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Weekday dinner inspirations: Chicken Potpie Empanadas and more

Mon | Going meatless

Nutty Cheese Ravioli With Butter is a rich dinner that you'll work off with a power shop at the mall. Cook the ravioli according to package instructions. Drain and drizzle with melted butter, shaved Parmesan and toasted pine nuts. Serve with a green salad.

Tues | Very saucy

Here's a Stir Crazy classic: Garlic Shrimp and Rice. Heat about ¼ cup of olive oil, add 4 or 5 minced garlic cloves and a pinch of crushed red pepper. Heat for a few minutes, then add a pound of peeled shrimp and a few shakes of paprika. When the shrimp are pink, add lemon juice and minced parsley. Serve over cooked rice studded with sliced scallions.

Wed | Rotisserie chicken

Comfort food meets Latin American street food in Chicken Potpie Empanadas (recipe below). Use refrigerated pie dough rather than homemade to make the meat turnovers. That convenience item combined with shredded rotisserie chicken makes tonight's meal a true quick one. Serve with fruit salad.

Thurs | Sweet and spicy

Serve Grilled Salmon With Marmalade Dijon Glaze with couscous and sauteed spinach. To make the glaze, mix ½ cup orange marmalade with a tablespoon Dijon mustard plus ½ teaspoon of garlic powder and salt and pepper. Brush the glaze on the fillets and grill. You will have enough for 6.

Fri | Super simple

With all the food celebrations for the holiday weekend, something simple is in order for tonight. Make BLTs on whole wheat bread and serve with your favorite store-bought lentil soup. Hearty, filling and quick.

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Chicken Potpie Empanadas

1 tablespoon unsalted butter

½ yellow onion, diced

1 tablespoon flour

¾ cup low-sodium chicken broth

1 (10-ounce) box frozen peas and carrots

1 (3- to 4-pound) store-bought rotisserie chicken, meat shredded

Kosher salt and black pepper

Heat oven to 400 degrees. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.

Add the flour and cook, stirring constantly, for 1 minute.

Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken and ¼ teaspoon each salt and pepper. Remove from heat.

Cut each pie crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken mixture. Press to seal. Make three 1-inch slits in the top of each.

Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

Source: Real Simple

Weekday dinner inspirations: Chicken Potpie Empanadas and more 12/20/11 [Last modified: Tuesday, December 20, 2011 3:30am]
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