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Easy meals ideas: Chipotle Shrimp Taco with Avocado Salsa Verde and more

Published Sep. 8, 2014

Mon | Meatless meal

Serve Grilled Portobello Burgers With Pickled Red Onion on whole-wheat buns. Garnish with spicy arugula and spread toasted buns with mayo mixed with chopped fresh tarragon. To make the quick pickles, marinate 1 sliced red onion in ½ cup apple cider vinegar, 1 tablespoon sugar and 1 ½ teaspoons of kosher salt for at least an hour in the refrigerator. Serve with baked potato wedges.

Tues | Salad plus

Save your leftover grilled or baked salmon for Salmon Hash Salad. To make the hash, saute chopped onions in olive oil and then add leftover salmon pieces and cubed cooked potatoes (frozen work well here). Get a good crisp on those potatoes and serve over sturdy romaine. Top it all with a fried egg.

Wed | Rotisserie chicken

Tonight, put the diet on hold for Quick Chicken Alfredo. This sauce makes enough for a pound of cooked fettuccine. 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 1/8 teaspoon black pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if needed. Toss with hot pasta and diced white meat of rotisserie chicken.

Thurs | Take out, in

Chipotle Shrimp Taco With Avocado Salsa Verde (recipe below) brings the ever-popular spicy seafood taco home. Make your own verde salsa with fresh tomatillos. Make your own coleslaw or buy prepared and add diced pineapple and/or mango.

Fri | Fruity chops

Stir Crazy favorite Peachy Boneless Pork Chops can be served with just about anything, but I like them with mashed potatoes and green beans. To make, dip the chops in an egg wash then dredge in dried, seasoned bread crumbs. Saute on both sides until golden then place in a baking dish and dollop each with a spoonful of peach jam. Deglaze the pan with ½ cup of port or sherry and pour over chops. Bake for about 30 minutes at 350 degrees.

Contact Janet K. Keeler at jkeeler@tampabay.com. Follow @RoadEats.