Mon | Farm fresh
Florida corn is a bargain right now; I've seen it for 12 ears for a buck. Add fresh corn kernels to salads, salsas, soups and casseroles. Or make Grilled Spicy Corn by buttering and sprinkling ears with chili powder and wrapping in foil. Toss on the grill with marinated chicken thighs. Sprinkle tomato slices with olive oil and salt and pepper.
Tues | Go meatless
Give the planet a break and make Veggie Subs tonight. Add chopped fresh herbs (Italian parsley and tarragon) to mayonnaise and slather on rolls. Layer sliced peppers (red or green), cucumbers, tomatoes, avocado, baby spinach leaves and cheese of your choice. Black olives, too. Serve with fresh fruit and potato wedges.
Wed | Rotisserie Chicken
Chicken Feta Tostadas start with meat from a rotisserie bird. Combine shredded chicken with chopped tomatoes, kalamata olives, fresh parsley, salt and pepper and a few tablespoons of olive oil. Pile on toasted flour tortillas and top with feta cheese. Bake for less than 5 minutes until heated through. Serve with fresh fruit.
Thurs | Ready, spaghetti
Make spaghetti and meatballs any way you know how. On a busy night, I reach for a jar of roasted garlic sauce and heat some frozen meatballs. Ladle over pasta and added grated Parmesan. French bread, green salad.
Fri | Sticks of flavor
Get your steak and potatoes on skewers with a creamy cilantro sauce (recipe below). The editors at Eating Well magazine limit the fat to under 9 grams with this keeper. Serve with a green salad and Spanish rice, they suggest.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.
Loading...