Mon | Old school, new trick
Mash up your favorite meatloaf mix and bake it in muffin tins. Mini-Meatloaves are oh-so comforting alongside lumpy mashed potatoes and cooked carrots tossed with a bit of butter. To make a quick mash, quarter potatoes with skins on. Simmer for about 15 minutes. Mash by hand and add butter, milk and sour cream to taste. Salt and pepper, too. The meat muffins will be done when the potatoes are.
Tues | Think green
Green sauce, that is. Parsley lends its color to Shrimp With Green Sauce (recipe below), which is also spiked with brandy and white wine. You could sub chicken stock for the booze if you don't want to go that way. Serve with hunks of bread and green (more green!) salad.
Wed | Rotisserie chicken
Mediterranean Wraps are how we roll tonight. Mix shredded chicken with cooked couscous, diced cucumber, tomato and onion and chopped fresh mint and parsley. Crumbled feta adds zing. Dress with lemon juice and olive oil, then roll in 10-inch spinach wraps. Fresh fruit on the side.
Thurs | Bowled over
Simple Black Bean and Corn Soup is a hearty accompaniment to grilled cheese sandwiches or cheese quesadillas (the better for dunking). To make the quick soup, saute chopped onion, 1 diced jalapeno and garlic in olive oil. Add 4 cups chicken broth, 2 cans drained black beans and 1 teaspoon cumin. Simmer for 10 minutes. Puree, return to the pan and add 1 cup frozen corn kernels. Heat through. Dollop with sour cream.
Fri | Southern-tried
Grill a mess of pork chops, brushed with barbecue sauce for the last few minutes. Serve with big, heaping scoops of cheese grits and a side of green beans cooked with stewed tomatoes.
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