Mon | Something fishy
Open-Faced Cheesy-Tuna Sandwiches are made on split, toasted English muffins. Make your tuna (or crab or salmon) salad to your liking then pile it high on lightly toasted muffin. Drape with a slice of cheese and then broil until brown and bubbly. Make a fresh fruit salad of diced apples, pears and dried cranberries dressed with vanilla yogurt.
Tues | Holiday, Part II
Use up leftover Christmas ham by making a quick soup with diced ham, chicken broth, canned white beans (drain them), baby spinach leaves and ½ to 1 teaspoon of dried Italian seasonings. (If the ham is glazed, trim off the outer sweet parts.) Add more flavor depth by sauteing diced onion in a bit of olive oil first. Add the spinach last and dish up when wilted. Serve with rolls.
Wed | Rotisserie chicken
Greek Chicken Tostadas start with meat from a warm rotisserie bird. Combine shredded chicken with chopped tomatoes, chopped kalamata olives, fresh parsley, salt and pepper and a few tablespoons of olive oil. Pile on hard corn tortillas and top with feta cheese. Pop under the broiler for a few minutes. Serve with stewed tomatoes that have been heated with sauteed garlic.
Thurs | Ask the butcher
For Turkey Piccata (recipe below) ask the meat cutter to slice the whole turkey breast very thin and then you won't have to pound the meat yourself. Serve with mashed potatoes.
Fri | Slim down
Feeling guilty about how much food fun you've had since Thanksgiving? How about some Roasted Root Veggies Over Brown Rice tonight? Rub diced carrots, parsnips and turnips with olive oil and season with salt and pepper. Then roast in a 400-degree oven for about 15 to 20 minutes. Spoon over cooked rice. Drizzle with some balsamic vinegar for pop.
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