Here we are in February, blink your eyes and it will be Spring Break and then summer. I don’t want to wish away this second half of the school year, but I know how time takes on warp speed in the Spring. Enter an easy weekly meal plan with sheetpan and slow cooker dinners to help you keep your sanity. Hold on to your (baseball) hats and see you in June!
Superbowl food! We’re having a variety of healthyish appetizers: Artichoke dip, 7-layer dip and Siete lime chips for dipping. I hope my family is hungry, because we also have turkey burger sliders and buffalo chicken wings. I’m full just thinking about it.
Sheetpan chicken with vegetables. You don’t need a recipe for this easy, life-saver dinner. Dice up any vegetables languishing in your crisper: yellow squash, asparagus, cherry tomatoes, zucchini, red onions, garlic… Place bone-in/skin-on chicken thighs directly on top of the veggies. It’s an easy one-dish dinner with minimal cleanup. Roast at 425 degrees for 45 minutes. If the skin doesn’t crisp, place the sheetpan under the broiler for 2-3 minutes. Top with basil, a squeeze of lemon and a sprinkling of crunchy salt. Serve with rice, quinoa or just a big green salad.
Crock pot French dip sandwiches and raw crudité. It doesn’t get easier than this.
Slow Cooker Butter Chicken. Another super easy dinner that will have the whole house smelling delicious. I’ll serve this with basmati rice and a green vegetable…most likely broccoli for the umteenth time this year. I’d love to say I’m making chana daal as well, but probably won’t. But you definitely should, if the spirit moves you.
I’ve been craving one of my favorite recipes for miso salmon. Serve with steamed bok choy and cilantro lime cauliflower rice.
Cilantro-Lime Cauliflower Rice
1 tablespoon extra virgin olive oil
2 scallions, sliced thin
2 garlic cloves, minced
1 12-ounce bag frozen riced cauliflower
3 tablespoons full fat or low-fat coconut milk (shake can well before opening; refrigerate leftovers in a glass container)
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Kosher salt and pepper, to taste
In a large sauté pan over medium heat, warm the olive oil until shimmery. Add the scallions and garlic and sauté about 2 minutes, or until soft, being careful not to burn the garlic. If it starts to brown, lower the heat and immediately add the cauliflower to the pan.
Add the cauliflower rice and coconut milk to the sauté pan and stir to combine. Cook approximately 3 minutes, stirring occasionally, until the cauliflower is slightly crispy on the outside but tender on the inside.
Turn off the heat and stir in the fresh cilantro, lime juice, salt and pepper to taste.
Weeknight chili with ground turkey and pinto beans. We’ll have leftovers to snack on all weekend.
I love these homemade gluten-free chicken strips made with gluten-free corn tortilla chips. You could also coat them with ground up Siete tortilla chips. Either way it’s a win-win.