Mon | Meatless meal
It's shopping night, so dinner is going to be a simple affair of Grilled Cheese Sandwiches and Tomato Soup. Make the sandwich special with thin slices of pear or Granny Smith apples and an extra-sharp white cheddar. The soup? I am still partial to Campbell's, and I add a scoop of creamy cottage cheese for a little heft and tang.
Tues | Get spicy
Spicy Meatball Subs (recipe below) is a pepper-laden take on the Italian meatball sandwich. You can add more jalapenos to the meat mix if you like your food extra-hot. You'll need something cool on the side and I always go to ice-cold fruit for that. Slices of honeydew and cantaloupe provide the yin to the yang.
Wed | Rotisserie chicken
Carve a couple of birds and make a simple Yellow Squash Casserole, a Stir Crazy favorite. Slice three large yellow crookneck squash and layer in a pie or quiche pan. In a separate bowl, mix 2 large eggs and ½ cup half-and-half or evaporated milk. Season with salt and pepper and add about ½ cup or more grated cheese. Pour over squash. Sprinkle top generously with bread crumbs. Bake at 350 degrees for about 40 minutes.
Thurs | Southern flair
Tonight's dinner is Chops and Grits with a side of sauteed spinach. Lightly bread boneless chops and cook in a skillet with olive oil. One-inch chops will take about five minutes per side. When chops are done, deglaze pan with a little wine (or chicken broth) and stir in some Dijon mustard to make a quick sauce. A scoop of grits, a juicy chop and a mess of spinach and dinner is served.
Fri | Getting fishy
It's Friday and we're getting our happy hour rush from Riesling Snapper, an allrecipes.com offering. Pour 1/2 cup Riesling into a large skillet and cook until nearly evaporated. Add 3 tablespoons of butter and one minced garlic clove. When butter is melted, add 4 snapper fillets. Cook about 3 minutes per side then add a handful of sliced almonds. Cook a few minutes more. Make a pot of brown rice and stir in some chopped spinach a few minutes before it's done to wilt the leaves.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow her on Twitter at @roadeats.