Mon | Glazed over
Peach-Glazed Chicken dresses up boneless, skinless breasts. Season pieces with salt, pepper and a couple of shakes of garlic powder if you have it. In an oven-proof skillet, brown the chicken on both sides in hot olive oil. Stir peach jam to loosen and spread over chicken. Bake in 400-degree oven for about 45 minutes. Serve with wild rice.
Tues | Go green
Rachael Ray's April mag sports a lot of tasty sounding recipes including Napa Noodles (recipe below), a dish that provides a healthy dose of green plantage. Napa cabbage, edamame, scallions, mint and basil leaves complement the earthy noodles. If you must, pair it with grilled chicken or pork. Otherwise, pile in a bowl and eat.
Wed | Rotisserie chicken
Make Knife-and-Fork Chicken Parmesan Sandwiches with the meat from a rotisserie bird. Lightly toast split hoagie rolls. Remove from the oven and layer in chicken, tomato sauce and slices of mozzarella. Broil until cheese is melted. Serve with green salad.
Thurs | Make it easy
Prepare a cheese omelet. Or open a can of soup to go with grilled cheese sandwiches. Or make a tuna melt.
Fri | Sweetie pie
Cross Greek flavors with Italian pizza for a Mediterranean Pizza. On a Boboli or prebaked pizza shell, spread garlic-flavored hummus. Top with grape tomatoes, kalamata olives, chopped red onion and crumbled feta. Sprinkle with olive oil and a few shakes of dried oregano. Bake for about 10 minutes at 400 degrees.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to email@example.com.