Mon | Easter redux
You've got ham. You've got hard-boiled eggs (though they may be slightly pink and green from dye seeping through cracks.) If the eggs are edible (and that means you stored them in the refrigerator, not a basket), then tonight is the night to eat them. Make a Chef's Salad to use your Easter leftovers.
Tues | Spicy Joes
Kicked-up Chipotle Sloppy Joes (recipe below) and tangy coleslaw make for a winning combo on a busy weeknight. Prepare the sloppy mix Monday night and let the flavors meld overnight in the fridge.
Wed | Rotisserie Chicken
Chicken Tabbouleh Salad starts with a box kit and ends with a big round of applause. Find a mix for this Middle Eastern bulgur and parsley salad (Near East makes a version) and follow the directions to prepare, then add shredded chicken and feta cheese. Serve with toasted pita bread. Great leftovers for workday lunches.
Thurs | Fresh stuff
Roasted Tomato and Shrimp Cappellini will get dinner on the table fast. Start the sauce first because the super-thin pasta is ready in just a few minutes. In a large skillet, saute garlic and minced onion in extra-virgin olive oil. Toss in a basket of grape tomatoes. Cook for about 3 minutes, then toss the pasta in boiling water. Add peeled shrimp to the tomato mixture. Drain pasta and add to the skillet. Dinner, done.
Fri | Grill marks
Grill whatever looks good and affordable tonight — steak, chicken, pork chops — and serve with big steamed artichokes. At our house, we serve them with two dipping sauces, melted butter or mayonnaise. A Caesar salad completes the meal. For a video lesson on how to prepare artichokes, go to food.tampabay.com.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to firstname.lastname@example.org.