Caitlin Bensel

We’ve created three stunning winter meals so you can plan ahead to save time and money on dinner this week. Golden raisins elevate a kale salad, sweet tender carrots shine in a simple white bean soup, and shiitake mushrooms add a savory note to a cream sauce for pork.

Cooking Light
November 27, 2017

Forget complicated recipes and mile-long shopping lists. We’re streamlining meal prep and cutting your grocery bill with healthy dinners designed with fresh produce and easy-to-find ingredients you can share across recipes each week. Shop this list to feed four for three nights, all for about $30. Read the recipes first to be sure you have the staples on hand.

Ingredients

  • 2 bunches of curly kale
  • 10 oz. shiitake mushroom caps
  • 1 (6-oz.) bunch Broccolini
  • 1 yellow onion
  • 2 medium carrots
  • 1 whole-wheat baguette
  • Golden raisins
  • Whole-wheat panko (Japanese breadcrumbs)
  • 1 (32-oz.) container unsalted chicken stock
  • Sriracha chili sauce
  • 2 (8.8-oz.) pkg. precooked brown rice
  • 2 (15-oz.) cans unsalted cannellini beans
  • Whole milk
  • Eggs
  • 2 (1-lb.) pork tenderloins

Dinner 1: White Bean Soup with Garlicky Croutons

Caitlin Bensel

A little whole milk enriches this simple soup without making it as heavy as a classic chowder. The golden color of the broth comes from the sautéed onion and carrot; keep an eye on the mixture as it cooks to make sure it doesn't overbrown.

 

 

Dinner 2: Mushroom and Pork Meatballs with Broccolini Rice

Caitlin Bensel

A quick spin in the food processor turns pork tenderloin into lean ground pork—perfect for rich, tender meatballs. Broccolini, a cousin of broccoli, have long stalks and small florets; they'll add plenty of texture to the rice once chopped and sautéed.

Dinner 3: Pork Milanese with Kale Salad

Caitlin Bensel

Milanese is an Italian way of preparing meat by breading and sautéing until golden—an easy way to dress up pork tenderloin. Golden raisins elevate everything they touch; here they brighten up earthy kale. Try sprinkling them over rice pilaf or roasted vegetables.