Serve your family summery and delicious MEDITERRANEAN LAMB CUTLETS WITH KIWIFRUIT SALSA and COUSCOUS. Add a BOSTON LETTUCE SALAD and FLATBREAD. For dessert, fat-free STRAWBERRY ICE CREAM is always a favorite.
Save enough ice cream for Tuesday.
kiwifruit, reduced-fat sour cream, garlic, lamb rib chops (cutlets), fresh peach, papaya, lime, cilantro, couscous, Boston lettuce, flatbread, fat-free strawberry ice cream.
MEDITERRANEAN LAMB CUTLETS WITH KIWIFRUIT SALSA
Servings: Makes 6 servings
Prep time: 15 minutes; refrigeration time: 2 hours
Cook time: Less than 10 minutes
- For the lamb:
- 1 peeled kiwifruit
- 1/2 cup reduced-fat sour cream
- 1 clove garlic, crushed
- 12 lamb rib chops (cutlets), 1/4- to 1/2-inch thick
- For the salsa:
- 3 kiwifruit, peeled and chopped
- 1 medium fresh peach, peeled and chopped
- 1 small papaya, peeled, seeded and chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Place 1 kiwifruit, sour cream and garlic in food processor or blender and puree until just blended and kiwifruit seeds are not broken; set aside. Place lamb in large bowl. Pour kiwifruit mixture over lamb; turn to coat. Cover and refrigerate 2 hours.
Meanwhile, for the salsa, combine 3 kiwifruit, peach, papaya, lime juice and cilantro in small bowl; set aside. To cook cutlets, brush excess marinade from cutlets and discard marinade. Grill or broil cutlets 2 to 3 minutes per side on medium or until desired doneness. Serve with salsa.
Per serving: 240 calories, 28 grams protein, 9 grams fat (35 percent calories from fat), 3.2 grams saturated fat, 11 grams carbohydrate, 87 milligrams cholesterol, 80 milligrams sodium, 2 grams fiber.
Save some money tonight with TUNA SALAD ON MIXED GREENS. In a food processor, puree 2 slices whole-grain bread, 1/2 cup unsalted chicken broth, 1/4 cup chopped walnuts, 1/4 cup fat-free plain yogurt, 1/4 cup fresh lemon juice, 2 cloves garlic and a pinch of cayenne pepper. Transfer to a bowl and add 2 (6-ounce) cans drained and flaked water-packed albacore tuna, 2 medium chopped carrots, 2 ribs chopped celery and 1/4 cup chopped fresh dill. Season with coarse salt and pepper. Spoon the salad onto a bed of mixed greens.
Serve with a glass of chilled TOMATO JUICE with a fresh lime wedge on the side, along with BAKED CHIPS and MULTIGRAIN ROLLS. FRESH PINEAPPLE is your dessert.
Save enough tuna salad for Tuesday.
whole-grain bread, unsalted chicken broth, walnuts, fat-free plain yogurt, lemons, garlic, cayenne pepper, canned water-packed albacore tuna, carrots, celery, fresh dill, coarse salt, pepper, salad greens, tomato juice, limes, baked chips, multigrain rolls, fresh pineapple.
Tuesday: Heat and Eat
There's little heating necessary tonight with leftover TUNA SALAD SANDWICHES on whole-grain toast with sliced tomatoes and lettuce for dinner. Serve with frozen OVEN FRIES and SWEET PICKLES. Scoop leftover ICE CREAM for dessert.
whole-grain bread, tomatoes, lettuce, frozen oven fries, sweet pickles.
Forget about meat tonight and serve MEXICAN BAKED POTATOES. Slash and fluff hot baked potatoes. Top each one with 1/4 cup salsa, 2 tablespoons canned and rinsed reduced-sodium black beans and 2 tablespoons shredded 50 percent reduced-fat cheddar cheese. Place under broiler and cook 1 minute or until cheese melts. Top each potato with 1 tablespoon chopped green onions.
Serve with a LETTUCE WEDGE and HARD-COOKED EGG SLICES. Add WHOLE-GRAIN ROLLS. For dessert, spoon fresh sliced STRAWBERRIES over CHOCOLATE PUDDING.
Bake extra potatoes for Thursday.
potatoes to bake, salsa, canned reduced-sodium black beans, 50 percent reduced-fat cheddar cheese, green onions, lettuce, eggs, whole-grain rolls, fresh strawberries, chocolate pudding.
Keep the kitchen cool with PEPPER JACK AND TURKEY SANDWICHES. Spread whole-grain bread slices with ground mustard. Layer romaine, sliced pepper jack cheese, deli smoked turkey slices and sliced tomatoes. Halve sandwiches and serve with BAKED POTATO WEDGES (leftover baked potatoes cut into wedges, coated with cooking spray, and baked in 425-degree oven for 10 minutes or until hot). BLUEBERRIES are your dessert.
whole-grain bread, ground mustard, romaine, pepper jack cheese, deli smoked turkey slices, tomatoes, cooking spray, blueberries.
Make the kids happy with unusual SLOPPY JOE PIEROGIES. Boil 1 (16.9-ounce) package frozen potato and cheddar pierogies (such as Mrs. T's or another brand) according to directions; drain well.
Meanwhile, heat a large nonstick skillet on medium. Cook 1 pound ground turkey breast 5 minutes or until it starts to brown. Add 1/2 cup minced carrots and 1/2 cup minced onions; cook and stir 4 minutes or until soft. Stir in 1 (15.5-ounce) can sloppy Joe sauce; bring to boil. Remove from heat; fold in drained pierogies. Serve in soup bowls.
Munch on CELERY STICKS stuffed with cheese spread and add CRUSTY BREAD. A slice of WATERMELON is a kid kind of dessert.
frozen potato and cheddar pierogies (such as Mrs. T's or another brand), ground turkey breast, carrots, onion, canned sloppy Joe sauce, celery, cheese spread, crusty bread, watermelon.
Saturday: Easy Entertaining
Celebrate Independence Day and enjoy MOLASSES BLT SLIDERS at the same time. Add POTATO SALAD, COLESLAW and DEVILED EGGS for a real picnic. Continue to impress your guests with BLUEBERRY ICE CREAM PIE.
lean ground beef, Grill Mates Molasses Bacon Seasoning, 50 percent reduced-fat sharp cheddar cheese, low-fat mayonnaise, slider or small dinner rolls, lettuce, tomatoes, potato salad, coleslaw, deviled eggs, canned blueberry pie filling, fat-free vanilla ice cream, graham cracker piecrust, strawberry sauce, light whipped cream, any fresh berries.
MOLASSES BLT SLIDERS
Servings: Makes 8 sliders
Prep time: 10 minutes
Cook time: Less than 10 minutes
- 1 pound lean ground beef
- 1 tablespoon plus 1 teaspoon Grill Mates Molasses Bacon seasoning, divided
- 1/2 cup shredded 50 percent reduced-fat sharp cheddar cheese
- 1/4 cup low-fat mayonnaise
- 8 slider or small dinner rolls
- 8 small lettuce leaves
- 8 slices tomato
In a medium bowl, mix beef, 1 tablespoon seasoning and cheese until blended. Shape into 8 patties (about 2 1/2 inches in diameter and 1/2-inch thick). Grill on medium heat 3 minutes per side or until sliders are cooked through (160 degrees).
In a small bowl, mix mayonnaise and remaining seasoning. Spread on rolls; top with sliders, lettuce and tomatoes.
Per serving: 213 calories, 16 grams protein, 9 grams fat (37 percent calories from fat), 3 grams saturated fat, 18 grams carbohydrate, 36 milligrams cholesterol, 468 milligrams sodium, 1 gram fiber.
BLUEBERRY ICE CREAM PIE
Servings: Makes 10 servings
Prep time: 10 minutes
Cook time: 2 hours; standing time: 5 minutes
- 3/4 cup blueberry pie filling
- 2 pints fat-free vanilla ice cream, slightly softened
- 1 (6-ounce) graham cracker piecrust
- 1/2 cup strawberry sauce
- Light whipped cream and any fresh berries for garnish
Mix pie filling and 1 pint ice cream; spread in crust. Top with remaining ice cream; freeze until firm. Remove from freezer 5 minutes before serving. Slice, top with strawberry sauce, garnish with whipped cream and berries, and serve.
Per serving: 274 calories, 3 grams protein, 11 grams fat (35 percent calories from fat), 4.8 grams saturated fat, 42 grams carbohydrate, 23 milligrams cholesterol, 142 milligrams sodium, 1 gram fiber.