I’ve got a delicious line up for Weeknight Rescue coming your way:  three dinner recipes, a batch cook item to use during the week, and an extra recipe to round out the rest. Find the printable shopping list at the bottom of the page.

Let’s do this!

SPAGHETTI SQUASH LASAGNA

Spaghetti squash lasagnaThis has become one of the most popular recipes on my site, and for good reason. It has everything to love about lasagna, just a whole lot lighter. I’m not a huge fan of spaghetti squash and I love this dish. Go figure. A couple of suggestions: 1) make the marinara sauce over the weekend, so you have less to do on a weeknight 2) skip the homemade marinara altogether and pick up store-bought sauce instead 3) speed things up by cooking the squash in the microwave (find the “how to” by heading here). Do up some garlic bread to serve on the side and your kids will love you (even though they already do…even the teenagers).  

EASY CHICKEN PAILLARD

Easy Chicken Paillard

Confession: I have small addiction to capers. If your kids don’t like them, just brush them off and this chicken will still be plenty delicious. It’s all done in a skillet in no time at all. I like to serve chicken paillard with a simple green salad and a vinaigrette, along some type of cooked whole grain. You can make a big batch of brown basmati rice…serve some with the chicken and save the rest for the Weeknight Fried Rice recipe below. 

 

WEEKNIGHT FRIED RICE Weeknight Fried Rice

This is a dinner built on leftovers. Rice, plus whatever vegetables you have in the fridge and whatever meat, tofu, or chicken is tucked in there too. You can also pick up a rotisserie chicken if the fridge is near empty. Leftover fried rice makes a terrific lunch.

SUPERFOOD TUNA SALADhealthy school lunch ideas

Make a batch (or double batch) to use for lunches and snacks (good on pretzel thins or tucked into Romaine lettuce leaves). The “superfood” part of the equation owes to the fact that it’s equal parts canned salmon and tuna, so big time omega-3s.  Don’t worry if your kids are salmon skeptics, mine never seem to notice they’re eating anything but tuna salad. 

PUMPKIN SPICE BLUEBERRY MUFFINS

pumpkin spice blueberry muffins

‘Tis the season for pumpkin and this is a good one to make over the weekend for weekday breakfasts, lunches, and after school snacks.  Since we are past berry season, I use frozen regular or wild blueberries. You can add them straight from freezer to mixing bowl, no defrosting required. For breakfast, I serve these with a glass of milk for a protein boost, or sometimes “frost” them with a shmear of whipped cream cheese. Yum.


PRINTABLE WEEKNIGHT RESCUE GROCERY LIST// WEEK EIGHT

Spaghetti Squash Lasagna 

1 large spaghetti squash, about 3 ½ pounds

1 tablespoon olive oil

1 medium onion

3 cloves garlic

1 can (28 ounces) crushed tomatoes

2 teaspoons dried Italian seasoning

¼ teaspoon red pepper flakes

1 container (15 ounces) part skim ricotta cheese

1 large egg

5 ounces baby spinach, steamed and chopped (can use frozen spinach)

1 1/2 cups shredded part-skim Mozzarella cheese

1/3 cup grated Parmigiano-Reggiano cheese

Chopped parsley for garnish (optional)

Weeknight Fried Rice

3 tablespoons canola oil or other vegetable oil

1 small yellow onion

4 cups cooked and cooled rice (1 1/2 cups uncooked should be plenty. I use brown basmati)

2 large eggs

1 ½ cups bite-size pieces cooked meat or fish

2 cups packed baby spinach, 1 cup cooked small broccoli florets, or ½ cup frozen peas, thawed (use more vegetables, if desired)

2 sprigs thyme

3 tablespoons oyster sauce

Chicken Paillard

1 pound boneless, skinless chicken breasts (2 large half breasts)

1/3 cup all-purpose flour

1 tablespoon grapeseed oil or canola oil

1 1/2 tablespoons unsalted butter

1 large shallot

2/3 cup dry white wine

2 tablespoons capers

Superfood Tuna Salad

One 5-ounce can tuna

One 5- to 6-ounce can wild salmon

3 medium stalks celery

2 tablespoons capers

1/4 cup diced red onion

2 tablespoons lemon juice

3 tablespoons mayonnaise

2 to 3 tablespoons plain Greek yogurt

Blueberry Pumpkin Spice Muffins

Paper muffin liners or non-stick oil spray for greasing muffin tins

¾ cup raw almonds

2/3 cup whole wheat flour

2/3 cup all-purpose flour

¼ cup firmly packed brown sugar

1 ½ teaspoons baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

½ teaspoon Kosher salt

1 egg

¾ cup pumpkin puree (not pumpkin pie filling)

¼ cup milk

½ cup honey

1/3 cup canola oil or grape seed oil

1 heaping cup blueberries