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Weekday dinner inspiration: Chili-Corn Chip Pie and more

Mon | Meatless Monday

Serve quick-cooked Spinach, Orzo and Garbanzo Bean Soup with flaky biscuits. To make the soup, saute minced garlic and sliced green onions in olive oil in a large soup pot. Add 4 cups vegetable or chicken broth and 2 cups water; bring to a simmer. Stir in ¾ cup orzo, let cook for about 10 minutes, then add a can of drained and rinsed garbanzo beans, salt and pepper and some lemon zest. Stir in a bag of baby spinach leaves. Serve with big shaves of Parmesan cheese.

Tues | For your inner kid

Chili-Corn Chip Pie (recipe below) is typically a fat- and calorie-laden meal. The editors at Cooking Light magazine have scaled back the kid favorite by using fat-free beef broth and fat-free sour cream. While still not "diet" food by a long shot, this version is a bit healthier. Assuage guilt with a green salad full of crunchy veggies.

Wed | Rotisserie chicken

Assemble Chicken BLTs for the family tonight using slices of breast from a rotisserie bird. (Save the dark meat for another use.) Spread mayonnaise on toasted bread and layer on a couple slices of chicken and bacon, ripe tomato slices plus leaves of red leaf lettuce. Season with salt and pepper and top with a second piece of bread. Serve with fresh fruit salad mixed with mint leaves and toasted pecans.

Thurs | Fire it up

Grill Bourbon-Glazed Salmon on the outside barbecue or a stove-top grill pan. Marinate salmon in ½ cup brown sugar, 3 tablespoons bourbon, 2 tablespoons soy sauce, 1 tablespoon lime juice plus salt and pepper to taste. Grill over direct heat about 5 minutes per side, depending on thickness of fish. Garnish with chopped scallions. Serve with rice and sauteed broccolini.

Fri | Autumn fare

'Tis the season to enjoy a variety of apples. Pork Chops With Apples is a simple baked dish that celebrates the harvest. Layer 1 sliced apple (Granny Smith for tart; Honeycrisp for sweet) in a baking dish and sprinkle with ¼ cup brown sugar and ½ teaspoon cinnamon. Set aside. Brown 4 pork chops, ¾-inch thick, on both sides and place over apple mixture. Cover and bake for about 40 minutes. Serve with buttered egg noodles garnished with parsley.

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Chili-Corn Chip Pie

Cooking spray

1 pound ground sirloin

1 ¼ cups chopped onion

6 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon ground cayenne pepper

teaspoon kosher salt

1 tablespoon no-salt-added tomato paste

1 cup fat-free, lower-sodium beef broth

cup water

1 (10-ounce) can diced tomatoes and green chiles, undrained

4 ounces lightly salted corn chips (such as Fritos)

cup (1 ½ ounces) shredded sharp cheddar cheese

¼ cup fat-free sour cream

½ cup diagonally sliced green onion tops

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add ground sirloin to pan; saute 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in beef, cumin, cayenne pepper and salt.

Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, ⅓ cup water and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat.

Place 1 ounce chips in each of 4 bowls, and top each serving with about ⅔ cup beef mixture, 2 tablespoons cheese and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.

Serves 4.

Source: Cooking Light

Weekday dinner inspiration: Chili-Corn Chip Pie and more 11/08/11 [Last modified: Tuesday, November 8, 2011 3:30am]
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