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Weekday dinner inspirations: Skillet Shrimp Fried Rice and more

Mon | Kids cook

Put the kids to work tonight on spaghetti with meat sauce. Saute onions and garlic in olive oil, brown ground beef and drain it all. Add a couple of jars of your favorite red sauce. Scoop it over spaghetti. French bread and green salad, of course.

Tues | Go light

Buy or make a simple quiche (store-bought crust, 3 beaten eggs mixed with 2 cups shredded Swiss and 1 cup milk then poured into the crust and top with chopped scallions or cooked bacon bits. Bake for about 45 minutes at 350 degrees). Serve it with a salad and fresh fruit.

Wed | Rotisserie Chicken

It's chicken pot pie night. Mix 3 cups of diced and shredded chicken (white and dark meat) with a couple of cups of frozen veggies. (We like corn and peas and sometimes add sauteed onions and garlic.) Stir in a can of condensed cream of something (mushroom, chicken or celery) soup. Spread it in an 8- by 8-inch pan. Mix 1 cup of Bisquick or the like with 1/2 cup of milk and 1 egg and pour it over the chicken mixture. Bake for 30 minutes at 350 degrees. Now tell me that's not comfort food.

Thurs | Shrimply divine

Don't have leftover cooked rice? Not to worry. Easy Skillet Shrimp Fried Rice (recipe below) starts with raw rice and you've still got dinner in less than 30 minutes.

Fri | Politics free

Celebrate the end of the multiyear presidential campaign with a big steak dinner and hopefully you won't have to dip into your 401(k) to do it. Crumble blue cheese over the grilled steak and serve with some sort of potato. On a platter, layer mixed greens and top with julienned pears, avocado slices and tomato wedges. Dress it all with balsamic vinaigrette. Raise a glass to at least one year of no political commercials.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

>>easy

Skillet Shrimp Fried Rice

2 teaspoons sesame oil, divided use

½ cup long-grain white rice

2 medium garlic cloves, crushed

1 tablespoon chopped fresh ginger

1 (14.5-ounce) can fat-free, low-salt chicken broth (scant 2 cups)

1 tablespoon low-salt soy sauce

1 cup frozen peas

¾ pound large shrimp, peeled and deveined

1 cup chopped fresh parsley

Salt and freshly ground black pepper

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add rice and saute until rice is evenly browned, about 3 minutes. Add garlic and ginger and saute 1 minute.

Meanwhile, mix broth and soy sauce and heat mixture until it starts to boil. This can be done in a microwave on high for 2 minutes.

Add to skillet and bring to a simmer. Lower heat to medium, cover and simmer 10 minutes.

Add peas and shrimp. Cover and simmer 5 minutes or until shrimp is cooked through and water evaporated. Add parsley and second teaspoon of oil. Toss well. Add salt and pepper to taste.

Makes 2 servings.

Source: Linda Gassenheimer,

Miami Herald

Weekday dinner inspirations: Skillet Shrimp Fried Rice and more 11/04/08 [Last modified: Tuesday, November 4, 2008 3:30am]

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