The Meal Plan from week of 3/12
Sat (L) out (S) leftovers...
Sun (L) Chili (S) Hawaiian shrimp
Mon (yoga) leftover hawaiian shrimp
Tues - Curried Tofu
Wed - Curried tofu
Thurs (yoga) Birds and Brews
Fri - Brats and a side
Sheet Pan Hawaiian Shrimp (Ckng Lght, March 2018) gluten free*
I've been intrigued by sheet pan suppers the past several months and this is a continuation of that. These are a bit more involved than previous recipes I've posted, the theory being that ingredients don't cook at the same rate, so you want to add them in stages. So you have the simplicity of everything cooking on one pan, but, you have to watch times and add additional ingredients.
This wasn't oo involved when all was chopped and cooked. I am SUPER excited that my grocery store now carries pre-cooked rice! I thought I was going to have to pre-cook some, but lo! There it was! And, I made this as written, with the teeny exception that I added some mushrooms I had in the fridge.
End result? I would totally make this again. This made enough for 2 of us, for 2 dinners. Recommended.
|photo from cookinglight.com|
2 (8.8-oz.) pkg. precooked jasmine rice
3 tablespoons canola oil2 cups fresh pineapple chunks (about 8 oz.)
1 large red bell pepper, cut into 1-in. pieces
1 1/4 pounds raw large shrimp, peeled and deveined
3 tablespoons lower-sodium soy sauce*
2 tablespoons light brown sugar
1 1/2 tablespoons unseasoned rice vinegar
1/2 teaspoon black pepper
Step 1Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Step 2Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
Step 3Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss.
1 pound sweet potatoes, peeled and cut into 1 1/2-in. cubes
1 (14-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1 1/2-in. cubes
3 tablespoons olive oil, divided
|photo from cookinglight.com|
1 1/4 teaspoons kosher salt, divided
8 ounces fresh cauliflower florets
1/3 cup plain 2% reduced-fat Greek yogurt
1 1/2 tablespoons fresh lime juice
1/4 cup torn fresh mint
1/4 cup pomegranate arils
Step 1Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Step 2Combine potatoes, tofu, 2 tablespoons oil, curry powder, and 1 teaspoon salt in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange potato mixture in a single layer on pan; bake at 500°F for 10 minutes, stirring once after 5 minutes. Add remaining 1 tablespoon oil and cauliflower to pan; toss gently to combine. Bake at 500°F until potatoes are tender, 10 to 12 minutes. Remove pan from oven.
Step 3Whisk together remaining 1/4 teaspoon salt, yogurt, and juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture. Sprinkle with mint, cashews, and pomegranate arils.