Mon | Meatless pasta
Get a little help from the jar tonight for Penne Caponata. Gently heat two jars of the prepared eggplant appetizer spread while you're cooking penne pasta. Drain the pasta and mix with the warm caponata. If you feel like you need more sauce, add a can of drained white beans. Sprinkle with pine nuts and thick shaves of Parmesan. Serve with a green salad.
Tues | From the deep freeze
Tonight's Crab Cake Caesar Salads start with frozen crab cake appetizers. Cook them according to the package instructions. Place the hot cakes over the cold salad. Bread sticks would add an appetizing crunch.
Wed | Rotisserie chicken
Don't be put off by the number of ingredients in Santa Fe Corn Chowder (recipe below). Most of the ingredients are dumped in the soup pot with very little prep. If you want to cut saturated fat grams and some calories, substitute vegetable oil for the butter and use fat-free half-and-half. A satisfying hump day dinner.
Thurs | Hoagie heaven
Roast Beef and Blue Sandwiches can be made on traditional sub rolls or Cuban bread. Slather the bread with blue cheese dressing and layer on the roast beef with sliced red onions, creamy butterkase cheese and ice-cold, crunchy Romaine spears. Instead of pickles, serve with pickled green beans or okra.
Fri | Snow? No!
Call the folks up north and brag about the weather. Blue sky, nice temps. Crank up the grill and toss on some boneless, skinless chicken breasts that have been swimming in mojo marinade for a few hours. Cook a pot of yellow rice and black beans — look for a packaged mix — to serve alongside.
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