health

7 Day Menu Planner for June 28, 2015

7 Day Menu Planner  by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner | June 28th, 2015

Sunday: Family

Treat the family to aromatic and colorful ASIAN PORK AND PINEAPPLE KEBABS. Serve the beautiful entree over RICE and drizzle Thai peanut sauce over all. Add SOURDOUGH BREAD. For dessert, make STRAWBERRY SHORTCAKE with fresh strawberries, fat-free vanilla ice cream and angel food cake.

Plan

Prepare enough kebabs and save enough rice and ice cream for Monday.

Shopping List

pork tenderloins, teriyaki marinade, pineapple chunks, red bell peppers, green onions, rice, Thai peanut sauce, sourdough bread, fresh strawberries, fat-free vanilla ice cream, angel food cake.

ASIAN PORK AND PINEAPPLE KEBABS

Servings: Makes 8 kebabs

Prep time: 20 minutes; refrigeration time: 2 to 4 hours

Cook time: 10 to 12 minutes; standing time: 3 minutes

  • 2 (1-pound) pork tenderloins, cut into 1-inch cubes
  • 1 1/2 cups teriyaki marinade, divided
  • 4 cups pineapple chunks (about 1 inch in size)
  • 2 red bell peppers, cut into 1-inch squares
  • 8 green onions, cut into 2-inch pieces

Place pork in resealable plastic bag; add 1 cup marinade. Seal bag; refrigerate 2 to 4 hours. Heat grill on medium-high. Remove pork; discard marinade. On stainless steel skewers, thread pork, pineapple, bell peppers and onions. Grill directly over fire, turning to brown evenly, 10 to 12 minutes or until internal temperature reaches 145 degrees, brushing kebabs with reserved 1/2 cup marinade. Let stand 3 minutes before serving.

Per serving: 192 calories, 23 grams protein, 3 grams fat (15 percent calories from fat), 1 gram saturated fat, 17 grams carbohydrate, 60 milligrams cholesterol, 664 milligrams sodium, 3 grams fiber.


Monday: Heat and Eat

Use the leftover kebabs tonight for PORK STIR-FRY; serve over leftover RICE. Add SESAME BREAD STICKS. Drizzle chocolate sauce over leftover ICE CREAM for dessert.

Plan

Save enough chocolate sauce for Wednesday.

Shopping List

sesame bread sticks, chocolate sauce.


Tuesday: Meatless

No one ever complains when we have VIDALIA ONION RISOTTO on the menu. Serve the creamy rice dish with a SPINACH SALAD and BAGUETTES. For dessert, KIWIFRUIT is light.

Shopping List

canola oil, Vidalia or other sweet onions, garlic, arborio rice, unsalted vegetable broth, reduced-fat crumbled feta cheese, flatleaf parsley, parmesan cheese, black pepper, fresh spinach, baguettes, kiwifruit.

VIDALIA ONION RISOTTO

Servings: Makes 4 servings

Prep time: 10 minutes

Cook time: 20 to 25 minutes

  • 2 teaspoons canola oil
  • 2 cups chopped Vidalia or other sweet onions
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 2 (14-ounce) cans unsalted vegetable broth
  • 1/2 cup reduced-fat crumbled feta cheese, divided
  • 1/2 cup chopped flatleaf parsley, plus sprigs for garnish
  • 1/4 cup freshly grated parmesan cheese
  • Freshly ground black pepper

Heat oil in saucepan over medium. Add onions and garlic; cook 4 minutes or until softened. Stir in rice; cook 1 to 2 minutes to thoroughly coat grains.

Meanwhile, bring broth to a simmer. Add 1/2 cup broth to rice; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total). Remove from heat; stir in 1/4 cup feta, parsley and parmesan. Spoon into serving bowl; top with 1/4 cup remaining feta and pepper. Garnish with parsley sprigs.

Per serving: 373 calories, 11 grams protein, 6 grams fat (14 percent calories from fat), 2.4 grams saturated fat, 68 grams carbohydrate, 11 milligrams cholesterol, 503 milligrams sodium, 3 grams fiber.


Wednesday: Kids

Make kid-friendly ITALIAN SLOPPY JOES tonight. Heat 1 teaspoon canola oil on medium in a large nonstick skillet; add 1 pound ground turkey breast and cook 5 minutes or until no longer pink.

Meanwhile, heat a large saucepan coated with cooking spray on medium and add 1 small finely chopped onion and 1/2 cup finely chopped carrots. Cook 5 minutes or until softened. Add cooked turkey and 3 cups red pasta sauce to vegetables; simmer until heated through. Spoon mixture onto toasted whole-grain hamburger buns.

Serve with OVEN FRIES (frozen) and CELERY STICKS and DIP. For dessert, top VANILLA PUDDING with leftover chocolate sauce.

Plan

Cook the rice for Thursday.

Shopping List

canola oil, ground turkey breast, cooking spray, onion, carrots, red pasta sauce, whole-grain hamburger buns, frozen oven fries, celery sticks, dip, vanilla pudding.


Thursday: Budget

It's easy to save money when these STUFFED TOMATOES are for dinner. In a large nonstick skillet, cook 1 medium finely chopped onion and 1 pound lean ground beef on medium-high for 7 minutes or until meat is no longer pink; drain.

Meanwhile, cut thin slices from each stem-end of 4 (14-ounce) jumbo ripe tomatoes; reserve slices. With a spoon, scoop out seeds and pulp from each tomato; reserve. Place tomatoes in a baking dish, cut-side down; cover and microwave on high (100 percent power) 2 minutes or until heated; drain. Chop 1 cup loosely packed fresh mint, the reserved tomato slices and reserved pulp; set mint aside. Stir the tomatoes and pulp mixture, 3/4 cup cooked rice, 1 teaspoon coarse salt and 1/4 teaspoon pepper into meat mixture. Cover and microwave 8 to 10 minutes on high. Stir mint into meat mixture. Fill tomato shells with meat mixture and serve.

Add a ROMAINE SALAD and WHOLE-GRAIN ROLLS. Munch on PEANUT BUTTER COOKIES for dessert.

Shopping List

onion, lean ground beef, tomatoes, fresh mint, rice, coarse salt, pepper, romaine, whole-grain rolls, peanut butter cookies.


Friday: Express

Pick up a few ingredients and you'll have PIZZA WITH SMOKED TURKEY in no time. Heat oven to 450 degrees. Place 1 (10-ounce) ready-to-bake whole-grain pizza crust on baking sheet. Sprinkle 1 cup shredded Italian-blend cheese onto crust. Evenly distribute 2 ounces thinly sliced smoked turkey (cut into 1/2-inch strips) over cheese. In small bowl, mix 1 cup reduced-fat ricotta cheese with 1 (4-ounce) container garlic-and-herb cheese spread. Evenly place dollops of cheese mixture over pizza. Bake 10 minutes or until heated through and cheese melts. Sprinkle with 1/4 cup thinly sliced fresh basil. Serve with packaged SALAD GREENS. PLUMS are an easy dessert.

Shopping List

ready-to-bake whole-grain pizza crust, shredded Italian-blend cheese, smoked turkey, reduced-fat ricotta cheese, garlic-and-herb cheese spread, fresh basil, packaged salad greens, plums.


Saturday: Easy Entertaining

These SAUTEED SCALLOPS will be on your guests' favorites list. Serve with SPAGHETTI tossed with freshly grated parmesan cheese and chopped fresh flatleaf parsley on the side, along with a BIBB LETTUCE SALAD. Add ITALIAN BREAD.

Make a BERRY PARFAIT for dessert. Cut a pound cake into 10 slices (3/4-inch thick). Cut each slice into 8 cubes. Place cubes in a bowl; set aside. In a skillet, combine 1 cup sugar, 1/2 cup orange juice, 1/2 teaspoon cinnamon, 1 teaspoon lemon juice and 1 teaspoon pure vanilla extract. Heat on medium 4 minutes or until mixture is a syrupy consistency; remove from heat and toss with 2 cups fresh berries (any).

Fill 10 parfait glasses (or stemmed dessert glasses) with 1/2 cake cubes. Divide and layer 1/2 fruit mixture, 1/4 cup sliced almonds (1/2 cup total), 1 cup frozen (thawed) whipped topping (2 cups total); repeat layers of cake and fruit mixture, ending with remaining almonds and whipped topping.

Shopping List

olive oil, sea scallops, coarse salt, pepper, butter, shallots, garlic, dry white wine, lemons, flatleaf parsley, spaghetti, parmesan cheese, Bibb lettuce, Italian bread, pound cake, sugar, orange juice, cinnamon, pure vanilla extract, any fresh berries, sliced almonds, frozen whipped topping.

SAUTEED SCALLOPS

Servings: Makes 4 servings

Prep time: 10 minutes

Cook time: about 5 minutes

  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter
  • 3 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh flatleaf parsley
  • Lemon wedges

Heat oil in a large nonstick skillet on medium-high. Sprinkle scallops with salt and pepper. Add scallops to pan and cook 2 minutes on each side. Remove from pan and keep warm. Melt butter in pan; add shallots and garlic; cook 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges.

Per serving: 182 calories, 21 grams protein, 5 grams fat (26 percent calories from fat), 1.8 grams saturated fat, 8 grams carbohydrate, 46 milligrams cholesterol, 927 milligrams sodium, no fiber.

health

7 Day Menu Planner for June 21, 2015

7 Day Menu Planner  by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner | June 21st, 2015

Sunday: Family

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.

Plan

Save enough ice cream for Tuesday.

Shopping List

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.


Monday: Budget

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.

Plan

Save enough tuna salad for Tuesday.

Shopping List

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.

Shopping List

whole-grain bread, tomatoes, lettuce, frozen oven fries, sweet pickles.


Wednesday: Meatless

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.

Plan

Bake extra potatoes for Thursday.

Shopping List

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.


Thursday: Express

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.

Shopping List

whole-grain bread, ground mustard, romaine, pepper jack cheese, deli smoked turkey slices, tomatoes, cooking spray, blueberries.


Friday: Kids

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.

Shopping List

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.

Shopping List

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.

health

7 Day Menu Planner for June 14, 2015

7 Day Menu Planner  by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner | June 14th, 2015

Sunday: Family

Show Dad how much you love him on his special day with this updated, healthier version of DAD'S "FRIED" CHICKEN. Serve with CORN-ON-THE-COB, deli COLESLAW and CRUSTY ITALIAN BREAD.

Add BLUE-DEVIL DEVILED EGGS. Hard-cook 12 eggs; cool, peel, halve and remove yolks to a medium bowl. Mash, and then blend in 3 tablespoons low-fat mayonnaise and 1 teaspoon Dijon mustard. Add 2 tablespoons crumbled blue cheese, and coarse salt and pepper to taste. Divide mixture; fill eggs and garnish with 3 tablespoons crumbled bacon. (Adapted from "Deviled Eggs," Debbie Moose; Harvard Common Press, 2004.)

For dessert, fat-free CHOCOLATE ICE CREAM and CHOCOLATE CHIP COOKIES are Father's Day favorites.

Plan

Save enough crusty Italian bread, Blue-Devil Deviled Eggs and ice cream for Monday and cook enough eggs for Wednesday.

Shopping List

buttermilk, Dijon mustard, garlic, hot sauce, skinless chicken legs, cooking spray, whole-wheat flour, sesame seeds, paprika, dried thyme, baking powder, coarse salt, pepper, corn-on-the-cob, deli coleslaw, crusty Italian bread, eggs, low-fat mayonnaise, crumbled blue cheese, bacon, fat-free chocolate ice cream, chocolate chip cookies.

DAD'S "FRIED" CHICKEN

Servings: Makes 4 servings

Prep time: 15 minutes; marinating time: 30 minutes to 8 hours

Cook time: 40 to 50 minutes

  • 1/2 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon hot sauce
  • 2 1/2 to 3 pounds skinless chicken legs
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon coarse salt
  • Freshly ground black pepper to taste

Whisk buttermilk, mustard, garlic and hot sauce in shallow baking dish until well-blended. Add chicken and turn to coat. Cover and marinate in refrigerator 30 minutes to 8 hours.

Heat oven to 425 degrees. Line a baking sheet with nonstick foil. Place wire rack coated with cooking spray on baking sheet. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in small bowl. Place flour mixture in a resealable plastic bag. Shake excess marinade from chicken and place chicken (one or two pieces at a time) in flour mixture; shake to coat. Place chicken on prepared rack. (Discard extra marinade and flour.) Coat chicken pieces with cooking spray. Bake 40 to 50 minutes or until golden and no longer pink in center. Serve immediately.

Per serving: 312 calories, 39 grams protein, 14 grams fat (41 percent calories from fat), 3.5 grams saturated fat, 7 grams carbohydrate, 196 milligrams cholesterol, 265 milligrams sodium, 1 gram fiber.


Monday: Heat and Eat

No matter what you call it, PANZANELLA (or "bread salad") makes a delicious summer meal. Add leftover DEVILED EGGS alongside. For dessert, leftover ICE CREAM is all you'll want.

Shopping List

canned reduced-sodium cannellini beans, part-skim mozzarella, red bell pepper, red onion, salad greens, red wine vinegar, extra-virgin olive oil, coarse salt, garlic, dried basil, ground mustard, crushed red pepper.

PANZANELLA

Servings: Makes 4 servings

Prep time: 20 minutes

Cook time: 15 minutes for bread; standing time: 30 minutes

  • For the salad:
  • 4 slices leftover crusty Italian bread, 3/4-inch thick, cut into bite-size pieces
  • 1 (15- to 19-ounce) can reduced-sodium cannellini beans, rinsed
  • 8 ounces part-skim mozzarella, cut into 3/4-inch cubes
  • 1 medium red bell pepper, cut into thin strips
  • 1 small red onion, thinly sliced
  • 2 cups salad greens
  • For the dressing:
  • 1/2 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon ground mustard
  • 1/2 teaspoon crushed red pepper

Heat oven to 350 degrees. Place bread in single layer on baking sheet. Bake 15 minutes or until toasted. In a large bowl, combine beans, mozzarella, bell pepper and onion. In a medium bowl, combine vinegar, oil, salt, garlic, basil, mustard and crushed red pepper; mix well. Pour dressing over bean mixture; toss to mix well. Add bread to bean mixture; toss to mix. Let mixture stand 30 minutes; stir occasionally. Serve over salad greens.

Per serving: 453 calories, 23 grams protein, 24 grams fat (47 percent calories from fat), 7.9 grams saturated fat, 39 grams carbohydrate, 36 milligrams cholesterol, 1,121 milligrams sodium, 9 grams fiber.


Tuesday: Budget

OPEN-FACED ASPARAGUS QUESADILLAS are simple, but transform ordinary flavors into something extraordinary. Lightly toast 1 teaspoon cumin seeds in a large skillet over medium heat for 3 minutes, shaking pan; set seeds aside. Microwave 4 slices bacon 3 or 4 minutes on high (100 percent power); let stand 3 minutes and crumble when cool. Melt 1 teaspoon butter in skillet over medium heat; add 3/4 pound asparagus (cut into 1 1/2-inch pieces) and cook 2 to 3 minutes. Add 2 cups sliced fresh mushrooms and 3/4 teaspoon garlic salt; cook 2 minutes or until mushrooms begin to release their moisture.

Heat oven to 425 degrees. Place 4 (6-inch) fat-free flour tortillas on a large rimmed baking pan. Divide and top them with asparagus mixture; sprinkle with 2 sliced green onions, 1 cup shredded Monterey Jack cheese, the bacon and the cumin seeds. Bake 5 minutes or until cheese is melted. Cut into wedges and serve with canned reduced-sodium PINTO BEANS.

Add a sliced AVOCADO SALAD on shredded lettuce. FRESH PINEAPPLE CHUNKS make a good dessert.

Shopping List

cumin seeds, bacon, butter, fresh asparagus, sliced fresh mushrooms, garlic salt, fat-free flour tortillas, green onions, shredded Monterey Jack cheese, canned reduced-sodium pinto beans, avocado, lettuce, fresh pineapple chunks.


Wednesday: Meatless

HERBED COUSCOUS AND PEAS makes a light summertime meal. Bring 1 (14-ounce) can unsalted vegetable broth to simmer in medium pan. Remove from heat and stir in 1 cup whole-wheat couscous. Cover and let stand 5 minutes.

Meanwhile, microwave 1 1/2 cups frozen green peas according to directions; drain. To couscous, add green peas, 1 (15-ounce) can rinsed reduced-sodium chickpeas, 2 tablespoons chopped flatleaf parsley, 2 tablespoons fresh mint, 2 tablespoons fresh basil and 1 teaspoon lemon zest; fluff with fork. Serve immediately.

Add a MIXED GREENS SALAD with leftover HARD-COOKED EGG WEDGES and FLATBREAD. For dessert, fresh STRAWBERRIES are perfect.

Shopping List

unsalted vegetable broth, whole-wheat couscous, frozen green peas, canned reduced-sodium chickpeas, flatleaf parsley, fresh mint, fresh basil, lemon, salad greens, flatbread, fresh strawberries.


Thursday: Express

When I'm out of ideas for dinner, I buy MEATLOAF at the supermarket and pretend it's my mother's recipe. I also add refrigerated cooked POTATOES, along with steamed FRESH BROCCOLI, packaged GREEN SALAD and WHOLE-GRAIN ROLLS. For dessert, deli BROWNIES will take you through the home stretch.

Shopping List

store-bought meatloaf, any refrigerated cooked potatoes, fresh broccoli, packaged green salad, whole-grain rolls, deli brownies.


Friday: Kids

Leave it to the kids to invent MEATLOAF TACOS. Warm the leftover meatloaf, then crumble and spoon into taco shells. Top with shredded cheddar cheese and add salsa. Serve with vegetarian BAKED BEANS and CARROT STICKS. KIWIFRUIT makes an easy dessert.

Shopping List

taco shells, shredded cheddar cheese, salsa, vegetarian baked beans, carrot sticks, kiwifruit.


Saturday: Easy Entertaining

Try something different and invite friends for hearty BEEF AND BARLEY SUMMER SALAD. Serve it with your GAZPACHO and SOURDOUGH ROLLS.

Your dessert, LEMON MOUSSE CAKE, will further impress your guests. Heat oven to 350 degrees. Coat bottoms (only) of 2 (9-inch) round cake pans with cooking spray. Prepare and bake 1 (2-layer size) package lemon cake mix according to directions. Cool completely.

For the icing: In a medium bowl, gently stir 3/4 cup lemon pie filling (from a 15- to 16-ounce can) into 2 (16-ounce) tubs whipped ready-to-spread vanilla frosting. Place 1 cake layer, rounded-side down, on serving plate. Spread with 1 cup lemon mixture; top with second layer (rounded-side up). Frost sides and top of cake, then slice and serve. Refrigerate leftover cake.

Tip

Try something different and invite friends for hearty BEEF AND BARLEY SUMMER SALAD. Serve it with your GAZPACHO and SOURDOUGH ROLLS.

Your dessert, LEMON MOUSSE CAKE, will further impress your guests. Heat oven to 350 degrees. Coat bottoms (only) of 2 (9-inch) round cake pans with cooking spray. Prepare and bake 1 (2-layer size) package lemon cake mix according to directions. Cool completely.

For the icing: In a medium bowl, gently stir 3/4 cup lemon pie filling (from a 15- to 16-ounce can) into 2 (16-ounce) tubs whipped ready-to-spread vanilla frosting. Place 1 cake layer, rounded-side down, on serving plate. Spread with 1 cup lemon mixture; top with second layer (rounded-side up). Frost sides and top of cake, then slice and serve. Refrigerate leftover cake.

Shopping List

reduced-fat balsamic vinaigrette, orange, lemon, beef top-round steak, quick-cooking barley, fresh green beans, yellow bell pepper, green onions, fresh chives, gazpacho, sourdough rolls, cooking spray, lemon cake mix (plus ingredients to add to mix), canned lemon pie filling, whipped ready-to-spread vanilla frosting.

BEEF AND BARLEY SUMMER SALAD

Servings: Makes 4 servings

Prep time: 25 minutes; marinating time: 6 hours to overnight

Cook time: less than 15 minutes, plus barley

  • For the marinade:
  • 1 cup reduced-fat balsamic vinaigrette
  • 2 tablespoons fresh orange juice
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 pound beef top-round steak (3/4-inch thick)
  • For the salad:
  • 1 cup quick-cooking barley
  • 1/4 pound fresh green beans
  • 1 cup chopped yellow bell pepper
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon chopped fresh chives

Combine vinaigrette, orange juice, orange zest, lemon juice and lemon zest in small bowl. Place steak and 1/2 cup marinade in resealable plastic bag; turn to coat steak. Marinate in refrigerator 6 hours to overnight; turn occasionally. Cover and refrigerate remaining marinade.

Cook barley according to package directions; set aside. Cook green beans in boiling water 3 minutes; drain. Run cold water over beans to stop cooking; drain and set aside. Heat grill on medium. Remove steak; discard marinade. Grill steak, uncovered, 8 to 9 minutes for medium-rare; turn occasionally. Do not overcook or steak will be tough. Carve steak across grain into thin slices.

Toss barley, green beans, steak slices, bell pepper and onions in large bowl. Arrange on plates. Drizzle with reserved marinade; sprinkle with chives.

NOTE: To broil, place steak on rack in broiling pan 3 to 4 inches from heat. Broil 12 to 13 minutes for medium-rare.

Per serving: 339 calories, 31 grams protein, 7 grams fat (19 percent calories from fat), 1.9 grams saturated fat, 38 grams carbohydrate, 70 milligrams cholesterol, 461 milligrams sodium, 5 grams fiber.

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