Weeknight Rescue // February 2019 // Week 7
Happy weekend everyone. I hope you have some relaxation in store (and some fun!). Here’s this week’s menu. If you’ve never made my buckwheat granola, give it a whirl. Find the shopping list at the bottom of the page!
This is a soul satisfying supper that’s easy to get going in the slow cooker. The tenderloin, which is a mega 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.
My mom just made this for dinner and declared it “DELICIOUS!”. With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up.
If you’re fan of mussels, this is an easy way to get weeknight supper on the table. I like to pair them with a simple salad of just lettuces with vinaigrette and make crusty garlic bread to sop up the mussel broth.
A gluten-free granola that is low sugar and high flavor. You can tinker with the nuts and dried fruits, using whatever you have on hand. Make a batch to enjoy over yogurt or under milk for breakfast and snacks all week long.
A bit of bright, fresh fruit might be just thing to brighten up your winter kitchen. This is my “how to” on cutting a pineapple in a few swift moves.
SHOPPING LIST // WEEK 7
Slow Cooker Pulled Pork Sandwiches with Apple Cabbage Slaw
½ cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (about 1 1/4 lbs)
4 cups shredded green cabbage (about ¼ of a large cabbage)
1 large apple
¼ cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain if you can find them!)
4-Ingredient Sweet Potato Enchiladas
1 ½ pounds organic sweet potatoes
8 small 6-inch corn tortillas
2 cups green enchilada sauce two 8-ounces pouches or one 15-ounce can
2 ½ loosely packed cups shredded sharp Cheddar cheese
Mussels in White Wine & Garlic
1 tablespoon extra-virgin olive oil
1 small yellow onion
2 large cloves garlic
¾ cup dry white wine
1 tablespoon tomato paste
2 pounds fresh mussels
1 tablespoon butter
Grilled bread for serving
1/4 cup chopped parsley (optional)
Homemade Buckwheat Granola
1 1/2 cups buckwheat
1 cup slivered almonds
3 tablespoons sesame seeds
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1/3 cup raisins
Fresh Cut Pineapple