Weeknight Rescue // Week 22 // January
I’m excited to share Weeknight Rescue for this week, since it includes some of my personal favorites. If you’ve never tried Carrot Mac and Cheese, do! It might surprise you (and it’s easy). Find the shopping list at the bottom of the page.
Who doesn’t love crispy chicken tenders? These ones are done in a skillet instead of a deep fryer, so they’re a little lighter with less mess. On the side, try these Roasted Sweet Potato Coins.
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. On the side, I’d do up warm beans, either from a can or the slow cooker pinto ones below.
Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. I usually do up a salad with this balsamic vinaigrette and/or cooked broccoli.
I love having a pot of beans on hand to use in meals throughout the week. These pintos couldn’t be easier and you can tell by the number of comments on the recipe that it’s a Mom’s Kitchen Handbook favorite. For breakfast, I serve them on a tortilla with a fried egg. For lunch, I send them in a thermos with grated cheese and salsa. And for dinner, anything goes.
This is the time for citrus fruit, and dunking them in melted dark chocolate makes a simple treat. If you can get your hands on Cara Cara oranges, grab them. They have a gorgeous deep color and excellent flavor.
SHOPPING LIST // WEEK 22
Parmesan Panko Chicken Tenders
1 ½ pounds chicken breast tenders (about 12 tenders)
1/8 teaspoon garlic powder
2 large eggs
1 cup panko, preferably whole wheat
1/3 cup finely grated Parmesan cheese
2 tablespoons canola oil
Lemon wedges (optional)
Collard Green Tacos
1 large bunch collard greens, about 1 1/2 pounds
2 tablespoons organic virgin coconut oil or extra-virgin olive oil
2 serrano chiles
3 cloves garlic
1/2 pound tomatillos
1/2 bunch fresh cilantro
6 corn tortillas
1/3 cup creme fraiche or sour cream
Carrot Mac and Cheese
1 pound carrots (about 4 large carrots)
2/3 cup water
12 ounces penne pasta
1 1/4 cup low-fat milk
5 ounces sharp Cheddar cheese (about 2 cups coarsely grated)
2 tablespoons finely chopped fresh chives
Slow Cooker Pinto Beans
1 pound dried pinto beans (2 1/2 cups)
1 teaspoon crushed red pepper
1 large seedless orange
1/4 cup chopped dark chocolate or dark chocolate chips