Weeknight Rescue//Week 30//July 2021
![Spaghetti with tomatoes, corn, and zucchini on a plate](https://www.momskitchenhandbook.com/wp-content/uploads/2019/06/Summer-Vegetable-Pasta-2-640x400-640x400.jpg)
This week’s meal plan leans heavily on low-effort, high-flavor cooking so you don’t have to spend a whole lot of time at the stove. As always, there’s a big emphasis on seasonality, with corn, tomatoes, peaches, and berries showing up all week long. Enjoy!
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BAJA-STYLE SHRIMP TACOS W/ CHIPOTLE LIME CREMA
![Baja Shrimp Taco Recipe](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.
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SUMMER FRITTATA
![Summer Vegetable Frittata](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I’m breaking this out for the first time this summer for a light supper this week. It’s also great for brunch or lunch and can easily be scaled up if you’re serving a crowd. Feel free to swap the Cheddar for crumbled feta and use other vegetables, such as diced bell peppers and dark leafy greens. A simple salad or plate of sliced fruit on the side makes it a meal.
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FRESH SUMMER VEGETABLE PASTA
![Spaghetti with tomatoes, corn, and zucchini on a plate](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I hear all the time from friends who say this has become a surefire summer staple in their house. It is in ours, too. The barely cooked “sauce” features summer’s triple threat: tomatoes, zucchini, and corn. Feel free to use any shape of pasta you like with an arugula or green salad on the side.
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CILANTRO LIME YOGURT-MARINATED CHICKEN
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While we’re still enjoying outdoor cooking, now is the time to make this mega-flavorful chicken. Pair it with Quinoa Tabbouleh and any grilled vegetables.
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SLOW COOKER PULLED PORK SANDWICHES W/ APPLE CABBAGE SLAW
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This is the perfect use for the slow cooker in the summer. The tenderloin, which is a lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add Green Goddess or Ranch for a tasty dip.
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PEACH, TOMATO, CORN SALAD WITH JALAPEÑO, BASIL, AND MINT DRESSING
![Peach, tomato, and corn salad on a white platter with a white spoon](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
This bright, fresh salad is built for tinkering. Tuck slices of fresh Mozzarella or pieces of burrata amongst the peach and tomato slices, scatter roasted pistachios over the top, add a handful of good, salty feta, make it panzanella style by adding torn croutons of toasted baguette. Make it a main dish by serving skewers of grilled chicken, pork, or fish on the side.
BERRIES IN A CLOUD
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I made this for a get together with extended family this week, topped with a crumbled ginger cookie. It was a hit and so easy to make. It’s simply lightly sweetened Greek yogurt folded into whipped cream and topped with fruit. Do it now while the berries are good!
SHOPPING LIST // WEEK 32
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
3 tablespoons low-fat plain yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound raw medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
Summer Vegetable Frittata
2 teaspoons extra-virgin onion oil, plus more for greasing the pan
1 medium red or yellow onion
1 medium zucchini
1 large ear corn, kernels cut from cob (1 heaping cup)
1/4 cup chopped fresh basil
1/2 cup cherry tomatoes
1 cup coarsely shredded sharp Cheddar
8 eggs
1 cup milk (whatever kind you have in the fridge)
Fresh Summer Vegetable Pasta
12 ounces linguine (or fettuccini or spaghetti)
2 tablespoons extra-virgin olive oil
2 large cloves garlic
2 ears of corn
2 medium zucchini
2 medium ripe tomatoes
3 tablespoons fresh basil
1/4 fresh lemon
Parmesan Cheese for serving
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Olive oil spray (optional)
Slow Cooker Pulled Pork Sandwiches w/ Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)
Peach, Corn, Tomato Salad
2 cobs corn
2 barely ripe peaches
3 medium or 2 large tomatoes
1 jalapeño pepper
1 1/2 teaspoons fish sauce
2 teaspoons honey
1 1/2 tablespoons red wine vinegar 3 tablespoons olive oil 2 tablespoons chopped mint 3 tablespoons chopped basil
Optional: Add any of the following to the finished salad: 4 ounces fresh mozzarella or burrata, toasted pistachios, a handful of cherry tomatoes, a handful of crumbled feta, a crusty baguette torn into pieces and toasted, pickled red onion4 cup extra-virgin olive oil
Berries in a Cloud
1 cup heavy whipping cream
1 cup low- or non-fat Greek-style yogurt
1/2 cup gently packed brown sugar or white sugar
2 teaspoons vanilla extract
5 cups berries
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