Mon | Meatless meal
You can use fresh or frozen corn to make Spicy Poblano and Corn Soup. Bring 1 cup corn and 1 ½ cups milk to a boil. Microwave 4 seeded and chopped poblano chilies, 1 cup diced onion, and 1 tablespoon water on high for 4 minutes. Meanwhile, place 2 cups corn kernels and ½ cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chili mixture and salt, and heat through over medium heat. Serve with grated cheddar cheese.
Tue | Get steamed
Steamed Curry-Coconut Shrimp (see recipe) is best made in a bamboo steamer, though you can improvise with a large pot. Serve the flavorful mixture over udon noodles, with a side of cucumber salad.
Wed | Rotisserie chicken
Tonight, prepare Quick Chicken Alfredo for the hungry family. It's not the most figure-friendly dish so plan on a good, long walk after dinner. Melt 1 stick butter in a medium, nonstick saucepan over medium heat. Add 8 ounces cream cheese and 2 teaspoons garlic powder, stirring with whisk until smooth. Add 2 cups milk, a little at a time, whisking to smooth out lumps. Stir in 6 ounces grated Parmesan and ⅛ teaspoon black pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if necessary. Toss with hot pasta and diced white meat of rotisserie chicken. Green salad, too.
Thurs | The big salad
It's Chef Salad night, otherwise known as a fridge-foraging meal. Here's how I make mine and you can tinker as you see fit: Iceberg lettuce, cucumber slices, sliced scallions, garbanzo beans, quartered hard-boiled eggs, cubed cheddar cheese and strips of deli turkey. I toss on pickled beets if I have them. The dressing? That's up to you but I do love Thousand Island on a chef's salad.
Fri | Pizza night
Friday is takeout pizza night in many households but it's easy to make your own Meatball Pizza. To prepare, brush a pizza shell with olive oil, then top with tomato sauce and sliced smoked mozzarella. Bake until crisp, remove from the oven and top with halved cooked meatballs (if using frozen, thaw first) and grated asiago cheese. Return to oven until heated through.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.