Weeknight Rescue, Week 10! Here’s what’s on tap: a fall-friendly chicken tortilla soup, slow cooker Indian tacos, a pizza that will take you 10 minutes to make, tops, plus my favorite toasted almonds, and a crazy good pumpkin dish. Find the printable shopping list at the bottom of the page.

Side note: I’ve got a few spots left in my Batch Cooking class at the San Francisco Cooking School on November 4. Come!

CHICKEN TORTILLA SOUP

Chicken Tortilla SoupThis is everything that’s good about chicken soup, only pumped up with a little spice, a lot of lime, and crispy tortilla strips for texture. It’s truly a one-pot meal with more vegetables than you’ll find in a typical tortilla soup.  

SLOW COOKER INDIAN TACOS

Slow Cooker Indian Tacos

Probably my favorite slow cooker dish on the blog, this recipe was inspired by a teacher at my kids’ school who sold Indian tacos at an annual fundraiser. They were always a huge hit. The tacos have enough heft to serve without a side dish, especially when topped with yogurt. Maybe get ahold of a pomegranate or two, since they’re coming into season, cut them into quarters, and let everyone get messy when it comes time for dessert. 

EASY LAVASH PIZZA Lavash pizza

Lavash makes a surprisingly excellent pizza crust. If you want to make an already easy recipe even easier, use prepared pizza or marinara sauce. I usually do a big salad with lots of crunchy vegetables. Dress it with a vinaigrette or maybe this Healthier Homemade Ranch. 

PAN ROASTED SALTED ALMONDSPan Roasted Almonds

I know this just looks like toasted almonds, but don’t be fooled. These are delicious and a good one to make early in the week to sprinkle onto salads, stir into grains, or use to top yogurt. Don’t be surprised if your kids take down the whole jar as a snack. Highly addictive. 

CHEESE FONDUE IN A ROASTED PUMPKIN
Cheese Fondue in a Roasted Pumpkin

I make this exactly once a year and then look forward to making it again the next year. It’s so festive and seasonal and it’s seriously not tricky to make.