Weeknight Rescue // Week 14 // November
And just like that, Thanksgiving is behind us and we are onto a fresh new Weeknight Rescue. You’ll find a couple of options for working leftover turkey into new dishes, if you still have some on hand. Find the printable shopping list at the bottom of the page!
This salad is the sort of light bright supper dish that might be welcome after a holiday food coma. Leftover turkey makes a suitable swap for the chicken. If you have kids who are not so fond of salad, set theirs up deconstructed-style with the orange, avocado, chicken, and greens arranged on a plate rather than tossed in a bowl. On the side? Warm sliced baguette for sopping up any dressing that pools on your plate.
This is the spaghetti and clams I grew up on and continue to crave. I call it a weeknight dish because it’s so simple, relying on pantry ingredients, no fresh clams required. Tinker with it however you like: more chili to kick up the heat, more garlic if that’s your thing, no parsley if you’d rather do without. A salad of thinly sliced crunchy produce, such as fennel, celery, carrots, and apple tossed with lemon juice, olive oil, salt and pepper would work well on the side. Or you might like this texture bomb of a salad I posted last year: Celery Salad with Hazelnuts, Dates, and Pecorino.
Called “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. The result is no less tasty. It’s a vegetarian dish, but a bit of chopped up leftover turkey would be a tasty addition. The recipe calls for corn, so use frozen corn since we are well past summer. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch, but isn’t needed to complete the meal.
Get your steel cut oats started the night before, so that it doesn’t take half the morning when you get up to pour your coffee. Make a double batch and it will get you through a couple of breakfast meals. Try it sweet, with maple syrup and fresh or dried fruit, or savory, with a drizzle of olive oil, pinch of salt, and fried egg on top.
Make these cookies for no reason at all (or consider it a dress rehearsal for holiday cookie making). Grab a kid if you have one on hand, since it’s pretty magical to watch an egg white transform into a mile-high meringue. These meringues aren’t exactly low sugar, but they do measure in a just 45 calories a cookie.
SHOPPING LIST // WEEK 14
Chicken Avocado & Orange Salad
3 tablespoons white wine vinegar
2 medium shallots
1 tablespoon honey
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
A few drops of sriracha, tabasco, or other favorite hot sauce
1 pound boneless, skinless chicken breasts
2 small heads endive
2 large seedless oranges
1 small head butter lettuce or 3 heads little gems
1 large ripe avocado
2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)
Weeknight Spaghetti and Clams
1 pound spaghetti
1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in clam juice
¼ cup finely chopped parsley
Pinch or 2 crushed red pepper flakes (optional)
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
1 1/2 cups frozen corn
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)
Overnight Steel Cut Oatmeal
1 cup steel cut oats
Chocolate Chip Meringues
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
3/4 cup sugar
1/4 teaspoon vanilla extract
1/2 cup dark chocolate chips