Week 52! The last Weeknight Rescue meal plan for 2023. Pat yourself on the back for feeding yourself and your family this year. Here you’ll find items that might be just right for a New Year’s Eve gathering, to cozy up with on New Year’s Day, and to start the year off nourishing yourself well. Happy New Year!
Savory Winter Vegetable Pie
For a pretty, plant-based main, I love this savory pie for brunch or lunch or supper. It’s made with roasted squash, kale, and mushrooms that get folded into a base of eggs, cottage cheese, and glorious Gruyère. It’s got a very unfussy, whole-grain crust that uses olive oil instead of butter and can be made ahead and reheated.
Skillet Steak with Cilantro Chimichurri and Crispy Potatoes
If you’re looking for a recipe to ring in the new year, this might be a good fit. The potatoes are addictively crispy and the chimichurri — a combination of cilantro, parsley, garlic, vinegar, and olive oil — is magic spooned onto steak. If you want a leaner, quicker cooking (and possibly cheaper) cut, go for flank instead of strip steak..
4-Ingredient Sweet Potato Enchiladas
You can’t get much more simple than this recipe (with the exception of my 3-ingredient black bean soup). With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up. Serve it with this salad on the side if you want some crunch!
Slow Cooker Chicken Marbella
The roots of this Chicken Marbella recipe are from the Silver Palate Cookbook, a 1980s classic that was a runaway best seller. The dish is a sweet, savory, tangy combination of chicken thighs, prunes and olives. After several hours of cooking low and slow, the chicken is fork tender and infused with fabulous flavor. Add a big handful of chopped kale to the pot an hour before it’s done for a veggie boost. And serve with any favorite grain or simple egg noodles.
Reset Button Salad with Carrot Miso Dressing
I like to lighten things up sometimes with one of my favorite colorful salads. The Carrot Miso Dressing is all done in the blender and darn tasty. The salad is incredibly nourishing with plenty of pleasing crunch.
Smoked Salmon Potato Chip Canapés
We will be making these on New Year’s Eve in our house. It’s a recipe so simple that you can practically make with your eyes closed. Pour a glass of bubbly and you have an instant party.
Pineapple Orange Green Smoothie
A smoothie is how I like to start my mornings when I want to be especially mindful about eating well. This one is a very hydrating blend that happens to be full of vitamin c and leafy greens (it’s also uncommonly tasty). If you want ideas for boosting the protein without adding protein powder, check out this post .
SHOPPING LIST // WEEK 52
Roasted Winter Vegetable Pie
¾ cup whole-wheat flour
⅔ cup all-purpose flour
4 1/2 tablespoons extra-virgin olive oil
1 teaspoon red or white wine vinegar
8 ounces cremini or button mushrooms, quartered
3 cups cubed (1-inch) butternut squash, fresh or frozen (no need to defrost)
2 cups stemmed, chopped, lightly packed kale (any variety)
8 ounces shallots
3 eggs
¾ cup low-fat milk or plant milk
1 cup low-fat cottage cheese
1 ½ cups grated Gruyère cheese, 3 ounces, divided
Skillet Steak with Chimichurri and Potatoes
2 New York strip steaks that are about 12 ounces each (about 1 ¼-inch thick)
1 1/2 pounds small thin-skinned potatoes (red, yellow, or yukon gold)
1/2 cup roughly chopped cilantro
1/4 cup roughly chopped Italian parsley
3 medium cloves garlic
Big pinch red pepper flakes
2 ½ tablespoons red or white wine vinegar
⅓ cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons canola, grapeseed, or avocado oil
4-Ingredient Sweet Potato Enchiladas
1 1/2 pounds sweet potatoes
8 small 6-inch tortillas
2 cups green enchilada sauce (two 8-ounce pouches or one 15-ounce can)
2 1/2 cups shredded sharp Cheddar cheese
Slow Cooker Chicken Marbella
1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted, flavorful green olives
1/4 cup capers, plus 1 tablespoon of the brine
3 bay leaves
4 large cloves garlic, chopped
2 tablespoons dried oregano
3 tablespoons brown sugar
1/2 cup white wine
2 1/2 pounds boneless, skinless chicken thighs
2 tablespoons chopped fresh parsley
Reset Button Salad with Carrot Miso Ginger Dressing
1 bunch kale
3 cup chopped hearts of romaine lettuce
2 medium carrots
4 radishes
⅓ english cucumber
1 red pepper
1 small ripe avocado
⅓ cup roughly chopped Tamari almonds
6 ounces baked teriyaki tofu or 2 cups cubed cooked chicken (if serving as a main course)
1/4 cup canola oil (I use expeller pressed, organic)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1-inch long piece fresh ginger
Potato Chip and Smoked Salmon Canapés
16 Crinkle cut potato chips, such as Kettle or Ruffles brand (or 16 slices English cucumber)
4 ounces smoked salmon
3 tablespoons crème fraîche or sour cream
2 tablespoons capers
2 sprigs fresh dill
Pineapple Orange Green Smoothie
1 cup plain kefir
1 1/2 cups packed baby spinach
1 peeled seedless Navel or Cara Cara orange
1 cup fresh or frozen cubed pineapple
1 ripe frozen banana
1 1/2 teaspoons vanilla extract
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