Enjoy a new flavor with the family today and serve GARLIC-ROASTED HAM. Heat oven to 300 degrees. Cut slits in a 3- to 4-pound center-cut cooked ham and insert 2 to 3 cloves sliced garlic. Stir together 1/3 cup molasses and 2 teaspoons pepper. Spread over ham; wrap it in heavy-duty foil. Place in a shallow roasting pan. Roast 1 1/2 to 2 hours or until the internal temperature is 140 degrees. Slice and serve warm.
Alongside, add MASHED SWEET POTATOES, BROCCOLI SPEARS, COLESLAW and WHOLE-GRAIN ROLLS. For dessert, PINEAPPLE SHERBET is light.
Save enough ham for Monday and Wednesday and enough sherbet for Monday; save enough coleslaw for Tuesday.
cooked ham, garlic, molasses, pepper, sweet potatoes to mash, broccoli, coleslaw, whole-grain rolls, pineapple sherbet.
Monday: Heat and Eat
For a quick meal, make GREEK ISLE HAM SANDWICHES. In a small bowl, toss together 1 cup chopped leftover ham, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 2 cups fresh spinach leaves and 2 teaspoons dried oregano. Divide evenly among 4 whole-grain pita bread halves. Serve with COUSCOUS; stir in some chopped black olives. Scoop the leftover SHERBET for dessert.
olive oil, lemon, fresh spinach, dried oregano, whole-grain pita bread, couscous, black olives.
Try a no-meat version of SLOPPY JOES for an easy dinner. Serve them on WHOLE-GRAIN BUNS. Add OVEN FRIES (frozen) and leftover COLESLAW. Enjoy STRAWBERRIES for dessert.
canola oil, onion, green bell pepper, carrots, brown rice, canned chili beans with sauce, hickory-smoked barbecue sauce, whole-grain buns, frozen oven fries, strawberries.
NO-MEAT SLOPPY JOES
Servings: Makes 6 servings
Prep time: 10 minutes
Cook time: less than 20 minutes
- 1 teaspoon canola oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup shredded carrots
- 3 cups cooked brown rice
- 2 (15- to 19-ounce) cans chili beans with sauce, undrained
- 3/4 cup hickory-smoked barbecue sauce
Heat oil in a large nonstick skillet on medium-high. Add onion, green pepper and carrots; cook 3 to 4 minutes. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes or until heated through.
Per serving: 321 calories, 10 grams protein, 3 grams fat (8 percent calories from fat), 0.8 gram saturated fat, 61 grams carbohydrate, no cholesterol, 756 milligrams sodium, 9 grams fiber.
No need to spend a lot of money tonight with PASTA WITH BROCCOLI AND CHEESE on the menu. Cook 13 to 16 ounces whole-grain pasta shells according to directions; add 3 cups fresh broccoli florets during the last 2 minutes of cooking. Drain. In a large bowl, combine pasta and broccoli. (If desired, add some leftover ham.) Add 1/3 cup freshly grated parmesan cheese; toss gently to mix and serve.
Add a SPINACH SALAD and GARLIC BREAD. For dessert, PEACHES are the answer.
whole-grain pasta shells, fresh broccoli, parmesan cheese, fresh spinach, garlic bread, peaches.
What kid could resist CHILI-CHEESEBURGER MAC AND CHEESE? Serve with CARROT STICKS and SOFT ROLLS. For dessert, TANGERINES are just what the kids will want.
package macaroni and cheese, 95 percent lean ground beef, chili powder, cumin, coarse salt, canned reduced-sodium kidney beans, canned diced tomatoes with mild green chilies, fresh parsley, carrot sticks, soft rolls, tangerines.
CHILI-CHEESEBURGER MAC AND CHEESE
Servings: Makes 6 servings
Prep time: 20 minutes
Cook time: less than 20 minutes, plus macaroni and cheese
- 1 (12-ounce) package macaroni and cheese
- 1 pound 95 percent lean ground beef
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coarse salt
- 1 (14.4-ounce) can diced tomatoes with mild green chilies, undrained
- 1/4 cup water
- 2 tablespoons chopped fresh parsley
Prepare macaroni and cheese according to directions.
Meanwhile, cook beef in a Dutch oven on medium for 6 minutes or until no longer pink; drain. Return beef to pot; stir in chili powder, cumin and salt. Cook 2 minutes on medium. Add beans, tomatoes and water. Cook 5 to 8 minutes more or until most of liquid has evaporated. Stir prepared macaroni and cheese into beef mixture and sprinkle with parsley. Serve immediately.
Per serving: 348 calories, 27 grams protein, 10 grams fat (25 percent calories from fat), 3.3 grams saturated fat, 39 grams carbohydrate, 52 milligrams cholesterol, 922 milligrams sodium, 6 grams fiber.
Tonight's TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES is quick and tasty. Prepare 2 (9-ounce) packages refrigerated three-cheese tortellini according to directions; drain. Toss with 1/2 cup refrigerated pesto, 1/2 cup freshly grated parmesan cheese, 1/4 cup drained, chopped sun-dried tomatoes (in oil) and 1/2 cup chopped fresh basil (or 1 tablespoon dried).
Add a packaged GREENS SALAD and ITALIAN BREAD. Dessert is as simple as instant LEMON PUDDING made with 1 percent milk.
refrigerated three-cheese tortellini, refrigerated pesto, parmesan cheese, sun-dried tomatoes in oil, fresh or dried basil, packaged salad greens, Italian bread, instant lemon pudding, 1 percent milk.
Saturday: Easy Entertaining
Serve your guests SEARED BARRAMUNDI WITH ORANGES AND BLACK OLIVES. Add ASPARAGUS, a BOSTON LETTUCE SALAD and BAGUETTES. Buy a CHOCOLATE LAYER CAKE for dessert.
Barramundi sea bass is Australia's most popular white fish. Flash-frozen after harvest, it has a mild, buttery flavor. Look for it in the frozen fish section of your market.
oranges, olive oil, pitted black olives, fennel seeds, fresh cilantro, coarse salt, pepper, frozen barramundi fillets, asparagus, Boston lettuce, baguettes, chocolate layer cake.
SEARED BARRAMUNDI WITH ORANGES AND BLACK OLIVES
Servings: Makes 4 servings
Prep time: 15 minutes
Cook time: 4 to 6 minutes
- 4 oranges, peeled and cut into segments
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil, divided
- 1/2 cup pitted black olives, halved
- 1/2 teaspoon toasted fennel seeds
- 2 tablespoons fresh cilantro leaves
- 1/2 teaspoon coarse salt
- Pepper to taste
- 4 (4- to 6-ounce) frozen barramundi fillets, thawed (see NOTE)
In a large bowl, combine oranges, orange juice, 1 tablespoon olive oil, olives, fennel seeds and cilantro; mix well. Set aside.
Season fish with salt and pepper. Heat a large nonstick skillet on medium-high. When skillet is hot, add remaining olive oil. Sear fish 3 to 4 minutes; turn and sear 1 to 2 more minutes or until fish is opaque throughout. Divide and top fish with sauce.
NOTE: Substitute grouper or snapper if barramundi is not available.
Per serving: 238 calories, 25 grams protein, 10 grams fat (35 percent calories from fat), 1.2 grams saturated fat, 17 grams carbohydrate, 47 milligrams cholesterol, 404 milligrams sodium, 4 grams fiber.