Sunday: Wild Card
Open your Global Pantry and look to Japan for the family day meal and try JAPANESE STEAK SALAD WITH SESAME DRESSING. Serve with CRUSTY ROLLS.
The family will line up for RASPBERRY CRISP for dessert: Heat oven to 375 degrees. Toss 3 pints fresh raspberries with 2 tablespoons sugar in a medium baking dish. Separately, combine 1 cup coarse fresh bread crumbs, 2 tablespoons melted butter and 2 tablespoons sugar. Scatter topping evenly over berries and bake 40 minutes or until topping is golden and berries are bubbly. Cool slightly and serve.
Tip
Open your Global Pantry and look to Japan for the family day meal and try JAPANESE STEAK SALAD WITH SESAME DRESSING. Serve with CRUSTY ROLLS.
The family will line up for RASPBERRY CRISP for dessert: Heat oven to 375 degrees. Toss 3 pints fresh raspberries with 2 tablespoons sugar in a medium baking dish. Separately, combine 1 cup coarse fresh bread crumbs, 2 tablespoons melted butter and 2 tablespoons sugar. Scatter topping evenly over berries and bake 40 minutes or until topping is golden and berries are bubbly. Cool slightly and serve.
Plan
Save some steak and dessert for Monday.
Shopping List
dry sherry, reduced-sodium soy sauce, unseasoned rice wine vinegar, hoisin sauce, fresh ginger, green onion, sugar, dark (toasted) sesame oil, top sirloin steak, napa cabbage, romaine or green cabbage, carrots, radishes, cucumbers, rice, snow peas, crusty rolls, fresh raspberries, bread for crumbs, butter.
JAPANESE STEAK SALAD WITH SESAME DRESSING
Servings: makes 4 servings, plus 4 servings for later
Prep time: 20 minutes; marinating time: 2 hours
Cook time: 16 to 21 minutes; standing time: 5 minutes
- FOR THE MARINADE AND DRESSING:
- 3 tablespoons dry sherry
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons unseasoned rice wine vinegar
- 2 tablespoons hoisin sauce
- 1/2 teaspoon grated fresh ginger
- 1/4 cup water
- 2 tablespoons chopped green onion
- 1 tablespoon sugar
- 1 tablespoon dark (toasted) sesame oil
- FOR THE SALAD:
- 1 (1 1/2-pound) top sirloin steak, about 1 inch thick
- 3 cups sliced napa cabbage
- 3 cups sliced romaine or green cabbage
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced, seeded cucumber
- 1 cup cooked rice, still hot
- 24 snow pea pods, blanched (see Note)
For marinade: In a small bowl, combine sherry, soy sauce, vinegar, hoisin sauce and ginger. Place steak and 1/3 cup marinade (reserving remaining marinade) in a resealable plastic bag; seal and turn to coat. Marinate in refrigerator 2 hours, turning once.
For dressing: Add water, onion, sugar and oil to remaining marinade; mix well.
Remove steak from bag; discard marinade. Place steak on rack in broiler pan so surface of beef is 4 inches from heat. Broil 16 to 21 minutes for medium-rare to medium doneness, turning once. Let stand 5 minutes. Carve steak into thin slices and reserve half for Monday's soup. In a large bowl, combine napa cabbage with romaine or green cabbage, carrots and radishes; divide among 4 plates. Arrange cucumber, rice, snow peas and beef on salads. Serve with dressing.
Note: To blanch is to plunge into boiling water, then into cold water to stop cooking.
Per serving: 153 calories, 17 grams protein, 4 grams fat (24 percent calories from fat), 1.3 grams saturated fat, 10 grams carbohydrate, 42 milligrams cholesterol, 204 milligrams sodium, 1 gram fiber.
Monday: Heat and Eat
Make GINGER BEEF AND NOODLE BOWLS with Monday's leftovers. Combine 2 (14-ounce) cans unsalted beef broth, 3/4 cup thinly sliced green onions and 2 tablespoons unseasoned rice wine vinegar in a saucepan; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes. Meanwhile, divide 6 cups cooked refrigerated vermicelli or other thin-cut noodles and leftover beef among 4 large soup bowls. Bring broth mixture to a boil; ladle boiling mixture evenly over beef and noodles. Garnish the soup with some matchstick-cut carrots. Serve with a SPINACH SALAD and CRACKERS. Warm the leftover CRISP for dessert.
Shopping List
unsalted beef broth, green onions, unseasoned rice wine vinegar, refrigerated vermicelli or other thin-cut noodles, carrots, fresh spinach, crackers.
Tuesday: Express
Make it fast tonight with SWEET-AND-SOUR HAM STEAKS. Heat 1/2 teaspoon canola oil in a large nonstick skillet on medium-high. Add 2 (7- to 8-ounce) ham steaks (halved) and cook 4 minutes or until lightly browned, turning once. Remove to serving platter. Add 1 (16-ounce) bag frozen sliced peaches (thawed and cut into bite-size chunks) and 1 (9-ounce) jar hot or sweet mango chutney and cook, just until hot, stirring frequently. Spoon over ham. Garnish with chopped fresh cilantro if desired.
Serve with MASHED SWEET POTATOES, a packaged GREEN SALAD and CORNBREAD (from a mix). APPLE SLICES are dessert.
Shopping List
canola oil, ham steaks, frozen sliced peaches, hot or sweet mango chutney, fresh cilantro if desired, mashed sweet potatoes, packaged green salad, cornbread mix, apples.
Wednesday: Budget
Celebrate July 4th with CLASSIC CHEESEBURGERS. Alongside, grill some CORN-ON-THE-COB. For dessert, what's more Fourth of July than WATERMELON and CHOCOLATE CHIP COOKIES?
Plan
Save enough cookies for Friday.
Shopping List
lean ground beef, steak seasoning blend, whole-grain hamburger buns, cheese (cheddar, American or Swiss), lettuce, tomatoes, ketchup, mustard, mayonnaise, onion, pickles, corn-on-the-cob, watermelon, chocolate chip cookies.
CLASSIC CHEESEBURGERS
Servings: makes 4 servings
Prep time: 5 minutes
Cook time: 7 to 10 minutes
- 1 pound lean ground beef
- 1 1/2 teaspoons steak seasoning blend
- 4 whole-grain hamburger buns
- 4 (1-ounce) slices cheese (cheddar, American or Swiss)
- 4 lettuce leaves
- 4 tomato slices
- Ketchup, mustard, mayonnaise, onion slices, pickles
Combine beef and seasoning in a large bowl, mixing lightly but thoroughly. Lightly shape into 4 (1/2-inch-thick) patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (or 7 to 9 minutes over medium heat on preheated gas grill), until internal temperature reaches 160 degrees, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with a cheese slice. Line bottom of each bun with a lettuce leaf; top with tomatoes, burgers and toppings as desired. Close sandwiches and serve.
Per serving: 383 calories, 35 grams protein, 17 grams fat (40 percent calories from fat), 8.6 grams saturated fat, 24 grams carbohydrate, 92 milligrams cholesterol, 743 milligrams sodium, 4 grams fiber.
Thursday: Kids
It's great to be a kid and have PEANUT BUTTER ROLL-UPS for dinner. Spread peanut butter and honey or cheese slices on multigrain tortillas, roll and heat slightly. Add CARROT SALAD on the side. The kids will love to make BLUE BANANA BOATS for dessert.
Shopping List
peanut butter, honey or cheese slices, multigrain tortillas, carrot salad, fruit leather (any flavor), pretzel sticks, fresh or frozen blueberries, grape juice (if desired), bananas, fruit sorbet, fruit such as mandarin oranges or grapes.
BLUE BANANA BOATS
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: none
- 2 sheets fruit leather, any flavor
- 4 (4-inch-long) thin pretzel sticks
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup grape juice or juice from frozen berries
- 4 small bananas cut in half lengthwise
- 1 cup fruit sorbet
- 1/2 cup fruit such as mandarin oranges or grapes, cut into pieces
FOR SAILS: Unroll fruit leather and cut into 4 triangles, about 3 inches on all sides. With a sharp knife, make 3 small cuts along one edge of each triangle; thread onto pretzel sticks.
FOR BOATS: In 4 soup or cereal bowls, divide blueberries evenly; pour 2 tablespoons juice into each bowl. Place banana halves on opposite sides of bowl (trim banana to fit bowl if necessary); between the banana halves, place 1/4 cup sorbet. Scatter fruit over all and push a pretzel sail into sorbet. Serve immediately.
Per serving: 283 calories, 3 grams protein, 1 gram fat (4 percent calories from fat), no saturated fat, 69 grams carbohydrate, no cholesterol, 274 milligrams sodium, 5 grams fiber.
Friday: Meatless
For a no-meat dinner, SCRAMBLED EGGS WITH CHILIES AND CHEESE are so easy. Beat 8 eggs in a bowl with a fork. Stir in 1 (4-ounce) can chopped green chilies and 1 cup shredded 50 percent light cheddar cheese. Scramble as usual. Add a SPINACH SALAD with orange sections and red onion rings. Serve with leftover COOKIES and VANILLA ICE CREAM.
Plan
Save enough ice cream for Saturday.
Shopping List
eggs, canned chopped green chilies, shredded 50 percent light cheddar cheese, fresh spinach, oranges, red onion, vanilla ice cream.
Saturday: Easy Entertaining
Invite special friends for BAKED CHICKEN WITH WHITE BEANS, TOMATOES AND AVOCADO. Heat oven to 350 degrees. In a large ovenproof skillet, heat 2 tablespoons olive oil on medium. Add 2 medium chopped onions; cook 10 minutes or until browned and crisped. Stir in 1 (14-ounce) can undrained Italian-style diced tomatoes and 1 teaspoon Italian seasoning and boil, uncovered, 1 minute. Stir in 2 (15-ounce) cans rinsed reduced-sodium white beans. Bring to a simmer. Place 4 (5- to 6-ounce) boneless skinless chicken breasts among beans, spooning some of the bean mixture over chicken. Cover chicken and beans with 1 thickly sliced avocado. Bake, uncovered, 25 to 30 minutes or until chicken reaches an internal temperature of 165 degrees and bean mixture is bubbly.
Serve with a MIXED GREEN SALAD and GARLIC BREAD. For dessert, buy some brownies and make CHOCOLATE BROWNIE SUNDAES with leftover vanilla ice cream. Top with fresh STRAWBERRIES and LIGHT WHIPPED CREAM.
Shopping List
olive oil, onions, canned Italian-style diced tomatoes, Italian seasoning, canned reduced-sodium white beans, boneless skinless chicken breasts, avocado, mixed greens, garlic bread, brownies, fresh strawberries, light whipped cream.