Mon | Quick pizza
Use flour tortillas as the crust for these easy Caramelized Onion and Goat Cheese Pizzas. Start by caramelizing the onions low and slow in a skillet with olive oil. Season with salt and pepper. (This will take about 15 minutes.) To assemble, brush tortillas with olive oil. Place on baking sheet and dot with goat cheese. Layer onion on top and several pinches of fresh or dried thyme. Bake at 375 degrees for about 15 minutes. On the side, serve baby greens mixed with sliced pickled beets dressed with a balsamic vinaigrette.
Tues | Go meatless
Country-Style Tomatoes (recipe below) is a baked, cheesy tomato stack that can work as an entree or a side dish. To complete a vegetarian meal, add a three-bean salad.
Wed | Rotisserie chicken
Carve up the bird and serve with Summer Squash and Pasta. Saute sliced zucchini and yellow squash with minced garlic in olive oil and butter. Season with salt and pepper. Meanwhile, cook angel hair pasta according to package directions. When squash is soft, add it to drained pasta with a handful of chopped fresh parsley, a drizzle of olive oil and some grated Parmesan.
Thurs | Hot legs
Chicken legs are cheap and kid friendly. Make them spicy by coating with smooshed barbecue potato chips or even Pringles spicy Szechuan chips. Crush the chips then dredge the legs in milk or beaten egg first. Roll in the chips and bake at 350 degrees for about 30 to 40 minutes. Serve with watermelon wedges sprinkled with feta cheese. A green salad on the side.
Fri | Burgermeister
It's Friday and it's summer. Crank up the grill and make burgers. Form them yourself from ground sirloin and top with thick slices of Monterey Jack. Plop on lightly buttered and toasted seeded buns. Garnish with chunky guacamole and Dijon mustard. Serve with in-season corn on the cob and fresh fruit.
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