Another week another Weeknight Rescue! Lots of good stuff on the menu and if you read my newsletter this week, you’ll note a few that are adaptable if you’re doing the One Meal a Day of plant-based eating. Enjoy!
INSTANT POT BEEF AND 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.
CAULIFLOWER TOSTADAS WITH SMASHED AVOCADO
This is a relative newcomer to the blog and one I continue to crave. Since it’s a little light in protein, you can add a simple side of homemade or canned pinto or black beans embellished with a spoonful of salsa.
CAJUN FISH WITH LEMON CAPER SAUCE
The best way I know to dress up a mild white fish, such as sole or tilapia, is with a favorite spice blend, lemon, with a creamy dressing on the side. This recipe has all three. It cooks up in a matter of minutes and is perfect paired with a salad of arugula or baby greens. Lightly buttered whole grains, such as brown rice or barley, or little roasted potatoes would round out the meal.
VIETNAMESE-STYLE PORK IN LETTUCE CUPS
These lettuce cups are like fresh-tasting Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to get some carbs on the table, such as steamed brown basmati rice or a favorite Asian noodle tossed with soy sauce, sesame oil, and sliced scallion.
PROSCIUTTO ARUGULA LAVASH PIZZA
Pizza IS my favorite food and this is a good recipe when I need a quick fix. It’s one of the easiest (and first) recipes on the blog that’s also great to tuck into lunch boxes. Any salad or vegetable side will do here.
LIGHTER ARTICHOKE CAULIFLOWER DIP
Since college football season is in full swing, I figured it would be a good time to pull out this one. The recipe packs in nearly five cups of vegetables and is lower in fat and calories than they typical artichoke dip. It’s a good one to set out while watching the game (or if you’re like me, watching an episode of Queer Eye or The Crown).
BLUEBERRY BRAIN BOOSTING SMOOTHIE
This is packed with good-for-you ingredients. It’s what I use to fuel my girls when it’s standardized testing season, since wild blueberries are good for the brain. It also happens to be darn delicious.
SHOPPING LIST // WEEK 42
Instant Pot Beef and Butternut Squash Chili
2 teaspoons extra-virgin olive oil
1 large yellow onion
1 pound ground beef (or turkey, lamb, venison or combo)
One 1 1/4-ounce packet taco seasoning mix
2 cups butternut squash
1 1/2 cups cooked pinto beans (one 15-ounce can)
One 14.5 ounce can diced tomatoes
1/8 teaspoon cayenne pepper (more if you like it spicy)
Favorite chili garnishes: sour cream, avocado, cilantro, scallions, cheese, and salsa
Cauliflower Tostadas
1 large head cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 six-inch corn tortillas
1/2 cup plain yogurt
1 small chipotle chile en adobo
2 large ripe avocados
1 tablespoon lime juice
Pickled onions or pickled jalapeños
1 1/2 cups finely shredded red or green cabbage
Cajun Fish with Lemon Caper Sauce
1 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons capers
1 tablespoon fresh chives
1/2 large lemon
1/2 cup all-purpose flour (gluten-free flour can be substituted)
2 tablespoons Cajun spice mix
1 1/2 pounds thin, skinless white fish fillets (petrale sole, flounder, fluke, perch or tilapia)
2 tablespoons extra-virgin olive oil
Vietnamese-Style Pork in Lettuce Cups
1/2 cup lime juice (4 to 5 limes)
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro
1 large head butter lettuce or Romaine lettuce
Lavash Pizza
One 14.5-ounce can diced, unsalted tomatoes
1 tablespoon tomato paste
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
Four 8×10-inch pieces whole wheat lavash bread
1 1/3 cups grated sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups arugula or baby spinach
4 to 6 thin slices prosciutto
Cauliflower Artichoke Dip
2 teaspoons extra-virgin olive oil
3 cups cauliflower florets (about 1/2 medium head cauliflower)
One 14-ounce can artichoke hearts packed, in brine
1/3 cup light sour cream
1/4 cup light mayonnaise
3 tablespoons minced chives
1/2 cup finely grated Parmesan
1 cup coarsely grated sharp Cheddar cheese
Blueberry Brain Boosting Smoothie
1 cup milk (low fat cow’s milk or favorite plant milk)
1/4 cup raw cashews
1 small ripe banana
1 cup wild blueberries
1 teaspoon pure maple syrup
1/3 cup fresh or frozen cauliflower florets (optional)
1 teaspoon vanilla extract
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