Mon | Something old
Remember Shake 'n Bake (and I helped)? Big in the '70s and still around today, the seasoned coating gives baked chicken a tasty crunch. Make your own by crushing cornflakes and adding dried seasonings of your choice. But, heck, why not go retro and pick up a packet? Serve chicken with a green salad and frozen veggies. Very old-school.
Tues | Something new
In honor of the Olympics, stop at a Chinese restaurant for takeout and order something you've never had before. Maybe substitute tofu for chicken; or spice up your usual mild dish. A favorite of mine is moo shu pork, the little pancakes filled with meat, veggies and plum sauce. More American than Chinese, but still tasty.
Wed | Rotisserie chicken
I saw a sign for chipotle rotisserie chicken at Publix last week but got there too late to partake. When you can get your hands on one, serve the spicy bird with a lettuce and tomato salad topped with guacamole, refried beans sprinkled with fresh Mexican queso blanco and warm flour tortillas.
Thurs | Something borrowed
A tip from a clever friend: Hunt through the freezer in the a.m. to see what bits of meat, sausage, poultry and seafood you have. Thaw and cook it all outside tonight. Serve the mixed grill with macaroni or potato salad and roasted green beans.
Fri | Something blue
Make my Bluesy Israeli Couscous Salad (recipe below) and serve it with grilled anything (shrimp, steak, chicken). The blue cheese in the salad brings out the nutty flavor of the couscous. Look for the pearl-sized pasta at whole food stores or in better stocked grocery stores.
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