Welcome to Week 2 of Weeknight Rescue! I hope you all are staying warm, wherever you are. I’ve got some seasonal favorites this week…and as always, a complete shopping list for this week’s meal plan.
BASIL AND PISTACHIO PESTO PASTA WITH CHICKEN
The dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches). If you need a MAJOR short cut, buy basil pesto at the market and assemble the rest according to the recipe.
INSTANT POT RICE AND VEGETABLE SOUP WITH LOTS OF LEMON
This humble soup is meant for the Instant Pot, but can be done on the stove if you so choose. Add shredded chicken or a can of chick peas if you want to add a little more heft to your supper.
TURMERIC BRAISED CHICKEN IN YOGURT
This recipe comes by way of my friend, Humaira, who is from Afghanistan and can cook like a boss. It may sounds exotic, but the recipe is fairly straightforward and the results are tender and delicious. Serve with brown basmati rice or other favorite grain, a salad and/or sauteed leafy greens.
EASY PRESERVED MEYER LEMONS
Citrus season is in full swing and this is an excellent way to preserve them. All that’s required is a handful of lemons and a heap of salt. A month from now, you’ll have something delicious to toss into a tagine or add to a dip or dressing. “
CREAMY BANANA DATE SHAKE
This shake is a study in simplicity. It has just four ingredients, all of which you may already have in your pantry and fridge. Best of all, it tastes like a creamy treat, even though it doesn’t have a lick of ice cream or a spoonful of sugar.
SHOPPING LIST // WEEK 2
Basil and Pistachio Pesto Pasta with Chicken
12 ounces boneless, skinless chicken breasts
8 ounces uncooked fusilli or rotini
2 garlic cloves
2 cups basil leaves
1/4 cup shelled dry-roasted pistachios
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 ounce grated fresh Parmesan cheese (about ¼ cup)
Instant Pot Rice and Vegetable Soup with Lots of Lemon
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (use olive oil or coconut oil for a vegan version)
3-4 tablespoons fresh lemon juice
Turmeric Braised Chicken in Yogurt
1 1/2 cups low-fat or full-fat Greek yogurt
3 pounds skinless, bone-in chicken legs and/or thighs
5 tablespoons extra-virgin olive oil
2 medium yellow onions
4 cloves garlic
1 tablespoon ground turmeric
1 1/2 teaspoons ground coriander
1 cup roughly chopped fresh cilantro
Steamed basmati rice for serving
Easy Preserved Meyer Lemons
4 to 5 Meyer lemons
Kosher salt
1 sterilized pint jar with a lid
Creamy Banana Date Shake
1 cup low-fat milk (cow’s milk or plant milk)
1 ripe frozen banana
1 to 2 large Medjool dates
6 walnut halves
4 small ice cubes (or 2 standard ice cube tray ice cubes)
Comments