health

7 Day Menu Planner for August 31, 2014

7 Day Menu Planner by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner |

Sunday: Family

Enjoy family day with CAESAR BEEF KEBABS on the menu. Serve the juicy kebabs with RICE tossed with sliced green onions and chopped red bell pepper.

Add fresh steamed YELLOW SQUASH, a MIXED GREENS SALAD and WHOLE-GRAIN ROLLS to the feast. For dessert, top ANGEL FOOD CAKE with FRESH RASPBERRIES and light whipped cream.

Plan

Prepare 2 extra kebabs and save enough raspberries for Monday.

Shopping List

boneless beef top sirloin, new potatoes, red bell pepper, onion, non-creamy Caesar dressing (such as Ken's or another brand), coarse salt, pepper, rice, green onions, fresh yellow squash, salad greens, whole-grain rolls, angel food cake, fresh raspberries, light whipped cream.

CAESAR BEEF KEBABS

Servings: Makes 4 servings

Prep time: 15 minutes

Cook time: for grilling: 10 to 12 minutes; for broiling: 8 to 10 minutes; plus potatoes

  • 1 pound boneless beef top sirloin, 1-inch thick
  • 4 small new potatoes (about 1/2 pound), cut into quarters
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 1/2 cup non-creamy Caesar dressing (such as Ken's)
  • Coarse salt and pepper to taste

Microwave potatoes on high (100 percent power) 2 to 4 minutes or just until tender. Cool slightly. Cut beef into 1 1/2-inch pieces. In a large bowl, combine beef, potatoes, bell pepper and onion. Reserve 2 tablespoons dressing; set aside. Pour remaining dressing over kebab mixture and toss to coat. Alternately thread beef and vegetables onto metal skewers. Grill, uncovered, 10 to 12 minutes for medium-rare to medium; turn occasionally. Season with salt and pepper. Drizzle kebabs with reserved dressing just before serving.

Note: To broil, put kebabs on rack in broiler pan. Broil 3 to 4 inches from heat for 8 to 10 minutes.

Per serving: 249 calories, 23 grams protein, 11 grams fat (39 percent calories from fat), 2.5 grams saturated fat, 15 grams carbohydrate, 60 milligrams cholesterol, 299 milligrams sodium, 3 grams fiber.

Monday: Heat and Eat

Use Sunday's leftover beef kebabs for SOUTHWESTERN BEEF HASH. In a large nonstick skillet, cook 3 cups frozen O'Brien potatoes for 5 minutes on medium-high. Stir in 1 cup salsa and the leftover diced kebabs. Continue cooking 8 to 10 minutes or until potatoes are lightly browned; stir occasionally. Garnish with sliced green onions and ripe olive slices. Serve with a crisp LETTUCE WEDGE and CORNBREAD (from a mix). Spoon leftover RASPBERRIES over fat-free VANILLA ICE CREAM for dessert.

Plan

Save enough cornbread for Tuesday; save enough ice cream for Saturday.

Shopping List

frozen O'Brien potatoes, salsa, green onions, ripe olives, lettuce, cornbread mix, fat-free vanilla ice cream.

Tuesday: Budget

Beans are a tasty money-saver, as FIESTA BLACK BEAN "PAELLA" proves. Cook 1 (8- to 10-ounce) package yellow rice mix according to directions. To the cooked rice, add 1 (15-ounce) can rinsed reduced-sodium black beans and 1 cup frozen petite green peas (thawed). Let stand, covered, 5 minutes.

Meanwhile, cook 6 to 8 ounces smoked turkey sausage (cut into 1/4-inch slices) on medium until lightly browned; stir in 2 medium chopped plum tomatoes to the sausage. Add to rice mixture; toss lightly and serve.

Add a GREEN SALAD and warm the leftover CORNBREAD. For dessert, enjoy FRESH PINEAPPLE.

Shopping List

packaged yellow rice mix, canned reduced-sodium black beans, frozen petite green peas, smoked turkey sausage, plum tomatoes, salad greens, fresh pineapple.

Wednesday: Express

Before summer escapes, serve an all-time favorite, BACON, LETTUCE AND TOMATO SANDWICHES, on whole-grain toast. Use garden tomatoes and spread a little low-fat mayonnaise on the toast. Add deli POTATO SALAD and DILL PICKLES to the plate. FRESH SLICED PEACHES are about the best dessert ever.

Shopping List

bacon, lettuce, tomatoes, whole-grain bread, low-fat mayonnaise, deli potato salad, dill pickles, fresh peaches.

Thursday: Meatless

Stay cool tonight with TEX-MEX SPUDS. Microwave 4 (6- to 8-ounce) baking potatoes 8 to 12 minutes (or about 6 minutes per pound). Slash the tops and top with guacamole, salsa and reduced-fat sour cream. Serve with a bowl of CORN CHOWDER and add BAKED TORTILLA CHIPS. For dessert, enjoy sliced CANTALOUPE.

Plan

Bake extra potatoes for Friday.

Shopping List

baking potatoes, guacamole, salsa, reduced-fat sour cream, canned corn chowder, baked tortilla chips, cantaloupe.

Friday: Kids

Treat the kids to ooey-gooey CHICKEN CHEDDAR GRILL. Heat oven to 350 degrees. Layer French bread (sliced in half lengthwise) with shredded 50 percent reduced-fat cheddar cheese, sliced deli chicken (or turkey), drained mild salsa and more cheese. Place on a cookie sheet and bake 8 to 10 minutes or until cheese is melted; slice.

Serve with OVEN POTATO WEDGES. Cut leftover baked potatoes into wedges, coat with cooking spray and bake at 425 degrees until hot.

Add deli CARROT SALAD. Slice WATERMELON for dessert.

Shopping List

French bread, 50 percent reduced-fat cheddar cheese, sliced deli chicken or turkey, mild salsa, cooking spray, deli carrot salad, watermelon.

Saturday: Easy Entertaining

Surprise your guests with LEMONY SHRIMP RISOTTO. Serve the easy dish with a BOSTON LETTUCE SALAD and ITALIAN BREAD. For dessert, CHILI CHOCOLATE BROWNIES with leftover fat-free VANILLA ICE CREAM will be another surprise. Garnish with fresh RASPBERRIES if desired.

Shopping List

lemons, fat-free chicken broth, dry white wine, butter, olive oil, shallot, arborio rice, frozen petite green peas, shelled and deveined medium shrimp or packaged frozen medium shrimp, coarse salt, pepper, parmesan cheese, Boston lettuce, Italian bread, package chocolate fudge brownie mix, ancho chili pepper powder, chipotle chili pepper powder, cinnamon, pure vanilla extract, chocolate chips or chunks, cooking spray, fresh raspberries if desired.

LEMONY SHRIMP RISOTTO

Servings: Makes about 8 cups

Prep time: 20 minutes

Cook time: about 25 minutes

  • Juice of 1 large lemon
  • 4 1/2 cups fat-free chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 1 medium shallot, minced
  • 2 cups arborio rice
  • 2 teaspoons lemon zest (yellow part only)
  • 1 cup frozen petite green peas (thawed)
  • 1 pound medium shrimp (with or without tails), shelled and deveined, or 1 (12-ounce) package cooked frozen medium shrimp, thawed
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon coarsely ground pepper
  • Freshly grated parmesan cheese for garnish

In covered 2-quart pan, heat juice, broth and wine to boiling.

Meanwhile, in a 3-quart baking dish, microwave butter, olive oil and shallot, uncovered, for 2 minutes on high (100 percent power) or until shallot softens. Add rice; stir well to coat. Cook on high 1 minute. Stir hot liquid and lemon zest into rice mixture. Cover and cook on medium (50 percent power) 15 minutes or until most of liquid is absorbed; stir once. Stir in peas, shrimp, salt and pepper. Cover and cook on medium 3 to 4 minutes or just until shrimp turn opaque throughout and rice is tender but still firm; stir once. Garnish with parmesan and serve.

Per cup: 246 calories, 12 grams protein, 3 grams fat (11 percent calories from fat), 0.9 gram saturated fat, 40 grams carbohydrate, 74 milligrams cholesterol, 758 milligrams sodium, 2 grams fiber.

CHILI-CHOCOLATE BROWNIES

Servings: Makes 48 brownies

Prep time: less than 10 minutes

Cook time: 28 to 30 minutes

  • 1 (19.8-ounce, or family size) package chocolate fudge brownie mix
  • 1 1/2 teaspoons ancho chili pepper powder
  • 1/2 teaspoon chipotle chili pepper powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips or chunks
  • Fresh raspberries for garnish, if desired

Heat oven to 350 degrees. Prepare brownie mix according to package directions, stirring ancho and chipotle chili powders, cinnamon and vanilla extract into dry mix. Gently stir in chocolate chips. Spread batter into a 9-by-13-inch baking dish coated with cooking spray. Bake 28 to 30 minutes or until a toothpick comes out with fudgy crumbs. Cool in pan. Cut into squares; garnish with raspberries if desired.

Per brownie: 92 calories, 1 gram protein, 5 grams fat (45 percent calories from fat), 1.3 grams saturated fat, 12 grams carbohydrate, 8 milligrams cholesterol, 40 milligrams sodium, 1 gram fiber.

health

7 Day Menu Planner for August 24, 2014

7 Day Menu Planner by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner |

Sunday: Family

The family will welcome SPICED PORK CHOPS WITH FRUITED RICE. In a small bowl, combine 3/4 teaspoon cumin, 3/4 teaspoon coriander, 1/8 teaspoon cinnamon and 1/8 teaspoon cayenne pepper; rub mixture onto both sides of 4 well-trimmed boneless pork chops (about 5 ounces each and 3/4-inch thick). Heat 2 teaspoons canola oil in a large nonstick skillet on medium-high; cook chops 5 to 7 minutes, turning once.

Meanwhile, prepare 1 cup long-grain rice according to directions, adding 1/4 cup raisins and 1/4 cup dried apricots (chopped) to cooking water. Serve chops on top of rice mixture.

Serve the savory combo with frozen petite GREEN PEAS and a ROMAINE SALAD. Add WHOLE-GRAIN ROLLS.

For dessert, make BUTTERSCOTCH PARFAITS. Layer instant vanilla and butterscotch puddings (made with 1 percent milk) in tall dessert glasses. Top with fat-free whipped cream.

Tip

The family will welcome SPICED PORK CHOPS WITH FRUITED RICE. In a small bowl, combine 3/4 teaspoon cumin, 3/4 teaspoon coriander, 1/8 teaspoon cinnamon and 1/8 teaspoon cayenne pepper; rub mixture onto both sides of 4 well-trimmed boneless pork chops (about 5 ounces each and 3/4-inch thick). Heat 2 teaspoons canola oil in a large nonstick skillet on medium-high; cook chops 5 to 7 minutes, turning once.

Meanwhile, prepare 1 cup long-grain rice according to directions, adding 1/4 cup raisins and 1/4 cup dried apricots (chopped) to cooking water. Serve chops on top of rice mixture.

Serve the savory combo with frozen petite GREEN PEAS and a ROMAINE SALAD. Add WHOLE-GRAIN ROLLS.

For dessert, make BUTTERSCOTCH PARFAITS. Layer instant vanilla and butterscotch puddings (made with 1 percent milk) in tall dessert glasses. Top with fat-free whipped cream.

Plan

Make enough parfaits for Monday.

Shopping List

cumin, coriander, cinnamon, cayenne pepper, boneless pork chops, canola oil, long-grain rice, raisins, dried apricots, frozen petite green peas, romaine, whole-grain rolls, instant vanilla and butterscotch puddings, 1 percent milk, fat-free whipped cream.

Monday: Budget

With so much flavor in FARFALLE WITH PEPPERS, ARTICHOKES AND CAPERS IN WHITE WINE SAUCE, you'll forget its low cost. Serve with a LETTUCE WEDGE and GARLIC BREAD. Leftover PARFAITS are a good dessert.

Shopping List

farfalle (bow-tie) pasta, extra-virgin olive oil, garlic, onion, red bell peppers, coarse salt, black pepper, canned water-packed artichoke hearts, capers, dried oregano, dry white wine, flatleaf parsley, lettuce, garlic bread.

FARFALLE WITH PEPPERS, ARTICHOKES AND CAPERS IN WHITE WINE SAUCE

Servings: Makes 8 servings

Prep time: 15 minutes

Cook time: 40 minutes, plus pasta

  • 1 pound farfalle (bow-tie) pasta
  • 2 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, coarsely chopped
  • 1 medium onion, finely chopped
  • 3 large red bell peppers, cut into 1/2-inch strips
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper to taste
  • 1 (14-ounce) can water-packed artichoke hearts, drained and sliced
  • 3 tablespoons capers
  • 1 teaspoon dried oregano
  • 1 cup dry white wine
  • 1 cup boiling water
  • 1/2 cup flatleaf parsley, finely chopped

Cook pasta according to directions; drain. Place in a large serving bowl. Heat oil in a large nonstick skillet on medium. Add garlic, onion and peppers. Sprinkle with the salt and pepper to taste. Cover and cook 20 minutes or until crisp-tender, stirring occasionally. Stir in artichokes, capers, oregano, wine, water and parsley. Cover and cook 20 minutes or until the peppers are soft, stirring occasionally. Pour sauce over pasta. Toss to mix.

Per serving: 292 calories, 9 grams protein, 5 grams fat (14 percent calories from fat), 0.6 grams saturated fat, 51 grams carbohydrate, no cholesterol, 315 milligrams sodium, 4 grams fiber.

Tuesday: Meatless

You won't miss meat when you have ROASTED VEGETABLE COUSCOUS for dinner. Use some of your garden CUCUMBERS (sliced in vinegar) on the side, along with CRUSTY ROLLS. For dessert, juicy CANTALOUPE WEDGES are perfect.

Plan

Save enough vegetable couscous for Wednesday.

Shopping List

sweet potato, red onion, fresh zucchini squash, olive oil, coarse salt, black peppercorns, vegetable broth, packaged couscous, green onions, kalamata olives, canned reduced-sodium chickpeas or garbanzo beans, cashew nuts, fresh parsley, orange juice, cinnamon, cayenne pepper, cucumbers, vinegar, crusty rolls, cantaloupe.

ROASTED VEGETABLE COUSCOUS

Servings: Makes 8 servings

Prep time: 20 minutes

Cook time: 30 minutes, plus couscous; cooling time: 5 minutes

  • 1 medium sweet potato, peeled and diced
  • 1 red onion, coarsely chopped
  • 2 medium fresh zucchini squash, halved lengthwise and sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarsely ground black peppercorns
  • 2 1/2 cups vegetable broth
  • 1 (12-ounce) package couscous
  • 1/2 cup green onions, sliced
  • 1 cup pitted kalamata olives, halved
  • 1 (15-ounce) can reduced-sodium chickpeas or garbanzo beans, rinsed
  • 1/4 cup toasted cashew nuts, coarsely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh orange juice
  • 1/4 teaspoon cinnamon
  • Cayenne pepper to taste

Heat oven to 450 degrees. In a large bowl, toss sweet potato, onion and zucchini with olive oil, salt and pepper. Spread on a baking sheet and roast 30 minutes or until lightly browned and tender.

Meanwhile, heat broth to a boil. Stir in couscous and green onions; cover and cook 1 more minute. Remove from heat and set aside for 5 minutes, then uncover and fluff with fork. Mix in olives, chickpeas, cashews, parsley, orange juice and cinnamon. Season with a dash of cayenne pepper. Top couscous with roasted vegetables and toss together just before serving.

Per serving: 331 calories, 10 grams protein, 9 grams fat (26 percent calories from fat), 1.3 grams saturated fat, 52 grams carbohydrate, no cholesterol, 667 milligrams sodium, 6 grams fiber.

Wednesday: Heat and Eat

Make STUFFED PITAS with the heated leftover couscous stuffed into whole-grain pita bread. If you'd like, stir canned (drained) chicken breast (or other cooked chicken) into the couscous before heating. Add deli COLESLAW on the side. Slice WATERMELON for dessert.

Shopping List

whole-grain pita bread, canned chicken breast if desired, deli coleslaw, watermelon.

Thursday: Express

For a quick meal, spoon deli CHICKEN SALAD on a platter covered with a packaged GREEN SALAD and top with roasted slivered almonds. Add WHOLE-GRAIN BREAD. For dessert, FRESH CHERRIES couldn't be better.

Shopping List

deli chicken salad, packaged green salad, silvered almonds, whole-grain bread, fresh cherries.

Friday: Kids

No need to make the kids stand on their heads for UPSIDE-DOWN PIZZA. Heat oven to 400 degrees. In a large nonstick skillet, cook 1 pound lean ground beef for 5 minutes or until no longer pink; drain well. Stir in 1 (15-ounce) can Italian-style tomato sauce; heat through. Transfer mixture to a shallow 2-quart baking dish. Sprinkle with 1 cup shredded reduced-fat mozzarella cheese. Flatten the biscuits from a 10-ounce (10 each) package reduced-fat or regular refrigerated biscuits and place on top of cheese. Bake 15 minutes or until biscuits are golden.

Serve with CELERY STICKS. For dessert, slurp fat-free STRAWBERRY ICE CREAM.

Shopping List

lean ground beef, canned Italian-style tomato sauce, shredded reduced-fat mozzarella cheese, refrigerated reduced-fat or regular biscuits, celery, fat-free strawberry ice cream.

Saturday: Easy Entertaining

Invite friends, fire up the grill, and prepare your GRILLED TUNA STEAKS and GRILLED ZUCCHINI (thick slices, cut on the diagonal). Brush tuna and zucchini with balsamic vinaigrette dressing before grilling. Serve with delicious RED, WHITE AND BLUE POTATO SALAD and SOURDOUGH BREAD. Make or buy a BLUEBERRY PIE for dessert.

Shopping List

tuna steaks, fresh zucchini squash, balsamic vinaigrette dressing, small red, white and blue potatoes, green onions, reduced-fat sour cream, low-fat mayonnaise, white wine vinegar, Dijon mustard, sugar, coarse salt, pepper, crumbled blue cheese, sourdough bread, homemade or store-bought blueberry pie.

RED, WHITE AND BLUE POTATO SALAD

Servings: Makes 8 servings

Prep time: 15 minutes

Cook time: 15 minutes; chilling time 2 hours to overnight

  • 2 pounds small red, white and blue potatoes
  • 3/4 cup green onions, chopped and divided
  • 2/3 cup reduced-fat sour cream
  • 1/3 cup low-fat mayonnaise
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 2 to 3 ounces crumbled blue cheese

Cover potatoes in cold water; bring to boil for about 15 minutes or until fork-tender. Drain; cool.

Meanwhile, in a medium bowl, blend half the onions with sour cream, mayonnaise, white wine vinegar, mustard, sugar, salt and pepper. Cover and chill. Cut cooled potatoes into bite-size pieces and place in a large bowl. Add chilled dressing, blue cheese and remaining green onions; toss gently to coat potatoes. Cover and chill 2 hours to overnight to blend flavors.

Per serving: 171 calories, 5 grams protein, 6 grams fat (28 percent calories from fat), 2.9 grams saturated fat, 26 grams carbohydrate, 16 milligrams cholesterol, 495 milligrams sodium, 3 grams fiber.

health

7 Day Menu Planner for August 17, 2014

7 Day Menu Planner by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner |

Sunday: Family

Enjoy ASIAN BARBECUE CHICKEN for family day. Serve it with JASMINE RICE and SUGAR SNAP PEAS. Add a BIBB LETTUCE SALAD and BAGUETTES.

Top fat-free VANILLA ICE CREAM with PEACH SAUCE for dessert. Cook 2 sliced, fresh peeled peaches and 1/4 cup orange juice until soft. Mash until chunky; sweeten with sugar to taste. Chill until ready to serve. Spoon over ice cream.

Plan

Prepare enough chicken and save enough ice cream for Monday.

Shopping List

hoisin sauce, honey, reduced-sodium soy sauce, orange juice, garlic, green onions, fresh ginger, cayenne pepper, bone-in skinless chicken thighs, cooking spray, jasmine rice, sugar snap peas, bibb lettuce, baguettes, fat-free vanilla ice cream, fresh peaches, sugar.

Monday: Kids

You can celebrate Labor Day with the kids by skipping the labor part and serving the leftover CHICKEN along with your own BAKED BEANS and COLESLAW for the festive occasion. Serve with SLICED TOMATOES, DEVILED EGGS and WHOLE-GRAIN ROLLS. Spoon the leftover ICE CREAM over BROWNIES when it's time for dessert.

Plan

Save enough brownies for Thursday.

Shopping List

baked beans, coleslaw, tomatoes, deviled eggs, whole-grain rolls, brownies.

Tuesday: Budget

We never get tired of budget-stretching meatloaf, especially if it's as tasty as ITALIAN MEATLOAF WITH FRESH BASIL AND PROVOLONE. Meatloaf is best with your MASHED POTATOES. Add a SPINACH SALAD WITH RED ONION RINGS and CRUSTY ROLLS. Fresh PLUMS are great for dessert.

Plan

Save enough meatloaf for Wednesday.

Shopping List

sun-dried tomatoes (packed without oil), ketchup, seasoned bread crumbs, onion, fresh basil, provolone cheese, eggs, garlic, 95 percent lean ground beef, cooking spray, potatoes to mash, fresh spinach, red onion, crusty rolls, fresh plums.

Wednesday: Heat and Eat

Dinner will be a breeze tonight because you're making BROILED OPEN-FACE MEATLOAF SANDWICHES on ITALIAN BREAD. Top with marinara sauce and sprinkle with parmesan. Broil until bubbly. Add a LETTUCE WEDGE. For dessert, what could be better than a NECTARINE?

Shopping List

Italian bread, marinara sauce, parmesan, lettuce, nectarines.

Thursday: Meatless

Use your microwave and some of the bountiful summer bell peppers for CHICKPEA- AND COUSCOUS-STUFFED PEPPERS. Add fresh GREEN BEANS, a MIXED GREENS SALAD and SOURDOUGH BREAD. Serve the leftover BROWNIES and add some FRESH APRICOTS for dessert.

Shopping List

red bell peppers, olive oil, garlic, cumin, turmeric, cinnamon, canned reduced-sodium chickpeas or garbanzo beans, vegetable broth, couscous, reduced-fat crumbled feta cheese, fresh mint, hot mango chutney (such as Crosse & Blackwell), fresh green beans, salad greens, sourdough bread, fresh apricots.

Friday: Express

Make it fast with FETTUCCINE WITH BROCCOLI-CLAM SAUCE. Cook fettuccine according to directions. Add fresh broccoli florets to boiling pasta water 5 minutes before fettuccine will be done. Drain; toss with heated clam sauce. Add packaged GREENS and GARLIC BREAD. FRESH CHERRIES are dessert.

Tip

Make it fast with FETTUCCINE WITH BROCCOLI-CLAM SAUCE. Cook fettuccine according to directions. Add fresh broccoli florets to boiling pasta water 5 minutes before fettuccine will be done. Drain; toss with heated clam sauce. Add packaged GREENS and GARLIC BREAD. FRESH CHERRIES are dessert.

Shopping List

fettuccine, fresh broccoli florets, clam sauce, packaged greens, garlic bread, fresh cherries.

Saturday: Easy Entertaining

Take it easy and serve your guests GRILLED STRIP STEAKS tonight. Combine 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh oregano, 2 teaspoons lemon zest, 3 cloves chopped garlic and 1/4 teaspoon pepper; reserve 2 teaspoons mixture for garnish. Press seasoning evenly on 2 (10-ounce, 1-inch thick) beef boneless strip steaks. Grill 11 to 15 minutes for medium-rare to medium doneness; turn occasionally. Let stand 5 minutes. Carve into slices; sprinkle with remaining seasoning.

ROASTED POTATOES, a ROMAINE SALAD and CRUSTY ROLLS are perfect alongside.

MUFFIN BERRY SHORTCAKES are a delicious dessert. Toast split blueberry muffins, cut-side down, in a toaster oven or buttered skillet. Cool and top with light whipped cream and sliced fresh strawberries.

Shopping List

fresh thyme, fresh oregano, lemon, garlic, pepper, beef boneless strip steaks, potatoes to roast, romaine, crusty rolls, blueberry muffins, light whipped cream, fresh strawberries.

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