Mon | La Salade du Chef
Make this old standby sound more exciting by giving it a French name. A quick chef's salad for a Monday night can be any manner of cold cuts and cheeses, rolled up or cubed, over a pile of iceberg lettuce. Add the veggies you want — go crazy with pickled beets — and don't forget the hard-boiled egg. Thousand Island, ranch, blue cheese or whatever dressing you and yours prefer. Get the full diner experience by serving crackers in little plastic wrappers.
Tues | Spiked Shrimp
Chiptole-Rubbed Shrimp from Chile Pepper magazine will jolt everyone out of their stupor tonight. Rub 20 large, peeled shrimp with 1/3 cup minced chipotle chilies in adobo and sprinkle with salt and pepper. Skewer (or not) and grill (indoors or out) for 3 to 4 minutes a side. Put cooked shrimp in a bowl and add 1 tablespoon ground cumin, 1/2 cup chopped cilantro and the juice of 1 lemon. Serve with rice and fresh fruit.
Wed | Rotisserie Chicken
Make life easy. Carve up a couple of birds and serve the chicken with baby spinach sauteed in olive oil and minced garlic and splashed with chicken broth. Serve with store-made corn bread muffins.
Thurs | Noodle-icious
Deconstructed Zucchini Lasagna (recipe below) is a big, messy casserole bake. A perfect Thursday night dinner. You know the drill – make a green salad.
Fri | Fall for it
It's officially autumn. Really. Make Quick Pumpkin Soup by simmering 4 cans (56 ounces) of chicken broth and 2 cans of drained corn with half a chopped onion for about 15 minutes. Add 1 can solid-packed pumpkin puree (don't get pie filling!) and 1/2 cup half-and-half. Season with salt and pepper. Float some croutons on the top of each bowl. Serve with soft rolls and butter.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to firstname.lastname@example.org. For more family recipes and other stories of interest to parents, go to www.gomomma.com.