I have to admit my least favorite part of the day is planning the weeknight dinner menu.  It's not because I don't like to eat mind you.  In fact, I actually love to cook-- when I have time.  And during the week it seems I never have the time.  

Between shuttling kids to after school activities, getting them started with homework, and hopefully getting a few minutes to sit down with each of them just to review their days, making an inspired meal just isn't at the top of the list as often as I like.

So over time I've developed a list of easy, low prep spreads and marinades that I rotate throughout the month.  Guaranteed to spice up meat, chicken or fish, just add some rice or potatoes and a green salad for a complete meal.  These old stand-bys will have your family thinking you've spent the day slaving over a hot stove.  I promise not to tell....


MEAT

Lamb Chops
- Sprinkle both sides with a little salt and pepper.
- Generously spread both sides of chops with Dijon Mustard
- Broil

Beef Brisket
- Mix 1 cup of red wine and 2 tablespoon of soy sauce.  
- Pour over brisket.  
- Sprinkle with garlic powder and onion powder.
- Bake or BBQ.

Tri Tip or Skirt Steak or Flank Steak
- Pour Italian dressing over meat
- Marinate for 15 minutes
- Grill or bake.

OR
- Mix 1/2 teaspoon garlic salt, 1/4 teaspoon black pepper, 1 tablespoon oil and 1 teaspoon lemon juice.
- Marinate for 15 minutes.
- Grill or bake.

- Mix garlic paste, lime juice and olive oil
- Marinate for 15 minutes
- Grill or bake.


TURKEY (whole or breast)

- Pour any Italian dressing over the turkey
- Bake in oven or crock pot (really yummy).  

OR

- Mix Dijon mustard and honey.  
- Pour over turkey breast.
- Bake.
- Spoon a little of the sauce over turkey at least once while baking.
- Sauce gets dark and brown.  Great over mashed potatoes.


VEGETABLES
- Slice or chop up your favorite vegetables.
- Soak in Balsamic Vinegar.
- Bake or grill.

OR

- Slice up your favorite vegetables.
- Lightly coat vegetables with olive oil.
- Sprinkle with a small amount bread crumbs.
- Bake until soft.


FISH

- Marinate in any Italian style dressing (I prefer Gerard's Champagne dressing) for 10 minutes.
- Grill or broil.

OR

- Sprinkle with seasoned salt and lemon juice
- Grill or bake.

OR

- Pour Cream of Celery soup over fish.
- (optional) sprinkle a little cheese on top.
- Bake.


CHICKEN

- Mix together equal amounts of teriyaki sauce and bbq sauce.
- Pour over chicken pieces.  
- Let marinate for 10 minutes.
- Grill.

OR

- Mix together bottle of French Dressing  (I like Catalina), one envelope of dry   Onion Soup Mix and 1 can of  whole berry cranberry sauce.  
- Pour over chicken breasts in baking pan.
- Bake.
VARIATION:  substitute small jar of apricot preserves for cranberries.


PASTA

- Mix together one can of diced tomatoes in juice with desired amount of crushed garlic and basil.
- Heat and serve over favorite pasta.
- sprinkle parmesan cheese.

OR

- Drain any type of pasta.  
- Return to pan.
- Add 2 tablespoons of olive oil, desired amount of crushed garlic, 1/2 cup parmesan cheese (shredded) and a sprinkle of dry parsley.
- Heat until cheese is melted.  Serve.

OR

- Saute desired chopped vegetables in olive oil.
- Serve over favorite pasta
- Sprinkle with parmesan cheese.

OR

- Heat one jar of instant pasta sauce.
- Add feta cheese.  Melt into sauce for delicious cheesy flavor.
- Serve over favorite pasta.