I’ve got a little something for everyone this week…a few classics, vegetarian options, and my favorite homestyle burger. If you’re enjoying Weeknight Rescue or have any suggestions or ideas to make it better, please email me! [email protected]
Making stewy, Mexican-inspired dishes is one of the best uses for the Instant Pot. Here, fresh tomatillos and chicken cook down into a savory main that is excellent spooned alongside rice and beens or tucked into tacos.
Tofu Parmesan could make a convert of most anyone who thinks they don’t like tofu. It’s breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli or a green salad and dinner is done. Leftovers are tasty a day or two later.
This is good, cozy comfort food, especially for those of you living in cold climates. The recipe makes just enough soup for four bowls, but feel free to double it for lunches the next day (perfect for a lunch box thermos).
I usually make this during the summer when zucchini is in season, but I’m getting a little tired of root vegetables! It’s lighter than a typical plate of pasta (and I’d argue the veggies could easily go under the radar with any veg-phobics in your house). If you don’t own a spiralizer, you can find pre-spiralized zucchini in some markets. Alternatively, try grating the zucchini on the large holes of a box grater instead.
This is a favorite way to “healthy-up” my hamburgers. It’s ground beef with finely chopped sauteed mushrooms seamlessly blended into the mix …you hardly know they’re there. The result is a lighter, better-for-you burger that’s still full of flavor. Serve them with all your favorite fixings.
A simple, make-ahead breakfast that you do up in a jar or bowl and stow in the fridge until morning. Feel free to stir a teaspoon or two of healthy “add ins” to the mix, such as hemp seeds, chia seeds, or ground flax. Serve it straight up or top with fruit, such as fresh mango or favorite berries.
I made a batch of this to snack on during the debate last week (it was far more enjoyable than watching politicians squabble). It’s a combo of stove-top popcorn with nutritional yeast and taco seasoning. Easy and a whole lot healthier than typical Tex-Mex packaged snacks.
Print This!
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
1 1/2 teaspoons extra-virgin olive oil
2 large garlic cloves
1/2 small jalapeño pepper
3/4 pound tomatillos
1 lime
2 pounds boneless, skinless chicken thighs
1/2 cup cilantro
Any optional ingredients for serving such as taco fixings or cooked rice
Tofu Parmesan
14 ounces extra-firm tofu
3/4 cup panko-style breadcrumbs
1/4 cup finely grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 3/4 cups marinara sauce (homemade or bottled)
1 cup shredded Mozzarella cheese
Easy Tomato Soup with Grilled Cheese
4 tablespoons extra-virgin olive oil
1 large yellow onion
1 large clove garlic
1/2 teaspoon dried oregano
1/2 teaspoon ground fennel
Pinch red pepper flakes
One 28-ounce can diced unsalted tomatoes
One 3/4-inch thick slice crusty French or Italian bread (~4 inches long)
8 slices whole-grain sandwich bread
6 ounces grated sharp Cheddar cheese (or other favorite cheese)
Spaghetti & Spiralized Zucchini with Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store bought)
1/2 lemon
Parmesan cheese for serving
Beef and Mushroom Burgers
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits or whole-grain buns
Overnight Banana Almond Butter Oats
1 tablespoon salted almond butter
1 teaspoon honey
1/2 ripe banana
2/3 cup almond milk or other favorite milk
1/3 rounded cup rolled oats
Chopped fresh fruit for topping (optional)
Stovetop Taco Popcorn
1 tablespoon extra-virgin olive oil
1/3 cup popcorn kernels
1 1/2 tablespoons salted buter
2 1/2 teaspoons taco seasoning mix
2 teaspoons nutritional yeast
source https://betterweightloss.info/weeknight-rescue-february-2020-week-8/
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