This week’s meal plan is all about bright, fresh, seasonal, and nourishing. You’ll find a favorite summery salad that can be turned into a main dish, a simple pasta that takes advantage of tomato season, and a whole-grain pancake recipe all done in the blender (and fair game for dinner if you’re in the mood). Enjoy!

POUNDED CHICKEN WITH TOMATO, OLIVE, AND AVOCADO SALAD

Grilled chicken paillard topped with tomato, olive, and avocado salad on a white plate with a fork and knife

This is one tasty summer supper that I served to a crowd this past weekend. It was a hit. I tried it this time around with boneless skinless chicken thighs (not pounded) instead of breasts. Perfection! Serve with a warm, crusty loaf of bread and a simple salad (or consider this Watermelon Wedge Salad instead.

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 meal. Add a big summery salad and you’ve got dinner checked off your to-do list.

PORK LETTUCE WRAPS W/ GINGER LIME DRESSING

Pork lettuce wraps with dressing and peanuts on the side

These lettuce cups are bright and fresh, like little tacos with Vietnamese flavors and a killer ginger lime dressing to finish. The recipe calls for pork tenderloin, a very lean cut, that can be roasted in the oven as instructed, or cooked on the grill if you prefer. Add a side of steamed rice or noodles tossed with sesame oil, sliced cucumber, scallions, and a jar of chili crunch on the side.

LIGHTER NEW ENGLAND-STYLE SHRIMP ROLLS

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This is a little taste of my New England roots. It’s essentially the same idea as a lobster roll, just a different shellfish and on the little lighter side. Add corn on the cob or the Peach and Tomato Salad below.

LAZY GIRL’S ENCHILADA PIE

Built on a foundation of summer produce, now is a great time to make this simple enchilada casserole. I call it “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. Little dishes of sour cream, guacamole, pinto beans, and extra salsa are nice on the salad as is this colorful salad.

PEACH, TOMATO, CORN SALAD WITH JALAPEÑO, BASIL, AND MINT DRESSING

Peach, tomato, and corn salad on a white platter with a white spoon

If ever there was a moment to make this salad, it’s right now, when peaches, corn, and tomatoes are never better. If you want to mix it up, try any of the following additions: tuck in slices of fresh Mozzarella, scatter roasted pistachios over the top, add a handful crumbled feta, or make it panzanella-style by adding lightly toasted pieces of baguette. You can also turn this side into a main by serving it with grilled shrimp or chicken.

WHOLE-GRAIN BLENDER KEFIR PANCAKES

stack of whole wheat pancakes with pat of butter, apricots and other fruits

This recipe is proof that pancakes aren’t just for weekends. These are super nutritious and all done and then poured from a blender. Since we’re in berry season, stir some into the batter or scatter them over the finished pancakes. Store leftovers in the fridge and reheat in the toaster oven.

SHOPPING LIST

Pounded Chicken with Tomato, Olive, and Avocado

1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1 large clove garlic
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 teaspoons ground cumin
1 1/3 heaping cups cherry tomatoes
1/4 cup roughly chopped fresh basil
1 cup castelvetrano olives (or other favorite meaty olives)
1 small ripe avocado
2 scallions

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

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

Lighter New England-Style Shrimp Rolls
12 ounces medium cooked, peeled, deveined shrimp, defrosted (~36 medium shrimp)
1/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 cup diced celery
1/2 cup diced fennel
1 tablespoon minced fresh chives
2 teaspoons fresh tarragon (or dill)
1 teaspoon sriracha
4 hot dog buns (whole grain if you can find them)
4 teaspoons salted butter

Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn or 1 1/2 cups frozen corn
1 lime
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)

Peach, Corn, Tomato Salad
2 cobs corn
2 barely ripe peaches
3 medium or 2 large tomatoes
1 jalapeño pepper
1 1/2 teaspoons fish sauce
2 teaspoons honey
1 1/2 tablespoons red wine vinegar 3 tablespoons olive oil 2 tablespoons chopped mint 3 tablespoons chopped basil
Optional: Add your protein of choice to make it a main dish and/or any of the following 4 ounces fresh mozzarella or burrata, toasted pistachios, a handful of cherry tomatoes, a handful of crumbled feta, a crusty baguette torn into pieces and toasted, pickled red onion4 cup extra-virgin olive oil

Whole-Wheat Kefir Blender Pancakes

1 ½ cups plain kefir
2 eggs
2 tablespoons butter (I use salted butter)
1 ½ cups whole-wheat flour
¾ cup rolled oats
1 teaspoon vanilla extract
1 teaspoon baking soda

Weeknight Rescue Meal Plan//Week 28//Summer 2024