Weeknight Rescue // August 2019 // Week 33

Even though I could happily subsist on garden tomatoes, stone fruit, and ice cream this time of year, I realize that may not work for the rest of my family. And so, here’s the game plan for the week! Bon appetit.

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TOMATO SOUP & WAFFLE IRON GRILLED CHEESE

Whether you are back in the school year swing or still finishing up summer, this simple supper satisfies. The recipe makes just enough soup for four bowls, but feel free to double it for lunches the next day (perfect for a lunch box thermos).

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SLOW COOKER BALSAMIC CHICKEN

Truth be told, I haven’t made this recipe in ages, but looking at it here makes me want to do just that. It’s simple, savory, and nourishing. If you have tomatoes in your garden or can get good ones at the market, feel free to use 1 1/2 pounds fresh, chopped ones in place of canned.

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CRISPY AVOCADO TACOS

I’ve made tacos dozens of ways, yet this combination remains a favorite. You begin by melting cheese on corn tortillas that get super crispy in a hot pan. Then, it’s just a matter of adding sliced avocado, salsa, and crunchy lettuce. You won’t believe how delicious they are. A side of warm black beans or pinto beans is all that’s required to make a meal.

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COWBOY COOKIES

If you’re like me, and appreciate a cookie packed with goodies, this one’s for you. It’s both wholesome and decadent, made with oats, nut butter, chocolate, coconut, dried fruits, seeds, and nuts. Make a batch of dough and freeze half for a rainy day. Bake the rest to tuck in the pantry for when a sweet tooth strikes.

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YOGURT SUNDAE WITH MELTED RASPBERRIES

This is such a beloved recipe in our house, I included it in my book PREP. It’s a good one for weekday breakfasts or after school snacks. It’s just a handful of ingredients, can be assembled in about 2 minutes, and feels like a real treat.

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