Weekday dinner inspiration: Sausage and Egg Flatbread, and more
Mon | What a scampi
We've made Shrimp Scampi Fettuccine before and it's a dish worth repeating. Saute garlic, and minced shallots if you've got 'em, in a mixture of butter and olive oil. Don't let the garlic go brown; keep stirring. Add peeled shrimp and a few good splashes of white wine (or chicken broth). Let shrimp cook through and serve over hot fettuccine. Green salad on the side.
Tues | Corny alternative
Saute corn kernels, fresh or frozen, and sliced jalapeno peppers for Spicy Corn & Jack Quesadillas. Mix the corn and jalapenos with grated Monterey Jack cheese and use as the filling for quesadillas. Serve with green salsa and sour cream.
Wed | Rotisserie Chicken
Nutty Blue Chicken Salad is what's for dinner. Shred the bird and arrange meat over iceberg lettuce mix; add some crunchy veggies if you'd like. Sprinkle toasted walnuts and crumbled blue cheese over all; dress with balsamic vinaigrette.
Thurs | Going light
Sausage and Egg Flatbread (recipe below) from Cooking Light is, as you would expect, a light meal. The lemony dressing pairs well with the peppery arugula that garnishes this "pizza."
Fri | Simply salmon
When you see salmon on sale, grab it. Saute fillets seasoned with salt and pepper in olive oil, about 4 minutes a side. Remove from skillet and add grape tomatoes, a bit of butter, fresh lemon juice and capers to pan. When tomatoes go soft, dump the chunky sauce over the salmon and serve. Five-minute couscous on the side.
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Sausage and Egg Flatbread
1 (11-ounce) can refrigerated French bread
2 teaspoons cornmeal
2/3 cup chopped onion
1 (4-ounce) turkey Italian sausage, casing removed, crumbled
1/2 cup shredded Fontina cheese
4 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 cups arugula
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
Preheat oven to 400 degrees.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Cut the dough crosswise into 2 equal portions. Roll each portion into a 15- by 6-inch rectangle on a lightly floured surface. Place each rectangle on a baking sheet sprinkled with 1 teaspoon cornmeal.
Heat a nonstick skillet over medium heat. Add onion and turkey Italian sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble.
Divide sausage mixture evenly between rectangles, spreading evenly down length of dough, leaving a 1/4-inch border on each; top evenly with 1/4 cup cheese.
Bake for 10 minutes or until lightly browned. Remove from oven. Break 2 eggs onto each flatbread, packing evenly lengthwise; sprinkle evenly with salt and freshly ground black pepper. Bake an additional 5 minutes or until eggs are set. Turn off oven; leave flatbreads in oven with oven door closed for 4 minutes or until desired degree of doneness. Remove from oven.
Combine arugula, lemon juice and olive oil; toss. Arrange arugula mixture evenly over flatbreads. Cut each flatbread crosswise into 3 squares; serve immediately.
Makes 6 servings.
Nutritional information per serving: 288 calories, 12g fat, 17g protein, 28g carbohydrates, 676mg sodium.
Source: Cooking Light, October