Mon | Meatless meal
Open-Face Fried Egg Sandwiches With Avocado and Salsa is a flavorful and hearty Monday night meal. This is a three-stage dish. One, make a chunky avocado spread with coarsely chopped fresh avocado, lime juice and salt and pepper. Set aside. Two, toast thick slices of bread, and three, while the bread is toasting, fry two eggs per serving. To assemble (is that step four?), spread the avocado mixture on the bread; top with eggs and garnish with salsa.
Tues | Bowl of goodness
Trying to cut back on pasta but want something delicious to pair with meatballs? Think about chickpeas. Meatballs & Chickpeas, Moroccan Style is made easy with frozen meatballs and canned chickpeas. To make the sauce, heat a couple of tablespoons of oil and saute 1 large finely chopped onion and 2 large minced garlic cloves. Stir in ½ teaspoon each of ground cinnamon and cumin and a whole teaspoon of hot paprika. Add 1 can of diced tomatoes. Heat through and add chickpeas and warmed meatballs. Serve with feta cheese crumbles.
Wed | Rotisserie chicken
Use shredded meat, white and dark, for Black Bean and Chicken Quesadillas. Make your filling of chicken, drained and rinsed canned black beans and pepper Jack cheese. Pickled jalapenos are a fiery good addition. Garnish with sour cream, and serve with yellow rice.
Thurs | Stir Crazy classic
Make a quick-step Cuban Gallego Soup by adding cubed potato pieces to a pot of simmering chicken broth, then tossing in a bay leaf or two, sliced cooked sausage and a can (or two) of drained great Northern beans. When the potatoes are done, add a bag of baby spinach (and discard the bay leaf). Serve toasted garlic Cuban bread on the side.
Fri | Steak house dinner
I am a big fan of the old Good Housekeeping three-ring binder cookbook, and now a new Sunday Dinner Collector's Edition is out from Hearst Books in a more traditional book format. (No binder.) There are more than 1,200 recipes to pick from, but I zeroed in on Flank Steak With Red Wine and Oven Fries (recipe below) for a perfectly perfect Friday night meal.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.