Weeknight Rescue // August 2020 // Week 32

slow cooker pulled pork

I’ve been hearing a lot of reports of cooking burnout, so I thought I’d focus on some of my simpler recipes this week. Included is my Baja-Style Shrimp Tacos, which I’ll be cooking over on Instagram this Wednesday. Gather your ingredients so you can follow along!

BAJA-STYLE SHRIMP TACOS W/ CHIPOTLE LIME CREMA

Baja Shrimp Taco Recipe

The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.

SUMMER VEGETABLE FRITTATA

Summer Vegetable Frittata

This blog newcomer works for a light supper with a salad on the side, but is just as good for breakfast or lunch. Feel free to swap the Cheddar for crumbled feta and use other vegetables, such as diced bell peppers and dark leafy greens.  

SPAGHETTI AND SPIRALIZED ZUCCHINI W/ PESTO

This relies on equal parts spaghetti and spiralized zucchini for a lighter pesto pasta that gets dressed up with a generous squeeze of lemon juice. If you don’t have a spiralizer, try grating the zucchini on the largest holes of a box grater instead. On the side, consider blanched green beans tossed with butter, salt, and pepper or a tomato salad.

CILANTRO LIME YOGURT-MARINATED CHICKEN

While we’re still enjoying outdoor cooking, now is the time to make this mega-flavorful chicken. Pair it with Quinoa Tabbouleh and any grilled vegetables.

SLOW COOKER PULLED PORK SANDWICHES W/ APPLE CABBAGE SLAW

This is the perfect use for the slow cooker in the summer. The tenderloin, which is a lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add Green Goddess or Ranch for a tasty dip. For a version of this sandwich done in the Instant Pot, check out my cooking demo from last week on Instagram.

ADVENTURE BREAD: GLUTEN-FREE NUT & SEED BREAD

This little loaf is packed with nuts, seeds, and oats, making it both filling and nourishing. I prefer to bake the bread in three mini loaf pans rather than one standard bread pan (I freeze the extra loaves). It’s excellent toasted with just butter or topped with smashed avocado and smoked salmon. Warning: my children refer to this as “mom bread”.  

BERRIES IN A CLOUD

If you’re look for a DELICIOUS way to enjoy those summer berries, this is it. Greek yogurt folded into whipped cream, lightly sweetened, and spooned into pretty glasses or bowls. A summer MUST for me.

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