Weeknight Rescue // March 2020 // Week 10

Between all the talk about the Coronavirus and the endless news about Super Tuesday, this week has felt draining. I don’t know a better way to recharge than sitting around a table of nourishing foods with loved ones. Enjoy!

GREEK CHICKEN & POTATOES

Best Greek Chicken

I’ve been making this sheet pan chicken for years and it remains a favorite. Chicken legs and thighs roast among cut potatoes, lots of garlic, lemon juice, and oregano. It’s delicious and just needs a veggie side or salad to make it a meal.

FALAFEL BURGERS

Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy.

SLOW COOKER LENTIL TACOS

Cook lentils low and slow in a brew of Indian spices, spoon onto tortillas, and topped with yogurt and fresh cilantro. Delicious!

TEX MEX SKILLET SUPPER

This is always a crowd pleaser in our house. It’s a mess of Tex Mex flavors done in a single skillet. Serve with this colorful Mexican Slaw on the side for an extra dose of veggies at the table.

CHICKEN, ORANGE & AVOCADO SALAD

Chicken Orange and Avocado Salad

A light, bright supper salad that manages to be filling at the same time. On the side, serve a warm baguette for sopping up any dressing that pools on your plate.

MICROWAVE OATMEAL

How to make microwave oatmeal

Skip the little packets of store-bought oatmeal and make your own instead. It’s easy to do, cheaper, with less packaging. Win, win, win!

PEANUT BUTTER AND RASPBERRY TOASTER TARTS

Think of these as a super wholesome Pop Tart. You start with homemade or store-bought pastry dough (I used whole-wheat pie dough from the freezer section of the market). After rolling out little balls of dough, you fill them with peanut butter, a drizzle of honey, and defrosted red raspberries.

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