Weeknight Rescue // March 2021 // Week 11
This week is a mix of old and new recipes that collectively add up to a colorful and nutritious meal plan. I’m personally looking forward to those Trail Mix Apple Stacks and I know that Cajun fish is a hit with seafood lovers. Enjoy.
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.
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.
Hearty and nourishing, this vegetarian supper is so tasty, you won’t miss the meat. You can up the fancy-factor by using morels (now in season) in place of half the creminis. Make it in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).
Pasta with cream sauce, only no cream. That luscious texture comes instead from a combo of cauliflower blended with pecans and finished with a shower of Parmesan. If you’re a skeptic, you can watch me make it in this video I did over on Instagram.
Pull this one out of your back pocket to satisfy a hunger fix for breakfast or snack. The juicy, crisp apple makes a tasty base for whatever nut or seed butter you want to spread on top.
I got hooked on this a few years ago and it’s still my favorite way to do avocado toast. It’s filling for breakfast, lunch, or even a light supper with a salad on the side. You’ll find my foolproof method for a soft cooked egg in the recipe.
SHOPPING LIST // WEEK 11
Oven Baked Chicken Taquitos
3 cups shredded cooked chicken
1 1/2 cups coarsely grated sharp Cheddar cheese
1/4 cup mild salsa
12 six-inch corn tortillas
Olive oil or non-stick cooking spray
Guacamole for serving
Cajun Fish with Lemon Caper Sauce
1 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons capers
1 tablespoon fresh chives
1 large lemon
1/2 cup all-purpose flour (gluten-free flour if desired)
2 tablespoons Cajun spice mix
1 1/2 pounds thin, skinless white fish fillets, such as petrale sole, flounder, fluke, perch, or tilapia
2 tablespoons extra-virgin olive oil
Instant Pot Farro Risotto with Mushrooms and Toasted Pecans
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 ½ cups farro
3 to 4 cups low-sodium vegetable broth
3 cups hearty greens, such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese
Healthy Baked Everything Chicken
2 boneless skinless chicken breasts (about 1 ½ lbs)
3 tablespoons Everything bagel spice blend
“Almost Vegan” Linguine with Cauliflower Pecan Alfredo
⅔ cup pecan halves
1 cup oat milk (or cow’s milk)
2 cups medium cauliflower florets
1 large clove garlic
1 pound linguine
⅓ cup freshly grated Parmesan cheese or vegan Parmesan
Trail Mix Peanut Butter Apple Stacks
Peanut butter (or any nut, seed, or soy butter)
Granola or salted peanuts (or other favorite nuts, coconut, or seeds)
Dried cranberries (or raisins or dried cherries)
Best Avocado Toast with Soft Egg
1 thick slice crusty bread
1/3 medium ripe avocado
2 dashes sumac (or other favorite spices or herbs, such as za’atar, paprika, chives, or dried chili flakes)