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[quote=Anonymous][quote=Anonymous]My weeknight go-to rotation looks like this:
Zatarain's jambalaya made with pre-cooked turkey sausage and either rotisserie or diced pan-fried chicken; OR Zatarain's dirty rice mix with ground beef; 
spaghetti with meat sauce (ground beef with a gussied-up bottle of jarred spaghetti sauce); 
chicken curry (made with curry paste, chopped onion, garlic and coconut milk) with rice;
tacos; 
tilapia baked in various ways (most commonly topped with a mixture of mayo, parmesan, S&P, breadcrumbs and some seasonings) served with rice or potatoes;
pasta with chicken and white wine sauce -- this is my new thing. Leftover chopped rotisserie chicken. Sauce is made by sauteeing garlic, butter and a tablespoon or so of flour for a few min; add a cup or so of white wine and a cup or so of chicken broth; boil for about 10 min until reduced and thickened; add a little half and half and season with S&P. I throw in parmesan if I have it.[/quote]

PP who wrote this -- I also usually steam some broccoli or green beans.[/quote]

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