Weeknight Rescue // August 2019 // Week 34

We’ve made it to the weekend, friends. I hope you get a chance to catch your breath before you start gearing up for next week. On that note, you’ll find a menu plan below and with a full shopping list at the bottom of the page.

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INSTANT POT KOREAN BEEF TACOS

Here’s how this goes down: cook Korean-style beef in an Instant Pot until fork tender (and so flavorful), pile onto warm tortillas, top with crunchy slaw, add kimchi (if you like), and try to stop at just one. I like to add a crunchy salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.

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FALAFEL BURGERS WITH CREAMY YOGURT SAUCE

Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. Feel free to enjoy in pita rather than standard buns and don’t be shy with the yogurt sauce.

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HEALTHY BAKED EVERYTHING CHICKEN

New to the blog and one of the simplest solutions to supper I can think of. Once baked, cut into slices and serve alongside a generous, chopped salad. This time of year, you can’t beat the tomatoes, cucumbers, and bell peppers tossed with crunchy Romaine. Use my Green Goddess or Lighter Ranch Dressing and I bet you’ll have a hit on your hands.

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SWEET POTATO HUMMUS

Bump up the nutrition (and taste) in your store-bought or homemade hummus with a tender, roasted sweet potato. A squirt of sriracha in the mix adds a pleasing kick of heat. Pack into little containers for school lunches or set it out as a pre-dinner nibble. 

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PINEAPPLE KALE PROTEIN SMOOTHIE

Pineapple and banana team up in a tropical smoothie so good and creamy, the kale (or spinach) goes under the radar here. Make it with your favorite milk and add a boost of protein powder, if desired.

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