Weeknight Rescue // March 2020 // Week 13
Weekends don’t quite feel the same these days, since I’ve entirely lost track of time in this “shelter at home” universe. Anyone else? That said, I find some sort of game plan for meals makes me feel a bit more in control of my world. Here’s what’s up for the week ahead.
Side note: I’m doing a cooking class for teens, college kids, and new cooks over on Instagram Saturday at 2:30 PST. Join me!
I made this last weekend and had to substitute and swap a number of ingredients, based on my limited supplies. Still, it worked! I’d say essentials are enchilada sauce, corn tortillas, and cheese. Other than that, feel free to use other vegetables, add cooked chicken or shrimp, and double the recipe, so you have leftovers for a few lunches. You might also like this spin on the same idea using sweet potatoes.
This is simple comfort cooking and doesn’t call for anything fancy. If you don’t have apples, use pears, leave them out, or just serve a bowl of applesauce on the side.
I’m finding the most conventional ingredients tend the be the hardest to find at the market these days, so I figure something more unusual, like lavash, might be available. If not, use English muffins, pita bread, or baguette as your pizza base. Any vegetable or salad on the side will make it a meal. Make a whole mess of pizza, since leftovers are excellent for breakfast or lunch reheated in the toaster oven (or eaten cold, as some of my people prefer to do).
The days seems to fly by, which makes a “set it and forget it” kind of meal particularly appealing. This is a longtime favorite. You can use virtually any type of leafy greens and serve it over pasta, any grain, or roasted cauliflower. Make it in the Instant Pot using this method instead.
Pretty much anything goes here, as long as you have rice (I prefer brown for its nourishing qualities), an onion, eggs, and oyster sauce. You can pretty much riff on the rest.
We’ve been doing a lot of stove top popcorn over here, for afternoon snacks and night time binge watching. I’m crazy about the combination of flavors in this recipe, but if you’re a “butter and salt” kind of popcorn lover, you’ll get no judgement from me.
I made these little oatmeal cups early on in our “sheltering at home” adventure and they were so nice to have on hand, I’ll be making them again this week. Use blueberries if you have them, or sub in diced apple, pear, or other berries.
SHOPPING LIST // WEEK 13
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)
Pork Chops with Apples and Maple Mustard Sauce
4 boneless pork loin chops (~1-inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon sour cream
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large apple
Prosciutto Arugula Lavash Pizza
One 14.5-ounce can diced, unsalted tomatoes
1 tablespoon tomato paste
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
Four 8×10-inch pieces whole wheat lavash bread
1 1/3 cups grated sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups arugula or baby spinach
4 to 6 thin slices prosciutto
Slow Cooker Balsamic Chicken with Tomatoes & Chard
1 1/2 pounds boneless, skinless chicken thighs
1 large red onion
4 cloves garlic
1/4 cup balsamic vinegar
One 26-ounce box or 28-ounce can chopped tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch Swiss chard (or other leafy greens)
2 to 3 tablespoons grated Parmesan cheese
Whole grain pasta, brown rice or other grain for serving
3 tablespoons canola oil or other vegetable oil
1 small yellow onion
4 cups cooked and cooled rice
2 large eggs
1 1/2 cups bite-sized pieces cooked meat or fish
2 cups packed baby spinach, 1 cup cooked small broccoli florets, or 1/2 cup frozen peas, thawed
2 sprigs thyme
3 tablespoons oyster sauce
Stovetop Popcorn with Sriracha and Lime
3 tablespoons coconut oil
1/2 cup popcorn kernels
1 to 1 1/2 teaspoons Sriracha (or tabasco)
Blueberry Pecan Baked Oatmeal Cups
2 cups rolled oats
2/3 cup chopped pecans
1/4 cup finely chopped crystallized ginger (or 1 teaspoon ginger plus 1 tablespoon brown sugar)
1 teaspoon baking powder
1 1/2 cups milk (cow’s or plant-based)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries