Mon | Rice is nice
Make double the amount of rice you need for tonight and save it for Wednesday's easy casserole. Low Country Shrimp and Rice, from allrecipes.com, is a South Carolina specialty. Make it by sauteing 1 chopped onion in butter. Add a pound of sliced kielbasa and cook for about 5 minutes. Add chopped bell pepper, salt and pepper and 1 1/2 pounds peeled, small shrimp. Cover and cook a few minutes. Remove cover; spread 1 cup cooked rice over top and cook 5 minutes. Fold together until rice has absorbed juices. Serve hot with Worcestershire or soy sauce.
Tues | All in the skillet
Shepherd's Pie is a comfort food favorite and this version (see recipe below) is made completely in a skillet. Use ground beef or lamb, but make sure the frozen potatoes you buy are shredded. Quite easy, love.
Wed | Rotisserie chicken
We're all about simple tonight and Chicken and Broccoli Bake meets our needs. Shred the rotisserie bird and mix it with 2 cups cooked rice (left over from Monday), a can of fat-free chicken broth and 2 cups chopped broccoli. Season with salt and pepper and spoon into a 2-quart casserole. Sprinkle with grated Parmesan and bake at 325 degrees for about 30 minutes. Broccoli should be tender. Make a salad and call it dinner.
Thurs | Say cheese
Grilled cheese sandwiches are a specialty at our house. Lately, we've been making them with tuna. The standard Tuna Melt. We like the tuna salad stripped to the bare minimum (just mayo), but you can add whatever floats your boat. Serve the sandwiches with a hearty all-veggie soup. Or even the childhood favorite, tomato.
Fri | Mediterranean pie
Get yourself a pizza shell and brush it with extra-virgin olive oil. Let it sit while you saute spinach, minced garlic and onions in more olive oil. Spread spinach mixture on shell and scatter generously with crumbled feta and shredded mozzarella. Add halved kalamata olives and bake according to the package directions. Opa! Mangia!
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