Mon | Oven ready
Baked Chicken and Tomato Gratin is good enough for company. Bake chicken breasts on the bone seasoned with just salt and pepper and a pat of butter. To serve with, prepare tomato gratin a la Food Network magazine by mixing 2 pints of grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 1/2 teaspoon dried thyme in an ovenproof skillet. Cook until tomatoes are soft, about 8 minutes. Mix 1/2 cup each bread crumbs and olive oil and scatter over top along with grated Parmesan cheese. Broil until golden, about 3 minutes.
Tues | Easy does it
Skewer peeled shrimp, brush with pesto sauce, then grill. Serve your Pesto Shrimp Skewers with couscous studded with pine nuts and a salad of sliced tomatoes and fresh mozzarella drizzled with good olive oil and balsamic vinegar.
Wed | Rotisserie chicken
Make a store-bought bird taco-licious by piling shredded meat on a soft flour tortillas with Jack cheese, salsa verde, diced avocado, chopped onions, tomatoes, cilantro and a squeeze of fresh lime for Soft Chicken Tacos. Muy bien con cerveza. (Very good with beer!)
Thurs | Worth the effort
Sure, you could open a jar of pasta sauce for Spaghetti With Sausage and Simple Tomato Sauce (recipe below), but making your own from a can of whole tomatoes is almost as quick as heat and eat. Give this recipe a try and substitute shrimp for the turkey sausage next time you make it. Green salad on the side.
Fri | Opa! Burgers
We never get tired of hamburgers. Tonight, let's eat Greek Burgers, grilled, then slathered with tzatziki sauce and topped with thin red onion slices and feta cheese crumbles. To make a simple tzatziki, mix plain yogurt, preferably Greek, with minced garlic, finely chopped cucumber and salt and pepper. Serve with a potato salad dressed with vinaigrette, rather than mayonnaise. Mix in kalamata olives, too.
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