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Weekday dinner inspirations: Mediterranean Chickpea Salad and more

Mon | Start right

Now comes the portion of the year when we reassess what we're eating. Here at Stir Crazy, we're thinking about superfoods, and that includes bell peppers. We use them in a Mediterranean Chickpea Salad (recipe below) that can be eaten as a side dish or stuffed in a pita bread with lots of ice-cold greens.

Tues | More greens

Resolve to get more dark green, leafy veggies in your diet this year. Start tonight by serving Spinach Salad With Salmon. Grill or saute salmon fillets and place them on top of a bed of spinach laced with red onions and water chestnuts and dressed with an Asian-influenced vinaigrette. (Look for Annie's shiitake dressing.)

Wed | Rotisserie chicken

Though some folks have trouble with medications that interact with grapefruit, those who don't should eat a lot of it. It's good for you. Use it in a Citrus Fruit Salad tonight and serve with sliced chicken. Mix grapefruit and orange sections with sliced banana and pineapple, apple and pear chunks. Sprinkle with brown sugar and grapefruit juice. Chill well.

Thurs | Cradle of nutrition

Don't back away from avocado because it contains fat. It's the good kind: monounsaturated. Shrimp Salad in Avocado combines lean protein with healthy produce. Load your shrimp salad with crunch — diced vegetables and fresh dill — then dress with fresh lemon and a tangy Greek yogurt (another superfood) instead of mayonnaise. Pile it high in a halved avocado. Serve with crackers and sliced fruit on the side.

Fri | Keep going

You've been good all week. Don't blow it just because it's Friday. Think of another way to reward yourself. How about Grilled Portobello Burgers garnished with turkey bacon, more avocado, tomato and sliced red onion on a whole-wheat bun? Brush large mushroom caps with extra-virgin olive oil and a bit of balsamic before they go on the grill. Look for baked potato wedges in the freezer case.

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>>easy

Mediterranean Chickpea Salad

1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed

2 Roma (plum) tomatoes, seeded and diced

1/2 medium green bell pepper, diced

1 small cucumber, peeled and diced

1 small red onion, finely chopped

1 small clove garlic, minced

1 teaspoon dried oregano

1 tablespoon chopped fresh parsley

2 tablespoons olive oil

1/2 cup crumbled feta cheese

In a bowl, toss together all ingredients. Cover and chill until serving.

Serves 3 to 4.

Source: St. Petersburg Times

Weekday dinner inspirations: Mediterranean Chickpea Salad and more 01/04/11 [Last modified: Tuesday, January 4, 2011 3:30am]

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