Quick homemade fish sticks (gluten-free!) with yogurt-caper sauce and coleslaw. I make the yogurt sauce with non-fat Greek yogurt, lemon juice, minced capers, garlic powder, salt and pepper. If you have some parsley to mince, you can add it. You could also add a dash of Old Bay seasoning. I plan to use fresh cod, but check your market for any fresh, white flakey fish that looks good. If you don’t want to make the coleslaw that’s included with the fish sticks recipe, buy pre-made coleslaw from your grocery store.
Sheetpan Sausages with Peppers and Broccoli. This simple recipe takes all of 10 minutes to throw together, with big chunks of colorful peppers, red onions and broccoli florets. You basically just throw everything on a sheetpan, toss it with a little olive oil and roast at 400 degrees, tossing it half way through cooking. Slice the sausages so they get crispy and a little charred on the edges. Serve with grainy mustard and sauerkraut.
Last Day of School! We’ll be hitting the pool party circuit celebrating the end of the year. If we end up eating at home, I might turn to one of my favorite freezer meals. A quick veggie stir fry of frozen stir fry mix sautéd with ginger, green onions, garlic and tamari. Steam rice or make coconut lime cauliflower rice on the side.
Quick Vegetable Stir Fry
1 tablespoon coconut oil or avocado oil
1 package frozen stir fry mix, without sauce
1 package frozen broccoli, without sauce
5 green onions, cut on the bias into thin slices
1-inch piece of ginger, peeled and finely grated on a microplaner
3 garlic cloves, minced, about 1 tablespoon
1/3 cup tamari (gluten-free soy sauce) or coconut aminos
- In a medium sauté pan over medium-high heat, add 2 tablespoons coconut oil or avocado oil.
- Add green onions, ginger and garlic and sauté until fragrant, about 2 minutes. Add frozen vegetables and cook until warm and tender.
- Add the tamari or coconut aminos and taste for seasoning.
Canal House teriyaki sauce can be brushed on simple roasted salmon or skin-on chicken breasts or flank steak before it hits the grill. You can basically brush it on anything, it’s that good. Roast green beans or steam bok choy on the side.
Something effortless is in order and Friday is a great night to grill. Since we’ll be kicking off summer, how about steaks and whole corn on the grill. You can make a quick caprese salad on the side. Snack on some chips and pico while you’re manning the grill, or mix up a batch of jalapeño-avocado green goddess dip.
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