Welcome to Week Two of Weeknight Rescue, designed to help you plan and shop for meals this week. Below you’ll find three dinner recipes, one good thing to batch cook and use throughout the week, a bonus recipe, and a printable grocery list with everything you’ll need to make it happen. If you are not a subscriber already, be sure to pop your email address in the SUBSCRIBE box on the right of this page to be sure you get your weekly meal plan.
CILANTRO LIME MARINATED CHICKEN
Serve with a favorite grain, such as this quinoa tabouleh. Alternatively, toss chick peas with diced cucumber, lemon juice, olive oil, salt, pepper, a dash of cumin, and crumbled feta. I might be inclined to add another quick veggie side if time permits.
PAPRIKA SHRIMP AND CORN SALAD
A super quick one-pan supper. It’s best with fresh corn, but frozen corn will work in a pinch. 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)
CRISPY AVOCADO TACOS
Serve with a side of beans (such as the slow cooker pinto ones below) along with cut up cucumber, jicama, and other raw vegetables doused with lime and chili or Tajin. Alternatively, this Mexican Slaw is delicious with tacos. Got avocado-shy kids? Just make the kid’s tacos with tortillas and cheese and serve the avocado on the side. Who know….they may just try it one of these days.
SLOW COOKER PINTO BEANS
Make Slow Cooker Pinto Beans to use in meals throughout the week (with rice, salsa, and cheese for school lunch, with eggs and tortillas for breakfast). You can use this same technique for other dried beans (though the cooking time and water volume may vary depending on size and variety of bean. This Slow Cooker Bean Chart may help).
BLUEBERRY PECAN OATMEAL CUPS
Made with rolled oats, ginger, pecans, and blueberries, these make a nutrient-packed breakfast that is portable, tasty, and can be made ahead of time. Store in the fridge (or freezer) and pull them out for quick breakfasts all week long.
PRINTABLE WEEKNIGHT RESCUE GROCERY LIST// WEEK TWO
Cilantro Lime Chicken
½ cup cilantro leaves
½ cup plain yogurt
1 tablespoon extra-virgin olive oil
1½ teaspoons ground coriander
1 lime
1 clove garlic
1 teaspoon kosher salt
½ teaspoon pepper
1½ pounds boneless, skinless chicken breasts
Olive oil spray (optional)
Shrimp and Corn Salad
1 1/2 tablepoons extra-virgin olive oil
1/2 medium red onion
4 ears corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1/2 teaspoon Kosher salt
1 pound uncooked medium peeled/deveined shrimp
Cayenne pepper
Smoked paprika
1/2 lemon
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (or 1 1/2 cups grated)
8 corn tortillas
Favorite salsa, taco sauce, or sriracha
2 ripe avocados
Salt
8 crunchy, light-green leaves of Romaine
Lime wedges
Slow Cooker Pinto Beans
1 pound dried pinto beans
1 teaspoon crushed red pepper
2 teaspoons salt
1/4 teaspoon black pepper
Blueberry Oatmeal Cups
2 cups rolled oats
2/3 cup chopped pecans
1/4 cup finely chopped crystallized ginger (usually sold in larger chunks and you have to chop yourself)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups milk
2 eggs
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries or wild blueberries
Comments
09.02.2017 at5:16 AM #
Jennifer Johns
Am loving this new series!! So helpful. Thanks so much!!!
09.02.2017 at5:16 AM #
Katie Morford
Oh good! I’m enjoying putting the weekly menus together.
09.02.2017 at7:32 AM #
Amy
I just sat down to do some meal planning for the weekend and beginning of the week, and found your email. Could not be more perfect timing! I might make every single suggestion. Thank you!!
09.02.2017 at7:32 AM #
Katie Morford
So glad! I hope it all goes well.