Mon | Simply fresh
Health folks tell us all the time to "eat the rainbow," and Sauteed Shrimp With Arugula and Tomatoes courtesy of Martha Stewart is full of deeply colored and nutritional food. Heat up a skillet and add some olive oil. Dump in grape tomatoes and cook until they are blistered. Add a pound of large peeled shrimp and when they are almost completely pink, add a bag of arugula. Let it wilt and season with salt and pepper. Brighten the dish with the juice of one lemon.
Tues | Face it
An Open-Faced BLT is a mighty fine summer meal. Toast a split baguette and spread with mayonnaise that has been mixed with a minced garlic clove. Layer on lettuce leaves, thick slices of tomato and crispy bacon. Cut the fat by using turkey bacon. It's too hot to think of anything other than ice-cold watermelon on the side.
Wed | Rotisserie chicken
Carve up the bird and serve with Mushroom Orzo. Saute 1/2 cup sliced mushrooms in butter, then add 1 cup water and 1/2 cup white wine. Let come to a boil and add 1 cup orzo. Turn down heat and simmer for about 10 minutes. When ready to serve, stir in 1/2 cup shredded Parmesan and 1/4 cup chopped parsley.
Thurs | See scallops
Seared Sea Scallops With Lemon Couscous only sounds fancy. Sear sweet scallops in a mixture of olive oil and butter (or just oil) and serve on top of couscous that has been cooked in chicken or veggie stock and mixed with the zest of one lemon. Roasted green beans on the side.
Fri | Ring the bell
Summer bell peppers figure prominently in Bell Pepper Chicken and Noodles (recipe below). The American Heart Association recipe is long on flavor and nutrition. Reduce sodium even further by using no-salt ketchup.
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