Weeknight Rescue // May 2018 // Week 38
I started doing my burgers with a beef and mushroom blend last year, and now I’m hooked. So much so, that I’m teaching a cooking class at Sprouts this week with these burgers on the menu. Pile on all your favorite burger fixings and serve it with a side of these Sweet Potatoes.
This relies on equal parts spaghetti and spiralized zucchini for a lighter pesto pasta that gets dressed up with a generous squeeze of lemon juice. If you don’t have a spiralizer, I’ve seen lots of pre-spiralized zucchini sold in supermarkets in recent months, so keep your eyes open. On the side, consider blanched green beans tossed with butter, salt, and pepper or a big salad. Game for dessert? How about fresh strawberries, either straight up or with Creme Fraiche Whipped Cream (feel free to cut the recipe in half).
This is about as easy as it gets when it comes to homemade dinner. I like to make them when I have leftover chicken. If I don’t, I’ll pick up a rotisserie one at the market to use for the filling. Serve the taquitos with a side of black beans, salsa, and a quick guacamole as follows: Mash together one large, ripe avocado with 2 teaspoons lime juice, 1 tablespoon diced onion, and salt and pepper to taste.
I swiped this idea from my mom for a chocolate fix that is a nourishing treat. It’s a blend of dark chocolate, cashew butter, dried fruit, and seeds that you stir together and snap into bite-size pieces. Tuck them into lunch boxes or enjoy with your afternoon tea. Be sure to store in the fridge!
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.
SHOPPING LIST // WEEK 38
⅓ pound cremini or white button mushrooms
¾ pound lean ground beef
Any favorite burger fixings/toppings
Four whole grain buns, English muffins or Flatout Fold-its
Spaghetti and Spiralized Zucchini with Lemony Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto
Parmesan cheese for serving
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
Dark Chocolate Super Food Bark
6 ounces bittersweet chocolate
1/3 cup cashew butter
1/3 cup roasted cashews or other favorite nuts
1/2 cup raisins or dried cherries
3 tablespoons roasted, salted pepitas
1 tablespoon hemp seeds
Trail Mix Peanut Butter Apple Stacks
A few tablespoons peanut butter (or any nut, seed, or soy butter)
A few tablespoons granola, salted peanuts, other nuts, or seeds
A few tablespoons dried cranberries or raisins