Easy Weeknight Meals: Casseroles to Panini to Middle Eastern flair

Here are five dinner ideas to get you out of your rut. White Bean-Turkey Chili with Cornbread Dumplings will do that for you.

Monday: Leftover delight
Use up leftover rice in Cheesy Chile Rice, a meatless dish idea from the Food Network. To 2 cups of cooked rice, add 1/2 cup sour cream, 1 cup chopped scallions and a small can of drained, diced chiles. Then mix in 1 cup shredded Cheddar (I’d use pepper jack), salt and cayenne pepper if you’d like. Spritz a casserole dish with non-stick spray and sprinkle with Parmesan. Dump in the mixture and bake 20 minutes at 400 degrees.

Tuesday: Upscale sandwich
Go fancy with Salmon and Goat Cheese Panini, and if you don’t have a panini press call your hot sandwich grilled cheese and make it in a frying pan. You can also make panini on a George Foreman gill. Layer poached salmon, goat cheese, capers and slivers of red onion between slices of sturdy bread and grill on each side until goat cheese is gooey. A lightly dressed green salad is perfect on the side.

Wednesday: Rotisserie chicken
Prepare Middle Eastern Chicken Flatbread by spreading store-bought baba ghanoush on toasted pita or flatbread. Layer on shredded rotisserie chicken, sliced cucumbers, diced tomatoes and Romaine lettuce. Sprinkle red wine vinaigrette over all. Serve with a side of couscous studded with raisins.

Thursday: Turkey preview
Get a head start on your November turkey consumption with White Bean-Turkey Chili with Corn Bread Dumplings (recipe below), or clip and save for the day after Thanksgiving . Hunt through the pantry for a jar of salsa to save you one more purchase at the grocery store.

Friday: Bake it
Italian Shrimp Bake is an easy and satisfying end of the week meal. Put several large, peeled shrimp in gratin dishes or individual ramekins with basil-infused tomato sauce. Top with cubes of fresh mozzarella cheese. Bake at 350 for about 12 minutes. Serve with green salad and crusty bread for dipping.

White Bean-Turkey Chili with Corn Bread Dumplings
1 pound cooked turkey
1 (16 ounces) jar chunky salsa
1 (15 ounces) can cannellini beans, rinsed and drained
1 teaspoon chili powder
1 (8.5 ounces) package corn bread mix
1 egg
Garnish:
1/4 cup shredded cheese
Sliced green onions
Chili powder for sprinkling

Chop turkey. In  Dutch oven, combine turkey, salsa, beans, chili powder and 2/3 cup water. Bring to boil.
Meanwhile, for dumplings, in a medium bowl mix together corn bread mix, egg and 1/4 cup water. Drop batter by large spoonfuls on boiling turkey chili.

Cover; reduce heat and simmer for 10 to 15 minutes or until a wooden pick inserted into a dumpling comes out clean. To serve, top chili with cheese, green onions and chili powder.

Serves 4.

Source: Better Homes and Gardens