Weeknight Rescue//August 2022//Pork Lettuce Wraps, Roasted Tomato Pasta, Fattoush Salad, Korean-Style Beef Tacos, Salmon with Mango Salsa

I love this week’s meal plan and hope you do too. The Pork Tenderloin Lettuce Wraps are a tasty light bite, that I find especially appealing in the summer. Also on tap is my take on chicken salad, which might come in handy for those of you heading back to work and school. And the blueberry pancakes are fair game for breakfast OR dinner, depending on the mood. Enjoy!

PORK TENDERLOIN LETTUCE WRAPS W/ GINGER LIME DRESSING

These lettuce cups are like little tacos but with a Southeast Asian spin, thanks to a killer ginger lime dressing. Since they’re pretty light on the appetite, you might want to do up a side of steamed brown basmati rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallion.

SLOW-ROASTED CHERRY TOMATO PASTA

Slow roasting cherry tomatoes is an excellent way to coax the sweetness from one of summer’s true jewels. Toss the tender, caramelized tomatoes with olive oil, basil, and hot pasta for a delicious, simple summer meal. Add a big summery salad and you’ve got dinner checked off your to-do list.

FATTOUSH SALAD

I consider this the Lebanese version of Italy’s panzanella. It’s a generous, crunchy salad with toasted pita tossed in and a lemony, garlic-spiked dressing. Serve it as a side or make it a weekday main by adding a can of chickpeas or sliced chicken breast.

INSTANT POT KOREAN-STYLE BEEF TACOS

This Korean-style beef is done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a simple salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.

SALMON WITH MANGO SALSA AND AVOCADO

I love how sweet, juicy mango plays off the heat of jalapeño and richness of the salmon in this tasty recipe. It’s a dish loaded with antioxidant-rich ingredients that can be ready in 30 minutes. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.

WHOLE GRAIN BLUEBERRY BANANA PANCAKES

I like to serve this wholesome stack with a scoop of plain Greek yogurt finished drizzled maple syrup. Delish! There’s also nothing to say this can’t qualify as dinner if you’re in the mood.

CHICKEN SALAD IN LETTUCE WRAPS

Chicken salad gets a lightened up makeover thanks to a creamy yogurt dressing. Scoop it into lettuce cups (as pictured) or sandwich between toasted bread. Pick up a rotisserie chicken or cook up a few extra breasts (find an easy chicken breast recipe here).

SHOPPING LIST // WEEK 34

Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
4 to 5 limes
½ cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
½ teaspoon Sriracha sauce or other hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 ½ cups mung bean sprouts
¼ cup shredded carrots
½ English cucumber
¼ cup roasted, salted peanuts
1/3 bunch fresh cilantro
Leaves from 1 large head butter lettuce or romaine lettuce

Slow Roasted Cherry Tomato Pasta
4 cups cherry tomatoes (2 baskets)
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic pinches
1/4 cup chopped basil
12 ounces rigatoni, penne, or other dried pasta
1 small chunk Parmesan cheese

Fattoush Salad
1 whole wheat pita bread
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
4 generous handfuls Little Gem or hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
1/3 English cucumber, thinly sliced
1/2 cup crumbled feta
Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas

Instant Pot Korean-Style Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear if you can’t find Asian)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and Sriracha

Pan-Seared Salmon with Mango Salsa and Avocado
2 ripe mangoes
1 large ripe avocado
1/4 medium red onion
1/2 jalapeno pepper
3 tablespoons fresh cilantro
1 lime
3 tablespoons extra-virgin olive oil
1 1/4 pound salmon filets
4 big handfuls mixed greens

Whole Grain Blueberry Banana Pancakes
1 1/2 cups whole-wheat pastry flour or white whole-wheat flour
1/3 cup wheat germ or flax meal
1/3 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 large eggs
1 1/2 cups low-fat milk
1 ripe banana
2 tablespoons pure maple syrup
Butter for cooking
1 heaping cup blueberries

Chicken Salad in Lettuce Wraps
2 ½ cups cooked, cubed chicken (about 1 pound uncooked)
1 medium apple
3 celery stalks
½ cup finely diced red onion
½ cup walnuts
½ cup Greek yogurt
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 small head butter lettuce
1 to 2 tablespoons chopped fresh tarragon or dill (optional)