Mon | Wrap them up
Load up your Bean Burritos with refried beans heated with salsa, shredded pepper Jack cheese, chopped tomatoes, lettuce, scallions and guacamole. Make a salad of seasonal fruit dressed with vanilla yogurt and a few shakes of cayenne pepper.
Tues | Get your motor running
Do some carbo-loading tonight to prepare for a marathon gift-wrapping session. Easy Chicken Parmigiana starts with boneless, skinless chicken breasts dipped in beaten egg, dredged in flour and sauteed on both sides in olive oil. (Use an oven-proof skillet.) Let brown, then cover with your favorite red sauce, slices of mozzarella and a handful of grated Parmesan cheese. Bake for about 30 minutes at 350 degrees. Heat extra sauce and serve with linguine.
Wed | Rotisserie chicken
I've been on a collards kick lately and want my obsession to spread. Get your chicken, carve it, then serve it with Southern-Style Collard Greens. Brown 4 slices of diced bacon, remove to paper towel. Saute one chopped, diced onion in the rendered fat. Add 1 large bag of chopped collards, 2 cups of chicken broth and simmer for 20 minutes. Drain and return to pan, add a bit of butter, salt and pepper and scatter with bacon pieces.
Thurs | Living on the edge
Okay, so you've got your favorite meatloaf recipe, but that doesn't rule out a little experimentation, does it? Try Swedish Meatloaf (recipe below), which mimics the sweetness of the tiny meatballs. Forget the mashed potatoes; serve this loaf with red potatoes that have been boiled, buttered and topped with parsley.
Fri | Peel and eat
Boil up some big shrimp, shells and all, and pile them in a serving bowl, for a hands-on Shrimp and Salad dinner. Set out cocktail sauce for dipping, plus a Caesar salad and a loaded potato (or macaroni salad).
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