Mon | Think green
Store-bought pesto sauce can be used for many dishes. How about using it as the sauce for French bread pizza tonight? To make Pesto Pizza Loaves, spread pesto on cut side of split loaves, then layer with thin slices of Italian salami and shredded mozzarella. A bit of grated Parmesan, too. Broil until cheese is melted and bubbly. Serve with a green salad that's studded with pine nuts.
Tues | Hardly homemade
From the website thisweekfordinner.com comes Baked Stuffing-Coated Chicken that's so simple it's shameful. Spread top side of boneless, skinless chicken breasts with condensed cream of mushroom soup, then pat on some dried stuffing, such as Stove Top. Bake in 350-degree oven until chicken is done, about 30 to 45 minutes. Serve sauteed spinach on the side.
Wed | Rotisserie chicken
There's some gorgeous fruit in Florida stores right now, chiefly blueberries and strawberries. Make a fresh fruit salad dressed with Greek yogurt, honey and fresh mint and serve with a rotisserie chicken. A slab of corn bread would be right nice.
Thurs | Bowlful of dinner
Swiss Chard and Turkey Sausage Over Polenta (recipe below) from seriouseats.com is a meal in a bowl and then some. Spinach would be a fine substitute for the Swiss chard, which reminds us that a buttery chardonnay would be a lovely accompaniment.
Fri | Quick and easy
This dinner menu bears repeating: Black Bean Tacos With Feta and Slaw starts with 2 cans of drained black beans heated with 1 teaspoon of ground cumin and 1/2 teaspoon (or to taste) of cayenne pepper. To shredded cabbage, add chopped fresh cilantro, lime juice and olive oil. Stuff soft or hard taco shells with the bean mixture, feta cheese, cabbage and chopped scallions. Hot sauce optional. Serve with rice and fresh fruit.
Sign up for Easy Meal Ideas from Janet's Kitchen at enews.tampabay.com. Get a free recipe e-mailed to you every Monday, Wednesday and Friday.