Weeknight Rescue // November 2020 // Week 44

Linguine alfredo on a dark plate with a fork, parmesan, and pecans

We need some good sustenance to power us through what looks to be an eventful week. This menu is tailor-made for both comfort and energy.

SLOW COOKER PINTO BEANS

Do up a pot of these pinto beans to use as the foundation for taco night or a rice and beans dinner. Add sliced avocado, your favorite salsa, corn or flour tortillas, and a crunchy salad such as this one.

WILD BLUEBERRY BALSAMIC SHEET PAN CHICKEN

This simple supper involves piling chicken, frozen wild blueberries, sweet potatoes, and red onions onto a sheet pan, slathering on mustard and balsamic vinegar, and roasting until tender. Clean up is easy. 

INSTANT POT BEEF & BUTTERNUT SQUASH CHILI

Instant Pot Beef & Butternut Squash Chili

The Instant Pot makes quick work of a dish that is traditionally cooked low and slow. The results won’t disappoint. The beef and butternut squash make a winning pair and using taco seasoning mix just means fewer ingredients to worry about. Don’t have an Instant Pot? Try this Slow Cooker Turkey version instead.

“ALMOST VEGAN” LINGUINE WITH CAULIFLOWER PECAN ALFREDO

Linguine alfredo on a dark plate with a fork, parmesan, and pecans

Pasta with cream sauce, only no cream. That luscious texture comes instead from a combo of cauliflower blended with pecans and finished with a shower of Parmesan. If you’re a skeptic, tune in Tuesday when I’ll be making it over on Instagram.

RESET BUTON SALAD WITH CARROT MISO GINGER DRESSING

carrot ginger miso dressing

I like to lighten things up sometimes with one of my favorite colorful salads. The Carrot Miso Dressing is all done in the blender and darn tasty. Plus, this crunchy salad feels like you’re giving your insides a deep cleaning.

BAKED PUMPKIN DONUTS WITH BROWN BUTTER GLAZE

Baked Pumpkin Donuts

These should go on your baking to do list at least once this fall. Tender and sweet, they can be dusted with confectioners’ sugar or crowned with 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. 

FREEZER-FRIENDLY BREAKFAST EGG WRAPS

Freezer Egg and Vegetable Breakfast Wraps - Mom's Kitchen Handbook

Carve out a little time on the weekend or one evening to do up a batch of these egg wraps for weekday breakfast. They will hold up for a day or two in the fridge and can be reheated just before serving, or you can wrap them well and stow them in the freezer for another day.

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