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Easy meal ideas: Slow Cooker Mexican Chicken Soup and more

 
Published Sept. 29, 2014

Mon | Meatless meal

Bell Pepper Saute Over Lemon Kale Quinoa is a sturdy meal that can be ramped up even more with crumbled feta cheese. Saute a combination of sliced bell peppers (red, yellow and orange) in olive oil with fresh oregano leaves and a couple of minced garlic cloves. Season with salt and pepper. Meanwhile, make quinoa in vegetable stock, and when it's done, add lemon zest and chopped kale. The heat will wilt the greens. Scoop pepper mixture over quinoa and top with feta.

Tues | Gone fishin'

Make it simple and quick tonight with Tilapia Piccata served with sauteed spinach and sliced tomatoes. Saute the fish fillets in olive oil and minced garlic, and when they are almost done (about 3 minutes per side if they are thin), squeeze in fresh lemon juice and a splash of white wine. Lots of capers bring this dish to life.

Wed | Rotisserie chicken

We love Barbecued Chicken Quesadillas, a Stir Crazy classic that makes quick work of the rotisserie bird. For each quesadilla, mix about ½ cup shredded chicken, ⅓ cup shredded cheese, some chopped onion and a tablespoon (or more to taste) of barbecue sauce. Spread it on a flour tortilla and place in a hot, dry skillet. Cook until tortilla is golden and cheese begins to melt. Fold over, flip and repeat. Serve with melon slices.

Thurs | Soup's on

Soup is tasty year-round but when the calendar turns to October, we all become super slurpers. Slow Cooker Mexican Chicken Soup (recipe below) is a fix-it-and-forget-it meal that is dressed up at the end with garnishes, if you'd like. Serve with biscuits.

Fri | Flavor on the side

Stir-Fried Asian Cabbage is the kind of side that goes with just about anything, but especially grilled skewers of shrimp brushed with hoisin sauce. Heat 1 tablespoon of vegetable oil (not olive) in a skillet or wok and add one large head of shredded cabbage, Napa if you can find it, and two peeled, shredded carrots. Cook and stir until cabbage softens and add 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar and a few teaspoons sesame oil. For crunch, stir in drained, sliced water chestnuts.

Contact Janet K. Keeler at jkeeler@tampabay.com. Follow @RoadEats.