Mon | Delish delight
Baked Mac and Cheese is a thing of beauty that can be bent to your own tastes. Cook a pound of pasta (shells, corkscrews, penne). While pasta is cooking, melt 4 tablespoons of butter in a large saucepan, then add 1/4 cup flour. Stir constantly until mixture thickens. Add 4 cups of liquid (whole or low-fat milk, chicken broth or a combination), bring to simmer and keep stirring. Add 4 cups grated cheese (I like sharp cheddar mixed with a bit of Asiago). When cheese melts, drain pasta and stir into sauce. Pour into baking dish and cover with bread crumbs and thinly sliced tomatoes if you like. Bake for about 20 minutes at 350 degrees, until brown and bubbly.
Tues | Chomp chop
Pork Chops Pizzaiola (recipe below) gets its flavor from tomato-oregano sauce, similar to the red sauce on pizza. Serve with quickly sauteed spinach and some bread to soak up the flavorful sauce.
Wed | Rotisserie chicken
Doctor store-bought mashed sweet potatoes for Nutty Sweet Potato Bake by mixing in a diced fresh pear or even an apple. Spread the mixture in a baking dish and sprinkle pecans and cinnamon on top. Bake at 350 for about 20 minutes. Serve with roasted chicken and steamed green beans.
Thurs | Tangy tastes
Red and Blue Burgers are grilled patties topped with thinly sliced red onion, blue cheese crumbles and mayonnaise, all on lightly toasted buns. Serve with a fruit salad of chopped apples, halved grapes, pecans and celery dressed with vanilla yogurt.
Fri | What a dish
Scallop Caesar Salads are a classy and delicious way to end the week. Saute big, meaty sea scallops in extra-virgin olive oil with just a sprinkle of sea salt and freshly ground black pepper. Place them on top of traditional Caesar salad. The heat from the scallops makes a lovely foil to the ice-cold salad. Serve with crunchy breadsticks.
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