Welcome to the first installation of Weeknight Rescue, a new feature on Mom’s Kitchen Handbook designed with one thing in mind: to make it easier to plot out weekly meals. 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. This is early days, so I’d love to hear your feedback. Kindly leave comments below. Also, 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. 

NO NOODLE ZUCCHINI  LASAGNA
Vegetarian Zucchini Gluten Free Lasagna

Serve with a crusty baguette and an arugula salad dressed with olive oil and balsamic vinegar (or try this vinaigrette). If you have kids who love lasagna but don’t love tofu, give this a whirl, since they might just like it (especially if you keep the secret ingredient to yourself). 

 

PESTO PASTA WITH CHICKEN

Basil and Pistachio Pesto with Chicken. Mom's Kitchen Handbook

Serve with buttered green beans and/or a crunchy salad (Romaine, cherry tomatoes, and cucumber tossed with dressing). The dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches).  Lastly, if you need a MAJOR short cut, buy basil pesto at the market and assemble the rest according to the recipe (I won’t judge).

THREE-INGREDIENT BLACK BEAN SOUP

Little cheese quesadillas or tortilla chips and guacamole make a suitable side. Alternatively, serve with corn on the cob or Corn Salad with Avocado and Quick Pickled Onions (enjoy fresh corn while it’s still in season!). 

batch cook

LIGHTER GREEN GODDESS DRESSING

low fat basil green goddess dressing

Make a batch of this creamy dressing to drizzle over salads, use on sandwiches in lieu of mayo, or pack into small containers to serve with vegetables for school  lunch or afternoon snack (kids love to dunk). It’s particularly good with tomatoes and cucumbers, which are extra tasty this time of year. 

DOUBLE CHOCOLATE ZUCCHINI MUFFINSDouble Chocolate Zucchini Muffins

Made with yogurt, zucchini, and whole grain flour, this is sort of a cupcake/muffin hybrid. They make a nice treat for after school or dessert and beg for a glass of milk to go with. Make them in a mini muffin tin if you want to keep the portions in check. 

PRINTABLE WEEKNIGHT RESCUE GROCERY LIST// WEEK ONE

Lasagna

4 large zucchini

16 ounces extra firm tofu

1 tablespoon extra-virgin olive oil

3/4 teaspoon kosher salt

Black pepper

1 tablespoon balsamic vinegar

12 ounces fresh Mozzarella cheese

3 cups marinara sauce (24-ounce jar)

⅓ cup finely grated Parmesan cheese

Pesto Pasta

12 ounces boneless, skinless chicken breasts

Cooking spray

8 ounces fusilli or rotini

2 garlic cloves

2 cups basil leaves

1/4 cup shelled dry-roasted pistachios

1 lemon 

1 1/2 tablespoons extra-virgin olive oil

¼ cup finely grated Parmesan cheese

1/2 medium red onion 

Black Bean Soup

Three 15-ounce cans black beans 

One 12-ounce container pico de gallo salsa 

1/4 cup sour cream 

Favorite garnishes: shredded Jack or Cheddar cheese, fresh cilantro, lime wedges, salsa

Green Goddess Dressing

1/2 cup light mayonnaise

1/2 cup light sour cream

4 scallions

1/2 cup chopped fresh basil leaves

1 lemon

1 medium clove garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Chocolate Zucchini Muffins

2 eggs

1/3 cup nonfat plain yogurt

1/3 cup canola oil

1 cup sugar

1 teaspoon vanilla extract

3/4 cups whole-wheat pastry flour

3/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 medium zucchini

1/2 cup bittersweet or semi-sweet chocolate chips

Confectioners’ sugar for dusting (optional)