This simple LEMON ROAST CHICKEN is just right for family day. Heat oven to 375 degrees. Squeeze the juice of half a lemon over a 4 1/2- to 5-pound chicken; put rind in cavity. Place chicken on a rack in a shallow roasting pan. Brush chicken with canola oil; sprinkle with coarse salt and dried thyme. Roast 1 1/2 to 2 hours or until internal temperature reaches 165 degrees.
Serve the juicy bird with your own MASHED POTATOES and GRAVY. Add fresh steamed BRUSSELS SPROUTS and a ROMAINE SALAD on the side. Don't forget the DINNER ROLLS. For dessert, fat-free STRAWBERRY ICE CREAM is simple, too.
Save enough chicken for Monday. Make 2 extra cups mashed potatoes and save enough ice cream for Tuesday.
chicken to roast, lemon, canola oil, coarse salt, dried thyme, potatoes to mash, gravy, fresh brussels sprouts, romaine lettuce, dinner rolls, fat-free strawberry ice cream.
Monday: Heat and Eat
Use the leftover chicken in CHICKEN AND CHIVE FETTUCCINE. Serve with a LETTUCE WEDGE with crumbled blue cheese along with BREAD STICKS. For dessert, PEACHES are just fine.
spinach-flavored or other fettuccine, olive oil, grape tomatoes, chive and onion cream cheese, Italian seasoning, lettuce, crumbled blue cheese, bread sticks, peaches.
Many of us like salmon any way it's prepared, so this SALMON CHOWDER fills the bill. Cook 1 (10-ounce) package frozen corn and butter sauce according to directions. In a large bowl, combine the cooked corn mixture, 1 (14 3/4-ounce) can drained salmon, 2 cups leftover mashed potatoes, 1 cup 1 percent milk and 1/2 cup chopped red bell pepper. Microwave on high (100 percent power) 3 or 4 minutes or until hot. Mix well; stir in 1 tablespoon fresh lemon juice. Ladle into bowls and garnish with chopped fresh parsley.
Serve with a deli CARROT SALAD and WHOLE-GRAIN BREAD. For dessert, leftover ICE CREAM is waiting.
frozen corn and butter sauce, canned salmon, 1 percent milk, red bell pepper, lemon, fresh parsley, deli carrot salad, whole-grain bread.
Give yourself a break and pick up a package of Lloyd's BARBECUE PORK (or another brand) for dinner tonight. Heat it and serve on toasted whole-grain hamburger buns. Top with sliced DILL or JALEPENO PICKLES. Stop by the deli for COLESLAW. For dessert, make instant VANILLA PUDDING with 1 percent milk and swirl in a little honey.
Save enough barbecue pork for Thursday.
Lloyd's barbecue pork (or another brand), whole-grain hamburger buns, sliced dill or jalapeno pickles, deli coleslaw, instant vanilla pudding, 1 percent milk, honey.
Reinvent yesterday's barbecue pork into BARBECUE TACOS. Heat and spoon the leftover meat into warmed taco shells. Add mild salsa, chopped lettuce and chopped tomatoes. Top with any shredded cheese and reduced-fat sour cream. The tacos go well with canned, heated REFRIED BEANS. For dessert, halve KIWIFRUIT and eat it with a spoon.
taco shells, mild salsa, lettuce, tomatoes, any shredded cheese, reduced-fat sour cream, canned refried beans, kiwifruit.
Keep it simple tonight with BROILED PEPPER JACK CHEESE AND ROASTED RED PEPPER SANDWICHES. Heat broiler. Drain the red peppers (from a jar) on paper towels before placing on rye bread. Top with cheese slices. Broil until cheese melts. Serve with O'BRIEN POTATOES (frozen) and BROCCOLI. PEARS are dessert.
pepper jack cheese, jar of roasted red peppers, rye bread, frozen O'Brien potatoes, broccoli, pears.
Saturday: Easy Entertaining
This SHRIMP SCAMPI couldn't be easier to prepare for guests. Serve it over ORZO. On the side, GREEN BEANS WITH GINGERED WALNUTS would impress any guest. Add a MIXED GREENS SALAD and SOURDOUGH BREAD. Buy FRUIT TARTS for dessert.
butter, uncooked shrimp with tails, green onion, garlic powder, parsley, pepper, white wine or lemon, orzo, canola oil, soy sauce, ground ginger, walnuts, fresh green beans, olive oil, salad greens, sourdough bread, fruit tarts.