Weeknight Rescue // June 2019 // Week 25
Happy weekending everyone. If you’re following me over on Instagram you may know that I’m recovering from foot surgery, which means I’m handing the cooking over to Mr. Mom’s Kitchen this week. We’ll see how he does with the Halibut in Parchment (and perhaps I’ll outsource the raspberry sorbet to one of the girls). Enjoy!
This is the perfect use for the slow cooker come summertime. 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.
This halibut recipe sounds kind of fancy, but is nothing more than tossing vegetables with seasonings, plopping fish fillets on top, bundling it up in one big parchment pouch, and shoving it into the oven. Set out a big bowl of summer fruit for dessert and dinner is done.
Called “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. The result is no less tasty. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch!
No need for an ice cream maker to do up a bright batch of raspberry sorbet. It calls for frozen raspberries instead of fresh to get that icy cold temperature. It’s a fun one to do with your kids … they can see how quick and easy it is to make a frozen treat. I think it’s best made just before you serve it, but it stows well in the freezer, too.
I just can’t get enough berries in the summertime! Here they’re piled onto a plate spread with Greek yogurt and topped with slivered dates and granola. It’s a pretty presentation and means you get a little bit of everything in each bite.
SHOPPING LIST // WEEK 25
Easy Slow Cooker Pulled Pork Sandwiches with Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~ 1/4 of large cabbage)
1 large apple
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)
Easy Halibut in Parchment with Corn and Mushrooms
4 ears corn
3/4 pound mixed mushrooms (cremini, shiitakes)
8 small spring onions (or scallions)
Four 5-6-ounce skinless halibut fillets (~1 inch thick)
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons butter
1 cup lightly packed fresh basil
1-3 teaspoons minced fresh jalapeño pepper
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn (or 1 1/2 cups frozen corn)
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)
1/2 cup water
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites
Yogurt Parfait on a Plate (1 serving, scale up as needed)
2/3 cup plain Greek Yogurt
1/4 cup granola
1/2 heaping cup blueberries
1 to 2 teaspoons honey