Mon | It's meatless Monday
Greek flavors mingle with Italian technique in this 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. Drizzle with olive oil and a healthy sprinkling of dried oregano. Bake for about 10 minutes at 400 degrees. Serve with sliced fresh peaches mixed with chopped mint and a splash of balsamic vinegar.
Tues | Presto, pasta
Smoked Sausage and Mushroom Marinara With Whole Wheat Penne is a simple and hearty weeknight meal. Saute sliced cooked smoked turkey sausage in a bit of olive oil. When browned, add sliced mushrooms and saute until they give off most of their liquid. Stir in a jar of marinara sauce. Serve sauce over cooked whole wheat penne with shredded Parmesan. Add a green salad.
Wed | Rotisserie chicken
Rotisserie Chicken Enchiladas With Salsa Verde (recipe below) uses convenience products to great effect. Besides the rotisserie chicken, which should yield four cups of meat, look for Pace's salsa verde. It's the perfect sauce for these quick enchiladas. Rice and beans on the side.
Thurs | Nice tomatoes
Roast chicken breasts on the bone and serve with Baked Tomatoes a la Provencal. Cut four medium tomatoes in half and gently squeeze out seeds. Put them cut side up in a baking pan and scatter with minced fresh garlic. Sprinkle dried Italian-seasoned bread crumbs over all, pressing into the openings. Drizzle with extra-virgin olive oil and bake at 350 degrees for about 30 minutes.
Fri | Easy does it
It's really too hot to cook, but we do it anyway, don't we? Tonight, give yourself a break with Charcuterie Salad. Toss cooked potato pieces with equally sized cubes of hard salami and smoked mozzarella cheese. Mix in chopped cornichon pickles. Dress it with mayonnaise mixed with mustard. Serve over sturdy lettuce leaves, such as iceberg or Romaine. Pour glasses of big, bold syrah to go with. TGIF.
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