Weeknight Rescue // Week 11 // Nov. 2018
We’re rolling into November with a yummy line-up of Weeknight Rescue recipes: three for dinner, one to batch cook, and one bonus recipe. Find the printable shopping list at the bottom of the page!
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This was on the menu at our house last week and I forgot how much I love these flavors. It’s reminiscent of the peanut sauce you might get in a Thai or Vietnamese restaurant, only tossed with noodles and crunchy vegetables. Want to do a refreshing side? Slice English cucumbers and red onions and marinate in seasoned rice vinegar.
This meal is all about simplicity and no clean up. Everything goes on a single sheet pan and into the oven. If you don’t feel confident about carving a chicken, this play-by-play may help. If you feel like dessert, Chocolate Pot De Creme would make a perfect chaser for this meal.
A classic French omelet is my go-to dinner when I’m low on groceries and short on time. It’s also really delicious and different from a typical American diner-style omelet. Serve it how the French might, with a simple green salad, baguette, and a glass of wine.
A recipe from Best Lunch Box ever, you make this bark by pressing coconut granola onto a cookie sheet, baking it, and then breaking it into shards. It’s a good one to make on the weekend and pack into lunches, enjoy for snacks, or crumble over plain yogurt for breakfast.
Treat yourself and make a bowlful for movie night. It’s not too spicy for my kids, but if yours are sensitive, you can always scale back on the sriracha.
PRINTABLE WEEKNIGHT RESCUE GROCERY LIST// WEEK 11
Asian-Style Noodles with Peanut Sauce
12 ounces whole grain noodles (whole wheat, brown rice, or other favorite spaghetti, or soba noodles)
1/3 cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
3 tablespoons seasoned rice vinegar
3 tablespoons water
1 1/2 teaspoons sriracha
2 cups diced crunchy raw vegetables in any combination (cucumbers, bell peppers, celery, carrots, or snap peas all work well)
Sheet Pan Chicken
One 3 1/2-pound chicken
1 teaspoon kosher salt, plus more for seasoning the vegetables
Freshly ground black pepper
1 to 2 teaspoons favorite herbs or spices for roasting chicken(optional; see Notes)
1 pound small waxy potatoes, such as yellow finn, red, or fingerling
1 pound brussels sprouts
1 tablespoon extra-virgin olive oil
2 to 3 eggs
½ tablespoon butter
2 to 3 tablespoons grated Gruyere or sharp Cheddar cheese
Coconut Granola Bark
3 cups rolled oats not quick oats
1 cup slivered almonds
1 cup unsweetened shredded coconut
1/4 cup flax meal
1/4 teaspoon salt
1/4 cup pure maple syrup
1/2 cup firmly packed brown sugar
4 tablespoons water
1/4 cup canola oil
1 egg white
1 teaspoon vanilla extract
Sriracha Lime Popcorn
3 tablespoons coconut oil
1/2 cup popcorn kernels
1 to 1 1/2 teaspoons sriracha (or tabasco)
1/4 teaspoon kosher salt