Here’s What to Cook Every Night This Week (November 18 - 24)
We know what you’re thinking: It’s all aboard the crappy eating train for the rest of the year. Between Thanksgiving, endless Christmas parties and a cookie swap or two, this season isn’t so great for your healthy eating goals. That’s why we’re helping you make some easy and good-for-you meals in the last few days before the holiday madness begins. Here’s everything you need for dinner this week.
RELATED: Aldi Just Gave Us a Sneak Peek of 20 New Items Arriving in November
Shopping List:
3 pounds extra-firm tofu
1 pound ground beef or turkey
1½ pounds boneless skinless chicken thighs
Two 6-ounce pieces of wild salmon
10 eggs
2 pounds winter squash (such as kabocha or acorn)
One ¾-inch piece fresh ginger + 2 tablespoons grated ginger
11 garlic cloves
4 onions
2 scallions
4 large zucchini
3 whole + 8 ounces carrots
4 ounces turnips
8 ounces baby beets
1 head cabbage
1 head cauliflower
2 heads broccoli
3 cups mushrooms
8 ounces kohlrabi
2 ounces baby mizuna or Japanese mustard greens
1 bunch fresh basil
⅓ cup cilantro
2 Ruby Red grapefruits
2 limes
1 lemon
2 avocados
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
One 15-ounce can chickpeas
1 can mild green chilis
½ cup frozen corn
1 cup unsalted peanut butter
1 cup kimchi
8 tablespoons peanut oil,
½ cup white balsamic vinegar
10 walnuts
½ cup whole hazelnuts
2 tablespoons hemp seeds
4 ounces goat cheese
1 cup crumbled feta cheese
1½ cups cooked egg noodles or other cooked pasta
Pantry Ingredients:
Salt, ground black pepper, butter, olive oil, sesame oil, canola oil, Chinese black vinegar or apple cider vinegar, honey, soy sauce, chicken broth, crushed red-pepper flakes, sesame seeds, Italian seasoning, ground cumin, chili powder, coriander, dried oregano, dried thyme, sugar, Dijon mustard, Sriracha sauce, Parmesan cheese.
Monday: Roasted Squash and Tofu with Soy, Honey, Chili and Ginger
Squash and tofu come together for a fabulously fall-inspired Meatless Monday. Add rice to make it a hearty main the whole family can eat.
Tuesday: Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts
Thanksgiving is looming, so treat yourself to a light and delicious salad from Aida Mollenkamp. The ingredients scream fall and it’s actually healthy too.
Wednesday: Zucchini Spaghetti with Homemade Meat Sauce
We love swapping pasta for zoodles, but we never quite feel satisfied after eating a bowl. Enter this addictive ground turkey sauce, which transforms all that zucchini into a hearty, filling meal.
Thursday: Healthy White Chicken Chili
Monique Volz’s creamy—but dairy-free—chili is almost totally hands-off. Just pop it all in a slow cooker and you’re good to go.
Friday: Tofu Stir-Fry with Peanut Sauce
Takeout is tasty, but it’s so high in sodium. And you never know where hidden meat could be lurking (we’re looking at you, brown sauce). This homemade version is so smoky and savory, no one will know it’s vegan. (And it’s actually pretty healthy.)
Saturday: HEMP AND WALNUT CRUSTED SALMON WITH BROCCOLI AND KIMCHI CAULIFLOWER RICE
Stock up on omega-3s with this power-packed dinner: Hemp seeds and crushed walnuts add crunch to the salmon, and kimchi adds a kick to the cauliflower rice.
SUNDAY: MUSHROOM, CARAMELIZED ONION AND FETA FRITTATA
Breakfast for dinner? Always. Meet quiche’s feisty cousin, packed with protein and tons of flavor, thanks to caramelized onions, feta and mushrooms. Plus, it’s low-carb, so you can have seconds.
RELATED: You Should Cook Turkey Breast This Year, Not the Whole Bird. Let Us Explain.
