pita Smash Burgers. For something quick and easy, check out the Salmon Lettuce Wraps. And you can never go wrong with Chocolate Chip Cookies. Enjoy!
Turkey Chickpea Pita Smash Burgers
This clever and very nutritious dish takes the turkey burger to the next level. The burgers are packed with flavor thanks to dill, scallions, cumin, garlic, and coriander. Chickpeas and fresh spinach get blended in to add an extra boost of goodness. Once assembled, a generous swipe of Greek yogurt, crisp salad, and fresh mint mix pulls it all together.
Creamy Carrot Mac and Cheese
This lighter version of mac and cheese is built on a base of cooked carrots that you whirl with low-fat milk into a creamy puree. All you have to do is add pasta, sharp Cheddar and chopped chives and bake until bubbly. Throw a sheet pan of broccoli in the oven to roast alongside the pasta.
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.
Aush (Delicious Afghan Noodle Soup)
I got a comment on this recipe just the other day and it said, “This is so so good! The flavors are outstanding!” I couldn’t agree more and it’s just right for cold weather cooking. If you haven’t yet made aush, I recommend you give it a whirl.
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).
Lemon Tahini Dressing with Vegetables
Make the most of virtually any type of root vegetable by roasting them slow and finishing with lemon tahini dressing. I sometimes serve this over Greek yogurt mixed with a splash of olive oil and big pinch of salt and pepper.
Chocolate Chip Cookies (with a few healthy swaps)
This is a makeover of the classic Toll House recipe, with whole-grain and nut flour, olive oil in place of some of the butter, nuts, and good dark chocolate chips. YUM!
SHOPPING LIST
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
Creamy Carrot Mac and Cheese
1 pound carrots, peeled
2/3 cup water
12 ounces penne pasta
1 1/4 cup low-fat milk
5 ounces sharp Cheddar cheese
2 tablespoons fresh chives
Aush (Afghan Noodle Soup)
1 small yellow onion
1 tablespoon extra-virgin olive oil
2 cloves garlic
1 pound ground lamb or beef
1 1/2 teaspoons ground coriander
1 1/2 teaspoons paprika
2 tablespoons tomato paste
7 ounces uncooked spaghetti (doesn’t need to be exact)
10 cups chicken broth (low-sodium if store-bought)
One 15-ounce can kidney beans
One 15-ounce can chickpeas
1 large bunch swiss chard or kale or a few big handfuls baby spinach
1 pint plain Greek yogurt
Cubed avocado for garnish (optional)
Lemon Tahini Dressing with Vegetables
2 large carrots
1 pound small waxy potatoes, such as red, yukon gold, or yellow finn
1 large sweet potato
1 large bulb fennel
1 large red or yellow onion
1/4 cup + 2 tablespoons olive oil
1 cup cooked chickpeas (optional)
1 large clove garlic
2 teaspoons honey
¼ cup lemon juice
¼ cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
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
Turkey Chickpea Smash Burgers
One 15-ounce can chickpeas
¾ cup crumbled feta (3 1/2 ounces)
1 generous handful fresh spinach
½ cup roughly chopped fresh dill
4 scallions
1 lemon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 pound ground turkey or other ground poultry/meat
6 whole-wheat pitas
1 tablespoon extra-virgin olive oil
2 cups shredded hearts of Romaine lettuce
1 cup diced English or Persian cucumber
2 medium tomatoes, diced
3 tablespoons chopped fresh mint
½ large lemon
¾ cup plain low-fat Greek yogurt
Chocolate Chip Cookies
3 tablespoons extra-virgin olive oil
3 tablespoons salted butter
3/4 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1 cup whole-wheat pastry flour
3/4 teaspoon baking soda
3/4 cup dark chocolate chips or chopped dark chocolate
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