Quick & Simple: A Week's Worth Of Recipes To Make Your Life Easier

Preheat oven to 450 degrees.

On wax paper, combine flour, salt and cayenne pepper.

In a shallow bowl, beat egg whites.

Spread bread crumbs on a separate sheet of wax paper.

Coat fish with seasoned flour, shaking off excess, then dip in egg white and coat in bread crumbs, patting crumbs to cover. Arrange on a greased baking sheet and bake 6 minutes on each side, or until golden. Make frozen potato wedges as a side dish and put out some tartar sauce and ketchup for dipping.

Bring chicken broth to a boil. Add tortellini and cook until almost tender (about 2 minutes less than time suggested on package). Add spinach to pot; cook until spinach is heated through and tortellini are tender. Ladle soup into bowls and top with a generous sprinkling of grated Parmesan. Serve with garlic bread for dipping.

Place potatoes in a saucepan and cover with cold water; bring to a boil. Reduce heat and simmer 4 minutes, or until potatoes are almost tender; drain.

In a nonstick skillet over medium-high heat, saute bell pepper and potatoes in vegetable oil for about 15 minutes, stirring occasionally. Stir in black beans; heat through.

Meanwhile, bring 1 1/2 inches water to a gentle simmer in a separate skillet. One at a time, break each egg into a cup, then slip into the simmering water; cook 3-5 minutes. Remove poached eggs with a slotted spoon and serve on top of hash.

In a large pot, cook spaghetti according to package directions (use whole-wheat pasta, if you like).

Meanwhile, in a 1-quart saucepan, heat olive oil over medium heat. Add garlic and cook just until golden and fragrant, 1 minute. Add red pepper flakes and cook another 30 seconds, stirring. Remove saucepan from heat; stir in salt and pepper.

Drain spaghetti and transfer to a warm serving bowl. Pour oil mixture on top and add parsley; toss well. Crumble in cheese and toss again. Serve with a mixed green salad.

MOO SHU PORK
SERVES 4

• 4 10-inch flour tortillas

Warm up tortillas.

In a small bowl, mix hoisin sauce, soy sauce and sesame oil.

Warm olive oil in a nonstick skillet over medium heat. Add cole slaw mix and bell pepper; cook, stirring, 3 minutes. Add garlic; saute 1 more minute. Stir in hoisin mixture and pork; heat through. Spoon mixture onto tortillas and roll up. Have some chow mein noodles on the side.

Preheat oven to 475 degrees.

In a small bowl, whisk hoisin sauce, ginger and sesame oil until blended.

Spread sesame seeds on a sheet of wax paper.

Brush hoisin mixture onto pork; roll in sesame seeds. Lay tenderloins on a rack in a small roasting pan (turn thin ends of pork under for even thickness). Roast 15 minutes; turn over and roast until a thermometer inserted in center reads 155 degrees, about 15 more minutes. Transfer to a cutting board; let stand 5 minutes. Slice and serve over rice. Pack up leftovers for another night (see next recipe).

In a small bowl, combine apple, celery, 3 tablespoons mayonnaise, 1 tablespoon sour cream and lemon juice.

In a cup, mix horseradish, another 2 tablespoons mayonnaise and another 1 tablespoon sour cream. Spread horseradish mixture onto 4 toast slices; distribute roast beef on top.

Spread Waldorf mixture on 4 more slices of toast and place (Waldorf mixture side up) over roast beef (if you like, add in some lettuce and onion, too). Close club sandwiches with 4 more slices of toast. Serve with baked chips and a pickle.