Weeknight Rescue // Week 3 // Sept. 2018

Welcome to Week Three of my Weeknight Rescue meal plan! How are you liking it so far??

Looks like we’re traveling the globe this week, with the flavors of Greece, Thailand, and Mexico. Below you’ll find three dinner recipes, one item to batch cook and use throughout the week, a bonus recipe, and a printable grocery list. If you are not a subscriber already, be sure to pop your email address in the SUBSCRIBE box on the right of this page to be sure you get your weekly meal plan. 

GREEK PIZZA WITH POURABLE CRUST

An easier homemade pizza with a crust that you just stir and spread in a baking pan (no knead, no rise, no yeast). If the Greek flavors don’t suit your little ones, section off one end of the pizza and top with just tomato sauce and cheese. Serve with a veggie side, such as roasted cauliflower or buttered green beans, and a simple salad. This Everyday Vinaigrette is a good basic. If you want leftovers, do up two pizzas and use the extra slices for school or work lunches (pizza freezes pretty great, too). 

THAI-STYLE SALMON CURRY WITH VEGETABLES

This may sound sort of exotic, but it’s pretty easy to do and not too spicy for younger palates. Serve with a side of brown basmati rice and dinner is done. Want one more side? Slice English or Persian cucumbers and pile into a bowl. Douse with seasoned rice vinegar and fresh black pepper. 

TEX MEX SKILLET SUPPER

Beans, ground beef, and veggies get cooked in a single skillet with Mexican seasonings. Serve with corn or flour tortillas along with favorite Tex Mex fixings, such as guacamole, sliced avocado, tomatoes, chopped lettuce, shredded cabbage, sour cream, and salsa. Add a crunchy salad or veggie crudite plate on the side, if you like. For dessert? How about fresh mango slices with lime wedges.  

HARD BOILED EGGS

Make a batch of hard boiled eggs to add to salads, eat for a quick breakfast, or turn into easy deviled eggs for snack or supper. Use a Sharpie to label them so they don’t get mixed up with your raw eggs!  Here’s my method: Put as many eggs as you want into a pot big enough that they’re not overcrowded. Add enough water to cover the eggs by 1 inch. Bring to a boil over high heat. When it boils, cover with a lid, turn off the heat, and set a timer for 12 minutes. When the timer rings, use a slotted spoon to lift eggs from the water. They will keep in the fridge for up to 1 week.

HEALTHIER HOMEMADE TRAIL MIX

As long as you’re going to the market, hit the bulk bins to pick out your favorite nuts, seeds, whole grain cereals, and dried fruits to turn into a tailor-made trail mix (without the junk that often creeps into pre-made mix). Add a handful of dark chocolate chips to sweeten the deal. Involve your kids in assembling it in a big jar or portion it into single-serve bags to toss into school backpacks.