Mon | Going meatless
Angel Hair With Spicy Zucchini Sauce comes together quickly. While pasta is cooking, heat olive oil in a large skillet; add minced garlic and red pepper flakes. Add a large can of whole tomatoes and break them apart with the back of a spoon. Season with salt and cook until thickened, about 15 minutes. Add two chopped zucchinis, then cook for about five minutes. Stir in drained angel hair and garnish with ribbons of fresh basil and grated Parmesan.
Tues | Bold statement
Bright and zesty Jicama, Radish and Pickled Shallot Salad With Feta (recipe below) is a good accompaniment to grilled fish or chicken. It's also a great topper for tacos.
Wed | Rotisserie chicken
Keep it simple tonight. Carve the bird and serve it with Stir-Fried Asian Cabbage. Heat 3 teaspoons of vegetable oil (not olive) in a skillet or wok and add one large head of shredded cabbage, Napa if you can find it, and two peeled, shredded carrots. Cook and stir until cabbage softens and add 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar and a few teaspoons sesame oil. For crunch, stir in drained, sliced water chestnuts.
Thurs | Classic, with a twist
Tweak the classic sandwich combination for tonight's Turkey, Apple and Bacon Club Sandwich. Toast the bread — make it wheat instead of white — and replace the tomatoes with thinly sliced Granny Smith apples. Cheddar cheese, Dijon mustard and mayonnaise complete the deal. Serve with chips and a bowl of fresh strawberries.
Fri | Dinner on a stick
A Stir Crazy redux: Crank up the grill for Spicy Chorizo and Shrimp Kebabs. Thread chunks of cured chorizo alternately with peeled shrimp and grape tomatoes. Brush shrimp and grape tomatoes with olive oil mixed with minced garlic. Grill for about three minutes per side, until shrimp is pink. Serve with seasoned brown rice and steamed broccoli.
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