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Weekday dinner inspiration: Roast Chicken Salad With Peaches, Goat Cheese and Pecans and more

Mon | Meatless meal

A Potato, Tomato and Onion Frittata goes nicely with a simple green salad and sliced fruit. To make the frittata, peel and slice two cooked potatoes. Beat 8 eggs in a bowl with salt and pepper. In a frying pan, saute a chopped onion in olive oil. Add a bit more oil then pour in the eggs. Let set slightly then layer with cooked potato and sliced tomatoes. Sprinkle with olive oil and bake in a 350-degree oven for about 10 minutes.

Tues | Stuff and fold

Steak Tacos With Avocado make use of ripe avocados, though you could use store-bought guacamole. I like the Yucatan brand. Cut thin slices of marinated, grilled skirt steak and toss them with red cabbage, fresh cilantro leaves and lime juice. Heat flour tortillas with shredded Jack cheese, then layer on meat mixture. Top with slices of avocado and serve with lime wedges. Add seasoned black beans plus melon slices sprinkled with cayenne on the side.

Wed | Rotisserie chicken

It's not exactly peach season but I am seeing some from South America in local stores. You can use them for Roast Chicken Salad With Peaches, Goat Cheese and Pecans (recipe below) or save the recipe for the summer when Georgia peaches make their way south. You could also use canned peaches, which won't be quite as delicious but will work. Get them in very light syrup and blot on paper towels before adding to salad.

Thurs | Skillet meal

To make Kielbasa With Apples and Sauerkraut, haul out a large skillet with a lid. Heat 1 or 2 tablespoons of olive oil and add several links of kielbasa (the cooked kind, not raw) cut into 3-inch lengths. Brown on each side, then add apple slices and a jar of sauerkraut. Cook until the apples have softened slightly and sauerkraut is heated through. Serve with pumpernickel.

Fri | The thighs have it

Chicken With Chunky Tomato Sauce is one of my favorite weeknight meals. Super easy and tasty, too. Salt and pepper skinless chicken thighs and brown in an oven-safe skillet, then drain off fat. Add 1 can each of drained Northern beans and diced tomatoes with herbs. Cover and pop in a 350-degree oven for about 25 minutes. Serve with egg noodles and steamed broccoli.

Read Stir Crazy online at www.blogs.tampabay.com/food. Janet K. Keeler can be reached at jkeeler@tampabay.com or (727) 893-8586.

>>EASY

Roast Chicken Salad With Peaches,

Goat Cheese and Pecans

For dressing:

2 ½ tablespoons balsamic vinegar

1 ½ tablespoons extra-virgin olive oil

1 ½ tablespoons minced shallots

2 ½ teaspoons fresh lemon juice

2 ½ teaspoons maple syrup

¾ teaspoon Dijon mustard

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For salad:

2 cups shredded skinless, boneless rotisserie chicken breast

2 cups sliced peeled peaches

½ cup vertically sliced red onion

¼ cup chopped pecans, toasted

1 (5-ounce) package gourmet salad greens

2 tablespoons crumbled goat cheese

Combine first 8 ingredients; stir with a whisk.

Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

Serves 4.

Source: Big Book of Salads by Cooking Light (Oxmoor House, 2012)

Weekday dinner inspiration: Roast Chicken Salad With Peaches, Goat Cheese and Pecans and more 05/08/12 [Last modified: Tuesday, May 8, 2012 4:30am]

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