Happy weekend everyone. Hope you are enjoying some downtime. Here’s what’s on tap for Weeknight Rescue. As always, the shopping list is at the bottom of the page.
CHEESY BAKED PUMPKIN PASTA WITH KALE AND BACON
New to the blog and perfect for pumpkin season. I’ve made this for two different cooking classes already and it’s been a big hit both times. Though it may look decadent, I’ve packed over 6 cups of veggies in there. Bon appetite!
WARM SPINACH SALAD WITH SOFT EGGS AND PROSCIUTTO CHIPS
An oldie but a goodie. I’ve been making this salad since I was in my 20s and love it to this day. Gently cooked spinach with a balsamic splash, crispy bacon, and a soft egg are enough to make a light supper. Serve with a crusty baguette for soaking up that oozy yolk.
UMAMI CHICKEN
“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I always serve it with a side of brown rice and either stir-fried veggies or bok choy. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.
JUICEBOX APPLESAUCE
Big pots of applesauce are a fall staple around here. This recipe honestly takes minutes to get bubbling on the stove and is handy for breakfast, snacks, lunch boxes, or dessert. I often serve it warm with a spoonful of plain Greek yogurt on the side. You might also like this Instant Pot Applesauce recipe, too.
LIGHTER ARTICHOKE CAULIFLOWER DIP WITH FLATBREAD CRISPS
When it comes to game day, I’m all about the good eats. This cheesy dip certainly qualifies. It’s good for a crowd and can be served with toasted flatbread, pita chips, or crunchy vegetables.
SHOPPING LIST // WEEK 7
Cheesy Baked Pumpkin Pasta with Kale and Bacon
4 slices bacon (optional if you prefer a vegetarian version of the dish)
16 ounces penne pasta (use whole-grain and/or gluten-free as desired)
1 bunch kale
One 15-ounce can pumpkin (not pumpkin pie filling)
1 ¾ cup lowfat milk
1 cup lowfat cottage cheese
3 dashes nutmeg
2 ½ cups coarsely grated, lightly packed Gruyere cheese
Warm Spinach Salad with Soft Eggs and Prosciutto Chips
3 thin slices prosciutto
2 eggs
1 tablespoon extra-virgin olive oil
1 medium shallot
1 large clove garlic
1 pound fresh spinach
1 teaspoon red wine vinegar
1 teaspoon balsamic vinegar
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs , bone-in, skin-on, separated (about 3 pounds)
10 large cloves garlic
1/3 cup soy sauce
1/4 cup apple cider vinegar
Steamed brown rice for serving
Juicebox Applesauce
8 large Granny Smith, pink lady or other favorite cooking apples
1 six-ounce apple juice box (2/3 cup)
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Lighter Artichoke Cauliflower Dip with Flatbread Crisps
2 teaspoons extra-virgin olive oil, plus more for greasing the baking pan.
3 packed cups small cauliflower florets (about 1/2 medium head cauliflower)
One 14-ounce can artichoke hearts
1/3 cup light sour cream
1/4 cup light mayonnaise
3 tablespoon minced chives
1/2 cup finely grated Parmesan
1 cup coarsely grated sharp Cheddar cheese
3 flatbreads, such as Flatout or lavash
2 teaspoons extra-virgin olive oil
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