Mon | Hot off the grill
Everybody gets their own packet of food when you bake fish on the barbie. Place one portion of fish on a heavy-duty square of foil, then place sliced zucchini and onions on top. Drizzle with olive oil and lemon juice and sprinkle with dried herbs of your choice. Fold them up and toss on medium-hot grill for about 10 minutes. Serve with the rice you like best.
Tue | Pastabilities
Go meatless with a simple pasta dish that combines linguine with artichoke hearts and grape tomatoes. To the cooked pasta, add butter, a bit of extra-virgin olive oil and lots of grated Parmesan. Dump in drained and quartered artichoke hearts and a handful of bite-sized tomatoes. Heat through and serve. Make a green salad to accompany.
Wed | Rotisserie chicken
Chinese food sounds good tonight. Make a fast lo mein by stir-frying shredded rotisserie chicken with grated carrots and cabbages, bean sprouts and minced ginger and garlic. Use vegetable oil, not olive. At the end, toss in cooked egg noodles, such as fresh fettuccine.
Thur | Burgers, baby
We never get tired of burgers, especially when they can be dressed differently each time. Tonight, we're going for blue cheese crumbles and thinly sliced red onions. Carrot sticks and dip, plus some baked frozen onion rings.
Fri | Mango tango
Shrimp and Mango Cocktail (recipe below) is the perfect opener for anything you might be throwing on the grill tonight. Or it may be all you need before a romantic night on the town. Pour a glass of peachy pinot gris.
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