Weeknight Rescue//2022//Week 14
![spring vegetable pizza on lavash with mint](https://www.momskitchenhandbook.com/wp-content/uploads/2015/04/Spring-Vegetable-Pizza-on-Flatbread-480x400.jpg)
You’ll find lots of crunch and color in this week’s menu, not to mention a recipe for one of my favorite cookies. Enjoy!
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CHEESY TEX MEX SKILLET SUPPER
![Mexican skillet supper of ground beef and beans topped with cheese in a skillet with colorful Mexican tablecloth and guacamole](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
This is always a crowd pleaser in our house. It’s a mess of Tex Mex flavors done in a single skillet. Serve with tortilla chips for scooping plus a crunchy salad or slaw.
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SPRING VEGETABLE FLATBREAD PIZZA
![Spring Vegetable Pizza](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I pull this out every spring when asparagus and peas come into season. It’s quick to pull together (especially if you use store-bought pesto) and marries fresh mint, lemon zest, goat cheese, and plenty of veggies.
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PORK TENDERLOIN LETTUCE WRAPS W/ GINGER LIME DRESSING
![spooning dressing over pork lettuce wraps](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
These lettuce wraps are like little tacos with Vietnamese flavors and a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to add a side of brown basmati rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallions. Folks who don’t eat pork, swap in chicken thighs. Vegetarians could use firm or extra-firm tofu.
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WARM SPINACH SALAD WITH CRISPY PROSCIUTTO AND SOFT EGG
![Warm spinach salad with soft egg in a vintage red bowl with fork and a bin of flaky salt](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
Gently cooked spinach with a balsamic splash, crispy bacon, and a soft egg are enough to make a light supper. Serve with a crusty baguette for soaking up that oozy yolk.
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SPAGHETTI WITH BUTTER, EGG, AND CHEESE
![Spaghetti with Butter, Egg, and Cheese](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
This is about as easy as it gets when it comes to getting dinner on the table. One pot and just a few ingredients, it’s foolproof and delicious. Blanched broccoli tossed with olive oil and equal parts lemon juice and balsamic vinegar makes a quick side. Tip: blanch the broccoli in the same boiling water you plan to cook the pasta (scoop out the cooked broccoli with a slotted spoon, then cook the pasta).
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CHINESE CHICKENLESS SALAD
![Vegetarian Chinese Chickenless Salad](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
This is a flavorful, nourishing salad that’s makes a great desk or school lunch or a light supper. Assembly is pretty darn quick, especially if you prep the cabbage and veggies ahead of time.
COWBOY COOKIES
![Cowboy cookies on a piece of white parchment paper](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
If you’re like me and appreciate a cookie packed with goodies, this one’s for you. It’s both wholesome and decadent, made with oats, nut butter, chocolate, coconut, dried fruits, seeds, and nuts. Make a batch of dough and freeze half for a rainy day. Bake the rest to tuck in the pantry for when a sweet tooth strikes.
SHOPPING LIST // WEEK 16
Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
2 teaspoons ground chili powder
Pinch red chili flakes
2 large cloves garlic
½ pound ground beef
2 medium zucchinis
1 cup uncooked corn kernels
1 tablespoon tomato paste
1 ½ cups cooked black beans
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Spring Vegetable Flatbread Pizza
6 scallions (about 1 bunch)
1 1/3 cups asparagus
2 teaspoons extra-virgin olive oil
2/3 cup fresh or frozen English peas
Pinch salt
Two 8×10-inch pieces whole-wheat or white lavash bread
¼ cup basil pesto
3 to 4 ounces fresh goat cheese
1 lemon
2 tablespoons fresh mint
Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
1/2 cup lime juice (4 to 5 limes)
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro
1 large head butter lettuce or Romaine lettuce
Warm Spinach Salad with Crispy Prosciutto and Egg
4 thin slices prosciutto
4 eggs
1 tablespoon extra-virgin olive oil
1 medium shallot
1 large clove garlic
1 pound fresh spinach (not baby spinach)
1-2 teaspoons red wine vinegar
1-2 teaspoons balsamic vinegar
Spaghetti with Butter, Egg and Cheese
1 pound spaghetti
3/4 cup milk
1 egg
2 tablespoons butter
2/3 cup freshly grated Pecorino Romano cheese (or Parmesan)
Vegetarian Chinese Chickenless Salad
3 cups shredded cabbage
1 large carrot
½ cup cooked edamame
8 ounces baked tofu
3 green onions
¼ cup cilantro
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 ½ teaspoons toasted sesame oil
¼ cup crispy wonton strips or toasted nuts or peanuts
Cowboy Cookies
1 stick (4 ounces) butter
1 cup packed brown sugar
1 egg
1/4 cup almond butter (or cashew, peanut or sunflower)
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour or white whole wheat flour
1 cup rolled or quick oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or walnuts
3/4 cup dark or semi-sweet chocolate chips
2 tablespoons hemp (or chia or flax seeds)
1/2 cup dried cherries (or dried cranberries or dried apricots)
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