Welcome to Week Two of Weeknight Rescue, designed to help you plan and shop for meals this week. Below you’ll find three dinner recipes, one good thing to batch cook and use throughout the week, a bonus recipe, and a printable grocery list with everything you’ll need to make it happen. If you are not a subscriber already, be sure to pop your email address in the SUBSCRIBE box on the right of this page to be sure you get your weekly meal plan. 

CILANTRO LIME MARINATED CHICKEN
Yogurt-Marinated Grilled Chicken

Serve with a favorite grain, such as this quinoa tabouleh. Alternatively, toss chick peas with diced cucumber, lemon juice, olive oil, salt, pepper, a dash of cumin, and crumbled feta. I might be inclined to add another quick veggie side if time permits.

PAPRIKA SHRIMP AND CORN SALAD

Paprika Shrimp with Corn

A super quick one-pan supper. It’s best with fresh corn, but frozen corn will work in a pinch. One of my favorite sides is to take a couple of whole grain pita breads and split them open. Spread lightly with softened butter, add pinch of salt and a light shower of grated Parmesan. Put under the broiler until just barely brown. Cut in half.  (It’s one I learned from my mom and is seriously good)

CRISPY AVOCADO TACOS

Crispy Avocado TacosServe with a side of beans (such as the slow cooker pinto ones below) along with cut up cucumber, jicama, and other raw vegetables doused with lime and chili or Tajin. Alternatively, this Mexican Slaw is delicious with tacos. Got avocado-shy kids? Just make the kid’s tacos with tortillas and cheese and serve the avocado on the side. Who know….they may just try it one of these days.

SLOW COOKER PINTO BEANS

Ultimate Slow Cooker Guide to Beans

Make Slow Cooker Pinto Beans to use in meals throughout the week (with rice, salsa, and cheese for school lunch, with eggs and tortillas for breakfast). You can use this same technique for other dried beans (though the cooking time and water volume may vary depending on size and variety of bean. This Slow Cooker Bean Chart may help).


BLUEBERRY PECAN OATMEAL CUPSBlueberry Pecan Oatmeal Cups - Mom's Kitchen Handbook

Made with rolled oats, ginger, pecans, and blueberries, these make a nutrient-packed breakfast that is portable, tasty, and can be made ahead of time. Store in the fridge (or freezer) and pull them out for quick breakfasts all week long.