Weeknight Rescue // February 2020 // Week 6

I’ve got a busy week ahead, so have lined up some quick and easy recipes for the menu this time around. As always, your shopping list is at the bottom of the page.

UMAMI CHICKEN

“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I usually serve it with brown rice and veggies done in a quick stir fry. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market. 

GREEK PIZZA WITH POURABLE CRUST

This is a good weeknight pizza, since its crust is one you stir together like batter, with no need to knead or rise. Make a double batch and freeze the extras for school lunches.

INSTANT POT BLACK BEANS

Easy Instant Pot Black Beans with cilantro

A simple pot of beans like this can be transformed into dinner in no time. Make them the center of a DIY taco bar, do up burrito bowls like these, or whirl them into a quick soup like this.

PESTO PASTA WITH CHICKEN

The dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches). If you need a short cut, buy basil pesto at the market and assemble the rest according to the recipe.

BABY 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. 

BALSAMIC VINAIGRETTE

Nothing beats homemade when it comes to salad dressing and this is a good one to shake up in a jar and stash in your fridge.

BREAKFAST QUINOA

Topping warm quinoa with crisp fruit and toasted nuts is one of my favorite fixes for a cozy breakfast when it’s cold out. Make more quinoa than you need and enjoy the leftovers for lunch or dinner the next day.

Comments

02.08.2020 at 3:28 PM #

Linda Murphy

Do you have a favorite brand for both types of vinegar in the Balsamic Vinaigrette dressing? I know it probably doesn’t matter that much but just curious.

Thank you
Linda

02.08.2020 at 3:28 PM #

katiemorford

Hi Linda, I’m not especially brand loyal when it comes to balsamic vinegar and not much of an expert. That said, I tend to look for something that’s aged, from Italy, and ideally with the D.O.P. seal (which indicated authenticity). That said, I don’t spend the big bucks on my balsamic and sometimes just buy what I can find in whatever market I happen to be shopping in. This might be helpful: https://www.bonappetit.com/gallery/the-best-balsamic-vinegars-you-can-buy-at-the-grocery-store

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