Weeknight Rescue // October 2019 // Week 43

I won’t be doing a whole lot of home cooking this week, since I head to Philadelphia on Saturday for the annual Food and Nutrition Conference and Expo (where thousands of registered dietitians convene to talk shop and get inspired). Before I head out, though, I’m sharing a menu to get you through. If you want to see what I’m up to at the conference, I’ll be sharing on Instagram stories, so follow me there.

TURKEY TACO SALAD

I cycle this into the Weeknight Rescue rotation pretty often because it’s such a popular one in my house. I figured it might be in yours, too. Crunchy chopped salad gets tossed with old-school turkey taco meat and then topped with crumbled tortilla chips. What’s not to love?

CHEESY BAKED PUMPKIN PASTA WITH KALE

One of my favorite newcomers to the blog from last year! It looks like a crazy mess of cheesy decadence, but it’s really a whole lot of veggies. You make a “cream” sauce using pumpkin, cottage cheese, milk, and Cheddar, toss that with pasta, kale, and bacon, and get it in the oven. If you’re vegetarian or bacon-shy (is that a thing?), just leave it out.

SKILLET STEAK WITH CILANTRO CHIMICHURRI AND POTATOES

This is a little bit more of a special-occasion meal than my typical Weeknight Rescue. Treat yourself! The potatoes are addictively crispy and the chimichurri — a combination of cilantro, parsley, garlic, vinegar, and olive oil — is magic spooned onto a perfectly cooked steak. If you want a leaner, quicker cooking, and possibly cheaper cut, go for a flank steak instead of the strip steaks in the recipe.

INTANT POT ITALIAN WHITE BEAN SOUP

This is yumminess in a bowl that’s been a hit since I first posted it. For a vegetarian version, simply leave out the sausage or swap in a cup or two of cooked grains or pasta for added heft once the soup is done.

COLLARD GREEN TACOS

I think corn tortillas are tailor made for delicious, veggie-centric tacos. These are done with a super simple salsa, but feel free to use a store-bought tomatillo salsa if you prefer. If you want to make this entirely plant-based, use a dairy-free plain yogurt in place of crème fraîche. On the side, I’d do up warm beans, either from a can or these slow cooker pintos. 

LEMON MAPLE RICE PUDDING

I haven’t made this in ages, but it’s on my to-do lost for when I get back into town. The pudding is embellished with lemon zest for flavor and maple syrup for sweetness. I’ve also enriched it with eggs, which give it protein and staying power, so it can double as a satisfying snack as well as dessert.

A KALE SALAD KIDS LOVE

I like to make a batch of this to stash in the fridge, where it will keep for a couple of days. Serve it as a side dish, or add chicken or baked tofu and it makes a filling lunch.