Mon | Salad days
Who turned on the humidity? Not much you can do about it except turn off the oven. Here's a no-sweat Chopped Mediterranean Salad to ease the heat. Cut whole-wheat pitas into bite-sized squares, then add to chopped romaine lettuce, canned chickpeas (rinsed and drained), peeled and diced cucumber, sliced scallion, halved grape tomatoes and crumbled feta cheese. For dressing, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice and coarse salt and black pepper to taste.
Tues | Fully baked
The caprese salad gets a twist in Caprese Chicken With Bacon (recipe below). The addition of bacon is a cheap trick to get everyone to like this dish, though will they need that much tempting? Serve with a side of sauteed spinach finished with a squeeze of fresh lemon juice and a sprinkling of lemon zest.
Wed | Rotisserie chicken
Skip the Chipotle takeout tonight and make yours at home with Shredded Chicken Burritos. Stuff them with rice, ranch-style beans, chicken, cheese, lettuce, sour cream, sliced scallions and guacamole. Good luck rolling them with all that stuff in there, but I guess they don't have to weigh 2 pounds. Assuage your guilt with slices of cantaloupe doused with lime juice.
Thurs | My favorite new trick
Cast Iron Broiled Salmon is in heavy rotation at our house. Oil a cast iron skillet and put it under the broiler for 5 minutes. While pan is heating, drizzle salmon fillets with olive oil and season with salt and pepper. Carefully remove skillet and add salmon fillets, skin side down. Broil for about 5 minutes until skin is crispy and fish is perfect. Serve with quick-cooking wild rice and sliced ripe tomatoes.
Fri | Outside in
Load up the grill with skewers of pieces of tender beef alternating with grape tomatoes. But before they go on the grill, marinate your Beefy Tomato Kebabs for a few hours in a mixture of grainy mustard, red wine vinegar and dried thyme leaves. Serve over couscous with pine nuts. An ice-cold Caesar on the side lends refreshing crunch. And it's Friday, so open a bottle of red (I like an Argentinian malbec).
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