Thursday, May 24, 2018
Cooking

Easy weeknight meals: One-Skillet Cheesy Beef and Macaroni and more

Mon | Meatless meal

Ooh-la-la. Pretend you're in Paris tonight and serve a Bacon and Egg Bistro Salad for dinner. Dress mesclun greens with a mustardy vinaigrette and top with chopped and fried bacon and a fried egg. The warm egg helps to wilt the leaves a bit and the runny yolk makes the dressing more creamy. Serve a toasted slice of French bread on the side.

Tues | Back to school

Add One-Skillet Cheesy Beef and Macaroni (recipe below) to your school-night dinner repertoire. There will be plenty of food for the kids' friends or enough to pack into insulated containers for lunch the next day. Be a responsible cook and steam some green beans to accompany.

Wed | Rotisserie chicken

Open-face Chicken and Avocado Sandwiches make good use of the store-bought bird. Cube the chicken breast meat and set aside. Make a dressing of mayonnaise and smashed avocado brightened with fresh lemon juice. Season with salt and pepper. Mix in the chicken and spread on slices of toasted whole wheat bread or an English muffin. Top with thin slices of radish or tomatoes. Fresh fruit on the side and some crispy potato chips.

Thurs | Schmeckt gut!

That's German for tastes good. Sausage With Apples and Sauerkraut may sound more like an Oktoberfest offering but it's delicious even in the middle of a hot summer. In a large skillet with a lid, melt some butter and add several links of smoked sausage — kielbasa or bratwurst will do — cut into 3-inch lengths. Brown on each side, then add apple slices and slightly drained sauerkraut. If it's too dry, add a splash of beer. Cook until the apple has softened slightly and sauerkraut is heated through. Serve with pumpernickel.

Fri | Take heart

Chicken and Artichoke Hearts is a simple stove-top dish for which you need 4 boneless, skinless chicken breasts, a 6-ounce jar of marinated artichoke hearts and any variety of condensed cream soup you have. (I like mushroom.) Drain the artichoke marinade into a hot skillet, using the liquid to brown the chicken breasts on both sides. Add artichokes and soup and stir to combine. Cover and simmer for about 20 minutes. You may need pepper but not likely salt. Serve with egg noodles and steamed broccoli.

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

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