Mon | Stuff it
Rice and Beans Stuffed Tomatoes are a filling meatless dinner. Add a can of rinsed and drained pinto beans to cooked brown rice, then stir in minced Italian parsley and mint. Prepare tomatoes by slicing off top and scooping out guts. Slice a tiny disc off the bottom so they will sit squarely in a baking dish. Fill tomatoes with rice mixture and top with feta cheese. Bake for about 20 minutes at 350 degrees. Marinated veggie salad on the side.
Tues | Toast it
Make Spicy Toasted BLTs with thick slices of bacon and tomato, ice-cold lettuce and a healthy slather of mayonnaise spiked with heat on thick slices of country bread. To make the spicy spread, add 2 teaspoons chili powder, 1 clove minced garlic, a couple squeezes of lemon juice and a few shakes of cayenne to 1/3 cup mayo. Serve sandwiches with watermelon slices and jicama sticks doused with lime juice.
Wed | Carve it
Carve a chicken or two and serve with Stir-Fried Chinese Cabbage. Heat 3 teaspoons of vegetable oil (not olive) in a skillet or wok and add 1 large head of shredded Napa cabbage. Stir until it softens and add 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar and a few teaspoons sesame oil.
Thurs | Marinate it
Bloody Mary Shrimp (recipe below) transforms the flavors of the traditional morning cocktail into a dinner dish. There is just a bit of vodka, and you can leave it out if you'd like. Just change the name to Bloody Virgin Shrimp. Serve with couscous.
Fri | Simmer it
Chicken and Artichoke Hearts is a simple stove-top dish for which you need four boneless, skinless chicken breasts, a 6-ounce jar of marinated artichoke hearts and any variety of condensed cream soup you have. (I like mushroom.) Drain the artichoke marinade into a hot skillet and brown the chicken breasts on both sides. Add artichokes and soup and stir to combine. Cover and simmer for about 20 minutes. You may need pepper but not likely salt. Serve with egg noodles and steamed broccoli.
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