Mon | Veggie a-go-go
Go meatless, it's Monday after all. Hearty Vegetarian Bean Burritos (recipe below) get even more healthful with the inclusion of zucchini. Serve with yellow rice and a salad of cucumbers, tomatoes and onions dressed with a tangy vinaigrette.
Tues | Variety night
Make my easy Spicy Beef Filling and use it for tacos, tostadas, burritos or even taco salads. Brown 2 pounds ground beef (or chicken!) with some chopped onion and a minced garlic clove. Drain meat and then add 2 cans ranch-style beans with their sauce and a small, drained can of chopped chilies. Serve rolled or spooned in whatever you like and garnish with shredded cheese, diced tomatoes and onions, guacamole, salsa and sour cream. Remember, go low-fat or whole wheat to up nutrition factor.
Wed | Rotisserie chicken
BBQ Chicken Joes start with shredded cooked chicken mixed with your favorite barbecue sauce. Pile it on soft buns and top with coleslaw, homemade or store-bought. (If you use prepared, add more freshly shredded cabbage. There's always plenty of dressing.) Savor the end of stone-fruit season with a salad of sliced peaches and nectarines tossed with fresh mint.
Thurs | Quick soup
Spinach Tortellini Soup is a fast go-to weeknight meal. Saute some chopped onion and garlic in olive oil, then add about 28 ounces of chicken broth. Bring to a simmer and add diced carrots and 1 teaspoon of dried Italian seasoning blend. Let cook for about 10 minutes and then add a bag of cheese tortellini. Cook until tender, and add 1/2 bag of fresh spinach leaves or 1 box of frozen chopped spinach that has been thawed and well drained. Serve with salad and breadsticks.
Fri | Outside in
Serve Grilled Salmon With Mango Salsa with jasmine rice studded with chopped scallions and toasted almonds. To make the mango salsa, mix cubes of fresh mango with diced red onion, tomato and red pepper, plus lots of lime juice, a minced garlic clove or two and chopped fresh cilantro. Drizzle with olive oil.
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