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Weekday dinner inspirations: Creamy Squash Casserole and more

Mon | Wake up the week

Fra Diavolo Shellfish Pasta is a spicy way to start the week. In a skillet, saute garlic and onion in extra-virgin olive oil. Add a can of crushed tomatoes, plus salt, pepper and some red pepper flakes and let simmer for about 20 minutes. When sauce is thick, add bay scallops and shrimp. They'll cook in just minutes. Serve over angel hair pasta and sprinkle with chopped fresh parsley. French bread and chardonnay on the side.

Tues | Home-style gourmet

Use Boboli crusts or another ready-made pizza dough for Caramelized Onion and Crispy Bacon pizzas. Let sliced onions cook low and slow for about 30 minutes until they are brown, sweet and soft. Spread crusts with shredded smoked mozzarella, then scatter on onions and crispy bacon pieces. Bake at 350 degrees for about 20 minutes. Serve with a green salad.

Wed | Rotisserie chicken

Carve up your rotisserie chicken and serve it with Creamy Squash Casserole (recipe below). It's junky-delicious and you can thank the mayonnaise and Ritz crackers for that. If you're detecting a Southern twang, you're right. The recipe is from country singer Trisha Yearwood's new cookbook.

Thurs | Soup's on

Make a quick-step Spanish Gallego Soup by adding cubed peeled potato pieces to a pot of simmering chicken broth, then tossing in a bay leaf or two, sliced cooked sausage and a can (or two) of rinsed and drained Northern beans. When the potatoes are done, add a bag of baby spinach. Toasted, buttered Cuban bread on the side.

Fri | Swim upstream

Grilled salmon with a sweet-tart glaze is a lovely way to end the workweek. Before putting the fish on the grill, brush it with brown sugar, Dijon mustard and lemon juice. Look for some quick-cooking wild rice to serve alongside, along with a bright veggie like asparagus. Rub the spears with olive oil and toss those on the grill.

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>>easy

Creamy Squash Casserole

2 pounds yellow summer squash, trimmed and sliced ¼-inch thick

½ small sweet onion, such as Vidalia, peeled and diced

1 cup water

1 teaspoon salt, divided use

1 large egg

½ cup mayonnaise

½ cup grated cheddar cheese (about 2 ounces)

¼ teaspoon black pepper

½ cup butter crackers, such as Ritz, crushed (about 12 crackers)

Preheat oven to 350 degrees. Butter a 2-quart casserole dish.

Place the sliced squash and the onion in a medium saucepan with about a cup of water and ½ teaspoon of the salt. Cover and cook over medium heat until the squash is tender, about 15 minutes. Drain thoroughly and cool.

Put the squash into a bowl and beat with an electric mixer; the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining ½ teaspoon salt and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs, and bake for 30 minutes.

Makes 12 servings.

Per serving: 240 calories, 21g fat, 650mg sodium, 10g carbohydrates, 2g fiber, 6g protein.

Source: Home Cooking With Trisha Yearwood (Clarkson Potter, 2010)

Weekday dinner inspirations: Creamy Squash Casserole and more 05/18/10 [Last modified: Monday, May 17, 2010 7:16pm]

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