Mon | Top topping
Mushroom Stroganoff Baked Potatoes is this week's meatless offering. About 20 minutes before your baked potatoes are done, saute 8 ounces of sliced mushrooms in a couple of tablespoons of butter. When mushrooms are limp and have given up some of their liquid, add a few tablespoons of flour and cook for a couple of minutes. Whisk in 1/4 cup white wine and 3/4 cup veggie broth (use beef broth if you want to cheat a little) and simmer until thickened. Season with salt and pepper. Add chopped parsley and spoon over baked potatoes.
Tues | Sandwich night
Grilled Brie, Turkey and Ham sandwiches on whole wheat are flavored with a schmear of cranberry sauce. Grill them on both sides until the cheese is melted. Vegetable chips and fruit salad are fine accompaniments.
Wed | Rotisserie chicken
Greek Salad With Chicken is tonight's bird-of-the-week meal. In a shallow bowl, tear up lots of iceberg lettuce and artfully layer on top: cucumber slices, tomato wedges, green pepper rings and kalamata olives. Dress with Greek vinaigrette and garnish with shredded chicken and slabs of feta cheese. Bread and butter on the side.
Thurs | Chop, chop
Pork Chops and Grits is a simply satisfying weeknight meal. Run the chops (I think they are more flavorful with bones) through beaten egg and then coat them with fine Italian bread crumbs. Brown in olive oil then bake in a 350-degree oven for about 30 minutes, depending on thickness. While they bake, make some quick-cooking grits seasoned with salt and pepper. Serve chops and grits with steamed broccoli.
Fri | Spice it up
Spicy Shrimp (recipe below) is a wow-way to end the workweek. Thai Sriracha sauce — a third of a cup — brings the heat, but you can use another hot sauce. Serve it over cooked rice in a bowl and break out the chopsticks.
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