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Easy weeknight meals: One-Pot Spanish Chicken With Rice and more

Published Sep. 2, 2013

Mon | Meatless meal

Baked Cheesy Eggs? Well, why not. They are especially good with melted cheddar alongside a salad of baby greens dressed with a honey mustard vinaigrette. To bake the eggs, preheat oven to 350 degrees and butter small ramekins. Break an egg into each ramekin (or two in larger ones) and top with grated cheddar cheese. Bake for about 15 minutes (20 if you want yolks cooked through) and serve with the salad and wheat toast.

Tues | One big, happy pot

Lots of spicy flavors come together in One-Pot Spanish Chicken With Rice (recipe below), and there's not a ton of cleanup thanks to everything being cooked in a single vessel. That's the kind of weeknight meal that satisfies on several levels.

Wed | Rotisserie chicken

Load up a dinner plate with green salad fixings and top with a couple of scoops of Herbed Chicken Salad. Shred the meat from one bird and mix with mayonnaise, the juice of half a lemon and chopped celery. Season with salt and pepper and stir in 2 teaspoons each of chopped fresh tarragon and Italian flat-leaf parsley.

Thurs | Bright flavor

Baked Fish With Cherry Tomatoes is a simple dish that bursts with flavor. Preheat the oven to 450 degrees. Place fillets in a baking dish, brush with olive oil and sprinkle with lime zest. Pour about 1/2 cup of white wine in the pan and top fish with cherry tomatoes and a couple of cloves of minced garlic. Bake for about 15 minutes. Serve with green beans and rice pilaf.

Fri | Earthy tastes

Throw something on the grill — pork chops, steak, sausages, portobello mushrooms, chicken — and serve it with a Carrot and Couscous Salad, a Stir Crazy fave from New York Times food writer Mark Bittman. Cook plain couscous according to package directions, then add 4 shredded carrots, the juice of 1 lemon, a few splashes of orange juice, 1/4 cup of olive oil, salt, pepper and a couple of shakes of cumin. Add a handful of raisins. Fluff and serve.

Janet K. Keeler can be reached at jkeeler@tampabay.com or (727) 893-8586. Follow @roadeats on Twitter.

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