Mon | Nibble night
Appetizers are a festive way to greet the beginning of the week. For your finger-food feast, consider shrimp cocktail, room temperature Maytag blue cheese and water crackers, hummus with vegetable crudites and pita triangles, and fresh fruit on skewers. For something hot, cook breakfast sausage links, blot and then roll in refrigerated crescent rolls and bake.
Tues | Something fishy
Grill salmon fillets and garnish with sour cream mixed with fresh dill. On the side, quick-cooking flavored couscous (make it with chicken or veggie broth for even more pow) and green beans roasted with olive oil and minced garlic.
Wed | Rotisserie chicken
Spicy Chicken and Veggie Soup comes together quick on a hectic night. Shred the meat from the store-bought bird and set aside. In a large stockpot, saute a chopped onion and 2 minced garlic cloves in oil, season with salt and pepper and then add 1 tablespoon chili powder. Dump in a box of chicken broth and a peeled, cubed baking potato. Cook for about 15 minutes. Add a bag of frozen corn and the shredded chicken. Heat through. Garnish with sour cream and a sprinkle of fresh herbs or scallions.
Thurs | Novemberfest
Sauerkraut isn't just for October. Consider this German Potato Pie (recipe below) for an oompa-pa meal. Serve with applesauce and sour cream. And beer. If your people need more meat, grill some wursts.
Fri | When Caesar met Slider
Forget the chicken and grilled shrimp. Give your Caesar salad a protein punch with grilled miniburgers. Skewer them on bamboo sticks after you grill 'em and place them over the top of the dressed greens. Texas toast on the side.
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