Mon | Meatless meal
Bean and Corn Taco Salad can be served in a fried tortilla shell or with crushed tortilla chips. Either way, use chopped romaine as the base and add black beans, corn kernels, chopped red onion and tomato wedges. Dress lightly with ranch, then top with shredded cheese, chunks of avocado, sour cream, salsa.
Tues | One big pot
One-Pot Beef Stroganoff With Egg Noodles (recipe below) includes one of my favorite things: One pot. Even the noodles are cooked in the pot once all the liquids have been added. The recipe calls for cremini mushrooms, but really you can use any variety you'd like.
Wed | Rotisserie chicken
A CBLT, that would be a Chicken, Bacon, Lettuce and Tomato Sandwich, gets its start with shredded rotisserie chicken meat. Toast large slices of wheat bread, spread mayonnaise on both sides and layer in chicken, crispy bacon strips, slices of tomato and ice-cold lettuce leaves. If you really want to get fancy, add some fresh tarragon leaves (or better yet, chop them up and add to mayo.) Serve with a fruit salad starring local strawberries.
Thurs | Bacon. Again.
The March Food Network magazine celebrates bacon, a culinary trend with no end it seems. There are many guilty pleasures between the covers, but my eyes were riveted by the Chicken and Bacon Waffles. Make your own with frozen waffles, grocery store fried chicken tenders, home-cooked bacon and plenty of pure maple syrup. Then plan a lap or two around the neighborhood.
Fri | Get Saucy
Grill, roast or saute salmon fillets and serve them with Feta Yogurt Sauce. To make the sauce, combine 2 cups low-fat plain Greek yogurt, 1 small cucumber, peeled and chopped, 2 tablespoons freshly chopped mint or parsley, 1 clove minced garlic and ½ cup crumbled feta cheese. Season with salt if needed. Refrigerate for at least 30 minutes to allow flavors to meld. Serve with roasted brussels sprouts.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.