The Meal Plan
Sat (L) Leftover jambalya(S) Leftover soup
Sun (L) Co-op pizza (S) Fish Soup
Mon (Yoga) leftover soup
Tues - Shrimp fajitas
Wed - leftovers
Thurs - Thanksgiving!
Fri (L) Pasty (S) Roast pork and fixings
Lunches - Roasted Carrot and Coconut Soup
Spicy Tilapia and Fennel Stew (Ckng Lght, Sept 2013) gluten free
A friend texted me this recipe and I was able to Google the source recipe - an older Ckng Lght recipe that can be found on MyRecipes.
This was outstanding! So easy, versatile, and delicious! For once, I made exactly as directed, including finding Rao's arrabbiata sauce and using tilapia. I did serve this with a side of rustic sourdough bread.
My friend couldn't find the sauce listed below, so she used a basic marinara and added red pepper flakes. She also used some other kind of whitefish. We both agreed that this would make a fantastic Cioppino (I'll find out later this week how hers turned out). Recommended!
Serves 4-5
1 large fennel bulb, with stalks
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| photo from MyRecipes.com |
2 cups bottled arrabbiata sauce (such as Rao's)
1/2 cup water
1 (8oz) bottle clam juice (don't skip!)
1 lb tilapia fillets, cut into 1 inch pieces
1) Trim tough out leaves from fennel; mince feathery fronds to measure 2 tbsp. Remove and discard the stalks. Cut fennel bulb in half length-wise; discard core. Thinly slice fennel bulb.
2) Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray (I used grapeseed oil). Add sliced fennel; cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 4 minutes or until fennel is crisp-tender.
3) Add garlic to pan, cook 1 minute, stirring frequently. Add arrabbiata sauce, 1/2 cup water and clam juice to pan; simmer 5 minutes.
4) Add tilapia to pan, cover and simmer 4 minutes or until done. Divide stew among 4 bowls and sprinkle evenly with reserved fennel fronds.
Sheet Pan Shrimp Fajitas (Ckng Lght, Nov 2018) gluten free
Easy peasy and perfect for a weeknight meal. Even if you forget to thaw the shrimp ahead of time. I actually made as written too. Loved the flavors, loved the ease of prep and loved the ease of clean-up. I served with a side of cornbread. Recommended.
Serves 4-5ish. I had enough for 2.5 meals.
1 1/4 pounds peeled and deveined raw large shrimp
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| photo from cookinglight.com |
1 orange bell pepper, sliced
1 cup sliced poblano chile
1 cup sliced red onion
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground coriander
3/4 cup reduced-fat sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeo
1/4 teaspoon lime zest plus 1 Tbsp. fresh lime juice
1 small garlic clove, grated
8 (6-inch) corn or flour tortillas
1/4 cup packed fresh cilantro leaves
2 limes, cut into wedges
Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.
Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.
Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.
Roasted Carrot and Coconut Soup (Ckng Lght, Nov 2018) vegetarian, vegan, gluten free
Don't be put off by the ingredient list. There is very little to do in the way of prep, mostly just chop carrots and onions. The rest is open cans or spices and plop. Cook a bit. Blend (I use an immersion blender - less fuss and mess). Serve. Or, in my case, divy up into lunch bowls and set aside for lunches for the week. Note - I did skip the lentils. I was tired of being in the kitchen.
The Husband didn't care for this at all, which is pretty darn rare and unusual. He couldn't put his finger on exactly why, so I can't report back to you. I, however, liked it.
Could you do this with butternut squash? I don't see why not, but using carrots was a nice change of flavors.
1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)
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| photo from cookinglight.com |
1/2 teaspoon plus 1/8 tsp. kosher salt, divided
2 cups chopped yellow onion
2 tablespoons red curry paste
2 teaspoons grated peeled fresh ginger
1 teaspoon crushed red pepper
1 (15-oz.) can unsalted cannellini beans, drained
3 cups unsalted vegetable stock
1 (15-oz.) can light coconut milk
3 tablespoons fresh lime juice
1/2 teaspoon black pepper
1 cup chopped fresh cilantro
2 ripe avocados, thinly sliced
1 cup cooked lentils
Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.
Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.
Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.
Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute. Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.
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