Weeknight Rescue // Week 5 // Sept. 2018
Welcome to Weeknight Rescue Week Five! I am so enjoying putting these menus together and hope they’re bringing a little ease to your planning, prep, and grocery shopping. Below you’ll find three dinners, one batch cook option, and one bonus recipe.
I’m a little obsessed with these shrimp tacos. It’s all about the Chipotle Lime Crema that gets slathered on before piling on the rest of the goodies. The recipe includes a crunchy slaw. For a side dish, warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa. Consider these Mango Sorbet Pops for dessert.
“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I always serve it with a side of brown rice and either stir-fried veggies or bok choy. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.
A ridiculously simple soup that gets its richness from olive oil rather than the more traditional heavy cream. Keep it classic on soup night and pair with grilled cheese sandwiches on whole grain bread. Add a fun factor for the kids and cut the sandwiches into “fingers” they can dunk in their soup. Want croutons? Head here for the how to (make extra because little hands love to snatch these off the baking sheet).
Made with buckwheat groats and only a few other ingredients, this is a super crunchy granola that reminds me a little bit of homemade Grape Nuts. Beware: highly addictive.
Skip the store-bought pink milk and opt for this sweet treat made without the artificial ingredients or loads of sugar. A good one for after school snack!
PRINTABLE WEEKNIGHT RESCUE GROCERY LIST// WEEK FIVE
Baja-Style Shrimp Tacos
3 tablespoons lowfat or nonfat Greek yogurt
1/3 cup light mayonnaise
½ chipotle pepper en adobo (sold in cans near the Mexican salsa)
1 pound medium peeled and deveined shrimp
¼ teaspoon chili powder
½ medium green cabbage, finely shredded
2 medium carrots, coarsely grated
¾ cup roughly chopped fresh cilantro
Large pinch kosher salt
1 tablespoon extra-virgin olive oil
8 corn tortillas
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs, bone-in, skin-on, separated (about 3 pounds)
10 large cloves garlic
1/3 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup water
Brown rice to serve with the chicken
Creamy Tomato Soup
1/4 cup extra-virgin olive oil
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28-ounce can diced unsalted tomatoes
1 1/4 teaspoons kosher salt
One 3/4-inch thick slice crusty French or Italian bread
Optional garnishes: croutons, creme fraiche, chopped basil, shredded Cheddar/Gruyere/Parmesan
1 1/2 cups buckwheat (not toasted)
1 cup slivered almonds
3 tablespoons sesame seeds
1/4 heaping teaspoon kosher salt
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1/3 cup raisins
1 cup milk
2 teaspoons pure maple syrup
5 to 6 medium strawberries
1/4 teaspoon vanilla extract