Mon | Leftover delight
Use up leftover rice in Cheesy Chile Rice, a meatless dish idea from the Food Network. To 2 cups of cooked rice, add 1/2 cup sour cream, 1 cup chopped scallions and a small can of drained, diced chilies. Then mix in 1 cup shredded cheddar (I'd use pepper jack), salt and cayenne pepper if you'd like. Spritz a casserole dish with nonstick spray and sprinkle with Parmesan. Dump in the mixture and bake 20 minutes at 400 degrees. Tues | Upscale sandwich
Go fancy with Salmon and Goat Cheese Panini, and if you don't have a panini press, call your hot sandwich grilled cheese and make it in a frying pan. You can also make panini on a George Foreman grill. Layer poached salmon, goat cheese, capers and slivers of red onion between slices of sturdy bread and grill on each side until goat cheese is gooey. A lightly dressed green salad is perfect on the side. Wed | Rotisserie chicken
Prepare Middle Eastern Chicken Flatbread by spreading store-bought baba ghanouj on toasted pita or flatbread. Layer on shredded rotisserie chicken, sliced cucumbers, diced tomatoes and Romaine lettuce. Sprinkle red wine vinaigrette over all. Serve with a side of couscous studded with raisins. Thurs | Turkey preview
Get a head start on your November turkey consumption with White Bean-Turkey Chili With Corn Bread Dumplings (recipe below), or clip and save for the day after Thanksgiving. Hunt through the pantry for a jar of salsa to save you one more purchase at the grocery store. Fri | Bake it
Italian Shrimp Bake is an easy and satisfying end of the week meal. Put several large, peeled shrimp in gratin dishes or individual ramekins with basil-infused tomato sauce. Top with cubes of fresh mozzarella cheese. Bake at 350 for about 12 minutes. Serve with green salad and crusty bread for dipping.
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