Weeknight Meals

Here’s an enjoyable way to serve a modified version of eggplant Parmigiana that’s lighter than the more customary eggplant hero sandwich.

Soft goat cheese is a splendid spread for wraps, with a special affinity for red peppers.

Spinach and mushrooms are nicely flavored with sharp cheddar in these delectable wraps.

A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

I opted to make these only as soft tacos, as the filling is a bit too sensuous (a polite word for “messy”) for quesadillas. This is definitely a knife-and-fork dish.

This would be an ideal meal to make of leftover mashed potatoes, but that’s one leftover I rarely seem to have on hand. If you find yourself with some, these tasty burritos can be made in a flash. Serve with Beer-Stewed Pinto Beans (page 116) and a bountiful salad.

Here are those handy refried beans again, in a different guise. They help hold this tortilla specialty together.

These burritos are easy because you are not so much cooking a meal as putting the ingredients on the table. Everyone then makes his or her own.

Briny olives and sweet green peas have a pleasant synergy that results in a delicious pizza topping.

Cheddar cheese is a pleasing change of pace from the usual mozzarella.

See the accompanying menu for a pizza meal that celebrates spring.

Layer on the Southwestern flavors in this playful pizza variation. Serve with a tossed salad and stone-ground tortilla chips. This tastes best with sharp cheddar or Monterey Jack, but use reduced-fat cheddar if you prefer.

Pizza goes gourmet with the use of smoky mozzarella and tasty mushrooms. Like a number of the other pizzas in this chapter, this one makes a complete meal with the addition of a big salad and fresh fruit or a fruity dessert from Chapter Eleven.

Roasted peppers and artichokes give this easy pizza a touch of elegance.

Olives add zesty flavor to a traditional pizza.

Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

A classic pizza, this is great for cool summer nights, using the season’s best tomatoes.

You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.

Soy crumbles were developed to imitate ground beef, but it’s not so much their flavor as their texture that does the trick. This is a family-friendly recipe for all to enjoy.

Good Southern corn on the cob (available nearly all year around) served with these tasty kebabs results in a meal recalling outdoor summer barbecues. A sure cure for winter doldrums!