Quick Weeknight Meals

Preparation is the secret to quick meals. Preheat the oven and use prepared ingredients such as washed, sliced vegetables, ready-made dough and precooked sausage.

Ingredients:

2 lbs. beef flank steak
lime juice for marinade
soy sauce for marinade
1/2 English cucumber, thinly sliced
2 ripe tomatoes, sliced
1/2 cup chopped red onion
3 grated carrots (available already peeled and grated)
1 cup lime juice for dressing
1/2 cup soy sauce for dressing
1 jalapeño, pepper minced
1 Tbs. brown sugar
1/2 cup fresh mint leaves

Preparation:

Marinate flank steak in lime juice and soy sauce the night before. Place all ingredients in a seal-able bag, which saves cleanup time later, then refrigerate. If you forget to marinate the night before, simply marinate steak for 15 minutes right before cooking.

Grill the steak for about five minutes on each side. Rest the meat a few minutes, then slice on the diagonal into thin slices.

Combine cucumber, tomatoes, onion, carrots, lime juice, soy sauce, jalapeño and sugar in a large bowl and toss well. Garnish with fresh mint leaves.

Ingredients:

1 Tbs. olive oil
1/2 sliced mini-peppers (not the hot variety--just small bell peppers in a variety of colors)
1/2 cup chopped red onion
2 cloves minced garlic
3 precooked sausages, sliced
1 lb. Fresh pizza dough
1 cup grated cheese

Preparation:

Preheat oven to 450 degrees. Sauté peppers, onions and garlic in oil. When the vegetables are fragrant, add sausages. Brown the meat and remove from pan to cool ingredients before placing on dough.

Roll out pizza dough into a large rectangle. Sprinkle a layer of cheese on the dough. Add the meat mixture and sprinkle again with cheese.

Lap each end of the dough over the middle, sealing edges. Slash the top with a sharp knife so the steam can escape. Bake for 20 minutes until golden brown.

Ingredients:

6 chicken thighs, bone in, skin on
one 12-oz. bag frozen artichoke hearts
handful of fresh basil leaves
2 Tbs. olive oil
1 cup grated Parmesan cheese

Preparation:

Heat oven to 450 degrees. Combine artichoke hearts, basil, oil, and a scant handful of cheese in a food processor. Chop thoroughly.

Stuff the pesto under the skin of the chicken pieces, dividing equally. Be sure to wash your hands thoroughly after handling raw chicken. Sprinkle with remaining cheese, and bake for 20 minutes.