Chipotle Portobello Tacos, Vegetarian Chili, Overnight Oats: Here’s What to Cook This Week

Arlyn HernandezJune 19, 20214 Comments

If you’re new around here, I share a post every Saturday (used to be Sunday) where I share some things I’m cooking in the upcoming week. Things I’ve made, things I’m trying for the first time, though usually a healthy mix. I’ve shared recently that I’m trying to limit my meat, dairy, sugar and grains (you know, having LOTS of fun around here), but I’m getting into it, really. And feeling better as the weeks tick on. Look, I LOVE bad-for-you food. I go weak in the knees over a brownie fresh out of the oven, over a pizza cheese-pull. Half my Instagram discovery feed is just videos of pasta. But I’ve seen the other side of how I can feel when I eat mostly plants and limit my inflammation causers. In-n-Out, I miss you, but it is what it is.

Here’s what I’m making this week:

15-Minute Meal Prep Cilantro Lime Chicken and Lentils via Pinch of Yum

I’ve had this recipe saved for a while and I have a bag of lentils I need to get through, so gonna give it a whirl. I used to make a chicken lentil soup I really loved, so I think I’m going to enjoy this. I may skip the rice entirely and just scoop yummy chickeny lentils straight into my mouth.

Roasted Salmon with Mushrooms, Broccoli & Caramelized Onions via Keto Guide Easy

This isn’t a recipe so much as it’s a jumping off point for me. I’ll probably roast the mushrooms and broccoli together in the oven, air fry the salmon, and good down some onions on the stove so it’s all done around the same time. What other non-recipe dinners do you enjoy?

Chipotle Portobello Tacos via Feasting at Home

Life hack: eat tacos every week if you can. Especially when they’re one-sheet tacos. So easy. I’ve been pretty into portobello mushrooms lately, and the smokey addition of the chipotle here will be warm and satisfying, I think. Anyone have any good recommendations for dairy-free sour cream?!?

Vegetarian Chili via Cookie + Kate

I may regret putting this on my list since it’s been so hot lately, but I love a vegetarian chili, so…::shrug:: Some slices of avocado on top, and I’m a happy gal.

Seriously Good Quinoa Salad via Inspired Taste

I’ve never made this, but it looks so fresh and wonderful. I bet it would be so good with orzo rather than quinoa if you’re not that into it. Or farro, or any other grain, really. I’m thinking I might skip the dried fruit and try fresh blueberries!

Overnight Oats in a Jar via Skinnytaste

Summer is “limit turning on your stove” season, which in the morning means some sort of cold “cereal” or “pudding.” I’ve been making overnight oats for years, and this is one of my favorite recipes. I’ve tried lots of overnight oats recipes with Greek yogurt and whatnot, but they’re too heavy for me. Plus, I’m limiting my dairy these days. These are light, have my favorite chia seeds in them, and limited sugar. I make a few jars at the beginning of the week, and they keep pretty well (but I’d suggest adding the banana the night before to the one you’ll be eating).

See you tomorrow, FOAS.

Project 365

Rusty 🥰 says:

June 19, 2021 at 8:25 am

Yummo! There are lots of recipes for this vegetarian this week! 😊 Thanks, Arlyn!
I’ve never made overnight oats. I read the recipe and and it says “quick oats”, but I like rolled oats, so it probably wouldn’t be the same (?). Plus, it’s winter here, so warm oats is the go, I’m actually going through an English muffin phase at the moment. LOL
Inspiring stuff for me this time! 🥰
Suzanne says:

June 19, 2021 at 8:41 am

“Life hack: eat tacos every week if you can.” Absolutely! Love tacos!
Susan says:

June 19, 2021 at 12:40 pm

We eat tacos every week! Cal-Mex style. I love that I can make them with whatever is in the fridge. Fresh salsa from Sonoma County from a woman who studied Mexican cooking with the great Mexican cookbook author, Diana Kennedy, and from her staff at her restaurant and food company in Sonoma. In grocery stores, look for Primavera Foods – salsa, fresh corn tacos, and tamales. Yum. I am addicted to the salsa, seriously addicted. If you are in Sonoma, go to the restaurant El Molina Central, which really is located in Boyes Hot Springs. Delicious!

My recipe that is not a recipe is for salmon. I cook one largish fillet in a dinner plate with a good dip in it. Put dill and sliced lemons in the dip, with the salmon on top of the bed of dill and lemons. More dill and lemon on top, to taste, which could mean none, depending on your taste. Fill the dip with a good white wine. Cover the plate with a microwave cover. Microwave for three to four minutes, more or less, depending on the thickness of the fillet and how “just barely cooked” you like it. I like it just barely cooked. The wine steams the salmon, leaving it tender and moist. Serve with or on a green salad, or whatever you want – quinoa, rice, etc.
Or in a taco! Maybe especially on a taco – for a fish taco without fried fish.

We are enjoying TCM today, which is celebrating Juneteenth with a day of movies about Black music. We’re watching, listening and dancing to Jazz on a Summer’s Day, which is a documentary of the music at the 1958 Newport Jazz Festival. It is wonderful. We rocked out earlier today to Otis Redding’s set at the Monterey Pop Festival in 1967. Kudos to TCM for its programming today.
For FOAS far and wide who may not know about Juneteenth Day, it is a Federal holiday that celebrates June 19th, 1865, the day that last slaves in the US, were freed by the US Army in Texas. Until that date Texas refused to acknowledge the Emancipation Proclamation freeing all slaves or the peace treaty after the Civil War. As of this year, 2021, Juneteenth finally is a Federal holiday.
elle says:

June 19, 2021 at 8:01 pm

If you like lentils, and if you like earthy middle eastern spices, you might like Middle Eastern Spiced Lentils (Mejadra) by RecipeTinEats. I cook the lentils, then use them in the Mejadra recipe,( but I have never made or purchased the crispy onions she suggests just because I didn’t have time or energy.) Made this to accompany chicken shawarma and love it! I have served it as a side for simply prepared salmon as well.