MONDAY - Black Bean Soup with Turkey Meatballs*
*Or without, if you're doing the "meatless Monday" thing! Either way! I'm following Martha Stewart's black bean soup recipe, but loading it up with more veggies! I'm tossing in some diced, roasted potatoes and sweet potatoes, frozen peas, and maybe adobo chili for a spicy kick! If you go the meatball route with me, just make some turkey meatballs (with chipotle seasoning!), extra small, ahead of time in the oven. Toss them in the soup and simmer until the soup is hot and the meatballs are warmed through. Serve topped with avocado, shredded cheese, sour cream, cilantro... Any or all of the above! I love this dinner because it's a full meal in one bowl for easy clean up!
TUESDAY - Eggplant Caprese
All the eggplant I've seen in stores recently have been TEENY tiny, so I'll actually use one whole eggplant for each adult (and a half for each child). Slice into coins, and marinate in a little balsamic vinegar. Pour a little marinara sauce into the bottom of a baking dish, and arrange a layer of eggplant slices on top. Top with a little sauce, then a little sliced mozzerella cheese, then more eggplant. Repeat until the eggplant is gone. Bake at 400 degrees until cheese is melted and eggplant is warmed through, approximately 15 minutes.
WEDNESDAY - Asian Lettuce Wraps
Marinate one pound of ground turkey in 1/2 cup low-sodium soy sauce, 1/4 brown sugar, and 2 minced cloves of garlic. Saute until cooked through, then set aside in a bowl. Saute one diced yellow onion, 2-3 carrots, one package of diced mushrooms, and 2 tbsp hoisin sauce, a dash of sesame oil, and a rice wine vinegar. When finished, combine in a large bowl with ground turkey, and top with sesame seeds. Serve with large pieces of romaine lettuce or iceburg, and some hoisin and/or peanut sauce on the side for dipping! You can also top with scallions for a little extra bite.
THURSDAY - Lemon Herb Chicken with Roasted Veggies
This is always my go-to busy night meal, and it never fails! Combine the juice of 2 lemons with 1/2 cup white wine, salt, and pepper. Pour into a baking dish with chicken breasts (or breast cutlets) and top with fresh herbs (rosemary is best, but parsley is great too!). Bake at 400 about 20 minutes, until cooked through. In a separate dish but in the same oven, roast one diced potato and one large head of broccoli florets (tossed in EVOO, salt, pepper, and a bit of red pepper flake if you like spice!)
FRIDAY - Beef and Broccoli in the Crock Pot
Take-out at home, on the cheap! Combine 1/2 cup soy sauce, 1/2 cup hoisin sauce, 1/4 cup brown sugar, and 1 cup of water. Pour into the bottom of a crock pot. Combine 1 tbsp flour with 1 tsp each of pepper and salt. Add to crock pot along with diced steak (I love buying pre-diced steak for stews), mushrooms, one diced onion, one diced bell pepper, and one to two heads of broccoli florets. Stir it all up, and cook on low for 8 hours. Serve with rice and chopsticks!