We’ve got good things on tap for Weeknight Rescue, including a few seasonal favorites. You’ll also find both a slow cooker and an Instant Pot version of the same chicken dish, so pick your favorite method. Find the printable shopping list at the bottom of the page.
RED LENTIL COCONUT CURRY SOUP
I made a double batch of this last week to feed a crowd. It was a hit and relatively quick to make. Serve with warm pita bread and you’ve got a satisfying meal. It will keep well for a couple of days and makes a perfect lunch to eat at home or pack up to go.
SLOW COOKER BALSAMIC CHICKEN (or Instant Pot)
Make this simple Balsamic Chicken and Tomatoes in either the slow cooker or the Instant Pot, your choice. It’s packed with leafy greens and served over pasta or grains, which makes it a complete meal in one. Top with Parmesan cheese, and if you happen to have a bottle of red wine around, pour yourself a glass.
RAVIOLI W/ BUTTERNUT SQUASH & BROWN BUTTER
This ravioli pairs up with a creamy sauce made of roasted butternut squash and topped with a dribble of brown butter. It feels a little fancy, but is easy enough for a weeknight family dinner. Serve it as a main course with a generous salad with my favorite vinaigrette.
CRANBERRY GINGER BAKED OATMEAL
Take advantage of nutrient-packed cranberries while they’re in season. This is a satisfying, tasty baked oatmeal that you can dish up and reheat for several days after it’s made. You’ll also find a “how to” in the recipe for making this as a healthy holiday food gift.
SWEET POTATO AND SQUASH LATKES
A twist on traditional latkes, these are made with sweet potatoes and butternut squash instead of potatoes. They are excellent served as written, with harissa and labneh, but also good with applesauce and sour cream. Make them for Hanukkah or just because they’re crispy and delicious.
SHOPPING LIST // WEEK 15
Red Lentil Coconut Curry Soup
2 teaspoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
1 medium-size piece fresh ginger root
1 tablespoon plus 1 teaspoon red curry paste
4 cups low-sodium chicken or vegetable broth (32-ounce box)
One 13.5-ounce can light coconut milk
1 1/2 cups split red lentils
2 to 3 tablespoons packed brown sugar
2 tablespoons fish sauce
3 medium carrots
1 large zucchini
Several sprigs fresh cilantro for garnish
1 lime
Slow Cooker/Instant Pot Balsamic Chicken
Boneless, skinless chicken thighs (1 1/2 lbs for slow cooker; 2 lbs. for Instant Pot)
1 bunch swiss chard (or other leafy greens)
2 teaspoons extra-virgin olive oil
1 red large onion
4 cloves garlic
1/4 cup balsamic vinegar
One 26-ounce box or 28-ounce can chopped tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
Cooked whole grain pasta, brown rice, farro, or other favorite grain for serving
2 to 3 tablespoons Parmesan cheese
Ravioli with Butternut Squash and Brown Butter
1 butternut squash that’s about 2 1/2 pounds
2 large shallots
1/4 cup whole milk
1/2 cup low-sodium chicken broth
One 9-ounce package Buitoni Parmesan & Black Pepper Ravioli
2 tablespoons butter
1/4 cup grated Pecorino Romano cheese (or Parmesan)
2 teaspoons chopped fresh sage
Cranberry Ginger Baked Oatmeal
2 cups rolled oats
1/4 to 1/2 cup packed dark brown sugar(depending on how sweet you like your oatmeal)
1/2 cup dried cranberries (or one cup fresh, chopped)
1/2 cup roughly chopped walnuts
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash nutmeg
1 teaspoon baking powder
2 cups milk
1 1/2 tablespoons melted butter
2 eggs
Sweet Potato and Squash Latkes
1 small onion
2 eggs
2 heaping tablespoons all-purpose flour or potato starch
¼ teaspoon baking powder
A few drops Tabasco
Grapeseed, sunflower, or avocado oil for pan-frying
Labneh (or Greek yogurt or creme fraiche)
Harissa
Smoked salt, fleur de sel, or other finishing salt
Comments