This combo is the angel and the devil on your shoulder, coming together as one in a single happy mouthful. Rich, meaty, hearty bolognese meets its besty in the light but oh-so-satisfying and so-good-you-cannot-believe-it’s-not-pasta tendrils of spaghetti squash (75 calories per cup… you know I hate to bring up calories, but this is one instance in which it is SO GOOD I HAD TO!).
This week, skip the take out and make some seriously easy – and seriously delicious – THAI BASIL CHICKEN at home! It’s amazing as a flavor-packed entree over brown rice or quinoa, and perfect on it’s own if you’re looking for some light-but-filling protein. I use chicken breasts, but chicken thighs or ground chicken work great, too.
A simple twist on your old favorite sandwich standby: We’re making ISRAELI EGG SALAD! True story: I totally made this recipe up based on my love affair with the flavors of a falafel sandwich. This version gets a little comfort with the all-too-familiar eggs and a little glamour with the addition of tahini and a smattering of fresh herbs, plus crunchy bites of cucumber. Perfect for brunch, lunch, a light dinner or a snack – open wide!
This basic chicken meatball recipe comes together in under 30 minutes and can easily be adjusted to take on any favorite flavor combination. I give the option to add jalapeno if you like it spicy, but sometimes we’ll go Asian-inspired and add in some sesame oil and scallions (maybe even a little ginger!) or more Greek-themed with oregano, orange, cumin, and mint.
Let this be your starter package and then riff on it based on what gets your family to the table. Bonus: these are pretty lean and protein-packed, so I often keep a big batch of them in the fridge for easy snacking or a post-workout pick-me-up. They’re great crumbled over pasta or on their own, but I especially love to pile a couple into a lettuce cup and top with some fresh herbs, cucumber or pickles, and a bit of hot sauce.
My kids are obsessed with salmon. They love it smoked on toast with cream cheese and “clappers” (capers). They love leftovers flaked into scrambled eggs. And they especially love it juicy and a little sweet as in this easy weeknight roasted version. It’s great over brown rice/quinoa or soba noodles, or on a light night with just a side of fresh chopped cucumber with torn mint and a splash of rice wine vinegar.
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