Weeknight Rescue//May 2022//Chicken Kebab Wraps, Raspberry Ribs, Paprika Shrimp and Corn Skillet//Fattoush Salad//Vegetable Lasagna
![Fattoush salad on a white plate with gold salad servers and a jar of dressing](https://www.momskitchenhandbook.com/wp-content/uploads/2018/08/Fattoush-Salad-2-640x400-640x400.jpg)
After a pretty heavy week, now seems like a good time to gather with the people you love and share food around a table. With that in mind, I’ve got a few Memorial Day favorites, along with recipes to take you into the week. And if you’ve never tackled my delicious and decadent ice cream pie, it’s one I pull out when the weather turns warm that never disappoints. On the lighter size is the easy, peasy Raspberry Sorbet at the very bottom of the post.
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Grilled Chicken Kebab Wraps
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A spiced yogurt marinade makes this chicken flavorful and fork-tender. Do these skewers on the grill and then tuck into warm flatbread with tomatoes, cucumbers and crunchy lettuce. You could skip the vegetables here and make the Fattoush Salad below to serve on the side and tuck into the wraps.
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Instant Pot Chipotle Raspberry Ribs
![Instant Pot Ribs with chipotle raspberry sauce](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
The Instant Pot does a bang up job with ribs and this recipe is always a hit. If you are doing these for a Memorial Day gathering, consider this watermelon salad as a tasty side.
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Paprika-Spiced Skillet Shrimp and Corn
![Paprika Shrimp with Corn](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
A super quick one-pan supper. It’s best with fresh corn, but frozen corn will work, too. One of my favorite sides is to take a couple of whole grain pita breads and split them open. Spread lightly with softened butter, add pinch of salt and a light shower of grated Parmesan. Put under the broiler until just barely brown. Cut in half. (It’s one I learned from my mom and is seriously good)
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Fattoush Salad
![fattoush salad](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I consider this the Lebanese version of Italy’s panzanella. It’s a generous, crunchy salad with toasted pita tossed in and a lemony, garlic-spiked dressing. Serve it as a side to your Memorial Day repast, or make it a weekday main by adding a can of chickpeas or sliced chicken breast.
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Vegetarian No-Noodle Lasagna
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A simple supper that is a hit with omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. It’s also an excellent “gateway recipe” for those who aren’t yet super fans of tofu.
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Ice Cream Pie with Chocolate Crust and Toffee
![Easy Ice Cream Pie with Chocolate Crust and Toffee Bits](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I figured I’d throw in my favorite warm weather treat for the holiday weekend. We’ve been making this for years in our family and it is so darn good. Leftovers are just as tasty several days later.
Blender Raspberry Sorbet
![Two bowls of homemade raspberry sorbet with spoons and a navy polka dot napkin](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I love this sorbet so much that I really want you to make it. It’s creamy and tangy, is done entirely in a food processor, has just three ingredients, and will take you about five minutes to make. Head here to see me make it over on Instagram.
SHOPPING LIST // WEEK 23
Instant Pot Chipotle Raspberry-Glazed Ribs
3 ½ pounds baby back ribs
1 chipotle chili en adobo (sold in small cans)
1 ⅓ cup frozen raspberries
¼ cup honey
¾ cup apple cider
Paprika-Spiced Shrimp and Corn Salad
1 ½ tablespoons extra-virgin olive oil
½ medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
½ fresh lemon
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil
6 multi-grain Flatout flatbreads
Fattoush Salad
1 whole wheat pita bread
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
4 generous handfuls Little Gem or hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
1/3 English cucumber, thinly sliced
1/2 cup crumbled feta
Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas
Vegetarian No-Noodle Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
Easy Ice Cream Pie with Chocolate Crust and Toffee Bits
3 cups vanilla ice cream (1 1/2 pints; option to use dairy free “ice cream”)
20 chocolate sandwich cookies, such as Newman Os or Oreos (use gluten-free cookies for a GF version)
2 tablespoons melted butter (use melted coconut butter for a DF version)
3/4 heaping cups chocolate toffee, such as Tcho, Heath, or Skors bars
1/3 cup chocolate fudge sauce or syrup (homemade or store-bought)
Blender Raspberry Sorbet
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites (such as Safest Choice)
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