Mon | Eating meatless
Use up your pantry stores with Corn and Black Bean Quesadillas. Mix 1 can each drained and rinsed corn kernels and black beans with about ½ cup salsa. Use this with the cheese of your choice (I like hot pepper Jack) for the filling. On the side, make a green salad with leafy red lettuce, chopped cilantro and diced red onions. Make a simple dressing of olive oil, lime juice, salt and pepper. Remember, the ratio on vinaigrettes is 3 parts oil to 1 part vinegar or other tangy ingredient.
Tues | Eating cute
Those 12-cup tins in the cupboard are good for more than cupcakes and muffins. Muffin Tin Meat Loaf and Mashed Potatoes combines two comfort foods in a faster-cooking package. Make your favorite meat loaf mix and scoop it in the tins. Cook for about 25 minutes at 400 degrees. Remove from oven, carefully drain off any rendered fat and scoop hot mashed potatoes (topped with grated cheese if you like) on top and broil until browned or cheese has melted. Let sit for about 5 minutes before serving so that the meat has time to solidify and the little packets are easier to remove from the pan. Serve with steamed broccoli florets.
Wed | Rotisserie chicken
Shred the meat of your store-bought bird to make Honey-Mustard Chicken and Mango Salad. Mix the meat, a small, diced red pepper and 1 thinly sliced scallion with 1/2 cup honey-mustard dressing plus 1 teaspoon lime zest. Cube the fruit from two large mangoes and gently fold into chicken mixture. Serve over mixed greens. Crunchy bread sticks or crackers on the side.
Thurs | Eating fancy
Butter-Seared Snapper With Snap Peas, Dill and Capers (recipe below) brings together several bright flavors to swim with the delicate snapper. Serve something simple on the side, like rice, which can soak up some of the butter-lemon sauce.
Fri | Eating meat
Grilled Steaks With Wedge Salad is a carnivore's way to end the week. Grill whatever cut you'd like and make your own blue cheese dressing to drape over a quarter wedge of iceberg. Crumbled bacon bits are a delicious accompaniment. My favorite blue cheese dressing is 1 cup mayonnaise mixed with 1 cup buttermilk. Add 4 ounces crumbled blue cheese (I use Maytag) and season with ground black pepper.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @roadeats on Twitter.