Mon | Meatless meal
Pappardelle With Tomato Sauce and Ricotta is a get-it-to-the-table-quick meal. The wide noodles are a bit more expensive than the usual BOGO but the splurge is worth it. You want a lot of noodle for this dish. Cook pasta according to package instructions, then mix with a favorite marinara sauce. Serve in wide, shallow bowls with torn pieces of fresh basil, a big dollop of ricotta cheese and a healthy grind of black pepper. The heat from the pasta will incorporate the ricotta into the dish and make it creamy. Salad on the side.
Tues | The cherry on top
Cheese and sour cream are typical toppers for chili, but it's the new year and we are trying to cut the calories to lose some of that holiday heft. Make a pot of your favorite Chili and then consider these toppers instead: sliced radishes, toasted pine nuts and diced avocado; a salsa of corn kernels, diced peppers and red onions mixed with a lot of lime juice and chopped cilantro, or diced jicama and zucchini mixed with lime juice and a bit of cayenne.
Wed | Rotisserie chicken
Minnesota Wild Rice Soup (recipe below) is so named because that state is the top producer of wild rice, which isn't really rice at all but a seed that comes from an aquatic grass. Botany lesson aside, it's good to know that when cooked, wild rice gives off a creaminess that helps to cut the fat in this scaled-back soup from the editors of Cooking Light magazine. Florida's chilly season has finally arrived, such as it is, and soup is a go-to tummy warmer.
Thurs | Hello, citrus
We're using some of the backyard bounty in Marmalade-Mustard Glazed Pork Chops served with sauteed spinach. I use bone-in chops because I think they are more flavorful. Bread lightly and brown on both sides in olive oil. Remove to a baking dish and preheat oven to 350 degrees. In a small saucepan, heat ½ cup marmalade mixed with the juice of 1 medium orange (or tangelo!) and a tablespoon of grainy mustard. Brush mixture over chops and bake for about 20 minutes.
Fri | Swimming in bacon
Sometimes, you've just got to turn to Martha Stewart. Her Bacon-Wrapped Cod With Frisee is a low-carb meal that really satisfies. Make a vinaigrette by whisking 1 ½ teaspoons each Dijon mustard and honey with 1 tablespoon white wine (or sherry) vinegar and ½ cup of grapefruit juice. Slowly incorporate ⅓ cup olive oil. Set aside. Wrap cod in bacon and cook in a skillet for about 9 minutes, browning bacon on all sides. To serve, mound peppery frisee (curly endive) on plates, dress with vinaigrette and top with cod.
Janet K. Keeler can be reached at firstname.lastname@example.org or (727) 893-8586. Follow @RoadEats on Twitter.