Weeknight Rescue // March 2020 // Week 11

salted butterscotch pudding with chocolate and banana

I don’t know about you, but to me the world has been feeling pretty chaotic in the past week. Few things are more grounding for me than getting behind the stove and sitting at a table with friends and family. With that in mind, here’s a line-up of recipes to get you through.

OVEN BAKED CHICKEN TAQUITOS

Oven Baked Chicken Taquitos

Whether you fill these with what’s left from a roast chicken or pick up a rotisserie one at the store, these are quick to make and tasty with a side of guacamole for dipping. Ripe avocados, a squeeze of lime, and a generous pinch of salt mashed with a fork is all it takes for that guac.

INSTANT POT FARRO RISOTTO

I developed this for the Instant Pot, but you’ll find directions for making it on the stove-top too. Either way, this vegetarian one-dish meal is nourishing and full of comfort…just what’s needed right about now.

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 usually serve it with brown rice and veggies done in a quick stir fry. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market. 

CAJUN FISH WITH LEMON CAPER SAUCE

The best way I know to dress up a mild white fish, such as sole or tilapia, is with a favorite spice blend, lemon, with a creamy dressing on the side. This recipe has all three. It cooks up in a matter of minutes and is perfect paired with a salad of arugula or baby greens. Lightly buttered whole grains, such as brown rice or barley, or little roasted potatoes would round out the meal.

MIDDLE EASTERN LAMB PIZZA

Lamb Pizza

This recipe relies on store-bought naan bread instead of pizza dough. I like to serve this with a refreshing chopped salad of Romaine, cucumbers, bell peppers, and cherry tomatoes doused with oil and vinegar.

SALTED BUTTERSCOTCH MOUSSE CUPS

My mom made pudding often when I was a kid, so it still feels like comfort food. Butterscotch still tops my list of favorites, done here with a swirl of chocolate and crown of sliced banana.

PEANUT BUTTER APPLE STACKS

Peanut butter apple stacks

I know a lot of you have school kids back at home unexpectedly. Here’s a good thing to put out for breakfast, snack, or lunch that tends to do well with kids of every age. All you need is apples, peanut or other nut butter, and granola (or other crunchy toppings).

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