I’ve got a bright and shiny line up for this week’s menu. Find the shopping list at the bottom of the page (and be sure to tag your Weeknight Rescue menu items if you post on Instagram…just tag them #momskitchenhandbook )!
LOADED CHICKEN QUESADILLAS WITH AVOCADO SALSA
If you start with leftover chicken or pick up a rotisserie one at the market, you can knock these out in a jiffy. Pair them with a plate of crunchy raw veggies with a squeeze of lime, guacamole, or this Everyday Mexican Slaw.
VEGAN EGGPLANT MEATBALLS WITH TEMPEH IN TOMATO SAUCE
If you’ve never tinkered with tempeh before this is your chance. These meatballs are tender and tasty. Make the easy sauce featured in the recipe or take a short cut and use one from a jar (I’m a fan of Rao’s brand).
PAPRIKA-SPICED SHRIMP AND CORN SALAD
Another one-pan favorite that you can make in a flash. It takes advantage of fresh summer corn and can be served straight up or with little quesadillas and avocado on the side.
WATERMELON LIME ICE POPS
What’s not to love about a three-ingredient pop? These are an excellent way to handle hydration and answer the call for something sweet at the same time. They’re full of flavor without any of the artificial ingredients or excessive sugar you’ll find in many store-bought pops.
SLOW COOKER FRENCH TOAST
This is a good way to feed a crowd at breakfast. Get it going early in the morning and it will be ready by the time everyone rouses. I like to serve it with Greek yogurt, maple syrup, and seasonal fruits. It’s tasty as a leftover, too.
SHOPPING LIST // WEEK 46
Loaded Chicken Quesadillas with Avocado Salsa (serves 2; scale up as needed)
2 whole grain flatbreads, lavash, or large flour tortillas
1 cup loosely packed grated Monterey Jack cheese
½ cup grated zucchini (about ½ of a medium zucchini)
½ heaping cup shredded cooked chicken (or cooked black beans for a vegetarian version)
¼ cup corn kernels
4 tablespoons tomatillo salsa
1 teaspoon olive oil or non-stick cooking spray
½ avocado
½ lime
Vegan Eggplant Meatballs with Tempeh in Tomato Sauce
1 1/4- pound eggplant
6 ounces tempeh
½ cup panko breadcrumbs
½ cup shredded Pecorino cheese or vegan Parmesan
⅓ cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
One 28-oz can whole peeled tomatoes
One 15-oz can diced tomatoes
1 large yellow onion
¼ cup extra-virgin olive oil
½ teaspoon red chile flakes
Paprika-Spiced Shrimp and Corn Salad
1 1/2 tablepoons extra-virgin olive oil
1/2 medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
1/2 fresh lemon
Watermelon Lime Ice Pops
3 cups chopped seedless watermelon
3 tablespoons light agave nectar
1 tablespoon fresh lime juice
Slow Cooker French Toast
Olive oil or other favorite cooking oil
6 cups crusty whole grain bread
3/4 cup pitted, chopped dates
7 eggs
3 1/2 cups low fat milk
1/4 cup maple syrup
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
Comments