Mon | Bowled over
Grilled Veggie Bowls are a good way to clean out the vegetable crisper. Clean, trim and grill whatever you've got on hand; brush the vegetables with balsamic vinaigrette first. Pile soft and sweet veggies on a mound of brown rice. Add crumbled feta and sliced scallions.
Tues | Ball game fare
The crack of the bat isn't far away, and that has us in the mood for ballpark food. Serve Chicago Dogs using whatever dogs you prefer: beef, turkey or tofu pups. To make them Chicago-style, cradle in poppy-seeded buns and dress with pepperoncini, sliced tomatoes, yellow mustard, chopped white onion and sweet pickle relish. And don't forget the sprinkle of celery salt. Chips on the side.
Wed | Rotisserie chicken
Rotisserie Chicken Pot Pie is quick, simple and delicious, especially to young palates. Mix 1 cup diced frozen mixed veggies, 2 cups diced white meat only, 1/4 teaspoon dried thyme and 1 can of low-sodium condensed cream of chicken soup. Spoon into a small casserole dish and cover with a prepared pie crust. Trim, tuck in the edges, then prick. Bake for 30 minutes at 350 degrees.
Thurs | Something new
Hummus-Crusted Chicken served with Chili Carrots (recipes below) are two ways to put a twist on the same old thing. Make the hummus yourself in a food processor or blender, or buy a prepared variety.
Fri | Something fishy
Grill or saute firm white fish — mahi mahi, grouper, cod or halibut — and top it with Tart Apple Relish. Mix 1/2 cup diced Granny Smith apple, 1/2 cup diced peeled cucumber, 1/4 cup apple juice, 2 tablespoons diced red onion and 1/2 tablespoon chopped fresh parsley. Chill the relish for at least 10 minutes. It'll make enough to top four pieces of fish. Serve with sauteed spinach.
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