Mon | Cheapish Crock-Pot
Food Network host Sandra Lee of Semi-Homemade Cooking inspired us to get out the slow cooker for Cajun Red Beans with Andouille Sausage. Mix together 1 pound of sliced andouille sausage, 2 cans of drained kidney beans, 1 can diced tomatoes, 1/2 cup chopped green pepper, 3/4 cup converted rice, 2 cups vegetable stock, 1 tablespoon Cajun seasoning and salt and pepper in the slow cooker. Cook for 4 hours on high.
Tues | Stuff 'em
Mushrooms are often the go-to ingredient to give meatless meals a meaty taste. Cheese-and-Spinach-Stuffed Portobellos (recipe below) are hearty enough to be a dinner entree. Serve with a green salad and pasta with marinara sauce.
Wed | Rotisserie chicken
Make tonight easy by carving the chicken and serving it with broiled tomatoes (halve them, sprinkle with olive oil and flavored bread crumbs, then broil until soft) and sauteed spinach.
Thurs | Go outside
Marinate chunks of pork tenderloin in prepared mojo in the morning, then thread on skewers with green pepper and onion. Serve the grilled Mojo Pork Kebabs with rice cooked with asparagus cut in 1-inch pieces and a fresh fruit salad.
Fri | Something fishy
It's Friday. And it's Lent. Have your own fish fry. Get some meaty fillets (cod, grouper, halibut, bass) and make a coating. For spicy fish, mix equal parts cornmeal and flour, then season with salt, pepper, paprika and cayenne. Dip the fish in beaten egg, then dredge through the coating. Fry in peanut oil until both sides are golden. Serve with crunchy coleslaw (buy prepared and add more cabbage) and small red potatoes (boiled and buttered, then sprinkled with chopped parsley).
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