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](https://www.momskitchenhandbook.com/wp-content/uploads/2013/04/2013-04-18-17.38.38-640x400.jpg)
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!
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Thai Salmon Curry with Vegetables
![Salmon Curry](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
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.
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Easy Noodles with Peanut Sauce and Veggies
![Noodles with peanut sauce in white bowls](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
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.
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Tex Mex Skillet Supper
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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.
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Chicken, Orange & Avocado Salad with Pumpkin Seeds
![chicken salad with avocado and orange](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
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.
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Kitchen Sink Minestrone
![two bowls of minestrone with spoons](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
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!
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Super Seed Salad with Miso Vinaigrette
![Salad of apple and lettuce on a dark plate with a side of seeds](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
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](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
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.
SHOPPING LIST // WEEK 3
Thai Salmon Curry with Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
Chicken, Orange, and Avocado Salad with Toasted Pumpkin Seeds
3 tablespoons white wine vinegar
2 medium minced shallots
1 tablespoon honey
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
A few drops of sriracha, tabasco or other favorite hot sauce
1 pound boneless, skinless chicken breasts
2 small heads endive
2 large seedless oranges (such as cara cara)
1 small head butter lettuce or 3 heads little gems
1 large ripe avocado
2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)
Asian Noodles with Not-So-Spicy Peanut Sauce
12 ounces long noodles (udon, soba, or whole wheat/brown rice/other spaghetti)
1/3 cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
3 tablespoons seasoned rice vinegar
1 1/2 teaspoons sriracha
2 cups diced crunchy raw vegetables (cucumbers, bell peppers, celery, carrots or snap peas work well)
3 scallions
Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Kitchen Sink Minestrone
1 tablespoons extra-virgin olive oil
1 large onion
2 large cloves garlic
2 to 3 cups raw vegetables, cut into bite-size pieces
6 to 8 cups chicken, beef, or vegetables broth
One 15-ounce can diced tomatoes
2 bay leaves
Parmesan rind, if you have one
4 to 5 ounces uncooked pasta, such as penne, farfalle, or rotini
Optional: large handful raw spinach, kale, chard, or other leafy greens
Optional: 1 to 2 cups leftover poultry, meat, or cooked beans or chickpeas
Parmesan cheese for serving
Super Seed Salad with Miso Vinaigrette
2 teaspoons white or mellow miso paste
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon extra-virgin olive oil
3 tablespoons raw pepitas (shelled pumpkin seeds)
3 tablespoons raw sunflower seeds
1 heaping tablespoon sesame seeds
2 teaspoons coriander seeds (lightly crushed in a mortar and pestle or lightly chopped with a chef’s knife)
1 head butter or red leaf lettuce, washed, dried, and torn into large pieces
2 handfuls roughly chopped endive, radicchio, or escarole (or arugula)
1 crisp apple cut into thick matchsticks
Yogurt Sundae with Melted Raspberries
1/3 cup frozen raspberries (or other frozen berries)
3/4 cup plain Greek yogurt
1/2 teaspoon pure maple syrup (more if you prefer it sweeter)
1 tablespoon granola
1 tablespoon chopped nuts
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