Mon | Seafood, eat food
Make a quick seafood pasta by sauteing minced garlic and a bit of shallot in equal parts butter and olive oil. Add some chicken broth and toss in bay scallops, shrimp and small broccoli florets. Salt and pepper to taste. Cook through and serve over angelhair pasta with a sprinkling of chopped fresh parsley. French bread, spinach salad and chardonnay complete the meal.
Tue | Say cheese
Bake family-sized frozen macaroni and cheese (our Taster's Choice panel rates Publix brand tops), but make sure to move it to the refrigerator from the freezer in the morning or it will take forever to heat through. About 10 minutes before it's ready, top with sliced tomatoes and return to the oven. Serve a fresh green veggie on the side and you won't feel so bad that the entree is not homemade.
Wed | Rotisserie chicken
How about a chicken taco bar tonight? Shred the chicken and keep warm, then arrange bowls of thinly sliced scallions, lime wedges, shredded Monterey Jack cheese, sliced tomatoes, sour cream and guacamole. Warm flour tortillas. Prepare a simple guac by mixing smashed avocados with a favorite salsa. Dress a salad of corn kernels, red and green bell peppers and red onion with an olive oil and balsamic vinegar.
Thur | Soup's on
Make a quick-step Cuban gallego soup by first adding cubed potato pieces to a pot of simmering chicken broth, then tossing in a bay leaf or two, sliced cooked sausage and a can (or two) of rinsed and drained great Northern beans. When the potatoes are done, add a bag of baby spinach.
Fri | Hot and spicy
For once, everyone is home tonight. Make Martha Stewart's buffalo chicken tenders (recipe below). Serve with dipping sauces or over salad with extra blue cheese crumbles. Slice ice-cold watermelon and set out a bowl of fresh strawberries.
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