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