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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