Mon | Go meatless
Serve White Bean and Fennel Soup with a green salad and crusty bread. To make the soup, saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups chicken or vegetable broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.
Tues | Eat like the King
If you've totally thrown your diet out the window, celebrate Elvis Presley's 75th birthday this month with a Fried Peanut Butter, Banana and Bacon Sandwich. Actually, fried is a bad description. It's made just like a grilled cheese sandwich with a little butter on the bread and then flipped in a skillet. I'd have a glass of ice cold milk and a pile of Ruffles potato chips. Then a very, very long walk.
Wed | Rotisserie chicken
Soft Rotisserie Chicken Tacos are made with shredded chicken tossed with lime juice and salsa. Swaddle in warmed flour tortillas with shredded cheese, lettuce, tomatoes and sliced avocado. Serve with butternut squash puree (look for it frozen) heated with salt and pepper, and wide slices of cantaloupe.
Thurs | Shellfish pucker
Grilled Lemon Shrimp (recipe below) can be made on a stovetop grill pan or on the outside grill. Serve with orzo cooked in chicken broth and sprinkled with fresh, chopped parsley and a green salad.
Fri | Fish wrap
Keep the grill cranked up and prepare any old fish fillets for Grilled Fish Wraps. Give your wraps an Asian spin by mixing shredded cabbage and carrot with a sesame vinaigrette (Annie's Naturals has a shiitake and sesame version). Layer the dressed veggies with slices of the grilled fish. Squeeze lime over all and start rolling. Serve the fish wraps with fresh fruit and roasted green beans.
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