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.