Mon | Get saucy
Serve Chicken With Lemon Sauce with Greek orzo and broccolini sauteed in olive oil. To make the chicken, slice boneless, skinless breasts into 3/4-inch pieces on an angle, then saute in olive oil in a hot skillet, 1 to 2 minutes per side. Remove and cover with foil to keep warm. To the hot pan, add a bit more oil, a couple of tablespoons of finely chopped onion, white wine or vermouth, the juice of a couple of lemons and a bit of butter. Let reduce, then add the chicken back to warm through.
Tues | Meaty greens
Top watercress sprigs and baby greens with slices of grilled flank steak for Steakhouse Salad. Add blue cheese crumbles and sliced red onions. Dress with a tangy balsamic vinaigrette and serve hunks of country bread on the side.
Wed | Rotisserie chicken
Shredded Chicken Quesadillas start with light and dark meat from your store-bought bird. Mix shredded meat with green salsa and corn kernels, then spread on flour tortillas. Layer with shredded Jack cheese (or pepper Jack if you want heat). Top with another tortilla and heat in skillet on baking sheet in oven. Flip halfway until both sides are browned. Serve with sour cream. Fresh fruit on the side.
Thurs | Mmmm, bacon
Everything tastes better with bacon, including Grilled Mozzarella and Spinach BLTs (recipe below). Make them on a panini press or in a skillet, but do make them. Serve with the leftover Curried Rice and Artichoke Salad (recipe, Page 6E) that you made for Memorial Day.
Fri | Something fishy
Pan-Seared Fish Fillets With Rosemary Hash Browns finish off a week of good food. Season thin fillets with salt and pepper and saute in olive oil in hot pan. Remove and tent with foil to keep warm. Add a bit more olive oil to the pan and a few handfuls of shredded, thawed frozen hash browns. Stir in 1 teaspoon of minced, dried rosemary, along with salt and pepper. Let potatoes brown and flip to brown other side. Serve fish over hash browns. A green veggie on the side.
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