Our coronavirus coverage is free for the first 24 hours. Find the latest information at Please consider subscribing or donating.

  1. Archive


Mon - Hot stuff

Make Beefy-Shroom Hoagies by sauteing mushrooms, onions and thin strips of beef and season with steak sauce. Layer on hoagie rolls and top with provolone cheese. Broil for a few minutes until cheese gets bubbly. Potato salad on the side.

* * *

Tues - Ragin' Cajun

Cajun Shrimp Caesar Salad is so quick and delicious that you'll wonder why you never made it before. Saute peeled shrimp in olive oil and a couple of tablespoons of Cajun seasoning. Make the Caesar with ice-cold romaine and a creamy dressing. Place the shrimp on top with crunchy croutons.

* * *

Wed - Rotisserie chicken

Make it easy on yourself tonight with Chicken 'n' Corn. Carve up the bird - look for barbecue-flavored - and serve with fresh ears of corn and a spinach salad loaded with blueberries and sliced almonds. Balsamic vinaigrette adds the right tang. Lately, the corn has been so sweet it doesn't even need butter.

* * *

Thurs - Copycat recipe

If you could eat at home like you eat out, would you? Cookbook author Ron Douglas' copycat version of Buca Di Beppo's Chicken Saltimbocca (recipe below) is worth a try. Simple, but with lots of flavor.

* * *

Fri - Whole-food goodness

Cook up some lentils for Veggie Lentil Salad. Follow directions on the bag and to the cooked lentils add diced carrots, red onion, fennel and fresh herbs such as parsley and thyme. Use a red wine vinaigrette and crumble in feta cheese if you'd like. Serve it alongside anything on the grill but especially salmon. Delish.

Sign up for Easy Meal Ideas from Janet's Kitchen at Get a free recipe e-mailed to you every Monday, Wednesday and Friday.

* * *


Buca Di Beppo's Chicken Saltimbocca

4 (5-ounce) boneless, skinless chicken breasts

1/4teaspoon salt

1 tablespoon minced fresh sage

4 thin slices prosciutto

2 tablespoons olive oil

1/2 cup all-purpose flour

1/2 cup white wine

3/4 cup artichoke hearts, quartered

1/4 cup fresh lemon juice

1/4 cup heavy cream

1 tablespoon butter

2 tablespoons drained capers, for garnish

Lightly salt chicken breasts. Sprinkle evenly with sage. Place prosciutto on top of the chicken and pound it until breast is a little less than 1/2 inch thick.

Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, then deglaze with white wine.

Add artichokes, lemon juice, cream and butter and cook until sauce is thickened.

Place chicken breasts on a large platter, top with sauce and garnish with capers.

Serves 4.

Source: More of America's Most Wanted Recipes by Ron Douglas (Atria, 2010)