Welcome to our 33rd week of Weeknight Rescue (how did that happen?). I’ve got three dinner recipes in store along with a healthy dip to get more veggies into everyone and a lunch idea to break up the school lunch doldrums. Find the shopping list at the bottom of the page.
PARMESAN PANKO CHICKEN TENDERS
Boxed chicken tenders are an easy fix in a pinch, but nothing beats homemade. These are done with panko breadcrumbs and Parmesan. I like to serve them with a generous arugula salad tossed with cherry tomatoes (I know, not in season yet, but I can’t wait until summer). Toss with equal parts balsamic vinegar and lemon juice, olive oil, a pinch of salt and a bit of Parmesan if you have extra.
CHILI-TOPPED SWEET POTATOES
The mild heat of this black bean chili is a tasty match served over tender roasted sweet potatoes. Break up the work of this dish by making the chili ahead of time. When you’re ready to serve, roast up a batch of sweet potatoes and you’re good to go. If you have it, add a spoonful of sour cream on top.
PROSCIUTTO ARUGULA LAVASH PIZZA
One of the easiest (and first) recipes on the blog and it still remains a personal favorite that I make whenever I have a pizza craving. Any vegetable side will do here, but I’m partial to this Brussels Sprouts Salad, which makes an excellent leftover if you don’t manage to eat it all.
SHORTCUT SWEET POTATO HUMMUS
If you make the Chili-Topped Sweet Potatoes, roast an extra one to blend into a creamy dip that relies on prepared hummus for the recipe. It’s great as an afternoon snack or packed into lunches along with crunchy vegetables for dipping.
LUNCH BOX BAGEL KABOBS
By April, packing lunches can start to feel like a slog. Mix up your sandwich routine by making these bagel kabobs instead. You can do any combination that suits you, but several ideas are included in the recipe (and on the shopping list below).
SHOPPING LIST // WEEK 33
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 garnish)
Chili-Topped Sweet Potatoes
8 ounces dried black beans (1 generous cup)
1 tablespoon extra-virgin olive oil
1 large yellow onion
3 cloves garlic
1 pound ground turkey
1 tablespoon ground chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
One 26-ounce box or one 28-ounce can chopped tomatoes
¼ cup finely chopped fresh cilantro
Lime wedges for garnish
Up to 6 small to medium sweet potatoes (figure 1 sweet potato per person)
Prosciutto Arugula Lavash Pizza
One 14.5-ounce can diced, unsalted tomatoes, drained
1 tablespoon tomato paste
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
Three 8×10-inch pieces whole wheat lavash bread
1 cup grated sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1 1/3 cups arugula
3 thin slices prosciutto
Short Cut Sweet Potato Hummus
1 small sweet potato
1 cup hummus
1/2 lemon
1 teaspoon sriracha
Lunch Box Bagel Kabobs
Each kabob makes 2 kabobs, 1 to 2 servings depending on appetite. You will need wooden skewers for assembly.
Caprese Kabob
- 1 plain or whole grain
- 6 cherry tomatoes
- 6 small Mozzarella balls (bocconcini)
- 6 basil leaves
Ham & Cheese Kabobs
- 1 everything bagel
- Mustard
- 6 cubes Cheddar or Swiss cheese
- 3 slices Ham
- 6 cornichons or pickle slices
Nut Butter & Jam Kabobs
- 1 cinnamon raisin bagel
- Nut or seed butter to spread on bagel
- Favorite jam to spread on bagel
- 6 raspberries
Cream Cheese & Lox Kabobs
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- 1 everything bagel
- Cream cheese to spread on bagel s
- 3 thin slices lox or smoked salmon
- 6 slices English or Persian cucumber
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