Weeknight Rescue // December 2019 // Week 48

I don’t know about you, but I’m tuckered out from cooking…which means meal planning isn’t exactly top of mind. That said, I know in a day or two, I’ll be ready to get back at it. Here’s what’s on the menu!

INSTANT POT ITALIAN WHITE BEAN SOUP

If you happened to make broth after your turkey dinner, this is an excellent place to use it. This has become a favorite fall soup, with enough substance that it needs no side dishes (though crusty bread is nice for dunking).

PASTA WITH CREAMY BEET SAUCE

This shockingly pink pasta is thanks to a combination of tender beets and ricotta blended into a creamy sauce. You honestly don’t have to be madly in love with beets to love this pasta. The method is simple and the results, delicious. Tip: get it on the table as soon and you toss the sauce with the pasta and dig in.

SHEET PAN CHICKEN AND WILD BLUEBERRIES

This simple supper involves piling chicken, frozen wild blueberries, sweet potatoes, and red onions onto a sheet pan, slathering on mustard and balsamic vinegar, and roasting until tender. Clean up is easy. 

BOK CHOY WITH PORK AND TOFU

A longtime blog favorite, this is savory, sweet, and a little bit spicy. It might make a convert of folks who haven’t yet taken to tofu. Serve over cooked brown rice and it’s a complete meal.  Need a side? Sliced cucumbers and radishes doused with rice vinegar, a pinch of sugar, and a crack of black pepper will do. 

TURKEY, GREENS, AND GRUYERE TARTINE

I came up with this one a number of years ago when I was looking for something to do with my leftover Thanksgiving turkey. It’s a simple, open-faced sandwich with ingredients you can play with depending on what you have in your fridge.

EASY CHAI

This is a perfect way to treat yourself or a loved one. Simply steep ginger and spices with black tea, honey, and sugar, add milk, and pour. Make a double batch to enjoy and share all week.

CARROT MISO DRESSING

An all-time favorite (and mega healthy) dressing that’s nice to have on hand for making quick salads or to use as a dip for fresh cut veggies.

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