Mon | Raise the bar
We're having a Greek Potato Bar tonight. Bake as many potatoes as you have diners. Saute grape tomatoes in extra-virgin olive oil and season with dried oregano, coarse salt and freshly ground black pepper. Let cook until tomatoes soften. Top baked potatoes with tomato mixture, plus feta cheese crumbles and chopped kalamatas.
Tues | Wrap it up
There was a time that lettuce wraps were all the rage. That's when low-carb diets had come back with a vengeance. That trend has faded a bit, but that's no reason to forsake the low-carb wrap. Sweet Pork Lettuce Wraps (recipe below) are good for a quick-fix dinner, plus are fun for kids.
Wed | Rotisserie chicken
Carve up the bird and serve it with sauteed spinach that's finished with a squeeze of fresh lemon juice. Make a quick Waldorf Salad of chopped apples and celery, halved red grapes and toasted walnuts. Dress with mayonnaise that has been mixed with more lemon juice.
Thurs | Marriage of convenience
Make Italian Wedding Soup by bringing 8 cups of chicken broth to a boil with a rind of Parmesan (optional). Add 1 pound mini frozen meatballs, 1 cup orzo and 3 cups torn greens (escarole or spinach). Simmer until orzo is tender and meatballs are heated through. Nice crusty bread and a whole lot of comfort.
Fri | Maxi-skirt
Skirt steak has plenty of flavor and, as beef goes these days, is fairly economical. Cook it on the grill and serve with an Argentinian chimichurri sauce that you make in the blender by combining 4 peeled garlic cloves, 1/2 cup olive oil, kosher salt and 1 tablespoon dried oregano. Use some of the sauce to flavor the meat before it goes on the grill. To the rest of the sauce, add 1 bunch parsley, minus stems, 1/4 cup red wine vinegar and a pinch or two crushed red pepper flakes and whirl to blend. Serve with onion rings and a green salad.
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