Weeknight Rescue // August 2020 // Week 32

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

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

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.
SHOPPING LIST // WEEK 32
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
3 tablespoons low-fat plain yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound raw medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
Summer Vegetable Frittata
2 teaspoons extra-virgin onion oil, plus more for greasing the pan
1 medium red or yellow onion
1 medium zucchini
1 large ear corn, kernels cut from cob (1 heaping cup)
1/4 cup chopped fresh basil
1/2 cup cherry tomatoes
1 cup coarsely shredded sharp Cheddar
8 eggs
1 cup milk (whatever kind you have in the fridge)
Spaghetti & Spiralized Zucchini w/ Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store-bought)
Parmesan for serving
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Olive oil spray (optional)
Slow Cooker Pulled Pork Sandwiches w/ Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)
Adventure Bread: Gluten-Free Nut & Seed Bread
2 1/4 cups rolled oats
1 cup roasted sunflower seeds, salted or unsalted
1/2 cup roasted pepitas (hulled pumpkin seeds), salted or unsalted
3/4 cup roasted almonds
3/4 cup flax seeds
1/3 cup psyllium seed husks
3 tablespoons chia seeds2 tablespoons pure maple syrup
1/4 cup extra-virgin olive oil
Berries in a Cloud
1 cup heavy whipping cream
1 cup low- or non-fat Greek-style yogurt
1/2 cup gently packed brown sugar or white sugar
2 teaspoons vanilla extract
5 cups berries
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