Weeknight Rescue // May 2020 // Week 21

pizza on the grill

This week’s menu includes a few recipes with Memorial Day in mind, including salads and a grill-out option. I hope you get a chance for some downtime this weekend!

UMAMI CHICKEN

A really simple chicken recipe made with pantry basics. You can pair it with anything you’d like: any grain, salad or vegetable — fresh, frozen, canned or otherwise. The extra sauce in the bottom of the pan can be used to flavor the sides you choose.

SUMMER ROLLS WITH PEANUT DIPPING SAUCE

I like to set this up as a DIY summer roll bar. Set out all your fixings and let your family make their own. The recipe includes a yummy peanut sauce with just a hint of heat. I often do a quick side salad of sliced cucumbers (and maybe radishes, too) doused in seasoned rice vinegar.

SHAVED BRUSSELS SPROUTS SALAD

A refreshing way to prep Brussels sprouts made by running them through a food processor before tossing in olive oil, lemon, pecorino and almonds. This salad is a great batch cooking option, since it lasts a couple of days.

PIZZA ON THE GRILL

As the weather beings to get warmer, bring your pizza game outside. A backyard grill doubles as a terrific pizza oven, since it gets piping hot. Make your own dough or pick up refrigerated dough at the market.

WARM BLT POTATO SALAD

BLT Potato Salad with Cherry Tomatoes and Bacon - Mom's Kitchen Handbook

Dress up the versatile spud with tasty tomatoes and smokey bacon in this potato salad recipe. It’s an easy side that can also stand on it’s own as a light dinner or lunch. Hard boil some eggs for a hit of protein.

MEATY MUSHROOM MARINARA

This marinara uses canned tomatoes and ground beef (or ground “meatless” meat) and any leftovers can be kept frozen for several months. You can serve it over pasta, cauliflower, brown rice, or baked potatoes. Add in fresh or frozen spinach, collards, kale, or other leafy greens for added nutrition.

CREAMY MANGO SORBET POPS

As summer nears, the thought of ice pops sounds more and more appealing. These are made in a food processor with frozen mango, pasteurized egg whites, honey, and vanilla.

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