Mon | Eat cheaply
Time to make amends for that weekend shopping with economical Rice and Bean Soup. Saute chopped onion and minced garlic in oil, add 1 cup of rice and brown slightly. Pour in 2 cups water and 4 cups chicken broth and bring to a boil. Reduce to a simmer, add 2 teaspoons of dried herbs (basil, oregano, thyme or a mixture), diced carrots and a can each of diced tomatoes and great northern beans and cook 20 minutes. Serve with bread and butter.
Tues | Shrimply delicious
Shrimp With Bacon and Spinach (recipe below) is a super-quick weeknight meal. Did I mention simple, too? I like mine with a few dashes of chipotle-flavored Tabasco sauce. The hot sauce adds a smoky kick.
Wed | Rotisserie chicken
Chicken With Couscous and Basil celebrates convenience and flavor. Prepare couscous according to package instructions, then add 2 cups shredded rotisserie chicken, 2 or 3 chopped plum tomatoes, toasted pine nuts and a small handful of chopped fresh basil. Drizzle with extra-virgin olive oil and season with salt and pepper to taste. Serve with toasted pita bread.
Thurs | Free-range cooking
Measuring cups? We don't need no stinking measuring cups, because tonight we're cooking on instinct. To make Lemon Chicken and Smooshed Tomatoes, saute thin chicken cutlets in olive oil and minced garlic. When cutlets are brown on both sides, add a healthy splash of white wine, a few squeezes of lemon, some capers and a handful of cherry or grape tomatoes. Cover and cook until the tomatoes are softened. Serve with sauteed spinach and a salad.
Fri | Living it up
The overspending of last weekend has been forgotten. Tonight, we splurge. Throw steaks on the grill (we like the New York strip or T-bone) when your oven-baked potatoes are nearly done. Top the steaks with crumbled blue cheese and the potato with whatever suits you. Caesar salad on the side.
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