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Mix and match during the week to make:
Meatloaf with Curried Veggies and Buttery Couscous
READY IN 12 min. SERVES 4
ASSEMBLY
STEP 1 Preheat oven to 400℉. Cut 1 meatloaf into thick slices. Add to a baking dish with 2 tbsp water. Cover with foil and bake in oven until warm, 10–12 min.
STEP 2 In a nonstick medium pan, heat 2 tbsp olive oil on medium-high. Stir in 1 tbsp Nature’s Promise Organic Curry Powder, 1 tsp turmeric, and ½ tsp ground ginger and cook 30 sec. to 1 min., until fragrant. Into pan, stir in 2 cups roasted cauliflower and 1 cup sautéed kale with garlic. Cook until warm, 3–4 min.
STEP 3 In a heatproof dish, add 2 cups pearl couscous, 1 tbsp butter, and 2 tbsp chopped fresh parsley. Season with salt and pepper. Microwave until hot, 2–3 min. Fluff couscous with a fork and serve with meatloaf and cauliflower.
Per serving:
600 calories, 33g fat, 12g saturated fat, 144mg cholesterol, 455mg sodium, 50g carbohydrate, 4g fiber, 11g sugar, 27g protein
All nutritional data is estimated.
Cauliflower and Kale Mini Pizzas
READY IN 15 min. SERVES 4
ASSEMBLY
STEP 1 Preheat oven to 450°F. Coat a foil-lined baking sheet with cooking spray.
STEP 2 Arrange 4 pitas on baking sheet. Spread 1 cup part-skim ricotta cheese on pitas in even layer. Season with ½ tsp Italian seasoning, salt, and pepper.
STEP 3 Coarsely chop 1 cup roasted cauliflower and 1½ cups sautéed kale. Distribute among pitas. Top with 1 cup shredded mozzarella. Bake 10–12 min. until bottoms are golden brown and mozzarella is melted. Garnish with a sprinkle of crushed red pepper flakes.
Per serving:
456 calories, 21g fat, 7g saturated fat, 33mg cholesterol, 588mg sodium, 47g carbohydrate, 2g fiber, 2g sugar, 22g protein
All nutritional data is estimated.
Skillet Shepherd’s Pie
READY IN 20 min. SERVES 4
ASSEMBLY
STEP 1 Preheat broiler. Into a heatproof dish, add 4 cups roasted cauliflower, 2 tbsp milk, 2 tbsp butter, salt, and pepper. Microwave 2–3 min., until butter is melted and cauliflower is hot. Transfer mixture to a food processor and purée until smooth, 1 min.
STEP 2 Remove 1 meatloaf from refrigerator and chop. In an 8-inch or 10-inch skillet, heat 1 tbsp olive oil on medium-high. Add chopped meatloaf and cook 4–5 min., until warm.
STEP 3 Stir in 1 (16 oz) bag thawed peas and corn and cook 1–2 min., stirring to combine. Season with salt and pepper.
STEP 4 Spread cauliflower purée over mixture. Place skillet in broiler until topping is golden, 3–5 min.
Per serving:
485 calories, 33g fat, 13g saturated fat, 98mg cholesterol, 177mg sodium, 18g carbohydrate, 6g fiber, 7g sugar, 29g protein
All nutritional data is estimated.
Lemony Salmon Cakes with Kale, Couscous, and Cucumber
READY IN 15 min. SERVES 4
ASSEMBLY
STEP 1 Drain 1 (14.7 oz) can salmon and finely chop 2 green onions. Into a medium bowl, zest 1 lemon and squeeze 1 tbsp juice.
STEP 2 To same bowl, add salmon, ½ cup panko bread crumbs, 1 large egg, 2 tbsp light mayonnaise, 1 tbsp Dijon mustard, salt, and pepper. Mix to combine and shape mixture into 8 equal-sized patties.
STEP 3 Chop 2 small cucumbers, 2 cups sautéed kale, and ½ cup parsley. Add 2 cups cooked pearl couscous to a large bowl and fluff with a fork. Stir in kale, cucumbers, parsley, 3 tbsp olive oil, and 1½ tbsp balsamic vinegar. Toss to combine. Season with salt and pepper.
STEP 4 Add 2 tbsp canola oil to a large nonstick skillet on medium-high. Add salmon patties and cook 3 min. per side, until golden, in batches if needed. Serve with couscous. Garnish with lemon wedges.
Per serving:
500 calories, 26g fat, 3g saturated fat, 64mg cholesterol, 233mg sodium, 57g carbohydrate, 4g fiber, 4g sugar, 13g protein
All nutritional data is estimated.
