Weeknight Rescue // March 2019 // Week 10

I hope you get out to enjoy the extra daylight this weekend. Maybe that means more time for meal prep? Here’s the menu for this week with all the ingredients you need at the bottom of the page!

COCONUT LIME CHICK PEA STEW

This is everything you want in a cozy stew: filling, flavorful, and nourishing. It also happens to be vegan. The chick peas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.

SLOW COOKER PORK TINGA TACOS

Cooking pork low and slow in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.  

SAUSAGE, CABBAGE, AND APPLE SKILLET

This one-pan supper is about as easy as it gets when it comes to home cooking. It will take you 20 minutes, tops. Set out a favorite mustard or two and a hunk of baguette that you’ve warmed in the oven and dinner is served. 


COCONUT GRANOLA BARK

A recipe from Best Lunch Box ever, you make this bark by pressing coconut granola onto a cookie sheet, baking it, and then breaking it into shards. It’s a good one to make on the weekend and pack into lunches, enjoy for snacks, or crumble over plain yogurt for breakfast. 

LUNCH BOX VEGGIE WRAPS

These rolls include a vari­ety of tastes and textures: crunchiness from the bell pepper, cucumber, carrots, and sunflower seeds, and creaminess thanks to a smear of cream cheese. Easy to pack and great for eating on the go. Switch things up by adding shredded apple or a few avocado slices. Experiment and customize your ideal roll, or set up an ingredient bar and let your kids build their own.

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