Friday, November 24, 2017
Cooking

Easy weeknight meals: Open-Faced Greek Chicken Sandwiches and more

RECOMMENDED READING


Mon | Meatless meal

The White Bean and Spinach Tacos recipe in the September issue of Cooking Light got me thinking there's an easier way to make them, rather than make your own fresh salsa as the editors suggest. Saute chopped onion and garlic in a bit of oil, then add a can of drained and rinsed white beans and some baby spinach leaves. When the spinach wilts, load the mixture on warmed corn tortillas and top with salsa, some pickled, sliced jalapenos and queso fresco crumbles. Rice on the side.

Tues | Finger-licking

Roasted Tomato and Shrimp Capellini is a tried-and-true Stir Crazy fave. Start the sauce first because the super-thin pasta is ready in just a few minutes. In a large skillet, saute garlic and minced onion in extra-virgin olive oil. Toss in a basket of grape tomatoes. Cook for about 3 minutes, then toss the pasta in boiling water. Add peeled shrimp to the tomato mixture. Drain pasta and add to the skillet. Dinner, done.

Wed | Rotisserie chicken

Weight Watchers provides us with tasty Open-Faced Greek Chicken Sandwiches (recipe below), and you can use rotisserie chicken. I'd be tempted to eat an entire one, which will double the calories and points, but maybe you've got more willpower than me. Make a fruit salad to serve alongside.

Thurs | Morning or night

Every now and then, you've got to do it ... have Breakfast for Dinner. How about pancakes, made from scratch or frozen, served with blueberries and syrup, plus a couple of strips of bacon. There's not much better than the sweet syrup melding with the salty, cured meat.

Fri | Grill power

Before you head out the door this morning, throw flank or skirt steak into a favorite marinade. Tonight, prepare Marinated Grilled Beef on the grill and serve with buttered boiled red potatoes and sliced tomatoes and cucumbers sprinkled with salt, pepper and balsamic vinegar.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @roadeats on Twitter.

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