Weeknight Rescue//Fall 2023//Week 46

muffin tin of cranberry muffins

This is a something-for-everyone kind of week. We’ve got plenty here for vegetarians, but also excellent little sliders with a savory yogurt sauce and my very favorite seasonal muffin. P. S. If you’re looking for a holiday mocktail, try mixing equal parts pomegranate juice and seltzer in a wine glass over ice, add a splash of ginger beer and garnish with a rosemary sprig.

Spaghetti Squash Lasagna

spaghetti squash lasagna

I always look forward to pulling this recipe out each fall, it’s so good. If you want to take a few shortcuts, here are three that you might find handy: 1. swap a 24-ounce jar of store-bought pasta sauce for homemade 2. use pre-grated Mozzarella 3. cook the spaghetti squash in the microwave using this method.  

Three-Ingredient Black Bean Soup

This black bean soup is about as quick as it comes as far as getting dinner on the table. I like to set up a little toppings bar and include favorite fixings, such as salsa, sour cream, avocado, crumbled bacon, and/or fresh cilantro. Serve with simple quesadillas on the side, if you like.

Easy Chicken Paillard

Chicken paillard with capers on a white plate with salad and tomatoes

The combination of capers, shallots, and white wine is undeniably delicious spooned over chicken. The dish is made entirely on the stovetop, and because it’s done with pounded chicken breasts, it’s a fairly quick-cooking dish. On the side, try arugula tossed with this vinaigrette or a grain dish like this one.

Lamb Sliders with Herbed Yogurt Sauce

This is a tasty alternative to a traditional hamburger. Feel free to swap in ground turkey for the pork in the recipe to make it a little lighter, if you prefer. If you have vegetarians at home, I’ve successfully made these using Beyond Burger in place of the lamb and pork.

Noodles with Not-so-Spicy Peanut Sauce and Veggies

Noodles with peanut sauce in white bowls

Noodles slathered in a peanut sauce that draws on Southeast Asian flavors and tossed with crunchy vegetables? What’s not to love. The peanut sauce on these noodles is a snap to whisk together and can be tossed with virtually any type of noodle. Spaghetti, soba, or udon are favorites. Pull out whatever veggies you have in the fridge that are tasty raw or add steamed fresh or frozen broccoli.

Parmesan Cheddar Seed Crackers

Parmesan Cheddar Seed Crackers

This is one of the recipes I featured in a cooking class I taught this week…and for good reason. It’s a “can’t just eat one” kind of cracker that pairs beautifully with whatever you’re pouring this holiday season.

Cranberry Streusel Muffins

Whole-Grain Cranberry Streusel Muffins

I always pull out this recipe during the holidays just as my mom did when I was a kid. It’s a treasure in our house with puckery cranberries and a delightful streusel topping. If you have leftovers, they freeze surprisingly well.


Post Your Comment

Your email address will not be published. Required fields are marked *