Weeknight Rescue // March 2019 // Week 12

What’s for dinner this week? I’ve got you covered with a tasty line-up for Weeknight Rescue. Find the complete shopping list at the bottom of the page.

THREE-INGREDIENT BLACK BEAN SOUP


This black bean soup is about as quick as it comes as far as getting dinner on the table. I like to set up a little toppings bar and include favorite fixings, such as salsa, sour cream, avocado, crumbled bacon, and/or fresh cilantro. Simple cheese quesadillas or these sweet potato “fries” make a suitable side. 

UMAMI CHICKEN

“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I often serve it with a side of brown rice and either stir-fried veggies or bok choy. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.

MINI MAC AND CHEESE WITH BROCCOLI

These will work for dinner (my kids are crazy about them) or double for lunch. They’re full of protein, thanks to four eggs in the recipe, so have some staying power. If you’re doing a party with kids in tow, this is a good menu item to have on hand for little ones.


HEALTHY RANCH DIP AND DRESSING

A little something to make eating more veggies a bit more appetizing. Everything goes into a food processor and is done with the press of a button. Serve it as a dip, or thin it with a bit of milk or olive oil and it’s a salad dressing.

WILD BLUEBERRY YOGURT PARFAIT WITH MAPLE SEED BRITTLE

A simple yogurt and fruit parfait elevated with a crunchy brittle made of quinoa, seeds, and pecans. With very little added sugar and all the nutritious upsides of wild blueberries, it’s as suitable for breakfast as it is for dessert.  

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