Mon | Baked and sauced
Baked Ravioli With Ricotta and Marinara starts the week off on a high, meatless note. Simmer a bag of frozen raviolis until just cooked. Drain and place in baking dish with a few generous scoops of tomato sauce. Dot with globs of ricotta cheese and sprinkle with grated Parmesan cheese. Bake for about 15 minutes at 350 degrees. If you have fresh basil, sprinkle some over the melange after it comes out of the oven. Serve with a green salad full of veggies and bulked up with garbanzo beans, plus soft bread sticks.
Tues | Barefoot and delicious
I adore the Barefoot Contessa's Baked Shrimp Scampi (recipe below). Yes, there's a lot of butter, but some gets left in the pan. Serve with rice and a green vegetable to assuage your guilt.
Wed | Rotisserie chicken
Curried Chicken Pitas are a quick way to refashion your rotisserie chicken. Start by warming 1 1/4 teaspoons curry powder in a skillet. Let cool and mix with 1/2 cup plain yogurt or mayonnaise. (The former will give you more tang.) Add to 2 cups shredded chicken along with chopped scallions and celery and dried cranberries. Stuff in pita halves lined with lettuce. Sweet slices of melon on the side.
Thurs | Beaned and beautiful
Throw something on the grill to serve with this Balsamic Beans side dish from Food Network mag. Cook a few slices of bacon in a saucepan until slightly crisp. Add 2 cloves minced garlic, 1 can crushed tomatoes and 1 cup water. Bring to a boil and add 1 can drained and rinsed white beans, 2 tablespoons each honey and balsamic vinegar, a few shakes of dried thyme and a pinch of crushed red peppers. Simmer until thick, about 20 minutes. Get fancy with chopped parsley garnish.
Fri | Bistro and beefy
Start the weekend off right with a Beef Bistro Salad of cooked penne pasta, baby spinach leaves, chopped tomatoes and sliced cucumbers topped with slices of leftover steak. Dressing: ranch or sun-dried tomato vinaigrette.
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