Weeknight Rescue//Spring 2022//Tex Mex Skillet, Summer Rolls, Portabello Mushroom Burgers, Sheet Pan Pizza, Spaghetti and Zoodles with Pesto
![ingredients for summer rolls](https://www.momskitchenhandbook.com/wp-content/uploads/2019/05/Summer-Roll-Ingredients-660x400-660x400.jpg)
This week’s menu has a little something for everyone. Light and healthy numbers, like the green smoothie and summer rolls and heartier family-friendly recipes, including sheet pan pizza. If you’ve never done my Cherry Tomato Bruschetta, it’s not to be missed. Enjoy!
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CHEESY TEX MEX SKILLET SUPPER
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With corn and zucchini in season, this is a good one for a quick dinner. Serve as is or add a basket of warm tortillas and avocado on the side.
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SUMMER ROLLS WITH PEANUT DIPPING SAUCE
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This is a fresh, bright answer to supper when the weather warms up. I like to set it up as a DIY summer roll bar, and let everyone make their own. Minimize your hands-on time at dinner time by prepping your peanut sauce and veggies ahead of time. The salad in this recipe pairs nicely with summer rolls.
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PESTO PORTABELLO MUSHROOM BURGERS
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Much as I love a classic burger, portabello mushrooms on the grill are pretty tasty, too. Just add a swipe of pesto, roasted peppers, and a slice of cheese.
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NO-KNEAD SHEET PAN PIZZA
![Easy, No-Knead Sheet Pan Pizza](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
This is a favorite make-at-home pizza that I make year-round. It’s pretty unfussy, is done in a big sheet pan, and like all pizza, makes an excellent breakfast the next day (try topping it with a fried egg). This makes for a nourishing salad on the side. If you don’t feel like making your own pizza crust, pick up about 1 1/2 pounds of dough from your local market or pizza shop.
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SPAGHETTI AND SPIRALIZED ZUCCHINI WITH LEMONY PESTO
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I picked the first of the season’s zucchini from my garden last week, so figure this is a good recipe to add to the menu. It’s a perfect solution when you want the comfort of pasta, but on the lighter side. You just toss together equal amounts of spaghetti and zoodles, along with homemade or store-bought pesto and a generous squeeze of lemon juice. Blanched green beans with a knob of butter makes a good side dish.
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PINEAPPLE ORANGE GREEN SMOOTHIE
![A glass and a jug of pineapple orange green smoothie](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
This luscious smoothie is full of green goodness and a snap to make. Frozen pineapple makes it quick to whiz up in a blender and the recipe includes plenty of ideas to boost the nutrition over the top.
HONEY ROASTED TOMATO BRUSCHETTA
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This appetizer is a tasty way to make the most of sweet cherry tomatoes. They’re roasted at a low temperature and served on ricotta crostini. Serve as a pre-dinner nibble or as part of a snack board supper with olives, a tossed salad, cold cuts, and crudité. Just delicious.
SHOPPING LIST // WEEK 27
Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
2 avocados
1/2 English cucumber
Several sprigs fresh mint leaves
Several springs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
2 tablespoons fresh lime juice
1 small clove garlic
1-2 squirts Sriracha
Pesto Portobello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small red or yellow roasted bell peppers
1 large handful baby arugula or spinach
Easy Sheet Pan Pizza
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 ½ tablespoons olive oil
One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
1/2 teaspoon dried oregano
8 ounces fresh Mozzarella
Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)
Spaghetti and Spiralized Zucchini with Lemony Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store-bought)
Parmesan for serving
Pineapple Orange Green Smoothie
1 cup fresh or frozen pineapple
1 seedless orange
1 banana
1 cup plain kefir
1 1/2 packed cups baby spinach
1½ teaspoons vanilla extract.
Honey Roasted Tomato Bruschetta
2 baskets ripe cherry tomatoes (about 4 cups)
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 baguette
4 to 6 ounces fresh ricotta cheese
Fleur de sel or regular salt
1/4 cup fresh basil
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