Weeknight Rescue // September 2019 // Week 39

Pizza with pourable crust

I’m excited about the menu this week…especially that Instant Pot Rice and Vegetable Soup, which I haven’t made in a solid six months. I wish you all a lovely weekend!

INSTANT POT RICE & VEGETABLE SOUP WITH LOTS OF LEMON

This is comfort in a bowl. It’s done in the Instant Pot, but can be adapted for the stove (it will take longer to cook and may require more broth). Feel free to embellish with chick peas or cooked chicken for an added punch of protein.

TURKEY TACO SALAD

A satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of fresh, sliced pineapple.

EASY CHICKEN PAILLARD

Have dinner on the table in a snap. This no-fuss meal looks sort of fancy, but is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. IF you have any leftovers, lunch the next day will be equally delicious.

GREEK PIZZA WITH POURABLE CRUST

This is a good weeknight pizza, since its crust is one you stir together like batter, with no need to knead or rise. Make a double batch and freeze the extras for school lunches.

PORK TENDERLOIN WITH ROASTED FIGS

Make this while figs are still in stores. Pork tenderloin cooks fairly quickly and is surprisingly tender considering how lean it is. Add a side of this Crispy Skillet Kale and any cooked grain (farro is my favorite with this dish).

PERFECT SOFT-COOKED EGGS

If you saw the New York Times food section last week, it featured a full-page article on how to cook a perfect egg. The writer tested 700 in the process and landed on the same method in this recipe. It makes a tender yolk every time.

4-INGREDIENT PEANUT BUTTER COOKIES

I’m a sucker for a peanut butter cookie. This one is flourless and just four ingredients. Make a batch over the weekend to tuck into lunch boxes, enjoy for after school snacks, or share with a friend.

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