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Weekday dinner inspirations: burritos, Parmesan pasta and more

Mon | Wrap it up

It's burrito night, but rather than refried beans, mash up a few cans of drained black beans and heat with minced garlic and a few shakes of cumin. If the mixture gets dry, add salsa. Load up flour tortillas with the bean mixture, shredded cheese, sliced pickled jalapenos, sour cream, guacamole, you know, the works. Serve with yellow rice and sliced cantaloupe.

Tues | Beans about it

Parmesan Pasta With Greens and White Beans just might be a dish you can throw together from pantry items. Cook up 8 ounces of pasta (penne, rigatoni, bowtie, spaghetti). While the pasta is cooking, heat a can of seasoned diced tomatoes in a skillet. Simmer for 10 minutes to reduce slightly. Add a can of drained and rinsed cannellini beans and half a bag of baby spinach leaves. Add drained pasta to coat. Sprinkle generously with Parmesan cheese.

Wed | Rotisserie chicken

Add shredded chicken to a Greek Salad for a quick, satisfying meal. Here's a reminder in case you've forgotten the components of the Greek: ice-cold iceberg lettuce, cucumber slices, tomato wedges, kalamata olives and feta crumbles (or a thick slab if you'd like). Ken's makes a delicious Greek salad dressing. Toss the salad together, dress it and then layer the chicken on top. Opa!

Thurs | Beef and stuff

Fire up the grill for flank steak that has been marinating all day in Italian dressing. Make a green salad studded with pecans and diced pears dressed with a raspberry vinaigrette. Saute some spinach in olive oil. Don't forget to slice the meat across the grain.

Fri | Fish night

Baked Flounder With Roasted Tomatoes (recipe below) is a clever recipe that mimics fried fish. Interestingly, the fish is breaded on only one side, which keeps the underside from getting soggy. Don't you know it, it's a Martha Stewart recipe.

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Baked Flounder With Roasted Tomatoes

6 plum tomatoes, halved lengthwise

2 tablespoons olive oil, divided use, plus more for one of the baking sheets

3/4 teaspoon dried tarragon, divided use

Pinch sugar

Coarse salt and ground pepper

1/3 cup mayonnaise

1 tablespoon fresh lemon juice

3 slices white sandwich bread (about 1 ounce each), torn into large pieces

4 flounder fillets (1 1/2 pounds total, see note)

2 tablespoons Dijon mustard

Preheat oven to 450 degrees, with racks in upper and lower thirds. Place tomatoes cut side up on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt and pepper; toss to coat. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)

Meanwhile, make the sauce. In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon and lemon juice; season with salt and pepper. Set aside.

Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper and remaining tablespoon oil; pulse until fine crumbs form.

Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.

Serves 4.

Note: Substitute tilapia, catfish or snapper for the flounder.

Source: Everyday Food,

December 2009

Weekday dinner inspirations: burritos, Parmesan pasta and more 03/02/10 [Last modified: Tuesday, March 2, 2010 3:30am]
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