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    SHOP ONCE EAT SMART ALL WEEK
    Running to the grocery store every day will be a thing of the past when you plan ahead. Shop for these five recipes on the weekend to make dinners through the week a breeze.

    THE WEEKNIGHT DINNER CONUNDRUM can drive any family batty. Let’s put an end to this chaos! Start with a plan — by stocking up with enough food for weeknight dinners, there’s no more running to the store every night after work with the other frantic shoppers. This week of menus can be shopped for on the weekend and enjoyed any night you choose. And if you want to jumpstart things, start prepping your meals on Sunday.

    To spice up the nightly dinner blahs, we decided to go with different flavor profiles, and tried to keep them somewhat “nutrish-ish”. The Creamy Greek Pasta with chicken is rich and warm, while also bringing bright fresh flavor to the table. No red sauce pizza here. Instead, there’s an arugula salsa verde that tastes divine with Canadian bacon and white Cheddar cheese. The Steak & Quinoa Bowl is packed with vegetables and tossed with a balsamic mustard vinaigrette that melds this dish together. And the Pork Tenderloin with date relish is the perfect combination of sweet and savory, and was a staff favorite. Rounding out the menu are the BBQ Chicken Tostadas. Quickly smashed baked beans, saucy barbecue chicken, and a crunchy slaw top crispy tortillas — you’ll be savoring every last bite.

    The best part of meal planning is it takes the guesswork out of the nightly question “What’s for dinner?” Pick which meal sounds good to you that night and start cooking. And while these recipes were created to serve four, if it’s just two at the table, you’ll be able to enjoy the leftovers another time, or pack them up to take for lunch.

    MONDAY CHICKEN & PASTA

    CREAMY GREEK PASTA with chicken

    We’re all about using up things that we have stored in our pantry. If you have an open box of pasta on your shelf, go ahead and use that instead.

    Makes 4 servings (8 cups) Total time: 45 minutes

    COOK:

    8 oz. whole-grain penne

    TOSS:

    1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
    1 tsp. dried oregano
    1/2 tsp. each kosher salt and black pepper
    2 Tbsp. olive oil, divided
    3/4 cup diced red onion
    1 Tbsp. minced fresh garlic

    STIR IN:

    1/2 cupeach low-sodium chicken broth and 2% milk
    2 oz. neufchatel
    1 tsp. minced lemon zest

    OFF HEAT, STIR IN:

    3/4 cup halved grape tomatoes
    1/2 cup diced English cucumber
    1/2 cup chopped fresh parsley
    1/3 cup pitted and halved Kalamata olives Crumbled feta

    Cook penne in a pot of boiling salted water according to package directions; drain.

    Toss chicken with oregano, salt, and pepper. Heat 1 Tbsp. oil in a sauté pan over medium-high. Add chicken and sauté until cooked through, 5 minutes; transfer to a plate. Add remaining 1 Tbsp. oil to pan; stir in onion and sauté over medium heat until soft, 2–3 minutes. Add garlic and cook until fragrant, 1 minute.

    Stir in broth, milk, and neufchatel; heat until neufchatel is melted and sauce is warmed through, 3–4 minutes. Stir in zest, chicken, and penne, and simmer until heated through; season with salt and pepper

    Off heat, stir in tomatoes, cucumber, parsley, and olives. Top servings with feta.

    Per serving: 536 cal; 22g total fat (5g sat); 105mg chol; 716mg sodium; 50g carb (6g fiber, 7g sugars); 40g protein

    TUESDAY PIZZA NIGHT

    ARUGULA SALSA VERDE PIZZA with Canadian bacon

    Parbaking the cauliflower crust for 2 minutes helps the crust become crispier.

    Makes 4 servings Total time: 20 minutes

    11/2 cups packed baby arugula, plus more for topping
    3–4 oz. aged white Cheddar, shredded and divided
    1 clove garlic
    3 Tbsp. olive oil
    1 Tbsp. fresh lemon juice
    1/4 tsp. red pepper flakes Salt to taste
    1 purchased cauliflower or regular pizza crust (10–12-inch)
    2 oz. Canadian bacon, chopped

    Preheat oven to 450°.

    Mince arugula, 2 Tbsp. Cheddar, and garlic in a food processor. Add oil and lemon juice to processor; purée salsa, then stir in pepper flakes, and season with salt. Reserve 2 Tbsp. salsa.

    Spread remaining salsa onto parbaked crust; top with remaining Cheddar and Canadian bacon.

    Bake pizza until crust is crispy and cheese is melted, 10 minutes; top with reserved salsa and arugula.

    Per serving: 302 cal; 20g total fat (7g sat); 33mg chol; 480mg sodium; 18g carb (1g fiber, 2g total sugars); 10g protein

    WEDNESDAY QUINOA BOWL

    STEAK & QUINOA BOWL

    Makes 4 servings Total time: 45 minutes

    FOR THE VINAIGRETTE, WHISK:

    3 Tbsp. olive oil
    2 Tbsp. balsamic vinegar
    2 tsp. Dijon mustard
    1/2 tsp. minced fresh garlic Salt and black pepper to taste

    FOR THE BOWL, TOSS:

    2 cups peeled and diced sweet potatoes
    5 tsp. olive oil, divided
    1/8 tsp. cayenne pepper Salt and black pepper
    1 red cabbage steak, sliced 1/2-inch thick
    2 beef tenderloin filets (6 oz. each), seasoned with salt and black pepper
    4 cups baby arugula
    1/2 cup quinoa, cooked
    1 cup halved grape tomatoes
    1/2 cup thinly sliced radishes

    Preheat oven to 450°.

    For the vinaigrette, whisk together oil, vinegar, Dijon, and garlic; season with salt and pepper.

    For the bowl, toss potatoes with 1 tsp. oil and cayenne; season with salt and pepper. Drizzle 1/2 tsp. oil on each side of cabbage and season with salt and pepper. Place potatoes and cabbage on a baking sheet and roast until tender, 20 minutes; chop cabbage.

    Heat remaining 1 Tbsp. oil in an ovenproof sauté pan over medium-high. Sear filets on 1 side, about 4 minutes. Flip filets, transfer pan to oven, and cook until a thermometer inserted into centers registers 130° for medium-rare, 5–9 minutes. Transfer filets to a plate, tent with foil, let rest 10 minutes, then thinly slice.

    Toss arugula, potatoes, cabbage, filet slices, quinoa, tomatoes, and radishes with vinaigrette.

    Per serving: 391 cal; 19g total fat (3g sat); 45mg chol; 147mg sodium; 35g carb (6g fiber, 8g total sugars); 23g protein

    THURSDAY SKILLET PORK

    PORK TENDERLOIN with savory date relish

    Remove the tough silverskin from the tenderloin or it will shrink and twist as the meat cooks.

    Makes 4 servings Total time: 45 minutes

    1 Tbsp. olive oil
    1 pork tenderloin (1–1 1/4 lb.), trimmed and seasoned with salt and black pepper
    3/4 cup low-sodium chicken broth, divided
    1 cup chopped pitted dates
    4 Tbsp. fresh orange juice, divided
    1 Tbsp. diced jalapeño
    2 Tbsp. chopped fresh cilantro, divided
    1 Tbsp. minced orange zest

    Preheat oven to 425°.

    Heat oil in an ovenproof skillet over medium-high. Sear tenderloin until brown on all sides, 6–8 minutes. Add 1/2 cup broth to skillet, then transfer to oven; roast tenderloin until a thermometer inserted into center registers 145°, 10–15 minutes. Transfer tenderloin to a cutting board, tent with foil, and let rest 10 minutes before slicing. Set skillet aside with drippings.

    Combine dates, 3 Tbsp. orange juice, and jalapeño.

    Heat skillet with drippings over medium; deglaze with remaining 1/4 cup broth, scraping up any brown bits. Add date mixture to skillet and bring to a simmer for 1 minute. Off heat, stir in remaining 1 Tbsp. orange juice, 1 Tbsp. cilantro, and zest; season with salt and pepper.

    Top pork slices with relish and remaining 1 Tbsp. cilantro.

    Per serving: 318 cal; 7g total fat (1g sat); 92mg chol; 89mg sodium; 33g carb (3g fiber; 27g sugars); 31g protein

    FRIDAY TASTY TOSTADAS

    BBQ CHICKEN TOSTADAS with creamy slaw

    Depending on how sweet you like your baked beans (or not) we’re giving a range on the amount of maple syrup to add.

    Makes 4 servings Total time: 45 minutes

    COMBINE:

    1/3 cup ketchup
    3 Tbsp. light brown sugar
    1/4 cup minced onion
    3 Tbsp. each distilled white vinegar and yellow mustard
    1 Tbsp. each tomato paste and Worcestershire sauce
    1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces

    COAT:

    4 corn tortillas (6-inch)

    PURÉE:

    2 oz. neufchatel
    1 Tbsp. distilled white vinegar
    1 Tbsp. chopped jalapeño
    11/2 tsp. chopped fresh garlic

    TOSS:

    1 cup shredded red cabbage
    1/4 cup chopped fresh parsley
    Salt and black pepper to taste

    HEAT:

    1 can navy beans (15 oz.), drained and rinsed
    1–2 Tbsp. pure maple syrup

    Preheat oven to 425°.

    Combine ketchup, brown sugar, onion, 3 Tbsp. vinegar, mustard, tomato paste, and Worcestershire. Reserve1/3 cup sauce for the beans. Add remaining sauce and chicken to a saucepan, bring to a boil, reduce heat to medium-low, cover, and simmer until chicken is cooked through, 15 minutes. Shred chicken and add back to sauce; keep warm.

    Coat tortillas with nonstick spray and season with salt; arrange on a baking sheet. Bake tortillas until crisp and lightly browned, about 8 minutes.

    Purée neufchatel, 1 Tbsp. vinegar, jalapeño, and garlic in a mini food processor.

    Toss cabbage and parsley with neufchatel mixture; season with salt and pepper and chill until ready to serve.

    Heat beans, reserved sauce, and syrup in a saucepan over medium until warmed and thickened, about 5 minutes. Remove beans from heat and lightly mash.

    Divide and spread bean mixture among tortillas; top with chicken and slaw.

    Per serving: 446 cal; 8g total fat (3g sat); 93mg chol; 784mg sodium; 58g carb (7g fiber, 21g total sugars); 37g protein