Weeknight Rescue//Week 23//Spring
It’s going to be a busy week around here (my baby is graduating high school!) and I suspect that may be the case for many of you. As such, I honed in on easier recipes for the week, including Slow Cooker Pinto Beans, my so simple Lavash Pizza, and a Cottage Cheese Dip that is my kind of comfort food.
These days, when a burger craving hits, this is my go-to recipe. It’s a blend of mostly beef with some finely chopped mushrooms. The mushrooms blend in seamlessly and make for a lighter and very juicy burger. Add whatever fixings you like and these crispy sweet potatoes on the side.
Make a big pot of these tried-and-true slow cooker pinto beans to use a spring board for supper. Make it “beans and rice” night or taco night and add any favorite fixings: tortillas, cheese, salsa, guacamole, pickled jalapeños and so on. You’ll undoubtedly have leftovers, so enjoy those for lunch or breakfast topped with a fried egg and hot sauce.
Dinner doesn’t get any easier that this pizza, built on whole-wheat lavash (which works deliciously as a quick crust). A big salad on the side is standard in our house, made with the season’s first cherry tomatoes and sliced cucumbers.
Have dinner on the table in no time. This no-fuss meal is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. If you have any leftovers, lunch the next day will be equally delicious.
A bright, springy pasta that’s packed with vegetables and just enough luscious crème fraîche to make you want seconds. Pair it with a simple arugula or green salad with this vinaigrette. For dessert? How about a plate of fresh strawberries and a dark chocolate bar to share.
This is a good one to whip and set out before dinner to tide everyone over. It’s nourishing and comforting. I also eat this for lunch on the regular.
This smoothie is another tasty way to reboot your routine. It’s packed with nutrient-rich fruits and veggies and so tasty, it goes down easy.
SHOPPING LIST // WEEK 23
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits or favorite burger buns
Favorite burger fixings, such as ketchup, tomato, lettuce, pickled onions, etc.
Slow Cooker Pinto Beans
1 pound dried pinto beans (2.5 cups)
1 teaspoon crushed red pepper
Plus any favorite fixings to turn a pot of beans into taco night: avocado, sour cream, salsa, rice, cheese, and tortillas
Prosciutto Arugula Lavash Pizza
One 14.5-ounce can diced, unsalted tomatoes
1 tablespoon tomato paste
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
Four 8×10-inch pieces whole wheat lavash bread
1 1/3 cups grated sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups arugula or baby spinach
4 to 6 thin slices prosciutto
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Pasta with Asparagus, Peas, Lemon, and Crème Fraîche
12 ounces dried pasta, such as penne, fusilli, or rigatoni
1 tablespoon extra-virgin olive oil
¾ cup thinly sliced spring onions (or thinly sliced red onion or shallots)Crushed red pepper flakes
1 pound asparagus
6 ounces snap peas
2/3 cup fresh or frozen English peas
3 tablespoons crème fraîche
3 tablespoons roughly chopped fresh mint
1/4 cup Parmesan cheese, plus more to garnish
Easy Cottage Cheese Dip
One 16-ounce container low-fat cottage cheese
2 tablespoons mayonnaise (I use light Best Foods)
3 tablespoons parsley
¼ cup red onion
Super Green Smoothie
1 cup unsweetened macadamia nut milk (or other favorite milk)
1 tablespoon hemp seeds
1/4 teaspoon ground cinnamon, or to taste
1 1/2 teaspoon fresh ginger
1 small orange
1/2 cup coarsely grated carrot
1 cup baby spinach