Low-Carb Weeknight Dinners to Lighten Up Quarantine

Monday: Mediterranean Niçoise Salad

With chickpeas, canned tuna, beets, and olives, this European-inspired dinner is easy, tasty, and quarantine-friendly. 

Recipe: Try our Mediterranean Niçoise Salad

Tuesday: Rach's Vegetarian Meatballs with Red Sauce

Riced cauliflower, sliced nuts, breadcrumbs, and herbs combine for a delicious meatless dinner. You can serve these with an easy DIY sauce or whatever jarred marinara you have on hand. 

Recipe: Try Rach's Vegetarian Meatballs with Red Sauce

Wednesday: Spicy Coddled Eggs

Mix last night's leftover red sauce with a can of chickpeas and cumin, then crack in an egg and bake to perfection. 

Recipe: Try our Spicy Coddled Eggs

Thursday: Spinach-Pea Soup

One of our favorite uses for frozen veggies: this creamy green soup. You'll definitely want to make a big batch for lots of lunch leftovers.

Recipe: Try our Spinach-Pea Soup

Friday: Rach's Chicken Pepperoni

Rach has been whipping up this fictitious dish from the 1980 rom-com Seems Like Old Times for years. It's heavy on protein, light on carbs, and super satisfying. 

Recipe: Try Rach's Chicken Pepperoni

Ingredient List

For the Mediterranean Niçoise salad:

• 1/2 lb. thin green beans
• 1/4 cup EVOO
• 2 tbsp. fresh lemon juice
• 2 tbsp. harissa paste
• 1 head Little Gem lettuce
• 1 jar (7 oz.) tuna packed in oil
• 1 can (about 15 oz.) chickpeas
• 1 package (8 oz.) cooked beets
• 1/2 cup mixed olives
• Fresh mint and crumbled feta

For the vegetarian meatballs with red sauce:

• 3/4 cup skinned hazelnuts or sliced almonds
• 4 cups (two 12-oz. bags) mixed frozen riced broccoli and cauliflower or 4 cups leftover cooked broccoli and/or cauliflower
• Salt and pepper
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 to 2/3 cup plain dry breadcrumbs
• 1 large egg
• 3 large cloves garlic
• 1 tbsp. fresh thyme or 1 tsp. (1/3 palmful) dried thyme
• 2 tsp. fresh lemon zest or 1/2 tsp. dried lemon zest
• 1 tsp. (1/3 palmful) ground cumin
• 1 tsp. (1/3 palmful) crushed red pepper
• Cooking spray for spraying, or olive or canola oil for brushing
• 2 tbsp. olive oil
• 1 small onion
• Salt and pepper
• Pinch of ground cinnamon
• 1 can (about 14 oz.) crushed or diced fire-roasted tomatoes
• 1 can (8 oz.) tomato sauce
• Hot sauce (such as sriracha or Chipotle Tabasco)

For the spicy coddled eggs:

• 1 1/2 jarred arrabbiata sauce
• 1 can (15 oz.) chickpeas
• 1/4 tsp. cumin
• 1/4 cup chopped cilantro
• 4 eggs

For the spinach-pea soup:

• 16 oz. frozen peas
• 3 1/2 cups chicken stock
• 10 oz. frozen spinach
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped shallots
• 3 tbsp. EVOO
• 1 tsp. dried Italian seasoning
• 1/3 cup mascarpone cheese
• 1/4 tsp. lemon zest plus 1 tbsp. juice

For the chicken pepperoni:

• 4 organic boneless, skinless chicken breasts (about 8 oz. each)
• Salt and pepper
• 1 tsp. (about 1/3 palmful) fennel seeds
• About 3 tbsp. olive oil
• 1 red field pepper or red bell pepper
• 1 onion
• 4 large cloves garlic
• 6 to 8 Italian hot pickled pepper rings in brine, not oil (like Cento)
• 1 rounded tsp. (about 1/3 palmful) dried oregano or marjoram
• 3 tbsp. sun-dried tomato paste
• 3 to 4 oz. (about a 3- to 4-inch piece) good-quality pepperoni
• About 3/4 cup red vermouth or red wine
• 1 1/2 to 2 cups tomato passata or tomato sauce
• 1/4 cup (a small handful) fresh flat-leaf parsley tops
• 1 ball (8 oz.) fresh mozzarella
• A handful of fresh basil leaves