The Meal Plan
Sat (L) Leftover shrimp boil (S) Grilled Romaine salad (oops! reviewed last post)
Sun (L) Leftover salad (S) Grilled Salmon
Mon (yoga) Leftover salmon
Tues - Pizza!
Wed - Mojito chicken kebabs
Thurs (yoga) - leftovers
Fri - grilled pork chops and potatoes
Breakfast - wild rice and yogurt with fruit
Lunches - wraps
Grilled Salmon with Curried Yogurt and Cucumbers (Eating Well, July/Aug 2019) gluten free
A lovely easy recipe that's good for hot summer evenings.
A couple of notebles - I farted buying cilantro and shallot, so I grilled a bit of red onion to sub for the shallot. Nothing to do about the cilantro, it has such a unique flavor profile subbing something else really doesn't work. If you don't like cilantro, leaving it out works just fine.
I'm not a fan of cucumbers, so I subbed zucchini (raw). 1/2 cup wasn't enough, so I bumped it up to one cup.
I converted the leftovers into a salad the next evening - also delicious! Leftover dressing was used as a dip for veggies. Recommended!
Serves 4
1¼ pounds sustainable wild or farmed salmon, cut into 4 portions
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| photo from eatingwell.com |
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup low-fat plain yogurt
2 tablespoons lemon juice
¼ teaspoon curry powder
Preheat grill to medium-high.
Brush salmon with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Oil the grill rack (see Tip). Grill the salmon, turning once, until just cooked through, about 6 minutes.
Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and ⅛ teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining ⅛ teaspoon each salt and pepper in a small bowl.
Serve the salmon with the yogurt sauce and the cucumber salad.
Recipe Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
Chopped Salad Pizza with Sausage (Eating Well, May 2019)
I had arugula and romaine lettuce in the fridge, I had Italian sausage in the freezer, co-op makes a fantastic pizza dough, all I needed was some feta and crushed tomatoes.
Except I grabbed a can of diced tomatoes and I didn't want to make another stop and get crushed So I drained 1/2 cup of the diced, mooshed them little, and spread over the dough. Perfect! I do pre-bake my pizza crust, cooking for about 10 minutes before adding any toppings. I get better results and a fully baked crust.
This was very tasty. The lettuce and dressing were surprisingly good and really complimented the tangy sausage. If I were to make this again (and I totally would), I probably would not put the salad on the whole pizza, so if there were any leftovers, the lettuce wouldn't be wilty. Though the Husband did say it was "fine" so maybe I could just top as normal? Hm....
Serves "4" (In reality- served 2 with leftovers for 1)
4 ounces Italian
1 pound whole-wheat pizza dough
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| photo from eatingwell.com |
1 cup shredded part-skim mozzarella cheese (I used provolone)
½ cup crumbled feta cheese, divided
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
3 cups baby arugula
3 cups chopped Little Gem lettuce (see Tip)
Preheat oven to 425°F. Line a large rimless baking sheet with parchment paper.
Cook sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 6 minutes.
Roll pizza dough into a 13-inch circle on a lightly floured surface. Transfer to the prepared pan.
Spread tomatoes over the dough, leaving a ¼- to ½-inch border and sprinkle with mozzarella and ¼ cup feta. Top with the sausage. Bake the pizza until the crust is golden brown and crisp and the cheeses are melted, 15 to 20 minutes.
Meanwhile, whisk oil, lemon juice, honey and crushed red pepper in a medium bowl. Stir in the remaining ¼ cup feta. When the pizza is ready, add arugula and lettuce to the dressing and toss to coat. Top the pizza with the greens and cut into 6 slices.
Recipe notes: Little Gem lettuce looks like a ruffly mini head of romaine. Find it at grocery stores and farmers' markets in the spring and summer. If it's not available, substitute romaine.
Mojito Marinated Chicken Kebabs (Eating Well, July/August 2019) gluten free
This was easy to pull together, totally reminded me of a mojito, and was perfect for a quick weeknight dinner. A couple of substitutions below - I don't have and I didn't want to buy white rum, so I subbed brandy. Tequila would probably work well too. I don't have and didn't want to buy agave syrup, so I subbed honey. Real maple syrup would probably work just fine too.
I did add some sliced zucchini to the grill for some extra veggies. With the leftovers, we cooked up some rice and I served with lemon wedges. Very tasty! Recommended.
Serves 4 (if you add some veggies or rice to the meal)
½ cup coarsely chopped fresh mint, plus more for garnish
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| photo from eatingwell.com |
2 tablespoons extra-virgin olive oil
2 tablespoons
2 teaspoons
1/4 teaspoon salt, divided
1/4 teaspoon ground pepper
1½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 medium red onions
Lime wedges for serving
Preheat grill to medium-high.
Combine mint, lime juice, oil, rum, agave, ¼ teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons for serving; pour the rest into a medium bowl.
Add chicken and toss to coat. Let stand for 10 minutes. Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers. (Save the leftover marinade.)
Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes more.
Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side. Sprinkle the chicken and onions with the remaining ¼ teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with lime wedges and more mint, if desired.
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