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[quote=Anonymous][quote=Anonymous]Chicken and black bean/corn enchiladas. I make a black bean/corn salsa (to those two things add diced red onion, diced red and/or green pepper, lime juice, s&p, cumin, olive oil) and mix that with some precooked chicken and enchilada sauce. 
Next night I'll saute some fish like mahi-mahi and spoon the salsa over, serve with rice or couscous. 
Next night I'll add rice, etc. and make burritos or tacos.
[/quote]

I love beans but DH doesn't, so I usually make them for my lunches.

For dinners:

Salad is good. We top with pan-seared or grilled meat, or with poached eggs and cheese.

Salmon -- cook at 400 for 10 mins per inch of thickness (usually about 15 minutes). Meanwhile, mix together yogurt (I use Fage 2%, and stir vigorously for smooth texture), some salt, and chopped dill. Serve at the table for topping the salmon. I serve this with a green (broccoli, kale, chard) and a starch (potato, sweet potato, bread, bulgur, wheat berries, or couscous).

White fish -- if tilapia, dredge in flour and sear in pan. If a firmer fish like white bass, bake in oven. Make a sauce with lemon juice, olive oil, salt, and dried oregano -- shake it up in an old spice jar until thick. Pour in fish.

Shrimp -- sautees or stir-fries really quickly. Serve with a squeeze of lemon juice.

Tuna -- marinate in something for an hour (so not so quick), then pan-sear 2-3 minutes per side, leaving raw in middle.

Sausage -- roast in oven. Meanwhile, make a green and a grain -- I favor polenta with sausage. One cup cornmeal, 3 cups water, 1 tsp of salt. Stir it for 10 minutes over low heat and then let sit until sausage is ready. If the sausage has flavor and the green is sauteed with garlic, they will flavor the polenta when you put them all together.

Scrambled eggs - however you like them. Makes a great and very fast dinner if served with a salad or other vegetable, and/or bread.

These are our usuals.[/quote]

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