Weeknight Rescue // March 2020 // Week 10

Between all the talk about the Coronavirus and the endless news about Super Tuesday, this week has felt draining. I don’t know a better way to recharge than sitting around a table of nourishing foods with loved ones. Enjoy!

I’ve been making this sheet pan chicken for years and it remains a favorite. Chicken legs and thighs roast among cut potatoes, lots of garlic, lemon juice, and oregano. It’s delicious and just needs a veggie side or salad to make it a meal.

Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy.

Cook lentils low and slow in a brew of Indian spices, spoon onto tortillas, and topped with yogurt and fresh cilantro. Delicious!

This is always a crowd pleaser in our house. It’s a mess of Tex Mex flavors done in a single skillet. Serve with this colorful Mexican Slaw on the side for an extra dose of veggies at the table.

A light, bright supper salad that manages to be filling at the same time. On the side, serve a warm baguette for sopping up any dressing that pools on your plate.

Skip the little packets of store-bought oatmeal and make your own instead. It’s easy to do, cheaper, with less packaging. Win, win, win!

Think of these as a super wholesome Pop Tart. You start with homemade or store-bought pastry dough (I used whole-wheat pie dough from the freezer section of the market). After rolling out little balls of dough, you fill them with peanut butter, a drizzle of honey, and defrosted red raspberries.

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SHOPPING LIST // WEEK 10

Greek Chicken and Potatoes
1 whole chicken (3 to 3 1/2 pounds)
3 lemons
1/3 cup extra-virgin olive oil
2 tablespoon dried oregano
11 cloves garlic
8 medium white or red potatoes

Falafel Burgers with Dill Yogurt Sauce
Two 15-ounce cans chickpeas (3 cups cooked)
1/4 cup sesame seeds
6-8 medium garlic cloves
1 medium red onion
2 large carrots
1 cup cilantro
3/4 cup whole wheat flour (substitute gluten-free flour if needed)
4 teaspoons cumin
4 teaspoons coriander
1/4 teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 tablespoons fresh dill
1 large lemon
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves

Slow Cooker Lentil Tacos
1 1/2 cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece fresh ginger
2 cloves garlic
1 small jalapeño pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoon tomato paste
3 cups vegetable or chicken broth
8 corn or small flour tortillas
Garnishes: cilantro, plain yogurt, Indian chutney

Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving

Chicken, Orange & Avocado Salad
3 tablespoons white wine vinegar
2 medium shallots
1 tablespoon honey
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
A few drops of Sriracha, tabasco or other favorite hot sauce
1 pound boneless, skinless chicken breasts
2 small heads endive
2 large seedless oranges (such as Cara Cara)
1 small head butter lettuce or 3 heads little gems
1 large ripe avocado
2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)

Microwave Oatmeal
2 cups rolled/old-fashioned oats (not quick or instant oats)
1/2 cup dried fruit (raisins, dried cranberries, blueberries, cherries, apples, apricots or peaches)
1/2 cup sliced, slivered, or chopped nuts (walnuts, almonds, pecans or hazelnuts)
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon

Peanut Butter and Raspberry Toaster Tarts
8 ounces homemade or store-bought pastry dough (whole wheat or whole-grain if possible)
Flour for rolling out dough
3 tablespoons peanut butter or other nut or seed butter
1 tablespoon honey
1 cup frozen raspberries
1 egg
1 tablespoon hemp or sesame seeds

 

source https://betterweightloss.info/weeknight-rescue-march-2020-week-10/