Mon | Quick soup
Make your own minestrone by sauteing onion and garlic in a little olive oil. Add chicken broth and simmer, then add sliced zucchini, yellow squash, a can of diced tomatoes, a handful of whatever small pasta you've got on hand and a few shakes of dried Italian seasoning. The pasta will soak up some of the broth, so make sure you account for that. Serve with big shaves of Parmesan and rolls.
Tues | Just peachy
Make use of the last of summer's juicy peaches in Peach-Glazed Grilled Pork Chops (recipe below). A bag of frozen, sliced peaches will work too. Serve with roasted asparagus or green beans.
Wed | Rotisserie chicken
Here's what I call Rotisserie Chicken Fusion (thanks to my friend Patty for the idea): Mix tabouli and cooked orzo and layer in a wide, shallow bowl. Scatter shredded chicken on top and maybe even some crumbled feta. That's all you need, really. It can be served at room temperature.
Thurs | Grill it
Marinade salmon in a store-bought ginger-sesame marinade and grill. (Make your own by mixing 1/4 cup low-sodium soy sauce, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 2 thinly sliced scallions and 1/4 teaspoon crushed red pepper). Serve salmon with sauteed spinach and brown rice studded with scallions.
Fri | Comfort food
Thank goodness it's Friday and as good a time as any to have an old-fashioned dinner. Meatloaf, mashed potatoes and steamed broccoli fit the bill for me. Make your own meat-mash or pick up a slice or two at Boston Market, a grocery store deli or specialty shop. Make your own mashed potatoes or buy Diner's Choice, our favorite.
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