Simple Baked Potatoes
Dec 21, 2006
Instead of the usual spaghetti and meatballs in tomato sauce, add some excitement to your weeknight dinner with this twist. You can find fresh pasta refrigerated in the deli section of the grocery store. Serve with green beans or asparagus.
Lasagna packed with mushrooms and cheese will garner rave reviews from both vegetarians and meat eaters.
These juicy, mildly seasoned burgers need only lettuce and thinly sliced red onion to round them out.
Seafood sauce and horseradish add lots of flavor to these burgers. Top with grilled onions and extra seafood or chili sauce.
To give this velvety soup a smoother texture, strain it through a fine-mesh sieve. If you can't find watercress, arugula makes a good substitute.
Thinly sliced scaloppine is quick and easy to prepare on busy weeknights. Serve with fusilli pasta. Leftovers make great sandwiches the next day.
Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.
