Mon | Quick soup
Use the remainder of the frozen meatballs you bought for last week's meatball pizza in a quick Italian Wedding Soup. Heat 32 ounces (1 box) of chicken broth and 1 can herb-and-garlic-flavored chopped tomatoes. Stir in a can or two of Northern beans, drained and rinsed, and add a half bag of fresh, roughly chopped spinach leaves. Dump in meatballs and heat through. Serve with breadsticks and salad.
Tue | Stuff 'em
During the low-fat diet craze, I often ate a baked potato loaded with black beans and salsa for dinner. High fiber, low fat and, of course, lots of carbs. Current diet trends are all over the place, and Stuffed Baked Potatoes can be too. Serve them for dinner to suit your own tastes: chili, onions and Jack cheese; steamed broccoli florets and cheddar; low-fat cottage cheese and chopped green onion; chopped cooked ham and Swiss.
Wed | Rotisserie chicken
Shred the cooked bird and make chicken burritos tonight. I'm partial to the new green salsas on the market. Consider pickled jalapeno slices for a big kick. Add grated jack cheese, crunchy romaine hearts, sour cream and guacamole, all rolled in a soft flour tortilla. Rice and beans on the side.
Thur | Kids' favorite
Tortilla Pie (see recipe below) is one of those dishes adults are embarrassed to say they like. Kids don't have any problem digging into the tangle of Mexican flavors. This recipe makes plenty; invite the neighbors . . . or the neighbors' children. It's a good way to use up that can of creamed corn languishing in the pantry.
Fri | Eat your veggies
Grill a mess of marinated vegetables — eggplant, peppers of all colors, onions, tomatoes — on the indoor or outdoor grill. Season liberally with kosher salt and freshly ground pepper and serve over brown rice. For carnivores, grill shrimp or chicken to go with.
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