Present delicious CINNAMON-PINEAPPLE PORK for today's family meal. Accompany it with RICE.
This JICAMA-ORANGE SALAD WITH LIME is just the right flavor to go alongside. Peel 1 medium jicama (about 1 pound), then halve and slice 1/4-inch thick; cut slices in half diagonally. In a large bowl, toss jicama with 2 small cucumbers (peeled, halved, seeded and sliced), 3 oranges (peeled, sliced, seeded and halved), 8 radishes (thinly sliced) and 1/3 cup fresh lime juice. Season to taste with coarse salt. Arrange on a serving platter and sprinkle with 1/2 to 1 teaspoon chili powder and 1/3 cup chopped cilantro leaves.
Add DINNER ROLLS. For dessert, spoon fresh STRAWBERRIES over fat-free VANILLA ICE CREAM.
Buy enough strawberries and save half the salad for Monday; save enough ice cream for Monday and Saturday.
pork tenderloin, coarse salt, butter, red bell pepper, canned pineapple chunks in natural juice, dry white wine, fresh ginger, fresh jalapeno pepper, cinnamon, cilantro, jicama, cucumbers, oranges, radishes, limes, chili powder, dinner rolls, strawberries, fat-free vanilla ice cream.
Servings: Makes 4 servings
Prep time: 15 minutes
Cook time: 9 to 11 minutes; standing time: 3 minutes
- 1 pound pork tenderloin, cut into 8 crosswise pieces
- 1/4 teaspoon coarse salt
- 2 tablespoon butter, divided
- 1 medium red bell pepper, julienned
- 1 (8-ounce) can pineapple chunks in natural juice, undrained
- 1/2 cup dry white wine
- 1 tablespoon peeled and finely chopped fresh ginger
- 1 tablespoon peeled and finely chopped fresh jalapeno pepper
- 1/8 teaspoon cinnamon
- 1 tablespoon chopped cilantro
Sprinkle each pork piece with salt; press each piece to 1-inch thickness with the heel of your hand. Heat 1 tablespoon of butter in a large nonstick skillet over medium. Add pork; cook 2 to 4 minutes per side or until pork is 145 degrees; let stand 3 minutes. Place on serving platter; keep warm.
To same skillet, add remaining butter and bell pepper; cook 3 minutes or until softened. Reduce heat to low. Stir in pineapple and juice, wine, ginger, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon mixture over cooked pork; sprinkle with cilantro.
Per serving: 223 calories, 22 grams protein, 9 grams fat (36 percent calories from fat), 4.6 grams saturated fat, 11 grams carbohydrate, 75 milligrams cholesterol, 224 milligrams sodium, 1 gram fiber.
Monday: Easy Entertaining
Invite friends for a Memorial Day celebration and serve MESQUITE BEEF SKEWERS. In a large resealable plastic bag, combine 2/3 cup mesquite marinade with lime juice (such as Lawry's or another brand) and 1 pound trimmed top sirloin steak cut into chunks; seal and turn to coat. Marinate in refrigerator 30 minutes; remove steak and discard marinade.
Meanwhile, core, seed and cut 1 green bell pepper into 1-inch pieces and cut 1 red onion into chunks. Alternately thread steak, bell pepper, onion and 16 whole fresh mushrooms on 8 (12-inch) skewers. Grill or broil 8 to 10 minutes, turning once and basting often with an additional 1/3 cup marinade.
Serve with deli POTATO SALAD and leftover JICAMA SALAD. Add SOURDOUGH ROLLS. For dessert, get in the spirit of the day with THREE-BERRY PIE with leftover ICE CREAM.
If you use wooden skewers, soak them in water 45 minutes before using.
Save beef from 2 skewers and enough pie for Tuesday.
mesquite marinade with lime juice (such as Lawry's or another brand), top sirloin steak, green bell pepper, red onion, whole fresh mushrooms, deli potato salad, sourdough rolls, refrigerated piecrusts, sugar, cornstarch, quick-cooking tapioca, salt (not coarse salt), fresh or frozen blackberries, raspberries and blueberries, any milk.
Servings: Makes 10 servings
Prep time: 25 minutes; standing time: 15 minutes
Cook time: 55 to 60 minutes; cooling time: 2 hours
- 1 (2-crust) package refrigerated piecrusts, softened
- 1 1/4 cups plus 2 teaspoons sugar, divided
- 5 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt (not coarse salt)
- 3 cups fresh or frozen blackberries, thawed and drained
- 2 cups fresh or frozen raspberries, thawed and drained
- 2 cups fresh or frozen blueberries, thawed and drained
- 1 tablespoon any milk
Place large cookie sheet on oven rack below middle rack to catch possible spills. Heat oven to 450 degrees. Make crusts as directed for 2-crust pie, using 9-inch pie plate. In a large bowl, stir together 1 1/4 cups sugar, cornstarch, tapioca and salt; add all berries; toss gently. Let stand 15 minutes. Spoon into crust-lined plate. Cut second crust into 1/2-inch wide strips. Arrange in lattice design over filling. Trim; seal edges. Brush lattice with milk; sprinkle with remaining sugar. Place pie in middle rack (above rack with cookie sheet); bake 15 minutes. Reduce heat to 375 degrees. Cover crust edge with strips of foil to prevent over-browning; bake 40 to 45 more minutes or until crust is golden and filling is bubbly. Cool 2 hours before serving. (Adapted from "Pillsbury: The Big Book of Easy Baking With Refrigerated Dough," Grace Wells, senior editor; Houghton Mifflin Harcourt, 2014.)
Per serving: 346 calories, 3 grams protein, 12 grams fat (29 percent calories from fat), 4.8 grams saturated fat, 62 grams carbohydrate, 5 milligrams cholesterol, 281 milligrams sodium, 5 grams fiber.
Tuesday: Heat and Eat
Make a STEAK SALAD tonight using leftover beef. Chop the meat into bite-size pieces and toss with a packaged green salad, 1 cup fresh sliced mushrooms, 1/2 cup halved grape tomatoes and a reduced-fat vinaigrette. Serve with CRUSTY BREAD and leftover PIE.
packaged green salad, fresh sliced mushrooms, grape tomatoes, reduced-fat vinaigrette, crusty bread.
PEPPERS AND PASTA are on the menu tonight. Cook 12 ounces rotini pasta according to directions; drain and reserve 1/4 cup pasta water.
Meanwhile, in a Dutch oven, heat 2 tablespoons olive oil on medium. Add 2 red bell peppers (cut into thin strips), 2 yellow bell peppers (cut into thin strips), 2 orange bell peppers (cut into thin strips), 1 medium chopped onion, 1 cup shredded carrots, 1/2 teaspoon coarse salt and 1/2 teaspoon black pepper; cook vegetables, stirring several times, 20 minutes or until softened. Stir in 1 (5-ounce) package baby spinach leaves, 4 ounces reduced-fat crumbled feta cheese and 1/4 cup reserved hot pasta water; toss 1 or 2 minutes or until spinach is wilted. Add rotini to sauce and toss to coat. Serve immediately.
Accompany the tricolored pepper combo with DRESSY CUCUMBERS. In a large bowl, combine 3 cucumbers (peeled, seeded and sliced) and 1/3 cup onion (finely chopped); toss with 2 tablespoons reduced-fat vinaigrette. Add GARLIC BREAD. Serve CANTALOUPE WEDGES for dessert.
rotini pasta, olive oil, red, yellow and orange bell peppers, onions, shredded carrots, coarse salt, black pepper, packaged baby spinach leaves, reduced-fat crumbled feta cheese, cucumbers, reduced-fat vinaigrette, garlic bread, cantaloupe.
The kids always come running for CHICKEN FINGERS. Heat oven to 400 degrees. Coat a cookie sheet with cooking spray. Cut 1 1/2 pounds boneless, skinless chicken breasts into chunks. In a large bowl, beat 2 egg whites, 1/4 cup skim milk and 1/4 teaspoon pepper together; soak the chicken in the egg mixture 5 minutes. Open the corners of 2 (6-ounce) bags baked potato chips and crush chips with a rolling pin (or whatever you have) as fine as possible. Pour chips into a shallow baking dish and turn the chicken (discard milk) in the chips until well-coated. Place on cookie sheet and bake 10 minutes; turn and bake 5 more minutes or until cooked through. Serve with ranch dressing or any other dipping sauce.
Add MASHED POTATOES and frozen GREEN PEAS for a pretty plate. Add WHOLE-GRAIN ROLLS. For a drippy dessert, let the kids slurp on their favorite Popsicles.
cooking spray, boneless, skinless chicken breasts, eggs, skim milk, pepper, baked potato chips, ranch dressing or another dipping sauce, mashed potatoes, frozen green peas, whole-grain rolls, Popsicles.
Stretch a buck and make SAUSAGE GUMBO for dinner. Heat 2 teaspoons canola oil in a large nonstick skillet on medium-high. Add 2 chopped green bell peppers and 1 medium chopped onion and cook 5 minutes or until lightly browned. Stir in 1 1/2 cups water, 1 cup long-grain rice, 1 teaspoon dried thyme and 1 teaspoon coarse salt. Bring to boil, reduce heat to low and simmer 10 minutes. Stir in 1 (10-ounce) package frozen chopped kale (thawed), 1 (10-ounce) package frozen cut okra (thawed), 1 (14 1/2-ounce) can chopped undrained stewed tomatoes and 7 or 8 ounces reduced-fat kielbasa (sliced and halved). Return to simmer, cover, and cook 10 more minutes or until rice is tender. Ladle into bowls and serve.
Add a MIXED GREENS SALAD and CRUSTY ROLLS. Serve PEARS for dessert.
canola oil, green bell peppers, onion, long-grain rice, dried thyme, coarse salt, frozen chopped kale, frozen cut okra, canned stewed tomatoes, reduced-fat kielbasa, salad greens, crusty rolls, pears.
Saturday: Easy Entertaining
Invite guests for SHRIMP AND VEGETABLE SOUP WITH TARRAGON. Spoon over NOODLES. Add a BOSTON LETTUCE SALAD and WHOLE-GRAIN ROLLS.
Serve an oxymoron for dessert: SNOWBALLS IN SUMMER. Scoop leftover vanilla ice cream into balls; roll in toasted sweetened flaked coconut. Store airtight in freezer. To serve, drizzle dessert plates with caramel syrup, add a snowball, and top each one with crushed chocolate chips.
butter, sliced fresh mushrooms, zucchini, green onions, parsley, unsalted chicken broth, dry white wine, coarse salt, dried tarragon, pepper, small shrimp, noodles, Boston lettuce, whole-grain rolls, sweetened flaked coconut, caramel syrup, chocolate chips.
SHRIMP AND VEGETABLE SOUP WITH TARRAGON
Servings: Makes 4 servings
Prep time: 10 minutes
Cook time: 13 to 18 minutes
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1 cup julienned zucchini
- 2 tablespoons green onions
- 1 tablespoon chopped fresh parsley
- 3 cups unsalted chicken broth
- 1/3 cup dry white wine
- 1/4 teaspoon coarse salt
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon pepper
- 8 ounces small shrimp, shelled and deveined
In a 1 1/2-quart casserole dish, combine butter, mushrooms, zucchini, green onions and parsley. Microwave on high (100 percent power) 3 to 5 minutes or until zucchini is softened; stir once. Add broth, wine, salt, tarragon and pepper. Microwave 7 to 9 minutes on high or until mixture boils. Stir in shrimp. Reduce power to medium (50 percent power) and microwave 3 to 4 minutes or until shrimp are opaque; stir once.
Per serving: 128 calories, 9 grams protein, 7 grams fat (50 percent calories from fat), 3.7 grams saturated fat, 4 grams carbohydrate, 87 milligrams cholesterol, 396 milligrams sodium, 1 gram fiber.