Weeknight Rescue // September 2019 // Week 36

I read a quote yesterday that was something along the lines of “adulthood is dominated by what to make for dinner every day for the rest of your life until you die.” (I’m sure I butchered the actual quote, but you get the idea). It’s kind of grim and kind of true, BUT, Weeknight Rescue is here to help. Below is the line up of recipes that will hopefully put a little brightness into the daily dinner chore.

BASIL AND PISTACHIO PESTO PASTA WITH CHICKEN

This dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches). If you need a MAJOR short cut, buy basil pesto at the market and assemble the rest according to the recipe.

TOMATO ZUCCHINI TART WITH OLIVE OIL CRUST

This is brand new to the blog and I figured I’d better get it on the menu before the good tomatoes are gone. You’ll be surprised by how easy this is to to make and how fast it disappears. If your kids are slow to embrace zucchini, leave it off a section of the tart and call it pizza! On the side, a generous salad with this or this dressing would be terrific.

PORK TENDERLOIN WITH ROASTED FIGS

Pork tenderloin is about as lean as chicken breast and just as easy to cook. In this recipe, you roast figs alongside the pork, which get tender and sweeter as they cook. And since fig season is short, the time to make this is now. As long as you have the oven going, roast little potatoes or carrots (or both) tossed in olive oil, salt and pepper on a baking sheet. The Skillet Kale recipe below would make a nice side as well.

SLOW COOKER INDIAN TACOS

Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney.

FISH SLIDERS WITH CREAMY CAPER DRESSING

This is what I call speed-scratch cooking. These little sliders rely on store-bought breaded fish fillets that get dressed up with a yogurt caper dressing and a pile of shredded cabbage. The result is pretty darn delicious. Keep it simple and serve with a plate of crunchy crudite and/or little roasted potatoes (425 degree oven, olive oil, salt, pepper..you get the idea).

BLUEBERRY PECAN OATMEAL CUPS

Made with rolled oats, ginger, pecans, and blueberries, these are a nutrient-packed breakfast that is portable, tasty, and can be made ahead of time. Store in the fridge (or freezer) and pull them out for quick breakfasts all week long.
SAUTÉED KALE WITH LEMON AND GARLIC

This is one of my back-pocket veggie recipes for when I want a quick and tasty side. Feel free to substitute another hearty green, such as chard or collards. Add shaved Parmesan or Pecorino over the top for an extra pop of flavor.
SHOPPING LIST // WEEK 36
Fish Sliders with Creamy Caper Dressing
16 ounces breaded frozen fish fillets
1/3 cup non- or lowfat Greek-style yogurt
2 tablespoons light mayonnaise
2 tablespoons capers
2 teaspoons pickle relish
1 teaspoon ketchup
1/2 teaspoon Dijon mustard
8 slider buns (or 4 hamburger buns)
1 cup finely shredded cabbage
Pickled jalapeños (optional)
Tomato Zucchini Tart
1 1/2 cups whole-wheat pastry flour
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 ounces goat cheese (chèvre)
2 medium zucchini
1 pound ripe tomatoes of any variety, including cherry tomatoes
2 tablespoons roughly chopped fresh basil
Pork Tenderloin with Roasted Figs
2 cloves garlic
1 teaspoon fresh rosemary + 2 big sprigs
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
Two 1 to 1-1/4 pound pork tenderloins
1 tablespoon extra-virgin olive oil
1 basket fresh figs (~16 figs)
1 tablespoon balsamic vinegar
Slow Cooker Indian Tacos
1 1/2 cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece fresh ginger
2 cloves garlic
1 small jalapeño pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoon tomato paste
3 cups vegetable or chicken broth
8 corn or small flour tortillas
Garnishes: cilantro, plain yogurt, Indian chutney
Pesto Pasta with Chicken
12 ounces boneless, skinless chicken breasts
8 ounces uncooked fusilli or rotini pasta
2 garlic cloves
2 cups basil leaves
1/4 cup shelled dry-roasted pistachios
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 ounce grated fresh Parmesan cheese (~1/4 cup)
Cooking spray
Blueberry Pecan Oatmeal Cups
2 cups rolled oats
2/3 cup chopped pecans
1/4 cup crystallized ginger (or 1 tsp ground ginger + 1 tbsp brown sugar)
1 teaspoon baking powder
1 1/2 cups milk (cow or plant-based)
2 eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Sautéed Kale with Lemon and Garlic
1 bunch kale (any variety)
2 large cloves garlic
1 tablespoon extra-virgin olive oil
1 half lemon
1 pinch crushed red pepper flakes (optional)
Comments
09.07.2019 at 6:52 PM #
Lisa
Can you give me a tip on the best brand of fish filets you like, please! There are so-so many options in the freezer case! Thank you.
09.07.2019 at 6:52 PM #
katiemorford
Hi Lisa, I don’t have a particular brand I buy. I tend to peek at the ingredients to make sure there’s nothing fishy in there (no pun intended!).