Mon | Going meatless
Penne Caponata is a simple dish that uses a few jars of the prepared eggplant appetizer spread. While the pasta is cooking, gently heat the caponata but don't let it bubble and sputter. If you think you might need more sauce for the amount of pasta you've cooked, add a can of drained white beans. Mix with pasta and sprinkle with pine nuts and grated Parmesan cheese. Serve with a green salad.
Tues | Fish wraps
Fish Tacos With Lime-Cilantro Crema (recipe below) sound super-luxe, but are actually pretty reasonable thanks to the Cooking Light test kitchens. Serve them with some fresh melon slices and you might not feel so guilty about the Christmas cookies you'll be eating later.
Wed | Rotisserie chicken
Carve the chicken and serve it with Greek Salad. Iceberg lettuce, chopped tomatoes and sliced cucumbers start it off. Add kalamata olives, sliced pickled beets, slabs of feta cheese and, if you want to do it up Tarpon Springs style, throw in a scoop of potato salad. Ken's makes a Greek salad vinaigrette.
Thurs | Soup's on!
Quick White Bean and Ham Soup starts with a cubed ham steak. In a pot, saute minced onions and chopped celery in vegetable oil. Add the diced ham and 1 teaspoon of Italian dried herbs. Add chicken or vegetable broth and 2 cans of drained and rinsed white beans. Heat through. Make a green salad and offer bread sticks.
Fri | Make your (grill) mark
Make TGIF Shrimp Kebabs by threading shrimp, peeled but with tail on, grape tomatoes and yellow squash chunks on skewers. Brush them with olive oil that has been mixed with dried herbs (your choice) and minced garlic. Before you toss skewers on a hot grill, start a pot of quick-cooking wild rice. Serve it all with chopped tomatoes and cubed avocado drizzled with vinaigrette.
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