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05/12/2013
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Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite!
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Family SUNDAY
Keep it simple today and prepare your own ROAST TURKEY BREAST. Add canned whole-berry CRANBERRY SAUCE on the side. Serve with NEW POTATOES AND GREEN BEANS WITH DILL SAUCE (see recipe). Add a ROMAINE SALAD and DINNER ROLLS. For dessert, make PEACH SHORTCAKE by spooning Nutella on shortcake shells and covering them with sliced peaches. Garnish with light whipped cream.
PLAN AHEAD: Save enough turkey, half the cranberry sauce, enough peaches and enough shortcakes for Monday.
TIP: Look for Nutella, a hazelnut spread, near the peanut butter; shortcake shells are usually in produce.
Check out the recipe for this day!
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Heat and Eat MONDAY
Make simple TURKEY-CRANBERRY WRAPS for dinner tonight. Heat 6 large fat-free whole-grain tortillas according to directions. Mix together leftover cranberry sauce, 2 tablespoons spicy brown mustard and 1/2 teaspoon ground ginger. Spread evenly on one side of each tortilla. Top each one with leftover thinly sliced or chopped turkey breast, 3 sliced green onions, 2 tablespoons toasted pecans and 1 cup shredded lettuce. Roll and serve with PLANTAIN CHIPS.
Add PICKLES, OLIVES and CELERY STICKS to munch on. Dessert is leftover SHORTCAKE WITH PEACHES.
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Budget TUESDAY
Save some money tonight and prepare CAJUN BEEF SKILLET (see recipe). Serve with COLESLAW and WHOLE-GRAIN ROLLS. PEARS are for dessert.
Check out the recipe for this day!
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Meatless WEDNESDAY
You'll be glad you made SPAGHETTI WITH ARUGULA PESTO for dinner tonight. Cook 12 ounces whole-grain spaghetti according to directions; reserve 1/2 cup cooking water.
Meanwhile, with the motor running, drop 2 medium peeled cloves garlic in a food processor fitted with the metal blade; process until minced. Stop the machine and add 1/2 cup toasted pine nuts and 4 cups arugula; process until finely minced. With motor running, add 5 tablespoons extra-virgin olive oil in a thin stream. Scrape down sides of bowl. Add 2 tablespoons fresh lemon juice and freshly ground black pepper. Toss sauce with spaghetti; add enough reserved pasta liquid to make the pasta a little more saucy. Divide among pasta bowls; garnish with 2 cored, seeded and diced plum tomatoes. Sprinkle with freshly grated parmesan if desired. (Adapted from "Melissa's 50 Best Plants on the Planet," Cathy Thomas; Chronicle Books, 2013.)
Add a SPINACH SALAD WITH HARD-COOKED EGG WEDGES and ITALIAN BREAD. Enjoy FRESH STRAWBERRIES for dessert.
PLAN AHEAD: Buy enough strawberries for Thursday.
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Express THURSDAY
Make it quick tonight with PIEROGIES PICANTE. In a large pan, heat 1 (16.9-ounce) package frozen potato and onion pierogies in boiling water 5 minutes or until they float; drain.
Meanwhile, in a medium skillet, cook 1 (15-ounce) can chili with beans and 1 cup salsa or picante sauce on medium-high 4 minutes or until bubbly, stirring. Stir in 1 cup frozen corn; reduce heat to medium. Cook 7 minutes or until hot, stirring. Spoon chili sauce over hot pierogies; sprinkle with 1 cup shredded 50 percent reduced-fat sharp cheddar cheese.
Serve with a packaged GREEN SALAD and WHOLE-GRAIN ROLLS. Make instant VANILLA PUDDING with 1 percent milk for dessert. Top with leftover STRAWBERRIES.
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Kids' FRIDAY
The kids will appreciate getting to pick out their favorite store-bought PIZZA for tonight. Dip raw BABY CARROTS and CELERY STICKS into light ranch dressing as an accompaniment. PLUMS are your dessert.
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Entertaining SATURDAY
Invite guests for BAKED TILAPIA FLORENTINE. Heat oven to 375 degrees. Place 4 (4- to 6-ounce) tilapia fillets in a shallow baking dish. Spread 1 (10-ounce) package frozen creamed spinach (thawed) on the fillets; sprinkle with 2 tablespoons seasoned bread crumbs and 2 tablespoons freshly grated parmesan cheese. Bake 20 to 25 minutes or until fish is opaque throughout. Serve with GREEK RICE-STUFFED TOMATOES (see recipe).
Add a BOSTON LETTUCE SALAD and SOURDOUGH BREAD. For dessert, spoon fat-free HOT FUDGE SAUCE over fat-free VANILLA ICE CREAM.
Check out the recipe for this day!
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Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at menuplanner@mindspring.com.
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