health

7 Day Menu Planner for August 02, 2015

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

Sunday: Family

Plan to relax on family day and buy a SPIRAL-SLICED HAM. Add GERMAN POTATO SALAD and COLESLAW from the deli, along with PICKLED BEETS and RYE BREAD.

Make BLUEBERRY-AND-VANILLA "NAPOLEONS" for dessert. In a large bowl, beat 1 (3.4-ounce) package vanilla instant pudding mix into 1 1/2 cups cold 1 percent milk for 2 minutes or until well-blended; let stand 5 minutes. Add 1/3 cup pudding to a small bowl; cover and refrigerate. Into the remaining pudding, fold 1 cup (of 1 1/3 cups total) fresh blueberries. Reserve remaining blueberries. Cut 1 (11.75-ounce) frozen (thawed) poundcake into 12 thin slices; toast until golden.

Place 1 cake slice on each of 6 dessert plates. Spoon blueberry-pudding mixture onto slices, dividing evenly. Top each piece with another slice of cake. Garnish with reserved pudding and reserved blueberries. Serve immediately.

Plan

Save enough ham and coleslaw and buy enough blueberries for Monday. Save enough ham for Wednesday.

Shopping List

spiral sliced ham, deli German potato salad, deli coleslaw, pickled beets, rye bread, vanilla instant pudding mix, 1 percent milk, fresh blueberries, frozen poundcake.

Monday: Heat and Eat

Use some of the leftover ham for delicious HAM, ASPARAGUS AND SWISS QUICHE. Serve with leftover COLESLAW and CRUSTY ROLLS. Keep dessert light with leftover BLUEBERRIES.

Shopping List

refrigerated piecrust, butter, onion, fresh asparagus, tomatoes, eggs, 1 percent milk, nutmeg, hot sauce, reduced-fat Swiss cheese, crusty rolls.

HAM, ASPARAGUS AND SWISS QUICHE

Servings: makes 6 servings

Prep time: 15 minutes

Cook time: 50 to 60 minutes

  • 1 refrigerated piecrust (from a 15-ounce package)
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 8 ounces fresh asparagus, cut into 1-inch pieces
  • 8 ounces leftover ham, cubed
  • 2 medium tomatoes, coarsely chopped
  • 3 whole eggs
  • 1/2 cup 1 percent milk
  • 1/4 teaspoon nutmeg
  • Dash hot sauce
  • 8 ounces shredded reduced-fat Swiss cheese

Heat oven to 375 degrees. Use a 10-inch quiche pan and prepare crust according to package directions for a 1-crust pie. Trim excess dough and refrigerate pan. In a large nonstick skillet, melt butter on medium-low and cook onion and asparagus 5 minutes or until softened. Reduce heat to low. Add ham and heat through. Remove from heat and stir in tomatoes. In a separate bowl, combine eggs, milk, nutmeg and hot sauce. Spoon vegetable-and-ham mixture into prepared piecrust. Add Swiss cheese and pour egg mixture over all. Bake 45 to 55 minutes or until center is set.

Per serving: 428 calories, 27 grams protein, 27 grams fat (54 percent calories from fat), 12 grams saturated fat, 24 grams carbohydrate, 145 milligrams cholesterol, 751 milligrams sodium, 2 grams fiber.

Tuesday: Express

For an easy meal, buy a packaged Mexican DINNER KIT (such as Old El Paso or another brand) and follow the directions. Serve with reduced-sodium rinsed PINTO BEANS and GUACAMOLE. Fresh PINEAPPLE SPEARS are good for dessert.

Shopping List

Mexican Dinner Kit (such as Old El Paso or another brand), reduced-sodium pinto beans, guacamole, fresh pineapple spears.

Wednesday: Kids

Treat the kids and make MACARONI AND CHEESE WITH HAM by stirring cubed leftover ham into your own (or purchased) hot macaroni and cheese. Cover and let stand 5 minutes to heat through. Add BABY CARROTS for some crunch, along with BREAD STICKS. STRAWBERRIES are good for dessert.

Plan

Save enough carrots for Friday.

Shopping List

macaroni and cheese, baby carrots, bread sticks, strawberries.

Thursday: Meatless

SPICY CHEESE AND RICE BAKE has plenty of flavor without any fuss. Serve it with a SPINACH SALAD with thinly sliced red onion and toasted walnuts. Add WHOLE-GRAIN BREAD. How about some juicy FRESH APRICOTS for dessert?

Shopping List

cooking spray, canned diced tomatoes with green chilies, reduced-fat sour cream, rice, 50 percent reduced-fat cheddar cheese, pickled jalapeno peppers, fresh cilantro, fresh spinach, red onion, walnuts, whole-grain bread, fresh apricots.

SPICY CHEESE AND RICE BAKE

Servings: makes 4 servings

Prep time: 10 minutes

Cook time: 35 to 40 minutes, plus rice

  • 1 (14-ounce) can diced tomatoes with green chilies
  • 6 ounces reduced-fat sour cream
  • 4 cups cooked rice
  • 4 ounces grated 50 percent reduced-fat cheddar cheese
  • 3 tablespoons sliced pickled jalapeno peppers
  • 2 tablespoons chopped fresh cilantro

Heat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray. In a small bowl, combine tomatoes and sour cream. Layer half of rice, half of tomato mixture and half of cheese in the baking dish. Repeat layers. Bake 35 to 40 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with jalapeno peppers and cilantro.

Per serving: 359 calories, 15 grams protein, 10 grams fat (25 percent calories from fat), 6.4 grams saturated fat, 53 grams carbohydrate, 36 milligrams cholesterol, 745 milligrams sodium, 2 grams fiber.

Friday: Budget

There's nothing like a good sandwich such as GRILLED BRIE, BASIL AND TOMATOES ON SOURDOUGH BREAD to ease the food budget. Serve with BAKED CHIPS and leftover BABY CARROTS and add SWEET PICKLES. WATERMELON WEDGES are a messy, fun dessert.

Shopping List

brie, fresh basil, tomatoes, sourdough bread, baked chips, sweet pickles, watermelon.

Saturday: Easy Entertaining

Invite guests for your GRILLED TUNA tonight. Add packaged LONG-GRAIN AND WILD RICE. Enjoy the bounty of summer tomatoes with POMODORO SALAD. Add BAGUETTES. Buy FRUIT TARTS for dessert.

Shopping List

tuna to grill, packaged long-grain and wild rice, tomatoes, coarse salt, red onion, flatleaf parsley, garlic, fresh basil, fresh thyme or fresh oregano (or dried), extra-virgin olive oil, baguettes, fruit tarts.

POMODORO SALAD

Servings: makes 6 servings

Prep time: 15 minutes; chilling time: 30 minutes

  • 4 ripe medium tomatoes
  • 1 teaspoon coarse salt
  • 1 small red onion, sliced thinly, lengthwise
  • 1/4 cup chopped flatleaf parsley
  • 2 cloves garlic, minced
  • 2 tablespoons torn fresh basil leaves
  • 1/2 teaspoon fresh thyme or oregano (or 1/2 teaspoon dried)
  • 3 tablespoons extra-virgin olive oil

Bring a small pot of water to boil; submerge each tomato for 10 seconds then immediately run under cold water. Remove skin. Cut out core, slice into thin wedges and place in medium bowl. Add salt and mix. Add onion, parsley, garlic, basil leaves, thyme or oregano and oil. Stir until well combined. Chill 30 minutes and serve. (Adapted from "Lucinda's Rustic Italian Kitchen," Lucinda Scala Quinn; Houghton Mifflin Harcourt, 2007.)

Per serving: 85 calories, 1 gram protein, 7 grams fat (70 percent calories from fat), 1 gram saturated fat, 6 grams carbohydrate, no cholesterol, 327 milligrams sodium, 2 grams fiber.

health

7 Day Menu Planner for July 26, 2015

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

Sunday: Family

What better way to enjoy family time than with Atlanta chef and cookbook author Virginia Willis' BASIL-PEACH CHICKEN BREASTS on the menu? Serve the summer combo with RICE and a SPINACH SALAD. Add BISCUITS. For dessert, buy or make a CARROT CAKE.

Plan

Save 2 servings chicken, 4 peach slices and some rice for Monday. Save enough cake for Tuesday.

Shopping List

boneless skinless chicken breasts, coarse salt, pepper, olive oil, shallot, fresh ginger, garlic, fresh basil, unsalted chicken broth, peaches, rice, fresh spinach, biscuits, carrot cake.

BASIL-PEACH CHICKEN BREASTS

Servings: makes 6 servings

Prep time: 15 minutes

Cook time: about 25 minutes

  • 3 boneless skinless chicken breasts (about 1 1/2 pounds)
  • Coarse salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 medium shallot, thinly sliced
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 12 basil leaves, plus more for garnish
  • 1 cup unsalted chicken broth
  • 4 large peaches, peeled, pitted and sliced 1/4-inch thick (about 2 cups)

Heat oven to 350 degrees. Pat chicken dry on both sides with paper towels. Season on both sides with salt and pepper. Heat olive oil in a large ovenproof nonstick skillet on medium-high until simmering. Add chicken and cook about 2 minutes per side or until browned. Remove to plate; set aside. Decrease heat to medium; Add shallot; cook 3 minutes or until translucent. Add ginger and garlic; cook 45 seconds or until fragrant, stirring constantly. Add chopped basil, chicken broth and peaches. Return chicken to pan; turn to coat. Transfer to oven. Bake 15 minutes or until internal temperature of chicken registers 165 degrees. (Adapted from "Lighten Up, Y'all," Virginia Willis; Ten Speed Press, 2015.)

Per serving: 177 calories, 25 grams protein, 5 grams fat (28 percent calories from fat), 1 gram saturated fat, 6 grams carbohydrate, 73 milligrams cholesterol, 153 milligrams sodium, 1 gram fiber.

Monday: Heat and Eat

Make a CHICKEN, RICE AND PEACH SALSA WRAP using Sunday's leftovers. Chop and heat the chicken and add rice. Spoon onto a whole-grain flour tortilla and top with the chopped peaches mixed with red salsa; roll and eat. Serve with fresh CORN-ON-THE-COB and deli COLESLAW. A CANTALOUPE WEDGE makes a refreshing dessert.

Shopping List

whole-grain flour tortillas, red salsa, fresh corn-on-the-cob, deli coleslaw, cantaloupe.

Tuesday: Express

Make dinner easy tonight with SPAGHETTI WITH CREAMY TOMATO SAUCE. Heat 2 cups tomato-basil pasta sauce with 3/4 cup fat-free half-and-half (such as Land O' Lakes or another brand). Toss with drained spaghetti. Garnish with freshly grated parmesan cheese. Serve with a packaged GREENS SALAD and ITALIAN BREAD. Slice the leftover CAKE for dessert.

Shopping List

tomato-basil pasta sauce, fat-free half-and-half (such as Land O' Lakes or another brand), spaghetti, parmesan cheese, packaged greens salad, Italian bread.

Wednesday: Budget

Keep food costs down with GRILLED CHEESE AND TOMATO SANDWICHES for dinner. Serve with deli SOUP and a LETTUCE WEDGE. For dessert, PEACH ICE CREAM is what summer is all about.

Plan

Save enough ice cream for Friday.

Shopping List

any bread and cheese combo for sandwiches, tomatoes, deli soup, lettuce, peach ice cream.

Thursday: Kids

Serve the kids BURRITOS for dinner, which you can find in the frozen food case. Serve them with packaged SPANISH RICE. Up the vitamin C and add some crunch with RED BELL PEPPER RINGS. For dessert, FRESH PINEAPPLE with shredded COCONUT is good.

Plan

Save enough coconut for Friday.

Shopping List

frozen burritos, packaged Spanish rice, red bell peppers, fresh pineapple, coconut.

Friday: Meatless

Easy CRUSTLESS SPINACH QUICHE gives you a healthy dose of calcium along with great flavor. Serve with packaged COUSCOUS, a MIXED GREENS SALAD and WHOLE-GRAIN ROLLS. Top leftover ICE CREAM with leftover toasted COCONUT.

Shopping List

cooking spray, canola oil, onion, frozen chopped spinach, 50 percent reduced-fat cheddar cheese, eggs, reduced-fat cottage cheese, cayenne pepper, coarse salt, nutmeg, packaged couscous, salad greens, whole-grain rolls.

CRUSTLESS SPINACH QUICHE

Servings: makes 4 servings

Prep time: 15 minutes

Cook time: about 45 minutes; cooling time: 5 minutes

  • 2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 1/2 cups shredded 50 percent reduced-fat cheddar cheese
  • 4 egg whites
  • 2 whole eggs
  • 1/3 cup reduced-fat cottage cheese
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon nutmeg

Heat oven to 375 degrees. Coat a 9-inch pie pan with cooking spray. In a medium nonstick skillet, heat canola oil on medium-high. Add onion and cook 5 minutes or until softened. Add spinach and stir 3 more minutes or until spinach is fully cooked; set aside. Sprinkle cheese in pie pan. Top with spinach/onion mixture. In a medium bowl, whisk egg whites, whole eggs, cottage cheese, cayenne pepper, salt and nutmeg. Pour mixture over spinach. Bake 30 to 35 minutes or until set. Let stand 5 minutes. Cut into wedges and serve.

Per serving: 225 calories, 24 grams protein, 12 grams fat (46 percent calories from fat), 5.6 grams saturated fat, 9 grams carbohydrate, 116 milligrams cholesterol, 537 milligrams sodium, 3 grams fiber.

Saturday: Easy Entertaining

Welcome your friends with MARGARITA BEEF.

Serve it with ORANGE SALSA. In a medium bowl, combine 2 diced peeled oranges, 1 small chopped red onion, 1 minced, seeded fresh jalapeno pepper, 1/4 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1/2 teaspoon coarse salt and 1/2 teaspoon dried oregano; mix well. Cover and refrigerate 1 hour.

On the side, add RICE, a BABY ROMAINE SALAD and SOURDOUGH BREAD. Buy a CHOCOLATE MERINGUE PIE for dessert.

Shopping List

frozen orange juice concentrate, tequila, limes, fresh ginger, olive oil, garlic, coarse salt, dried oregano, cayenne pepper, beef top-round steak, oranges, red onion, fresh jalapeno pepper, fresh cilantro, rice, baby romaine, sourdough bread, chocolate meringue pie.

MARGARITA BEEF

Servings: makes 6 servings

Prep time: 10 minutes; marinating time: 6 hours to overnight

Cook time: 16 to 18 minutes

  • 2/3 cup frozen (thawed) orange juice concentrate
  • 1/2 cup tequila or water
  • 1/3 cup fresh lime juice
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon coarse salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 1/2- to 1 3/4-pound beef top-round steak, cut 1-inch thick

In a small bowl, combine the orange juice concentrate, tequila or water, lime juice, ginger, oil, garlic, salt, oregano and cayenne pepper; mix well. Place beef in a resealable plastic bag; add marinade; turn to coat. Marinate in refrigerator 6 hours to overnight; turn occasionally.

Remove steak; discard marinade. Grill steak, uncovered, 16 to 18 minutes for medium-rare doneness (145 degrees), turning occasionally. Carve into thin slices and serve.

Per serving: 185 calories, 25 grams protein, 8 grams fat (41 percent calories from fat), 3 grams saturated fat, 1 gram carbohydrate, 71 milligrams cholesterol, 370 milligrams sodium, no fiber.

health

7 Day Menu Planner for July 19, 2015

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

Sunday: Family

Our family is putting PORK MEDALLIONS WITH CINNAMON COUSCOUS AND MANGO CHUTNEY on our favorites list. Serve with STEAMED FRESH ZUCCHINI, a MIXED GREENS SALAD and CRUSTY ROLLS. Buy or make BANANA PUDDING for dessert.

Shopping List

coarse salt, pepper, cumin, chili powder, pork tenderloin, cinnamon, butter, couscous, mango (or peach) chutney, fresh zucchini, salad greens, crusty rolls, banana pudding.

PORK MEDALLIONS WITH CINNAMON COUSCOUS AND MANGO CHUTNEY

Servings: makes 4 servings

Prep time: 15 minutes

Cook time: less than 10 minutes, plus couscous

  • 1/4 teaspoon coarse salt
  • 1 1/4 teaspoons pepper
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 pound pork tenderloin, well-trimmed and cut into 3/4-inch pieces
  • 2 1/2 cups water
  • 1 teaspoon cinnamon
  • 1 teaspoon butter
  • 1 1/2 cups couscous
  • Mango (or peach) chutney for garnish

Combine salt, pepper, cumin and chili powder; rub mixture over all surfaces of medallions. Heat broiler. Broil 6 to 8 minutes or until meat thermometer registers 145 degrees; turn once.

Meanwhile, in a large saucepan, bring water, cinnamon and butter to boil; stir in couscous. Cover, remove from heat and let stand 5 minutes. Serve medallions with couscous and chutney.

Per serving: 380 calories, 30 grams protein, 5 grams fat (11 percent calories from fat), 1.7 grams saturated fat, 52 grams carbohydrate, 62 milligrams cholesterol, 210 milligrams sodium, 4 grams fiber.

Monday: Express

Stop by the deli for the always-popular BARBECUE ROTISSERIE CHICKEN. While you're there, add deli MACARONI SALAD and COLESLAW to your menu. Make CORNBREAD (from a mix) and slice WATERMELON for dessert.

Plan

Save enough coleslaw and watermelon for Tuesday.

Shopping List

deli barbecue rotisserie chicken, deli macaroni salad, deli coleslaw, cornbread mix, watermelon.

Tuesday: Meatless

Keep it simple tonight and make PINTO BEAN CHILI. Heat 2 tablespoons olive oil in a Dutch oven on medium. Add 1 finely chopped onion; cook 7 minutes or until softened. Add 3 cloves minced garlic; cook 1 minute. Stir in 2 tablespoons chili powder, 1/4 teaspoon chipotle chili powder and 3/4 teaspoon cumin. Stir in 3 tablespoons tomato paste. Add 3 1/2 cups unsalted vegetable broth, 8 ounces frozen white kernel corn and 1 (8-ounce) can no-salt-added tomato sauce. Stir in 4 (15-ounce) cans rinsed reduced-sodium pinto beans. Cover; bring to boil. Reduce heat to medium-low and simmer about 30 minutes. Stir in a handful of chopped fresh cilantro and serve with grated reduced-fat sharp cheddar cheese, finely chopped red onion, reduced-fat sour cream and corn chips for garnish. (Adapted from "Meatless in Cowtown," Laura Samuel Meyn and Anthony Head; Running Press, 2015.)

Serve with leftover COLESLAW and add GUACAMOLE. Leftover WATERMELON is a sweet summer dessert.

Shopping List

olive oil, onion, garlic, chili powder, chipotle chili powder, cumin, tomato paste, unsalted vegetable broth, frozen white kernel corn, canned no-salt-added tomato sauce, canned reduced-sodium pinto beans, fresh cilantro, reduced-fat sharp cheddar cheese, red onion, reduced-fat sour cream, corn chips, guacamole.

Wednesday: Kids

Here come the kids for CHICKEN CALZONES. Heat oven to 400 degrees. Coat a baking sheet with cooking spray. On a lightly floured surface, roll 16 ounces of refrigerated pizza dough to form a 9-by-14-inch rectangle (1/4-inch thick). Transfer to baking sheet. Spread 1/2 cup pizza sauce, 1 cup shredded part-skim mozzarella cheese, 1 cup cooked shredded carrots and 1 (6-ounce) can drained chicken breast over half the dough. Fold other half of dough over filling. Seal edges by pressing with the tines of a fork. Prick top with fork and coat with cooking spray. Bake 20 to 25 minutes or until crust is lightly browned. Cool 5 minutes before cutting.

Add CELERY STICKS to munch on. For dessert, make a SUNSHINE LEMON SMOOTHIE. In a blender, combine 2 cups 1 percent milk, 2 cups reduced-fat lemon yogurt, 1/2 cup ice and 3 tablespoons powdered lemonade mix. Blend until mixture is smooth and creamy. Pour and drink.

Shopping List

cooking spray, flour, refrigerated pizza dough, pizza sauce, shredded part-skim mozzarella cheese, shredded carrots, canned chicken breast, celery sticks, 1 percent milk, reduced-fat lemon yogurt, powdered lemonade mix.

Thursday: Budget

The family was always at the table on time when this MEATLOAF was on the menu. Serve this updated family favorite with BAKED POTATOES and top with reduced-fat SOUR CREAM. We had FRESH GREEN BEANS from the garden, along with my dad's specialty, homegrown TOMATOES (sliced). For dessert, PEACHES were all we wanted.

Plan

Save enough meatloaf and tomatoes and bake extra potatoes for Friday.

Shopping List

green bell pepper, onions, lean ground beef, ground turkey breast, eggs, bran flakes or cornflakes, canned condensed tomato soup, dried thyme, coarse salt, black pepper, potatoes to bake, reduced-fat sour cream, fresh green beans, tomatoes, peaches.

MEATLOAF

Servings: makes 8 servings

Prep time: 15 minutes

Cook time: less than 20 minutes; standing time: 3 to 4 minutes

  • 1 medium green bell pepper, chopped
  • 2 medium onions, chopped
  • 1 pound lean ground beef
  • 1 pound ground turkey breast
  • 2 egg whites
  • 1 whole egg
  • 5 cups bran flakes or cornflakes
  • 2 (10 3/4-ounce) cans condensed tomato soup, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon coarse salt
  • Freshly ground black pepper

In a 1-quart measure, combine bell pepper and onions. Cover and microwave on high (100 percent power) 4 to 5 minutes or until softened; drain.

Meanwhile, in a large mixing bowl, combine the cooked pepper and onions, beef, turkey, egg whites, egg, cereal, 1 can of the soup, thyme, salt and pepper. Mix all ingredients together (do not over-mix). Place half the mixture on a microwave-safe baking rack or bacon rack and shape into a loaf; coat with half the remaining tomato soup. Cover with wax paper. Microwave on high 9 to 12 minutes. Remove from microwave. Cover loaf with foil and let stand 3 to 4 minutes. Slice and serve. While the first meatloaf is standing, repeat process with the other loaf; wrap and refrigerate.

Per serving: 325 calories, 31 grams protein, 8 grams fat (21 percent calories from fat), 2.5 grams saturated fat, 36 grams carbohydrate, 91 milligrams cholesterol, 803 milligrams sodium, 6 grams fiber.

Friday: Heat and Eat

Slice the leftovers for MEATLOAF SANDWICHES on whole-grain bread slathered with low-fat mayonnaise; add a lettuce leaf.

Alongside, CUCUMBER DILL POTATO SALAD is perfect. In a small bowl, combine 3/4 cup fat-free plain yogurt or fat-free sour cream, 1/2 cup seeded and diced cucumber, 2 tablespoons chopped fresh dill, 1 teaspoon light brown sugar, 1/2 teaspoon coarse salt, 1/2 teaspoon hot pepper sauce, and 1/4 teaspoon white or black pepper. Reserve half of dressing; toss the other half with diced and peeled (leftover) baked potatoes. Add SLICED (leftover) TOMATOES. Fresh PLUMS make a dandy dessert.

Plan

Save remaining half of the cucumber dill dressing for Saturday.

Shopping List

whole-grain bread, low-fat mayonnaise, lettuce, fat-free plain yogurt or fat-free sour cream, cucumber, fresh dill, light brown sugar, coarse salt, hot pepper sauce, white or black pepper, fresh plums.

Saturday: Easy Entertaining

Showcase your entertaining skills with your GRILLED SALMON WITH CUCUMBER DILL SAUCE (leftover). Serve the delicious combo with ROASTED RED POTATOES and STEAMED FRESH ASPARAGUS. Add BAGUETTES. For a special treat, slice MILLION-DOLLAR POUND CAKE for dessert and top it with FRESH STRAWBERRIES.

Shopping List

salmon to grill, red potatoes, fresh asparagus, baguettes, butter, sugar, eggs, all-purpose flour, whole milk, almond extract, pure vanilla extract, strawberries.

MILLION-DOLLAR POUND CAKE

Servings: makes 16 slices

Prep time: 20 minutes

Cook time: 1 hour and 40 minutes; cooling time: 10 to 15 minutes

  • 1 pound butter, softened
  • 3 cups sugar
  • 6 eggs
  • 4 cups all-purpose flour
  • 3/4 cup whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract

Heat oven to 300 degrees. Beat butter on medium 1 to 7 minutes (or until creamy and lighter-yellow color). Gradually add sugar, beating on medium, until a fluffy white. (Times vary according to power of mixer.) Add eggs, 1 at a time, beating just until yolk disappears. Add flour to creamed mixture, alternating with milk; begin and end with flour. Beat at low speed until just blended after each addition. (Batter should be smooth and flour should be well incorporated. If batter has lumps, stir gently with a rubber spatula.) Stir in almond extract and vanilla extract.

Pour batter into a greased and floured 10-inch tube pan. (To grease pan: Use butter or vegetable shortening, greasing every part of pan. Sprinkle with a light coating of flour over greased surface.) Bake 1 hour and 40 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. (Adapted from Southern Living magazine.)

Per slice: 499 calories, 6 grams protein, 26 grams fat (45 percent calories from fat), 15.4 grams saturated fat, 62 grams carbohydrate, 132 milligrams cholesterol, 235 milligrams sodium, 1 gram fiber.

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