Weeknight Rescue // November 2019 // Week 45

Baked Pumpkin Donuts

It’s been feeling like fall this week in San Francisco, which makes me want to cozy up with a cup of tea and a warm-from-the-oven pumpkin donut. Lucky for you, it’s on the menu this week, along with a slew of other favorites. Enjoy!

MEATY MUSHROOM MARINARA SAUCE

Combining beef and mushrooms in your marinara means plenty of umami flavor, with less saturated fat and more vegetables in every bite. I typically serve it over roasted cauliflower, but it’s excellent over rigatoni or fusilli as well. Make a big crunchy salad to serve on the side and crusty bread for mopping up the sauce.  

EASY BAKED CHICKEN PARMESAN

baked chicken parmesan

Everyone loves when this shows up on the table. With just six ingredients, it’s pretty easy to make. I usually serve it with roasted broccoli, a side of whole grain pasta, and store-bought marinara sauce (or use any leftovers from your Meaty Mushroom Marinara, above). 

CRISPY AVOCADO TACOS

Corn tortillas, Cheddar cheese, avocado, crunchy lettuce, salsa. That’s it, yet these tacos do not disappoint. It’s all about getting some crisp in your tortillas in a hot skillet. If you’ve got kids who aren’t so keen on the green stuff, leave it out or add a spoonful of black or pinto beans instead (which alway make an excellent side dish in addition to this colorful slaw).

COCONUT CURRY LIME CHICK PEA SOUP

Last Sunday I made a double batch of this seriously delicious soup…one for a friend in need and one for the family ….and it got a thumbs up from all. I’d argue it’s even better the next day as a lunchtime leftover. I like to serve it with warm whole-grain pita or lavash bread for soaking up the gorgeous broth.

PARMESAN RAVIOLI WITH BUTTERNUT SQUASH SAUCE

Pasta with Butternut Squash and Brown Butter

This ravioli pairs up with a creamy sauce made of roasted butternut squash and topped with a dribble of brown butter. It feels a little fancy, but is easy enough for a weeknight family dinner. Serve it as a main course with a generous salad with my favorite vinaigrette.  

HEALTHY RANCH DIP

healthier homemade ranch

This is one of my secret weapons for getting veggie-phobic kids (and adults) to embrace the produce department. Everything goes into a food processor and is done with the press of a button. Use it as a dip, or thin it with a bit of milk or olive oil and it’s a salad dressing.

BAKED PUMPKIN DONUTS WITH BROWN BUTTER GLAZE

Baked Pumpkin Donuts

These should go on your baking to do list at least once this fall. They’re tender, sweet, and topped with a lick-the-bowl-clean brown butter glaze. They require a donut pan, which is a worthy investment. I like to bake them in a mini donut pan as well. 

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