We are starting Year Two of Weeknight Rescue with a line up that reflects the straddle between summer and back-to-school. I hope you find it handy and that it help you get into the end-of-summer groove.
WHOLE-GRAIN BLENDER KEFIR PANCAKES
Every once in a while, breakfast for dinner is just what the doctor ordered. And with back-to-school season upon us, a combo of fun and comfort at supper time seems about right. These pancakes are new to the blog, ridiculously easy to make, and full of the good ingredients. Top them with any fruit, nuts and/or seeds and pair with favorite breakfast sides, from chicken apple sausage to yogurt parfaits.
FATTOUSH SALAD WITH CHICKEN (or CHICK PEAS)
This is a salad I enjoy all summer long. It makes an excellent side to so many seasonal menus, but just add chicken (or chick peas) and it becomes hearty enough to qualify as a main dish. If you want to round out the meal further, do up a side of any favorite grain , such as quinoa or farro tossed with olive oil, lemon juice and zest, and whatever fresh herbs you have in your fridge (or garden).
SAUCY SLOW COOKER TURKEY MEATBALLS
Moving into fall, I tend to lean on the slow cooker a little more, starting with these turkey meatballs. Everything is done in the slow cooker, which means no need to dirty additional pans or pre-cook an onion. Serve them straight up in shallow bowls with crusty bread on the side or spoon over roasted vegetables such as broccoli or cauliflower. Parmesan on the side is a must.
HONEY VANILLA ALMOND MILK
We went through a mad nut milk making phase several years ago once we discovered how delicious it is homemade. Give it a try. It’s a fun kids-in-the-kitchen project and yields something fresh and tasty served cold from the fridge or blended with berries or other fruits. The instructions include step-by-step photos, which is a good way for kiddos to learn.
CREAMY MANGO SORBET POPS
It’s still pretty hot in most places these days, so ice pops remain on the menu. These are done in a food processor with frozen mango, egg whites, honey, and vanilla. They are an excellent dessert or after school treat.
SHOPPING LIST // WEEK 1
Whole-Grain Blender Kefir Pancakes
1 ½ cups plain kefir
2 eggs
2 tablespoons butter
1 ½ cups whole-wheat flour
¾ cup rolled oats
1 teaspoon vanilla extract
1 teaspoon baking soda
Non-stick cooking spray, oil, or butter for greasing the skillet
Optional toppings: hemp seeds, chia seeds, chopped walnuts, chopped pecans, berries or favorite diced fruit, butter, fruit preserves, maple syrup
Fattoush Salad
1 whole wheat pita bread
¼ cup extra-virgin olive oil plus more for brushing on the pita
2 tablespoons lemon juice
½ teaspoon ground cumin
1 small clove garlic (optional)
4 generous handfuls roughly chopped or torn hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
⅓ English cucumber
½ cup crumbled feta cheese
1 pound cooked, sliced boneless skinless chicken breast or one 15-ounce can drained chick peas
Saucy Slow Cooker Turkey Meatballs
1 pound ground turkey
1 link uncooked spicy Italian turkey sausage, about 1/4 to 1/3 pound
1/3 cup Italian seasoned breadcrumbs (whole wheat if you can find it)
1/4 cup finely grated Parmesan cheese
1 egg
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
One 28-ounce can crushed or diced tomatoes
One 14.5-ounce can crushed or diced tomatoes
2 large garlic cloves
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Big pinch crushed red pepper flakes
1 rounded teaspoon sugar
Honey Vanilla Almond Milk
1 cup raw almonds (not roasted)
3 1/2 cups water
1 teaspoon vanilla extract
1 to 2 tablespoons honey
Creamy Mango Sorbet Pops
1/3 cup honey
1 teaspoon vanilla extract
1 16-ounce bag frozen mango chunks
3 pasteurized egg whites
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