What’s for dinner this week? I’ve got you covered with a tasty line-up for Weeknight Rescue. Find the complete shopping list at the bottom of the page.
CRUNCHY ASIAN-STYLE SALAD WITH CHICKEN OR TOFU SKEWERS
A light, bright recipe I’m 100 percent hooked on. A crunchy Asian-style slaw, it’s served with chicken or tofu skewers that get marinated in the same dressing used for the salad.
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.
TOMATO SOUP AND WAFFLE IRON GRILLED CHEESE
Tomato soup and grilled cheese is a crave-worthy combination. In this version, the soup gets its richness from olive oil instead of cream and the sandwiches are done panini-style in an old-fashioned waffle iron. The duo is bound to win over kids and grown ups alike.
BLUEBERRY PECAN OATMEAL CUPS
Made with rolled oats, ginger, pecans, and blueberries, these make a nutrient-packed breakfast that is portable, tasty, and can be made ahead of time. Store in the fridge (or freezer) and pull them out for quick breakfasts all week long.
CREAMY STRAWBERRY MILK
Skip the store-bought pink milk and opt for this sweet treat made without the artificial ingredients or loads of sugar. A good one for after school snack!
SHOPPING LIST // WEEK 20
Crunchy Asian-Style Salad
½ cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek (see notes)
2 tablespoons fish sauce
2 tablespoons canola oil
2 ½ tablespoons packed brown sugar
½ teaspoon kosher salt, plus more for seasoning the skewers
1 pound boneless skinless chicken breast or firm, drained tofu
½ head Napa cabbage, shredded (about 5 cups)
½ head red cabbage, shredded (about 9 cups)
2 large naval oranges
2/3 cup roughly chopped fresh basil or fresh cilantro
½ cup roughly chopped fresh mint
3 scallions
Freshly ground black pepper
1/4 cup roasted salted peanuts
Basil Pistachio Pesto Pasta with Chicken
12 ounces boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
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)
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil plus more for brushing the waffle iron
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28-ounce can diced unsalted tomatoes
One 3/4-inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces grated sharp Cheddar cheese (or other favorite cheese)
Blueberry Oatmeal Cups
2 cups rolled oats
2/3 cup chopped pecans
1/4 cup finely chopped crystallized ginger
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups milk (cow’s milk or plant-based milk)
2 eggs
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Creamy Strawberry Milk
1 cup milk
2 teaspoons pure maple syrup
5 to 6 medium strawberries, stemmed and halved.
1/4 teaspoon vanilla extract
Comments
05.18.2019 at6:50 AM #
Pamela Prime
I will be making the oatmeal cups today!!!!
They look fantastic!
FYI I made your Applesauce Dump Cake from “PREP” ( one of the best cookbooks this spring says Food and Wine) it was so delicious I made it again to bring up to Twain Harte for the open house! I used Almond flour and Swerve brown sugar sweetener. Yummy!! Thank you Katie!💚
05.18.2019 at6:50 AM #
Katie Morford
Glad to hear your recipe swaps worked out!