Weekday dinner inspiration: Louisiana-Style Chicken Soup and more.
Monday: Meatless meal
Prepare Grilled Veggie Bowls tonight. Brush sliced eggplant, halved bell peppers, sliced summer squash and mushrooms with balsamic dressing and grill until soft.
Serve over brown rice, garnishing with chopped fresh mint and/or parsley.
Tuesday: Geaux easy
Louisiana-Style Chicken Soup (recipe below) could be called gumbo in another universe, but this one is quick and doesn’t have the traditional roux thickener. Brown rice adds more nutrition, and unsalted chicken broth lets you control sodium.
Wednesday: Rotisserie chicken
Carve up the bird and serve with broiled Roma tomatoes.
To make the tomatoes, slice in half and place cut-side up on a baking sheet with a lip. In a bowl, mix a teaspoon of grated lime, some freshly ground black pepper and a minced garlic clove. Add a couple of tablespoons of olive oil and toss in ½ cup of panko breadcrumbs (enough for 4 Romas; 8 halves). Sprinkle over cut tomatoes and top with grated Parmesan. Broil for about 3 minutes or until bubbly.
Thursday: Something fishy
There are so many ways to prepare fish, it’s a shame we don’t do it more. Our biggest fear is overcooking it. In wine-broiled fish you’ll get a little forgiveness from the liquid if you leave the fish in too long.
Place 6-ounce fish fillets, your choice, on a baking sheet with a lip after you’ve drizzled them with olive oil, and preheat the broiler. Sprinkle paprika on fish. Scatter sliced shallots, a bit of melted butter and thinly sliced garlic cloves over the fish. If you’re making four fillets, pour ½ cup of white wine in the pan. Broil for about 10 minutes, basting twice during cooking. Remove from oven and garnish with chopped parsley and lemon wedges.
Serve with steamed asparagus, and spinach and strawberry salad.
Friday: California boats
When you find affordable Hass avocados, snap some up for Shrimp-Stuffed California Boats.
Halve avocados and sprinkle with lemon juice to prevent browning. Stuff with a mixture of cooked salad shrimp and thinly sliced celery dressed with Thousand Island. Top with chopped hard-cooked eggs.
Serve with sourdough bread.
Louisiana-Style Chicken Soup
1 teaspoon canola oil
12 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
½ teaspoon kosher salt
2 tablespoons unsalted tomato paste
1½ teaspoons salt-free Cajun seasoning
¼ teaspoon crushed red pepper
1 (8-ounce) container chopped fresh onion, celery and green bell pepper mix
1 (3-ounce) andouille sausage link, diced
1 bay leaf
1 (28-ounce) container unsalted chicken stock
1 cup frozen cut okra, thawed
1 cup water
2/3 cup precooked brown basmati rice (such as Uncle Ben’s Ready Rice)
3 tablespoons chopped fresh flat-leaf parsley
Heat a medium saucepan over high heat. Add oil to pan, swirling to coat. Sprinkle chicken with salt. Add chicken to pan; cook 3 minutes, stirring once. Remove chicken from pan with a slotted spoon; set aside.
Add tomato paste and next 5 ingredients (through bay leaf). Cook 6 minutes or until vegetables are tender, stirring frequently. Add stock, okra and 1 cup water and bring to a boil.
Return chicken to pan; stir in rice. Reduce heat and simmer 9 minutes. Remove pan from heat, discarding bay leaf, and stir in parsley.
Source: Cooking Light