First, one from Real Simple that I discovered just a couple of weeks ago. It was probably in an issue from July, but I finally got around to reading my magazines and found this little gem:
Rigatoni With Roasted Sausage and Broccoli
(my changes/comments in green)
- 1/2 pound rigatoni (1⁄2 box)
- 1 bunch broccoli, cut into florets
- 1 small red onion, sliced (Make sure you get a red onion; it makes the meal!)
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces (I used turkey sausage links and cut them into half circles--healthier and cheaper option and didn't sacrifice any flavor!)
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan (1 ounce)
- Heat oven to 400° F. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water. Drain the pasta and return it to the pot.
- Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle the sausage among the vegetables.
- Roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18 to 20 minutes.
- Toss the pasta with the broccoli and sausage mixture, butter, and ½ cup of the reserved cooking water (add more if the pasta seems dry).
- Sprinkle the pasta with Parmesan before serving.
The other recipe is one I've had for years from Rachel Ray from the "Take Five" section of her magazine. The best part: there are only FIVE ingredients, and it still tastes fabulous. Feast your eyes on this puppy:
Grilled Salmon, Bacon, and Feta Packets
*When I'm short on time, I actually bake these in the oven instead of grilling them and they're just as good!
1-inch-thick salmon fillets, skin on and at room temperature
slices bacon, cooked and crumbled
crumbled feta cheese
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.
*TO BAKE: Follow all directions except instead of putting packets on the grill, put them on a baking pan in the oven at 350 for 15-20 minutes or until fish flakes easily.
We're talkin' easy, affordable weeknight meals here, people. Let me know what you think if you try them! What's on your menu this week?