Weeknight Rescue // January 2021 // Week 5

collard green tacos

This week’s menu runs the gamut from a comfort classic (chicken Parm) to a fresh take on vegetarian tacos (collard greens!). You’ll also find my lightened-up spin on an all-time favorite dessert. Enjoy.

Mini Mac and Cheese with Broccoli

This is a tasty way to get kids to eat their green veggies….and good for grown ups, too. Thanks to four eggs in the recipe, these little bites also have plenty of protein. Make a double batch and stash the extras in the fridge for lunches.  

Genius Butternut Squash Soup

Easy Vegan Butternut Squash Soup

The easiest ever butternut squash soup, since there’s no need to peel or chop the squash. You just roast it whole, scooping out the tender insides once cooked. You can even do the roasting in advance and finish things off the next day. Want dessert?  This Italian Apple Cake is a winner and leftovers are fair game for breakfast the next day. 

Vietnamese-Style Pork Lettuce Wraps with Ginger Lime Dressing

These lettuce cups are like Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to add steamed brown rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallion.

Best Baked Chicken Parmesan

Six ingredients including pantry staples is all it takes to make this healthier version of chicken Parm. You can pair it with any type of pasta, a side of veggies, and store-bought or homemade marinara, such as the one below. It makes a great lunch leftover cut into chicken fingers with your favorite sauce for dipping. It also freezes well if you want to make extra for another day. The kale recipe below makes a perfect side dish.

Collard Green Tacos with Tomatillo Salsa & Creme Fraiche

collard green tacos with tomatillos salsa

I think corn tortillas are tailor made for delicious, veggie-centric tacos. These are done with a super simple salsa, but feel free to use a store-bought tomatillo salsa if you prefer. If you want to make this entirely plant-based, use a dairy-free plain yogurt in place of crème fraîche. On the side, I’d do up warm beans, either from a can or these slow cooker pintos

Sautéed Kale with Lemon and Garlic

bowl of sauteed kale with olive oil and lemon wedges

One of the quickest ways to turn a bunch of kale into a tasty side dish. The combo of garlic and lemon with a little hit of chili flakes works magic on this nutritious leafy green.

Salted Butterscotch Mousse Cups

salted butterscotch pudding with chocolate and banana

The New York Times featured a recipe for butterscotch pudding last week that caught my eye. It also made me remember my own spin on this homey classic, which is delicious and also a whole lot lighter than your typical butterscotch pudding.

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