Weeknight Rescue // May 2020 // Week 20
This week’s menu hints that we’re heading into warmer weather and features one of my favorite ways to do a burger. There’s something for everyone here, including plenty of flexible and comforting options.
Also, I’m making my Sheet Pan Nachos over on QuaranTeen cooking tomorrow on Instagram. Join me!
I’ve been seeing gorgeous mangoes the past few times I’ve been to the market, so figured this recipe might come in handy. It’s loaded with delicious antioxidant-rich ingredients and can be ready in 30 minutes. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.
A North African-inspired egg dish, this recipe makes a great vegetarian dinner that doubles as a lunch leftover. It’s a one-dish supper that I like to serve with pita, lavash, or a crusty loaf of bread. A spoonful of Greek yogurt on the side makes a nice addition as well.
This is comfort in a bowl. While the recipe calls for an Instant Pot, it can also be made on the stove (with a little more time and may require more broth). Easily elevate it with protein-rich options like chick peas or cooked chicken.
A one-pan nutritious and complete meal that requires minimal clean-up. Potatoes, Brussels, and chicken all cook at about the same rate, give or take, so it makes meal prep easy. Feel free to substitute sweet potatoes or other sturdy vegetables if that’s what you have on hand.
This healthier spin on standard burgers come together pretty quickly and can be cooked on the grill or stoveop. Need a side dish? These sweet potatoes are an excellent match for the burger.
Shake a jar of this simple vinaigrette to stash in the fridge for quick salads. Double or triple the recipe if you’ve got salads planned all week long to make meals a breeze.
Decadent and super satisfying cookies with a healthier twist. The ingredients include whole wheat flour, oat and almond flour, a little less sugar, and dark chocolate chips. Still a cookie, for sugar, just a bit better for you.
SHOPPING LIST // WEEK 20
Pan-Seared Salmon with Mango Salsa and Avocado
2 ripe mangoes
1 large ripe avocado
1/4 medium red onion
1/2 jalapeno pepper
3 tablespoons fresh cilantro
3 tablespoons extra-virgin olive oil
1 1/4 pound salmon filets
4 big handfuls mixed greens
Shakshuka with Swiss Chard
2 tablespoons extra-virgin olive oil
1 large yellow onion
1 large red bell pepper
2 large cloves garlic
3/4 teaspoons ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon cayenne
One 28-ounce can chopped tomatoes
2 cups Swiss chard
1/3 cup crumbled Feta or goat cheese
1/4 cup fresh cilantro
Warm pita bread or other favorite bread for serving
Instant Pot Rice and Vegetable Soup
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (or olive or coconut oil)
3-4 tablespoons fresh lemon juice
Sheet Pan Chicken Dinner
One 3 1/2-pound chicken
1 to 2 teaspoons favorite herbs or spice for roasting chicken (optional, such as paprika, spice mix, or chopped fresh herbs)
1 pound small waxy potatoes such as yellow Finn, red or fingerling
1 pound Brussels sprouts
1 tablespoon extra-virgin olive oil
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits (or favorite burger buns)
Easy Everyday Vinaigrette
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup extra-virgin olive oil
Healthier Chocolate Chip Cookies
2/3 cup almond flour
2/3 cup oat flour
1 1/4 cups whole wheat pastry flour (or whole-wheat or white whole-wheat)
3/4 teaspoon baking soda
3/4 baking powder
1 stick butter (4 ounces)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/3 cups dark chocolate chips or 8 ounces chopped dark chocolate