Mon | No meat tonight
Cavatappi With Cheesy White Bean Sauce is a sturdy dish that's perfect with an ice-cold green salad. While the corkscrew pasta is cooking, make the sauce. In a large saucepan, saute 1 cup chopped onion and 3 cloves minced garlic in 2 tablespoons of melted butter until tender. Stir in 1/4 cup flour and freshly ground pepper. Pour in 2 2/3 cups milk all at once and cook for another minute. Add 3 cups shredded Swiss cheese and, when it melts, stir in 2 cans drained Northern beans and 1 can drained diced chilies. Add sauce to drained hot pasta.
Tues | Asian flair
Cashew Pork With Snow Peas and Ginger (recipe below) is as fresh as it is tasty. Make sure you buy the raw cashews; the others have too much salt. Also, you can use fresh or frozen snow peas.
Wed | Rotisserie chicken
Fusion Chicken Tostadas start with meat from a rotisserie bird. Combine shredded chicken with chopped tomatoes, kalamata olives, fresh parsley, salt and pepper and a few tablespoons of olive oil. Pile on hard corn tostada tortillas (get them prepared in bags by the other tortillas) and top with feta cheese. Bake for less than 5 minutes at 350 degrees until heated through. Serve with fresh fruit.
Thurs | The thighs have it
I can never sing the praises of chicken thighs enough. Lots of flavor and so quick to prepare. Tonight, make Spicy Chicken Thighs by cooking them in olive oil infused with red pepper flakes. To make the oil, microwave 3 tablespoons olive oil and 1/2 teaspoon of red pepper flakes on medium for a minute. Add 1 tablespoon to a skillet and brown the skin side of the chicken. Add some chopped parsley to what's left of the spicy oil and set aside. Flip chicken, cover, reduce heat and cook for about 18 minutes. Serve with rice and steamed broccolini and drizzle it all with the remaining oil.
Fri | An easy meal
Get a hand from the freezer case with a box of popcorn shrimp and use them to make Popcorn Shrimp Po'boys. Cook the shrimp according to package directions and load them into lettuce-lined sub rolls that have been spread with mayo mixed with lemon juice. Be generous with the Tabasco. Serve with coleslaw.
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