Thursday, December 14, 2017
Features and More

Weekday dinner inspiration: Penne With Roasted Red Peppers and Mozzarella and more

Mon | Going meatless

Penne With Roasted Peppers and Mozzarella is a flavorful meatless offering for a Monday night. Sure, you can go to the trouble of roasting red peppers but the jarred variety works just as well in this recipe. Kalamata olives add even more flavor. I like a green salad on the side.

Tues | Cupcakes? Not really

Mix up your favorite meatloaf melange but rather than cook it in a loaf plan, make Mini Meatloaves in a cupcake tin. They'll cook much faster than a whole loaf. Serve with mashed potatoes and steamed broccoli.

Wed | Rotisserie chicken

Carve up the bird and make Mideast-inspired Couscous Salad. Follow the directions on a box of instant couscous and make enough for 4 servings. Add a handful of golden raisins as the pasta cooks (yes, it's pasta, not a grain). In a bowl, mix 1/3 cup lemon juice with 1/4 cup extra-virgin olive oil. Add 1 can drained and rinsed garbanzo beans, 1 diced cucumber, some red onion, the couscous and raisins and chopped fresh parsley. Refrigerate until needed. Great for lunch the next day, too.

Thurs | Stuff it

Cheddar Stuffed Chicken Breasts With Chunky Applesauce is a meal fit for company. Cut pockets in boneless, skinless chicken breasts and stuff with a piece of Cheddar cheese and a swipe of apple butter or apple jelly. (You may need toothpicks to secure opening.) Brown chicken on both sides then bake in a 350-degree oven with healthy scoops of chunky applesauce for about 35 minutes. Green beans and buttered whole-wheat noodles on the side.

Fri | Upper crust

Roast Salmon With Whole-Grain Mustard Crust, inspired by Food & Wine magazine, goes delightfully with wild rice. Use quick-cooking rice unless you have a lot of time. To make the fish, preheat oven to 400 degrees. For 4 (8-ounce) skin-on salmon fillets, mix 1/4 cup whole-grain mustard, 1 tablespoon olive oil and 1 1/2 tablespoons minced chives. Season fish with salt, place skin-side down on foil-lined baking sheet and slather tops with mustard mixture. Roast for 6 minutes then turn on broiler and let crust form.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586.

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