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Easy weeknight meals: Shrimp Spoon Bread recipe and more ideas

 
Published March 2, 2015

Mon | Meatless meal

Make Roasted Butternut Squash and Onion Pizza a two-night project for simplicity. When you're cooking Sunday night supper, roast diced squash and sliced onions drizzled in olive oil and seasoned with salt and pepper for 20 minutes in a 400-degree oven. Set aside to cool, cover and refrigerate overnight. To make the pizza, roll out prepared pizza dough and scatter with squash-onion mixture plus fresh thyme leaves and dollops of ricotta cheese. Bake for 20 minutes at 400 degrees.

Tues | Sea critter love

If I could figure out a way to get shrimp into every meal, I would. That's how much I like both the shellfish's taste and versatility. Shrimp Spoon Bread (recipe below) served with a green salad is a light and unexpected meal. The recipe calls for tiny cooked salad shrimp. You can find them frozen always, and sometimes you can find them at the fish counter.

Wed | Rotisserie chicken

RealSimple.com has a nifty idea for Chicken and Dill Souvlaki that calls for the sliced meat of an entire rotisserie chicken. Make the dressing in a large bowl by mixing 3 tablespoons each extra-virgin olive oil and fresh lemon juice and seasoning with salt and pepper. Fold in chicken, ½ small sliced onion, 2 cucumbers thinly sliced (peeled or not, your choice) and 2 tablespoons chopped fresh dill. Divide among four flatbreads and top with plain Greek yogurt. Serve with small roasted, buttered potatoes mixed with chopped parsley.

Thurs | Chop, chop

Grilled Panko and Parmesan Pork Chops pair nicely with quick-cooking cheese grits. (Follow instructions on grits package to make them.) The coating for 4 (1-inch-thick) pork chops is ½ cup panko bread crumbs mixed with ½ cup finely grated Parmesan cheese and 2 tablespoons chopped parsley. Dredge the chops through beaten eggs, shake off excess, then coat with bread crumb mixture. Grill chops on oiled grate for 10 minutes on each side, closing the grill for the last 10 minutes.

Fri | Easy does it

Use a bag of frozen cheese raviolis for tonight's Brown Butter and Sage Ravioli served with Caesar salad. While the pasta pillows are cooking, make the sauce. Melt 1 stick of butter until lightly brown and stir in ½ cup fresh roughly chopped sage leaves. Add 1 cup of the pasta water, then stir in 1 cup grated Parmesan cheese. Drain the pasta and add to the sauce. Garnish with chopped parsley.

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