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.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.
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