Healthy Cooking on the Cheap: Pita Pockets, Weeknight Shrimp Curry, and More

This week's meals are perfect for either lunch or a quick weeknight dinner, and each option is just as good for a quick bite the next day. Instead of loading your grocery cart with processed snacks, try something a little different—like baked tofu. I suggest you double the recipe and keep the leftovers in the fridge for an easy, protein-rich treat. Once you persuade your kids to try it, they'll love the bold flavor.

Another great trick for having dinner ready in a flash? Chop your veggies on Sunday so you can cut down on weeknight recipe prep work. Plus, sliced cucumbers and carrots kept in cold water in the fridge are perfect at any time of the day and make preparing sandwiches and salads a cinch.

Grocery list:
1 lb. extra firm tofu (I love Wildwood sprouted tofu)
Hummus
1 cucumber
2 cans boneless, skinless canned salmon
1 avocado
1 bag romaine lettuce
1 carrot
2 tomatoes
4 chicken breasts
4 lemons
Whole-wheat pita pockets
Sprouts
1 lb. fresh or frozen shrimp
Quinoa
Chicken or vegetable broth
Red Thai curry sauce

From the pantry:
Canola oil mayonnaise
Dijon mustard
Curry powder
Sesame oil
Tamari
Rice vinegar

Tofu and Veggie Pita Pockets
Serves 4
An easy lunch on the go, this dish is perfect for lunch boxes, since it doesn't need to be refrigerated.

1 lb. extra firm tofu, sliced into 4" long rectangles
1/2 cup hummus
1 cucumber, sliced
1 carrot, peeled into ribbons
2 tomatoes, sliced
1 tbsp sesame oil
1.5 tsp tamari
1.5 tsp rice vinegar
1/2 tsp garlic powder
1/4 tsp sea salt
Dash of cayenne pepper
4 whole-wheat pita pockets
Sprouts

1. Preheat the oven to 400°. In a small bowl, mix together the sesame oil, tamari, rice vinegar, garlic powder, sea salt, and cayenne. Dip each piece of tofu into the mixture and then lay on a prepared cookie sheet. Bake the tofu slices for 40 minutes, flipping each slice over after 20 minutes. Remove from oven and let cool.

2. Slice open pita pockets. Smear about 2 tbsp hummus into each pocket and stuff in 2–4 slices of tofu followed by cucumber slices, carrot ribbons, tomato slices and sprouts.

3. Serve alongside apple slices or (my favorite) blue corn tortilla chips.

jenna-salad-melon-200x150.jpg jenna-salad-melon-200×150.jpg

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Healthy Cooking on the Cheap: Pita Pockets, Weeknight Shrimp Curry, and More

This week's meals are perfect for either lunch or a quick weeknight dinner, and each option is just as good for a quick bite the next day. Instead of loading your grocery cart with processed snacks, try something a little different—like baked tofu. I suggest you double the recipe and keep the leftovers in the fridge for an easy, protein-rich treat. Once you persuade your kids to try it, they'll love the bold flavor.

Another great trick for having dinner ready in a flash? Chop your veggies on Sunday so you can cut down on weeknight recipe prep work. Plus, sliced cucumbers and carrots kept in cold water in the fridge are perfect at any time of the day and make preparing sandwiches and salads a cinch.

Grocery list:
1 lb. extra firm tofu (I love Wildwood sprouted tofu)
Hummus
1 cucumber
2 cans boneless, skinless canned salmon
1 avocado
1 bag romaine lettuce
1 carrot
2 tomatoes
4 chicken breasts
4 lemons
Whole-wheat pita pockets
Sprouts
1 lb. fresh or frozen shrimp
Quinoa
Chicken or vegetable broth
Red Thai curry sauce

From the pantry:
Canola oil mayonnaise
Dijon mustard
Curry powder
Sesame oil
Tamari
Rice vinegar

Tofu and Veggie Pita Pockets
Serves 4
An easy lunch on the go, this dish is perfect for lunch boxes, since it doesn't need to be refrigerated.

1 lb. extra firm tofu, sliced into 4" long rectangles
1/2 cup hummus
1 cucumber, sliced
1 carrot, peeled into ribbons
2 tomatoes, sliced
1 tbsp sesame oil
1.5 tsp tamari
1.5 tsp rice vinegar
1/2 tsp garlic powder
1/4 tsp sea salt
Dash of cayenne pepper
4 whole-wheat pita pockets
Sprouts

1. Preheat the oven to 400°. In a small bowl, mix together the sesame oil, tamari, rice vinegar, garlic powder, sea salt, and cayenne. Dip each piece of tofu into the mixture and then lay on a prepared cookie sheet. Bake the tofu slices for 40 minutes, flipping each slice over after 20 minutes. Remove from oven and let cool.

2. Slice open pita pockets. Smear about 2 tbsp hummus into each pocket and stuff in 2–4 slices of tofu followed by cucumber slices, carrot ribbons, tomato slices and sprouts.

3. Serve alongside apple slices or (my favorite) blue corn tortilla chips.

jenna-salad-melon-200x150.jpg jenna-salad-melon-200×150.jpg .

2 cans boneless, skinless canned salmon, drained
1 avocado, peeled and cubed
1 bag romaine lettuce
1/4 cup canola oil mayonnaise
3 tbsp Dijon mustard
2 tsp curry powder

1. In a mixing bowl, combine the salmon, mayonnaise, mustard, and curry powder, adding a little more mayonnaise if the mixture seems too dry. On each plate, divide up the lettuce and top with a scoop of the salmon salad and a few cubes of avocado.

2. Serve alongside fresh fruit, such as grapes or watermelon.

Weeknight Shrimp Curry
Serves 4
One of my favorite meals to throw together at the very last second. It takes only 20 minutes, start to finish!

1 lb. fresh or frozen shrimp (thawed), deveined with tails off
1 cup quinoa, rinsed
2 cups chicken broth, vegetable broth, or water
1 cup all-natural red Thai curry sauce (I love Trader Joe's brand)
Pinch of sea salt

jenna-mac-cheese-200x150.jpg jenna-mac-cheese-200×150.jpg

About fox news

Check Also

This Family Tried to Go 21 Days Without Ordering Takeout—Here's How It Went

Like many busy parents, Nicole Moore has a major love of takeout food—but it's a …

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