Sunday Strategist: A Week of Healthy Menus — January 27-31
Tick, tock, tick, tock. That’s the January clock winding down. Can you believe the month of resolutions and the vast array of marketing messages that surround it is almost over? How did you do? Are your pants fitting better? Can you run that mile a little faster? Well, if the answer is no, give yourself a break. Let's get out of the resolutions roller coaster line and just keep moving forward. Planning my family’s meals is step one to staying healthy, so I’m happy to share another week of simple weeknight meals, each ready in 45 minutes or less.The PlanMonday: Kale and Caramelized Onion Grilled Cheese with Poblano-Tomato SoupTuesday: Pan-Grilled Ginger-Honey Pork Tenderloin and Spinach with Pine Nuts and Golden RaisinsWednesday: Sausage-Spinach Rice Bowl with Spicy Green BeansThursday: Halibut with Caper Salsa Verde with Asiago Roasted FennelFriday: BBQ Chicken and Blue Cheese PizzaBonus: Hasselback Potatoes
Monday: I call Kale and Caramelized Onion Grilled Cheese “grown up” grilled cheese, perfect dunked in spicy Poblano-Tomato Soup. If you’re cooking for kids, adjust the sandwich fillings and spice of the soup to fit everyone’s tastes. (P.S.: Meatless Monday never tasted this good.)
Tuesday: Avoid those pork tenderloins that come pre-marinated (and swimming in sodium-dense sauce). The beauty of Pan-Grilled Ginger-Honey Pork Tenderloin: the pork doesn’t have to marinate. You make the (4-ingredient) sauce and baste while it cooks on a grill pan. Serve with brown rice and Spanish-inspired Spinach with Pine Nuts and Golden Raisins. Top a salad with leftover pork for lunch the next day.
Wednesday: If you have 10 minutes, you can have a homemade dinner tonight. That’s right; Sausage-Spinach Rice Bowl takes just 10 minutes, and it delivers a healthy dose of comfort under 350 calories. I like it with simple Spicy Green Beans, but once asparagus is in season (and on sale), try it with Garlicky Asparagus.
Thursday: I like to encourage my family to step out of the box and try something new at least once a week. This week, we’re going to try Halibut with Caper Salsa Verde. Pair it with Asiago Roasted Fennel—if fennel isn’t in your regular rotation, this might help put it there.
Here’s a simple recipe for preparing the fennel: Preheat oven to 400°. Remove outer leaves from 1 large fennel bulb; cut into ¼-inch-thick slices. Place fennel on a jelly-roll pan; drizzle with 1 tablespoon olive oil. Sprinkle with 1⁄8 teaspoon each of kosher salt and freshly ground black pepper. Bake at 400° for 12 minutes. Toss with 2 tablespoons grated fresh Asiago cheese. Bake an additional 12 minutes or until lightly browned and tender.
Friday: Friday is pizza night at our house, and 20-minute BBQ Chicken and Blue Cheese Pizza will do the trick this week. Sub in mozzarella for the blue cheese for squirmy kids, and watch our own Allison Fishman Task make short work of this simple pie.
Super Bowl Bonus: The Super Bowl is a week from today, so in case you’re already planning that menu I thought this video would give you some snacking inspiration. I give you the Hasselback Potato: baked potato meets crispy oven fries.