Mon | Simmer it
White Bean, Spinach and Fennel Soup is filling, especially when augmented by slices of country bread. To make the soup, saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.
Tues | Roll it
Chicken Lasagna Rolls With Chive-Cream Sauce (recipe below) won't be the quickest meal you've made but it might just be one of the most delicious. Pour yourself a glass of wine and relax while the one-pot dish bakes. You'll have time for the wine and throwing together a green salad.
Wed | Rotisserie chicken
Barbecued Chicken Quesadillas will be even more tangy if you use a barbecued bird. For each quesadilla, mix about 1/2 cup shredded chicken, 1/3 cup shredded cheese, some chopped onion and a tablespoon (or more to taste) of barbecue sauce. Spread the mixture on a whole wheat tortilla and place in a hot, dry skillet. Cook until tortilla is golden and cheese begins to melt. Flip and repeat. Serve with melon slices.
Thurs | Chop it
Egg Roll Asian Salad combines convenience with ingenuity. While frozen egg rolls are baking, boil some cellophane or buckwheat noodles. (The former is light; the latter more substantial. It's your choice.) Make a salad of chopped iceberg, shredded carrots and sliced cucumbers. Arrange the salad in a wide, shallow serving bowl and top with hot, drained noodles. Dress with a sesame vinaigrette. Scatter with chopped egg rolls.
Fri | Stuff it
Serve Chutney and Cheddar Stuffed Chicken Breasts with brown rice studded with sliced scallions and a scoop of diced mango mixed with chopped, fresh mint leaves. To make the chicken, cut a slit in the fattest part of a boneless, skinless chicken breast. Tuck a slice of extra-sharp white cheddar and a spoonful of chutney inside. Brown on both sides in a skillet then bake in a 350-degree oven for about 30 minutes. (You may need toothpicks to secure the fixings inside.)