Sunday, May 27, 2018
Recipes

Weekday dinner inspiration: Buttermilk Corn Bread and more

Weekday dinner inspiration

BY HEATHER FINSTER, tb-two*

Mon | Meatless meal

Strawberry season is a great time to make Strawberry Balsamic Salad. Saute 1 cup chopped strawberries in 4 tablespoons olive oil and 6 tablespoons white balsamic vinegar. Add 1 cup coarsely chopped, sauteed portobello mushrooms. Let cool, or serve warm over mixed greens with warm rolls.

Tues | Stir it up

Veggies, chicken, egg and rice make up a filling Peanut Stir-Fry. Heat 1/4 cup coconut oil in a large saucepan with 3 to 4 tablespoons soy sauce and 1 tablespoon of crunchy peanut butter. Saute cubed chicken breast until cooked all the way through. While chicken is cooking, prepare 4 servings of rice. To chicken mixture, add 3 tablespoons minced garlic, half of a chopped onion, and half a cup chopped bell peppers. Add 2 cups frozen mixed vegetables. Crack 2 eggs into the pan and scramble them in the last 3 minutes of cooking. Serve stir-fry on a bed of hot rice.

Weds | Pizza party

Work ready-made pizza dough into an approximately 12-inch circle. For Chicken Pesto Pizza, saute 2 chicken breasts and 1/2 chopped red onion in a well-greased saucepan until just cooked. Spread 3/4 cup pesto on pizza dough and top with diced cooked chicken, red onions, and 1 cup shredded mozzarella. Bake at 350 degrees for about 20 minutes, until dough is cooked through.

Thurs | Cheers for chicken

Chicken Parmesan Sandwiches are a great way to satisfy even the pickiest eaters (including teenagers or their younger siblings). For each sandwich, microwave 2 to 3 frozen chicken strips (or chicken nuggets) as directed on package with a generous 1/2 cup of tomato sauce and sprinkle of Parmesan cheese. Cover with a paper towel to avoid splattering. Brush one side of 2 slices of bread with olive oil. Sprinkle with garlic powder and Italian seasoning. Put the chicken on the unseasoned sides and sprinkle on mozzarella. Cook on a panini press or a well-greased skillet until the bread is toasted and cheese is bubbly.

Friday | Slow Cooker Mexican

This hearty Taco Soup makes great leftovers. Mix a large can diced tomatoes, two cans of corn (one white and one yellow) and four drained cans of your favorite beans (I suggest a mixture of garbanzo beans, red kidney beans, black beans and pinto beans) in a slow cooker. Brown 1 pound ground beef in a skillet, drain the fat and add to soup. Add 1 cup water and 1 package taco seasoning. Cook for 8 hours on low heat and serve warm Grandmother's Buttermilk Cornbread (recipe below).

Heather Finster is a junior at St. Petersburg Catholic High School.

Mon | Meatless meal

Strawberry season is a great time to make Strawberry Balsamic Salad. Saute 1 cup chopped strawberries in 4 tablespoons olive oil and 6 tablespoons white balsamic vinegar. Add 1 cup coarsely chopped, sauteed portobello mushrooms. Let cool, or serve warm over mixed greens with warm rolls.

Tues | Stir it up

Veggies, chicken, egg and rice make up a filling Peanut Stir-Fry. Heat 1/4 cup coconut oil in a large saucepan with 3 to 4 tablespoons soy sauce and 1 tablespoon of crunchy peanut butter. Saute cubed chicken breast until cooked all the way through. While chicken is cooking, prepare 4 servings of rice. To chicken mixture, add 3 tablespoons minced garlic, half of a chopped onion, and half a cup chopped bell peppers. Add 2 cups frozen mixed vegetables. Crack 2 eggs into the pan and scramble them in the last 3 minutes of cooking. Serve stir-fry on a bed of hot rice.

Wed | Pizza party

Work ready-made pizza dough into an approximately 12-inch circle. For Chicken Pesto Pizza, saute 2 chicken breasts and 1/2 chopped red onion in a well-greased saucepan until just cooked. Spread 3/4 cup pesto on pizza dough and top with diced cooked chicken, red onions, and 1 cup shredded mozzarella. Bake at 350 degrees for about 20 minutes, until dough is cooked through.

Thurs | Cheers for chicken

Chicken Parmesan Sandwiches are a great way to satisfy even the pickiest eaters (including teenagers or their younger siblings). For each sandwich, microwave 2 to 3 frozen chicken strips (or chicken nuggets) as directed on package with a generous 1/2 cup of tomato sauce and sprinkle of Parmesan cheese. Cover with a paper towel to avoid splattering. Brush one side of 2 slices of bread with olive oil. Sprinkle with garlic powder and Italian seasoning. Put the chicken on the unseasoned sides and sprinkle on mozzarella. Cook on a panini press or a well-greased skillet until the bread is toasted and cheese is bubbly.

Fri | Slow Cooker Mexican

This hearty Taco Soup makes great leftovers. Mix a large can diced tomatoes, two cans of corn (one white and one yellow) and four drained cans of your favorite beans (I suggest a mixture of garbanzo beans, red kidney beans, black beans and pinto beans) in a slow cooker. Brown 1 pound ground beef in a skillet, drain the fat and add to soup. Add 1 cup water and 1 package taco seasoning. Cook for 8 hours on low heat and serve warm Grandmother's Buttermilk Corn Bread (recipe below).

Heather Finster is a junior at St. Petersburg Catholic High and a staffer of tb-two*, the Times' weekly for high schools. Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to [email protected]

Comments
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