Mon | Oven lovin'
Serve Oven-Baked Fish tonight with a green salad studded with dried cranberries and walnuts, and a brown rice pilaf (Near East makes a version). For the fish, soak white fillets in buttermilk, then dredge through seasoned bread crumbs. Bake on a greased baking sheet in a 400-degree oven for 15 minutes, flipping halfway.
Tues | Simple taste
Brown Butter Pasta and Eggs (recipe below) is one of those "say what?" recipes. But give it a try and you'll seem some simple ingredients transformed. Acclaimed chef Gabrielle Hamilton of Prune in New York City uses 2 sticks of butter in her version but I scaled it back to 1 and added some chicken stock. Suit yourself, but do give it a try.
Wed | Rotisserie chicken
Fast Chicken Noodle Soup starts with shredded chicken from your rotisserie bird. In a large saucepan, saute chopped onions and celery plus diced carrots for about 5 minutes. Add lots of chicken broth, plus a teaspoon or two of Italian dried seasonings and heat. Rather than add the noodles to the broth, cook in water in a separate pan. Add noodles at the last minute with the chicken. Biscuits and butter on the side.
Thurs | Finger food!
Make dinner a party tonight with appetizers such as fruit kebabs, shrimp cocktail, hummus with pita dippers and bite-sized brownies for desserts. Or better yet, make dessert sandwiches with big Pepperidge Farm cookies and vanilla ice cream. Think about what you like to graze on at a party and adapt it for the family.
Fri | B-Y-O-Beef
Marinated Flank Steak is Friday's reward served with herbed potatoes and steamed green beans. Dump the beef in a bag with your favorite marinade and refrigerate before you head out for the day. Before putting the drained and patted dry meat on the grill, start the potatoes by sauteing sliced Yukon Golds in olive oil. When the taters are done, sprinkle with a mixture of fresh herbs and season with salt and pepper. Don't forget to slice the beef against the grain, which makes it more tender.
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