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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