Mon | Simple soup
Sausage, Greens and Beans Soup is so simple you'll have dinner on the table quicker than quick. Saute chopped onion, minced garlic and diced green pepper in olive oil. Depending on how many servings you want, add a box or two of chicken broth, a can or two of drained and rinsed white beans and sliced, cooked kielbasa. Heat through and stir in a bag of spinach leaves. When the leaves wilt, season the soup with freshly ground pepper. Serve with biscuits or rolls.
Tues | Nuevo Cubano
Mark Bittman's "less meat, more flavor" Cuban sandwich (recipe below) is a good twist on a local favorite. Black beans and mango slices? Why not. Serve with a simple green salad.
Wed | Rotisserie chicken
Use the leftover cilantro from Tuesday in Spicy Peachy Chicken Quesadillas. In between flour tortillas, layer shredded rotisserie chicken, sliced fresh peaches, grated pepper Jack cheese and some cilantro leaves. Cook about 3 minutes per side in a skillet spritzed with a nonstick spray. Serve with sour cream mixed with a bit of lime and honey.
Thurs | Fiber plus
Make friends with whole-wheat pasta and use it tonight as the foundation for Saucy Chicken & Beans. Saute diced onions and garlic in a bit of olive oil. Set aside, then add more oil and saute boneless, skinless chicken thighs. When chicken is nearly done, add a can of diced tomatoes with herbs and garlic, plus two cans of drained and rinsed cannellini beans. Simmer for about 10 minutes. Serve over pasta. Don't forget the green salad.
Fri | Grill and greens
Toss a flank steak into a marinade in the morning and plop it on the grill tonight. Slice thinly, against the grain, and serve over a big green salad dressed with a creamy vinaigrette. And it's Friday, so what the heck, add some blue cheese crumbles.
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