Weekday dinner inspiration: Easy chicken cheesesteaks with peppers, and more

Mon | Get fish

Baked Herbed Fish goes well with quick-cooking wild rice and roasted Brussels sprouts. To make the fish, put 2 pounds of firm, white fillets in a baking dish. Sprinkle with dried seasoning (such as Italian herbs), garlic powder, salt and pepper. Top with chopped onion and about 1/2 cup of white wine. Bake, uncovered, for 20 to 30 minutes at 350 degrees.

Tues | Oh beans

Black Bean Soup With Rice is a tasty meatless meal that can start with your favorite canned black beans. Make a quick black bean soup by cooking 1 can of beans with 3/4 cup vegetable broth, 1 to 2 minced garlic cloves, 1/2 chopped onion and 1 teaspoon (or to taste) ground cumin. Simmer until onion has softened, about 15 minutes. Puree and serve with cooked rice and chopped onions. Hot, buttered Cuban bread on the side.

Wed | Rotisserie chicken

The Philly cheesesteak gets flipped on its head by a rotisserie chicken for Chicken Cheesesteaks With Peppers (recipe below). Okay, okay, there's no Cheez Whiz either.

Thurs | Stuff 'em

Chili Potatoes With Cheese can be made with canned chili or your own recipe. Split hot baked potatoes and ladle on the chili, then top with grated cheese and diced onions. Want to reduce the fat? Use meatless or turkey chili and go easy on the cheese.

Fri | Open face it

Make Crabby-Cheesy Melts by first mixing up a crab salad of canned crabmeat, mayonnaise, lemon juice, diced celery and a few shakes of Old Bay seasoning. Pile on split English muffins and top with Swiss cheese. Melt under the broiler. Serve with a mixed green salad dressed with balsamic vinaigrette.

Janet K. Keeler is on assignment. This Stir Crazy column originally ran Sept. 23, 2009.

>>easy

Chicken Cheesesteaks With Peppers

2 mixed bell peppers (ribs and seeds removed), thinly sliced

1 large red onion, halved and thinly sliced

4 garlic cloves, thinly sliced

2 tablespoons vegetable oil, such as safflower

Coarse salt and ground pepper

2 to 3 cups rotisserie chicken, shredded

6 ounces sliced provolone cheese

4 soft hoagie rolls, split lengthwise

1/4 cup light mayonnaise

Heat broiler.

On a rimmed baking sheet lined with aluminum foil, toss together peppers, onion and garlic with vegetable oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

Serves 4.

Source: Adapted from Martha Stewart's Everyday Food (October 2008)

Weekday dinner inspiration: Easy chicken cheesesteaks with peppers, and more 09/20/11 [Last modified: Tuesday, September 20, 2011 5:30am]

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