Mon | Reuben-esque
Turn the corned beef-sauerkraut sandwich into Reuben Salad, complete with pumpernickel croutons and Thousand Island dressing. First, toast cubes of pumpernickel cut from an unsliced loaf. In a large bowl, mix torn romaine with small cubes of corned beef and Swiss cheese. Add well-drained sauerkraut and dress it all with Thousand Island. Top with pumpernickel croutons.
Tues | Sweet veggies
A clafouti is normally a dessert where berries are baked in a pancakelike batter. Zucchini, Smoky Bacon and Rosemary Clafouti (recipe below) puts a savory spin on the French dessert. It may be more involved than you want for a weekday dish, so tuck the recipe away for later. It can easily be made vegetarian by substituting goat cheese for bacon.
Wed | Rotisserie chicken
Make Rotisserie Chicken Lo Mein by first stir-frying shredded grated carrots and cabbage, bean sprouts and minced ginger and garlic. Use vegetable oil, not olive. Add shredded chicken. When it's heated through, toss in cooked egg noodles, such as fresh fettuccine. Heat 3/4 cup chicken broth, 2 tablespoons plus 1 teaspoon oyster sauce and 3/4 teaspoon sugar and pour over all.
Thurs | Make it piccata
Chicken, pork or veal cutlets — or even shrimp — are good candidates for the piccata treatment. Dredge the protein (make sure chicken, pork or veal is pounded thin) in seasoned flour then saute in equal parts olive oil and butter. Add some white wine and a squeeze of lemon. Toss in salty capers to finish. Good and plenty with a veggie and buttered noodles.
Fri | Quick and light
Pasta With Ricotta and Basil is a delightful summer dish. Cook whole-wheat bowties according to package directions and save some of the pasta water. To the water, add 1 cup of ricotta, a minced garlic clove, salt and pepper and 1/4 cup chopped basil. A skewer of grilled shrimp would be nice alongside.
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