Weeknight Rescue // March 2023 // Week 10

Mexican skillet supper of ground beef and beans topped with cheese in a skillet with colorful Mexican tablecloth and guacamole

My aim with these meal plans is always balance: some vegetarian dishes, almost always a chicken dish, a variety of flavors (Thai, Italian, and Tex Mex this week), some dishes on the lighter side and others more comfort foods, mostly easy dishes with something a bit more time-consuming in the mix. I feel like I’ve got you covered on all fronts this week. I hope you like it!

Thai Salmon Curry with Vegetables

Salmon Curry

This is one of my favorite ways to cook fish and it’s not too spicy for younger palates. Serve with steamed rice and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.  

Easy Noodles with Peanut Sauce and Veggies

Noodles with peanut sauce in white bowls

Asian-style noodles slathered in peanut sauce and tossed with crunchy vegetables? What’s not to love. Choose whole-grain noodles to bump up the fiber and nutrients. A small salad of sliced cucumbers doused in seasoned rice vinegar is an easy side. 

Tex Mex Skillet Supper

Just yesterday a friend told me her son was coming home from college for the weekend. Guess what his home cooked meal request was? This! I’m so honored. It is a crowd pleaser and pretty quick to make, too. Serve as is or add a basket of warm tortillas and avocado on the side.

Chicken, Orange & Avocado Salad with Pumpkin Seeds

chicken salad with avocado and orange

A light, bright supper salad that manages to be filling at the same time. If you have kids who are not so fond of salad, set theirs up deconstructed-style with the orange, avocado, chicken, and greens arranged on a plate rather than tossed in a bowl. On the side? Warm baguette for sopping up any dressing that pools on your plate.

Kitchen Sink Minestrone

two bowls of minestrone with spoons

This recipe has built-in flexibility and is intended to use whatever you have on hand. I find it incredibly satisfying to clean out the fridge AND make a nourishing pot of soup in one fell swoop. Maybe you do, too!

Super Seed Salad with Miso Vinaigrette

Salad of apple and lettuce on a dark plate with a side of seeds

A classic vinaigrette and this miso dressing are what I make most often for tossing with salads. The miso in the dressing makes it extra crave-worthy (and add a dose of probiotics to every bite). Make this a lunch or dinner main by adding your protein of choice, such as rotisserie chicken, baked tofu, or lentils on the side.

Yogurt Sundae with Melted Raspberries

Yogurt Sundae

I make this sundae (or some form of it) weekly. Currently, I have a big bag of mixed berries in my freezer, so that’s been my go-to topping of late. Enjoy this for breakfast, snack, or any time of day.


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