Weeknight Rescue//January 2022//Week 4

bowl of beef and butternut squash chili topped with avocado and cilantro with some tortilla chips

Here’s the line-up for the week, people: cozy (chili), quicker than quick (umami chicken, grilled cheese night), pulled-from-the-archives vegetarian (farro cakes), and an old-school family recipe (spaghetti and clams). I also included my favorite way to make tuna, which is One Good Thing to do for yourself this week. Enjoy!

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Weeknight Spaghetti with Clams

Cast iron skillet with spaghetti and clambs

This has proven to be a surprisingly popular recipe on the blog. It’s simple, affordable weeknight cooking that relies on canned clams and spaghetti. Add a green salad (with this dressing) and dinner is done!

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Farro Cakes with Lemon Dill Yogurt Sauce

Farro, a hearty grain with Italian roots, is the foundation for these vegetarian patties that pair with a tangy lemon dill yogurt sauce. Double the recipe and refrigerate (or freeze) the extra patties for lunches or even brunch. Serve these with an arugula salad with this vinaigrette or a this Kale and Crispy Chick Pea Caesar. 

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Instant Pot Beef and Butternut Squash Chili

Instant Pot Beef & Butternut Squash Chili

The Instant Pot makes quick work of a dish that is traditionally cooked low and slow. The results won’t disappoint. The beef and butternut squash make a winning pair and using taco seasoning mix means fewer ingredients. Swap in ground turkey or even a meat alternative (ie Beyond brand) for the beef if you like.

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DIY GRILLED CHEESE NIGHT

Grilled Cheese Bar

Minimal cooking involved! You gather and set out all the ingredients, everyone else assembles their own just they way they like it. Kick up the fun faction and do up these sandos on the grill. Just add a big plate of cut up veggies or a salad and dinner is done. Up for dessert? How about keeping it classic and do up some little jars of chocolate pudding. 

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UMAMI CHICKEN

This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with anything you’d like: any grain or vegetable — fresh, frozen, canned or otherwise. You can do this bok choy and just leave out the tofu. The extra sauce in the bottom of the pan can be used to flavor the sides you choose.

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SUPERFOOD TUNA SALAD

I find having a tub of tuna salad in the fridge to be a quick solution to lunch or snack. This one is a combo of tuna and salmon and relies on Greek yogurt for some of the creaminess. Enjoy it on a sandwich or use your favorite crackers or pretzel thins to scoop it up. 

Pretty Prosciutto and Spinach Egg Cups

Grab a muffin tin and three ingredients and you’ve got the makings for an easy breakfast or brunch.

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