Weeknight Rescue // October 2018 // Week 10

Greetings, friends. Welcome to the weekend! I’ve got a cozy line-up for you starting with one of my favorite fall soups. Find everything you need from the market at the bottom of the page.

CHICKEN TORTILLA SOUP

A bowl of delicious comfort, that’s what this soup is all about. It’s got all the basics of a standard chicken soup, but with a powerhouse of flavor thanks to lime, cilantro and a hit of heat. No sides needed here, though a crumble of cotija cheese over the top is a nice touch.

MEATY MUSHROOM MARINARA SAUCE

A pretty classic meat sauce that’s embellished with a whole mess of mushrooms. (Translation: loads of flavor, less fat, a little easier on Mother Earth). 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.

SAVORY SPINACH AND FETA PIE

A lighter spin on a Greek-style spanikopita, I find this Spinach Pie highly addictive. This is definitely something you can make ahead, enjoying leftovers for lunches (or even breakfast). Don’t worry, filo dough is pretty easy to work with and seeing that golden puff come out of the oven is darn satisfying. As for sides? Maybe start with a cup of soup, like this tomato one or your favorite store-bought boxed soup (p.s. did you know that the vitamin C in tomato soup will boost the absorption of the iron in spinach?)

WILD BLUEBERRY BRAIN BOOSTING SMOOTHIE

Wild blueberries are a freezer staple for making smoothies and this one is a good place to start. It’s packed with protein along with healthy fats, which gives it staying power. Get crazy and add a handful of frozen cauliflower and you’ve got a fruit and vegetable powerhouse.

CALIFORNIA QUESO WITH CRISPY BROCCOLI

A cheese dip that may make a veggie lover out of the veggie averse. It’s excellent paired with roasted broccoli for a snack, is just as good with cauliflower and Brussels sprouts, and is even tasty on a baked potato.

SHOPPING LIST // WEEK 10

Chicken Tortilla Soup

4 teaspoons extra virgin olive oil
1 large yellow onion
2 large cloves garlic
5 ½ cups chicken broth
1 cup diced tomatoes
1 1/2 pounds skinless, bone-in chicken breasts
4 corn tortillas
3 large carrots
2 ½ cups roughly chopped red cabbage (about 1/3 of a head)
¼ cup fresh lime juice (2 to 3 limes), plus more if needed
¼ cup chopped cilantro
1/2 to 1 tablespoon finely chopped jalapeno pepper
1/3 cup crumbled cotija cheese
Cubed avocado for garnish (optional)

Meaty Mushroom Marinara Sauce

2 teaspoons extra-virgin olive oil
1 large yellow onion
4 cloves garlic
3/4 pound white or cremini mushrooms, sliced or chopped
1 teaspoon fennel seeds
3/4 pound ground beef or turkey
Two 28-ounce cans (or 26-ounce boxes) diced tomatoes
1/3 cup red wine
1/2 teaspoon crushed red pepper flakes (more if you want a kick)
1/2 cup roughly chopped fresh basil
Cooked pasta or vegetables (or a combination) for serving

Savory Spinach and Feta Pie

1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen chopped spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese (about 1 ¼ cup crumbled)
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons melted butter

Wild Blueberry Brain Boosting Smoothie

1 cup milk, low fat cow’s milk or favorite plant milk
¼ cup raw cashews
1 small ripe banana
1 cup wild blueberries (sold in the frozen fruit section of many markets)
1 teaspoon pure maple syrup
1/3 cup fresh or frozen cauliflower florets (optional)
1 teaspoon vanilla extract

California Queso with Crispy Broccoli

1 1/2 pounds broccoli or baby broccoli
1 1/2 tablespoons extra-virgin olive oil
½ lime
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup low-fat milk
3/4 cup shredded Monterey Jack cheese (1 1/2 ounces)
1 3/4 cups shredded Cheddar cheese 3 1/2 ounces
⅛ teaspoon ground chipotle (more if you like it really spicy)
¼ cup drained diced tomatoes with chiles
1 to 2 tablespoons roughly chopped fresh cilantro