Mon | Good morning, dinner
We're doing breakfast for dinner with Sauteed Mushroom Omelets. In a small skillet, saute sliced mushrooms in extra-virgin olive oil, seasoning with dried thyme and coarse salt. Set aside and make omelets in the same pan. Brighten dish with feta cheese. On the side: a bowl of Plant City strawberries sprinkled with brown sugar and a dollop of sour cream. Whole wheat toast, too.
Tues | A savory pie
Quick Shepherd's Pie is a rib-sticking meal made Stir Crazy quick by using prepared mashed potatoes. Saute 1 small diced onion in a large skillet. Add 1 1/2 pounds ground beef, brown and drain fat. Add 1/2 cup or more each of diced carrots, peas and corn. Add about 3/4 cup beef broth and 2 teaspoons Worcestershire sauce; cook about 5 minutes. Scoop mixture into baking dish and cover with mashed potatoes. Bake about 20 minutes at 350 degrees.
Wed | Rotisserie chicken
Rotisserie Chicken Enchiladas come together quickly with just a few ingredients. Shred chicken from one bird and you'll have about 4 cups, enough for 12 enchiladas. Pour 2 cans of enchilada sauce in a bowl and drag a small flour tortilla through, coating both sides. Fill with some chicken, fold in half and place in baking dish. Continue until chicken is gone and the baking dish is full. Pour remaining sauce over (leave some bits exposed so it gets crispy) and heap on shredded sharp cheddar. Bake about 20 minutes at 350 degrees. Yellow rice and salad on the side.
Thurs | Listen up
I made Orecchiette With Broccoli Rabe (recipe below) last week and the wolverines scarfed it down as if I'd served chocolate cake. The little ear-shaped pasta isn't cheap, but it's worth a splurge. The cup shape swaddles the sauce it's paired with. If you haven't cooked broccoli rabe, sometimes called rapini, try it. It can be a bit bitter, but first blanching it for a couple of minutes mellows it.
Fri | Open sesame
Buy a ginger sesame marinade (I like Lawry's) for Grilled Salmon. Let your steaks or fillets swim in marinade for about an hour. Be sure grates are well oiled so the fish doesn't stick. Serve with couscous garnished with sliced scallions and a side of steamed broccoli brightened with a squeeze of lemon juice and zest.
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