Quick & Simple: A week's worth of tasty recipes

In a bowl, combine lemon juice, garlic, oregano, salt and pepper; set aside.

Preheat oven to 400 degrees.

Arrange salmon fillets in a greased 9-by-13-inch baking dish. Rub lightly with olive oil and season with salt and pepper. Bake until just opaque throughout, 15-20 minutes.

Meanwhile, prepare rice pilaf as label directs.

Whisk olive oil into lemon juice mixture and drizzle on top of salmon. Serve on a bed of rice pilaf.

Preheat oven to 425 degrees.

In a blender, grind walnuts with 1/4 cup bread crumbs. Combine nut mixture in a bowl with salt, cayenne and another 3/4 cup bread crumbs.

Dip drumsticks into beaten eggs, then roll in walnut mixture. Arrange drumsticks on 2 baking sheets misted with cooking spray and bake 30-35 minutes. Pack up 8 drumsticks for salad another night (see Crunchy Chicken-Apple Salad recipe). Serve remaining chicken (2 or 3 pieces per person) with veggie sticks and blue cheese dressing for dipping.

Divide mixed greens among 4 plates. Heap a large scoop of chicken salad on top. Serve with thick slices of pumpernickel bread.

Preheat oven to 350 degrees.

Lay pitas on a baking sheet (don't slice them) and spread them with honey mustard. Distribute ham strips evenly among pitas. Place pineapple chunks on top of the ham. Top pita pies with cheese. Bake about 10 minutes, or until cheese melts and bread is lightly toasted. Slice into wedges and serve with pickles and chips.

Preheat broiler.

Mix water, corn meal and 1/2 teaspoon salt in a bowl. Cover; microwave on high 6-8 minutes, stirring every 2 minutes. Stir in 2 tablespoons each shredded mozzarella and grated Parmesan; sprinkle with another 1/3 cup mozzarella. Microwave, uncovered, on medium for 2-3 minutes. Cover and let stand 5 minutes.

Season steak with Italian seasoning, garlic and 1/4 teaspoon each salt and pepper. Broil 16 minutes for medium-rare, turning once. Serve steak with polenta and top with tomato sauce.

Preheat oven to 375 degrees.

Whisk eggs, milk, salt, pepper and hot sauce in a bowl. Fold bread pieces into egg mixture with a rubber spatula. Gently stir in spinach and cheese. Pour mixture into a 9-by-13-inch baking dish. Bake until strata is browned and puffed, and a knife inserted in center comes out clean, 20-25 minutes. Remove from oven and let stand 5 minutes to set. Slice into squares and serve with a scoop of salsa and some mixed greens on the side.

• 1 16-ounce bag frozen Asian vegetable blend
• 1 cup bottled peanut sauce
• 1/4 cup chopped peanuts
• Sliced green onions, optional

In a large pot, cook linguine as label directs. Add vegetable blend during the last 3 minutes of cooking time. Drain pasta and veggies, and rinse with cold water until cool; drain again.

In a large bowl, toss pasta and vegetables with peanut sauce to coat (add a little water or chicken broth if sauce seems too thick). Sprinkle peanuts on top and garnish with green onions, if you like. For a healthful side dish, boil up some frozen edamame (green soybeans).