Prepare your own boneless LEG OF LAMB for family day. Serve with BAKED DIJON POTATO WEDGES: Heat oven to 400 degrees. Cut 4 medium red potatoes into wedges. In a medium bowl, combine 2 tablespoons Dijon mustard, 1 1/2 teaspoons paprika, 1 teaspoon cumin and 1/2 teaspoon garlic powder; mix well. Add potatoes to bowl; toss to coat. Spread potatoes in a single layer on baking sheet covered with nonstick foil. Bake 15 minutes; turn potatoes. Bake 10 to 15 more minutes or until tender.
Add fresh GREEN BEANS, a SPINACH SALAD and SOURDOUGH BREAD. Fresh STRAWBERRIES topped with whipped cream is dessert.
Save enough lamb, green beans and strawberries for Monday.
boneless leg of lamb, red potatoes, Dijon mustard, paprika, cumin, garlic powder, fresh green beans, fresh spinach, sourdough bread, fresh strawberries, whipped cream.
Monday: Heat and Eat
LAMB, GREEN BEANS AND GNOCCHI makes good use of leftovers. Cook gnocchi according to package directions; drain and set aside. In same pot, heat a little canola oil. Add minced garlic to taste and cook until golden. Add chopped leftover cooked lamb, leftover green beans and gnocchi; toss to coat and heat through.
Serve with MIXED GREENS and GARLIC BREAD. Leftover STRAWBERRIES sprinkled with chia seeds are your dessert.
gnocchi, canola oil, garlic, mixed greens, garlic bread, chia seeds.
Skip meat for TEX-MEX LAYERED BEAN SALAD: In a 3 1/2-cup straight-sided salad bowl, layer salad as follows: 1 seeded and chopped large red or yellow bell pepper, 1 cup chopped red onion, 1 (16-ounce) bag salad mix (iceberg lettuce, carrots and cabbage, or make your own mixture), 1 cup shredded Mexican-blend cheese, 2 (15-ounce) cans drained three-bean salad. Set aside. Mix together 1/2 cup low-fat mayonnaise, 1/2 cup reduced-fat sour cream and 2 tablespoons finely chopped chipotle peppers in adobo sauce. Spread mayonnaise mixture over top of salad. Cover and refrigerate 1 to 8 hours. Just before serving, sprinkle with 1/2 cup crumbled tortilla chips and 1 small sliced avocado. Toss and serve.
Add CRUSTY ROLLS. Fresh NECTARINES are always a welcome dessert.
red or yellow bell pepper, red onion, bag lettuce, carrots and cabbage salad mix, shredded Mexican-blend cheese, canned three-bean salad, low-fat mayonnaise, reduced-fat sour cream, chipotle peppers in adobo sauce, tortilla chips, avocado, crusty rolls, nectarines.
Turn an ordinary deli roast chicken into ROTISSERIE CHICKEN WITH APRICOT GLAZE: Heat oven to 350 degrees. Heat 1 tablespoon olive oil in a small pan on medium-high; add 2 thinly sliced shallots and cook 3 to 5 minutes or until softened. Stir in 1/2 cup apricot preserves, 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce and 1/4 teaspoon Creole seasoning. Reduce heat to low and cook 5 minutes or until heated. Brush glaze over 1 (2- to 4-pound) deli roast chicken. Place chicken on rack of nonstick foil-lined roasting pan. Bake 15 minutes.
Serve with POTATOES O'BRIEN (from frozen), a packaged GREEN SALAD and BISCUITS. Enjoy fresh TROPICAL FRUIT for dessert.
olive oil, shallots, apricot preserves, lemon, hot sauce, Creole seasoning, plain deli roast chicken, frozen potatoes O'Brien, packaged green salad, biscuits, fresh tropical fruit.
Economical meals are always welcome at our table, and SLOW-COOKER PORK POSOLE is packed with flavor and easy on the budget. Serve it with a LETTUCE WEDGE and WHOLE-GRAIN ROLLS. Fresh BLUEBERRIES topped with light whipped cream are good for dessert.
boneless pork butt roast, coarse salt, pepper, canola oil, onion, garlic, chili powder, dried oregano, canned reduced-sodium white or yellow hominy, reduced-sodium chicken broth, no-salt-added diced tomatoes, lettuce, whole-grain rolls, fresh blueberries, light whipped cream.
SLOW-COOKER PORK POSOLE
Servings: makes 6 servings
Prep time: 20 minutes
Cook time: 6 to 8 hours
- 2 1/2 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
- 1 teaspoon coarse salt, divided
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 3 (15-ounce) cans reduced-sodium white or yellow hominy, rinsed
- 3 cups reduced-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- Additional salt and pepper to taste
Sprinkle pork with 1 teaspoon salt and the pepper. Heat oil in a large nonstick skillet on medium-high until just smoking. Add half of pork and cook 7 minutes or until browned on all sides. Transfer all pork (browned and uncooked) to 4-quart or larger slow cooker. Add onion and remaining salt to now-empty skillet; cook over medium heat about 5 minutes or until softened and browned. Stir in garlic, chili powder and oregano; cook 1 minute or until fragrant. Transfer onion mixture to slow cooker. Stir in hominy, broth and tomatoes with juice. Cover and cook until pork is tender, 6 to 7 hours on high or 7 to 8 hours on low. Skim fat. Season with coarse salt and pepper to taste; serve. (Adapted from "The Healthy Back Kitchen," Griffin R. Baum, M.D., America’s Test Kitchen.)
Per serving: 332 calories, 25 grams protein, 9 grams fat (23% calories from fat), 2.4 grams saturated fat, 41 grams carbohydrate, 66 milligrams cholesterol, 1,378 milligrams sodium, 7 grams fiber.
No kid will be able to resist SOFT AND CRUNCHY TACOS. Serve them with CORN ON THE COB. How about fresh PEACHES for dessert, sprinkled with toasted coconut?
taco shells, fajita-size whole-wheat flour tortillas, shredded 50% light cheddar cheese, lean ground beef, reduced-sodium or regular taco seasoning, romaine, taco sauce, corn on the cob, fresh peaches, coconut.
SOFT AND CRUNCHY TACOS
Servings: makes 8 tacos
Prep time: 15 minutes
Cook time: less than 15 minutes
- 8 taco shells
- 8 fajita-size whole-wheat flour tortillas
- 1 cup shredded 50% light cheddar cheese
- 1 pound lean ground beef
- 1 (1.25-ounce) packet reduced-sodium or regular taco seasoning
- 3/4 cup water
- 1 cup shredded romaine
- 1 cup taco sauce
Heat oven to 375 degrees. Put taco shells on a baking sheet; spread tortillas on another baking sheet. Sprinkle each tortilla with 1 tablespoon cheese; set aside. Heat a large nonstick skillet on medium and add beef; cook 5 minutes or until no longer pink; drain. Stir in taco seasoning and water. Simmer, uncovered, stirring occasionally, 3 minutes or until slightly thickened. Meanwhile, put baking sheets in oven; bake 3 minutes or until cheese melts. Center a taco shell in each flour tortilla and bring up sides of tortillas. Fill tacos with beef mixture, lettuce, remaining cheese and taco sauce. Serve immediately.
Per taco: 287 calories, 16 grams protein, 9 grams fat (30% calories from fat), 3.5 grams saturated fat, 32 grams carbohydrate, 36 milligrams cholesterol, 780 milligrams sodium, 2 grams fiber.
Saturday: Easy Entertaining
Serve your guests WARM GREEK SHRIMP SALAD for a summertime treat. Add COUSCOUS. Start the meal with your GAZPACHO. For dessert, pair CHOCOLATE WAFER COOKIES with FRESH RASPBERRIES.
packaged baby spinach leaves, red onion, red bell pepper, uncooked shrimp, Greek oil-and-vinegar dressing or another vinaigrette, kalamata olives, lemon, crumbled Greek feta cheese, couscous, ingredients for your gazpacho, chocolate wafer cookies, fresh raspberries.
WARM GREEK SHRIMP SALAD
Servings: makes 4 servings
Prep time: 20 minutes
Cook time: less than 10 minutes
- 1 (8- to 10-ounce) package baby spinach leaves
- 1 small red onion, chopped
- 1 medium red bell pepper, chopped
- 1 pound large uncooked shrimp, peeled and deveined
- 1/2 cup Greek oil-and-vinegar dressing (or another vinaigrette), divided
- 1/3 cup halved kalamata olives
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest (yellow part only)
- Crumbled Greek feta cheese for garnish
Place spinach in a large salad bowl; set aside. Heat a large nonstick skillet on medium-high. Add onion and pepper; cook 4 minutes or until softened. Add shrimp and 1/4 cup dressing. Cook 3 minutes or until shrimp are just opaque. Remove from heat. Stir in olives, remaining salad dressing, lemon juice and lemon zest. Immediately pour over spinach; toss to coat and slightly wilt spinach. Sprinkle with feta cheese and serve.
Per serving: 216 calories, 25 grams protein, 10 grams fat (39% calories from fat), 1.2 grams saturated fat, 10 grams carbohydrate, 183 milligrams cholesterol, 698 milligrams sodium, 2 grams fiber.