Pesto Skillet Lasagna 30 Minutes to the Table We've been hooked on skillet lasagnas ever since we got turned onto them by culinary gurus at America's Test Kitchen. It has all the flavors of a lasagna in an easy 30-minute dinner. What's not to love? This week we're making a basil pesto version with fresh egg noodles, mushrooms and artichokes. It's simply delicious. 1 Whisk Getting Organized 20 Minutes Hands On Super Easy Read Before You Begin EQUIPMENT Large Skillet • We’re putting the skillet into the oven on this recipe. If you don’t have an oven-safe skillet, you can transfer the lasagna to a casserole dish for the final bake. FROM YOUR PANTRY Olive Oil Salt & Pepper Flour Milk • There’s a little cutting tonight. We’re using fresh lasagna sheets in this recipe, and they would get sticky if we cut them up for you. Slice them into strips about ½” wide and 2 to 4” long. Don’t worry about being too fussy. This dish should feel rustic. 6 MEEZ CONTAINERS Artichokes Basil Pesto Cheese Mix Egg Lasagna Mushrooms Onion & Garlic INGREDIENTS: Egg Lasagna, Mushrooms, Artichokes, Onion, Basil, Mozzarella Cheese, Breadcrumbs, White Wine, Parmesan Cheese, Peanuts, Lemon, Olive Oil, Garlic, Spices Getting Started – This dinner is easy and made for multi-tasking. It’s something you can cook up while helping the kids with homework, folding laundry or, our favorite, taking a little Zen time for yourself! Pesto Skillet Lasagna 1. Preheat your broiler. 2. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add the onion & garlic and cook for 5 to 6 minutes, or until they are a little browned. Then add the mushrooms and artichokes cook for 5 to 7 minutes, until the mushrooms are slightly browned. (Resist the temptation to add salt until after the mushrooms are cooked. Salt too early makes them soggy.) While everything’s cooking, cut the lasagna noodles into strips about 1” wide and 2 to 4” long. 3. Add 1 Tbsp flour to the veggies and cook for a minute, mixing well. Then add 1 cup of milk and half of the pesto, as well as the lasagna noodles. Cook until the sauce begins to thicken and the lasagna strips are warm. (This may take 5 to 10 minutes.) 4. Sprinkle the cheese mix over top, then put into the oven to 4 inches from the broiler and cook until golden brown, about 5 minutes. (Keep an eye on it, though, as ovens do vary.) 5. Serve topped with as much of the remaining pesto as you’d like (let each diner add it to taste) and enjoy! Instructions for two servings. Cook by March 17. Meez Meals * 5343 North Paulina Street * Chicago * Illinois Roasted Red Pepper Panzanella 40 Minutes to the Table It's no wonder members love our panzanellas. The Italian bread salads are hands free, hearty and the perfect canvas for whatever Chef Max can dream up. This time it's a creamy roasted red pepper sauce with carrots, parsnips, almonds and red kidney beans. It's hands-free heaven. 1 Whisk Getting Organized EQUIPMENT 2 Rimmed Baking Sheets Large Mixing Bowl FROM YOUR PANTRY Olive Oil Salt & Pepper Super Easy Read Before You Begin • As soon as you think about dinner – Preheat your oven to 400. • Panzanellas have been eaten in Italy for centuries. Most folks believe they were developed out of the custom of soaking stale bread in water and serving with vegetables. We think Chef Max’s red pepper sauce is a lot tastier than those original roots! 5 MEEZ CONTAINERS Almonds Baguette Carrots & Parsnips Kidney Beans Red Pepper Sauce INGREDIENTS: Carrots, Baguette, Parsnips, Kidney Beans, Roasted Red Peppers, Cream, Parmesan, Almonds, Sherry Vinegar, Garlic 5 Minutes Hands On Getting Started – This dinner is hands free. Get everything into the oven, set a timer and relax. Roasted Red Pepper Panzanella 1. Preheat your oven to 400. 2. Put the carrots and parsnips onto a rimmed baking sheet, preferably lined with parchment paper or a silpat mat, and drizzle with olive oil, salt and pepper. Bake for 20 to 30 minutes, until fork tender with lightly browned sides. Add the beans and the almonds to the baking sheet and stir well, then bake until the beans are hot to touch, about 7 minutes. 3. While the beans are cooking, put the bread into the large serving bowl and drizzle with 1 Tbsp olive oil, salt and pepper and toss well. Put onto a second baking sheet and bake until lightly toasted, about 5 to 7 minutes. 4. Put 1/3 of the red pepper sauce into your mixing bowl, add the vegetables, bread and another 1/3 of the sauce. Mix well, then add more sauce if you’d like. That‘s it. Enjoy! Instructions for two servings. Cook by March 17. Meez Meals * 5343 North Paulina Street * Chicago * Illinois Roasted Brussels Sprouts with Sweet Sriracha Sauce 30 Minutes to the Table Back by popular demand! Think brussels sprouts are just Northern European and American fare? Think again. Our sweet sriracha sauce takes brussels sprouts from delicious to divine. We're roasting them up this week and tossing them with crushed peanuts and tofu, then serving it all over udon noodles. Yum! 1 Whisk Getting Organized EQUIPMENT Saucepan Rimmed Baking Sheet Mixing Bowl FROM YOUR PANTRY Olive Oil Salt & Pepper Super Easy Read Before You Begin • As soon as you think about dinner – Preheat your oven to 450 and put a pot of water on to boil • Omnivore’s Option – Pork would be right at home in this dish. Cook it first and toss it with the sprouts tofu. • If you’re making the gluten-free version, we’ve sent you glass noodles instead. Soak them in really hot water for 10 minutes, drain, and you’re ready to go. 6 MEEZ CONTAINERS Brussels Sprouts Peanuts Sauce Mix Sriracha Tofu Udon Noodles INGREDIENTS: Brussels Sprouts, Tofu, Lime, Tamari, Brown Sugar, Sriracha, Peanuts 10 Minutes Hands On Getting Started –Get the brussels sprouts roasting first, then take a 15 minute break. ( It’s enough time to pay some bills or fold the laundry, but we recommend opening a bottle of wine and reading that book you never get to.) Wait to start the udon until you’re a few minutes away from eating. Roasted Brussels Sprouts with Sweet Sriracha Sauce 1. Put the brussels sprouts onto a rimmed baking sheet, preferably lined with parchment paper. Drizzle with olive oil, salt and pepper and give it all a good toss, then arrange in a single layer. Bake for 15 to 25 minutes, until golden in places. (Jen likes hers on the crispy side, but the crispiness-level is up to you.) 2. When the sprouts have been cooking for 15 minutes, add the tofu to the baking sheet so it can heat up. It’s also time to mix up the sauce. Put the sauce mix into a large mixing bowl along with 1 to 2 Tbsp olive oil and sriracha to taste. Stir it all up, and then add the sprouts and tofu when they come out of the oven. 3. When you’re about 5 minutes away from eating, cook the udon. Salt your boiling water generously (our chef says it should taste like salt water) and add the udon noodles. Cook until the udon is just soft, about 3 to 5 minutes. 4. Serve the udon topped with the sriracha-sauced sprouts, then finish with the peanuts. That‘s it. Enjoy! Instructions for two servings. Cook by March 17. Meez Meals * 5343 North Paulina Street * Chicago * Illinois Pearl Couscous with Roasted Tomatoes, Kale & Cannellini Beans Have you roasted grape tomatoes before? Their flavor intensifies and their flavor literally bursts out of their skins. They're the star of this super simple, super delicious dinner. We're pairing them with baked kale, cannellini beans and pearl couscous. Feta and fresh basil give it a Mediterranean feel, and the result is a simple, homey dish that we love. Getting Organized EQUIPMENT Rimmed Baking Sheet Saucepan FROM YOUR PANTRY Olive Oil Salt & Pepper 5 MEEZ CONTAINERS Bean Mix Feta & Basil Grape Tomatoes Kale Pearl Couscous 25 Minutes to the Table 5 Minutes Hands On 1 Whisk Super Easy Read Before You Begin • As soon as you think about dinner – Preheat your oven to 375 and put a saucepan of water on to boil. • Omnivore’s Option – Baked chicken would be great in this dish. Just re-heat it on the same pan with the beans. • If you’re making the gluten-free version, we’ve given you quinoa instead of couscous. Cooking it up is easy. Just bring 2.5 C of water to a boil, then add the quinoa and a dash of salt. Cover and lower the heat to a simmer. Cook for 12-15 minutes, until the grain looks spiraled and most of the liquid is absorbed. Fluff it up and let it sit covered for 5 minutes more. (If you have leftover liquid, simply drain it off.) • If you’re making the vegan version, we’re skipping the feta. INGREDIENTS: Grape Tomatoes, Couscous, Kale, White Beans, Feta Cheese, Garlic, Basil Getting Started – Get the tomatoes and beans cooking first, then take a 10 minute break before adding the kale. Pearl Couscous with Roasted Tomatoes 1. Preheat your oven to 375 and put a saucepan of water on to boil 2. Put the beans and tomatoes onto a rimmed baking sheet, preferably lined with parchment paper and a silpat mat. Drizzle with olive oil, salt and pepper and toss well, then arrange in a single layer. Bake until the tomatoes burst and the beans are toasty, about 10 to 15 minutes. Add the kale with a generous drizzle of olive oil, plus more salt and pepper, and bake until the kale just begins to crisp, another 5 to 10 minutes. 3. After you put the kale in, start your couscous. Add a pinch of salt to the boiling water (not as much as you’d use with regular pasta) and add the couscous. Cook for 5 to 7 minutes, then drain. (Just like pasta, the tenderness is up to you. Test before draining. We like ours al dente. Others prefer it softer.) 4. Now you’re ready to plate. Serve the couscous topped with the roasted veggies and feta. Drizzle with olive oil. (This is important for the flavor, so don’t be tempted to skip this step. It helps bring the whole dish together.) You can toss everything together, or let each diner mix as they eat. Either way, it’ll be delicious. That‘s it. Enjoy! Instructions for two servings. Cook by March 17. Meez Meals * 5343 North Paulina Street * Chicago * Illinois Sweet Potato and Cranberry Chipotle Tacos 40 Minutes to the Table Cranberries and chipotle go magically together. Something about the smoky combined with the sweet-tart is just what the chef ordered. Tossed with oven roasted sweet potatoes and black beans, they make a taco filling just right for the winter. We're serving them with pecans in a crispy taco shell. Heaven. 2 Whisks Getting Organized EQUIPMENT Saucepan Skillet Rimmed Baking Sheet Easy Read Before You Begin • As soon as you think about dinner – Preheat your oven to 450. • If you’re making the vegan version, skip the feta and add an extra pinch of salt. FROM YOUR PANTRY Olive Oil Salt & Pepper • We like these tacos crispy, but it is a little more work. If you want to make things easy, ignore the instructions and simply heat the tortillas before assembling soft tortillas. If you’re on the fence though, make the tacos crispy. They’re a lot more fun! 6 MEEZ CONTAINERS Black Beans Chipotles in Adobo Corn Tortillas Cranberry & Pecans Feta Cheese Sweet Potatoes • The key to cooking these tacos is to make sure your oil is good and hot before adding anything to the pan, and to use plenty of it. If you add ingredients too early, they’ll just absorb all the oil and get soggy. And if you skimp on the oil, you’ll actually end up eating more oil. (Crazy, right? It’s because the oil will cool off if you don’t use enough of it, and then the food will absorb the oil instead of just frying.) INGREDIENTS: Sweet Potatoes, Black Beans, Corn Tortillas, Feta Cheese, Cranberries, Pecans, Chipotles in Adobo, Brown Sugar 10 Minutes Hands On Getting Started – Get the sweet potatoes into the oven first, then start the cranberries cooking. Sweet Potato and Cranberry Chipotle Tacos 1. Preheat your oven to 450. 2. Put the sweet potatoes onto a baking sheet, preferably lined with parchment paper. Drizzle with olive oil, salt and pepper. Toss well, then arrange in a single layer. Bake for 20 to 30 minutes, until tender. 3. Once the sweet potatoes are in the oven, start the cranberries. Heat 1 Tbsp olive oil in a saucepan over medium heat. Add the cranberry mix and as much chipotles in adobo as you like. (Pete uses most. Chef Heringhausen uses half.) If it’s looking a little dry, add some water as well. Cook for 5 minutes. Add the black beans and cook for 1 more minute, then set aside until the sweet potatoes are done. Once they’re cooked, add them in and set aside. 4. Now it’s time for the fun part: making crispy tacos. Heat a skillet over medium-high heat and heat your tortillas one at a time until they soften. Set aside. 5. Add about ½” olive oil to the skillet and turn the heat to high. When it’s hot, fill a taco with the sweet potatoes and bean mix. Fold the taco and squish the ingredients in so it stays together, then set into the hot oil, one side down. Cook until the shell crisps (about 1 minute) then turn and cook the other side another minute. Set onto a paper towel and do the same drill with the remaining tacos. 6. Serve topped with feta. Enjoy! That‘s it. Enjoy! Instructions for two servings. Cook by March 17. Meez Meals * 5343 North Paulina Street * Chicago * Illinois Health Snapshot Pesto Skillet Lasagna Red Pepper Panzanella Brussels Sprouts with Sriracha Couscous with Cannellini Beans Sweet Potato & Cranberry Tacos 720 Calories 35 g Protein 30 g Fat 75 g Carbs. 15 g Dietary Fiber 1,060 mg Sodium 875 Calories 30 g Protein 35 g Fat 110 g Carbs. 25 g Dietary Fiber 1,380 mg Sodium 690 Calories 45 g Protein 20 g Fat 125 g Carbs. 15 g Dietary Fiber 2,100 mg Sodium 675 Calories 30 g Protein 10 g Fat 115 g Carbs. 15 g Dietary Fiber 765 mg Sodium 880 Calories 30 g Protein 30 g Fat 130 g Carbs 25 g Dietary Fiber 535 mg Sodium 18 WW+ Points 22 WW+ Points 22 WW+ Points 17 WW+ Points 23 WW+ Points 55% Vitamin A 50% Calcium 40% Iron 705% Vitamin A 90% Vitamin C 80% Calcium 420% Vitamin A 90% Folate 80% Vitamin C 330% Vitamin A 105% Vitamin C 50% Folate 605% Vitamin A 65% Folate 60% Vitamin C Lighten Up Option Many of our meals can be prepared without all of the calorie-dense ingredients and still keep their magic. Lasagna Panzanella Brussels Sprouts Couscous Cranberry Tacos 1/3 of the cheese and pasta 510 Calories 20 g Fat 1/3 sauce total, no almonds 650 Calories 15 g Fat No udon noodles No Feta 405 Calories 20 g Fat 465 Calories 6 g Fat No Cheese, Two Tortillas per serving 705 Calories 20 g Fat These are our best estimates for a single serving based on the recipes as written. The actual nutritional information may vary a bit. And, of course, if you have leftovers, the actual numbers will be lower.
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