Weeknight Rescue // November 2019 // Week 46
We made it to the weekend, friends. I hope you’ve got some good things cooking wherever you are. Below you’ll find what I’ve pulled together for next week’s meal plan, including a few that are pretty new on the scene. Enjoy!
“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I usually serve it with brown rice and veggies done in a quick stir fry. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.
I’ve been waiting all fall to include this in one of my Weeknight Rescue menus. It’s a new favorite in the house that’s nourishing, delicious, and just so happens to be vegetarian. 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).
Just yesterday I was telling a friend about this recipe. Her daughter is trying to convert the whole house to becoming vegetarians and she’s looking for approachable, family-friendly recipes. This fits the bill, for sure. On the side, try the Brussels Sprouts Salad below.
If you’re worried your crew won’t go for burgers with mushrooms, you might just be surprised. They pretty much go under the radar here, while delivering juicy flavor. Also a plus, they’re a bit better for your health (and for the planet, too).
I’m going to be cooking a triple batch of this over the weekend, which I’ll store in the freezer until Thanksgiving. It’s become our go-to lunch for the big day, but is equally good for a weeknight supper. Best of all, it’s ridiculously easy to make.
In this light, bright salad, Brussels sprouts are left raw and sliced quickly in a food processor. Then, it’s just a matter of tossing the shaved sprouts with olive oil, lemon, and other goodies. The salad will hold up well for a few days after it’s dressed, so don’t worry about making too much. If you love it, maybe it’s worth adding your Thanksgiving menu.
This is a perfect fix when you want something sweet and nourishing. Simplify things a bit if you like, by stirring chocolate chips into the batter instead of dunking the cookies in melted chocolate (details on that in the recipe headnote). They make an excellent lunch box goodie or after school snack. A side of cold milk doesn’t hurt.
SHOPPING LIST // WEEK 46
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs (bone-in, skin-on, separated – about 3 lbs)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice (optional)
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
1/2 cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 1/2 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 to grate over top
14 ounces extra-firm tofu
3/4 cup Panko-style breadcrumbs
1/4 cup finely grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 3/4 cups marinara sauce (homemade or bottled)
1 cup shredded Mozzarella cheese
Blended Beef Burgers
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits or other favorite buns
Genius Butternut Squash Soup
1 large yellow onion
1 large butternut squash (~3 1/4 lbs)
5 ounces full fat coconut milk
1 tablespoon pure maple syrup
1/2 to 1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh sage (optional)
Shaved Brussels Sprouts Salad
3/4 cup sliced almonds
1 pound Brussels sprouts
2 ounces finely grated Pecorino Romano (~1/2 cup)
1/4 cup lemon juice
2 1/2 tablespoons extra-virgin olive oil
Tahini Almond Butter Cookies
1/4 cup almond butter
1/4 cup tahini
2 cups almond flour
2 tablespoons chia seeds
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3 ounces bittersweet chocolate