Gather the family for ROAST TURKEY BREAST (use package directions). Add MASHED POTATOES, FRESH BROCCOLI AU GRATIN, a MIXED GREENS SALAD and DINNER ROLLS. Buy a CHERRY CRISP for dessert.
Save enough mashed potatoes for Monday; save enough of the crisp for Tuesday.
whole turkey breast, potatoes to mash, fresh broccoli, au gratin sauce, salad greens, dinner rolls, cherry crisp.
Kids and adults alike will enjoy MINI MEATLOAVES. Serve with leftover MASHED POTATOES and frozen tiny GREEN PEAS. Add SOFT BREAD STICKS. For dessert, munch on PEANUT BUTTER COOKIES.
Save 2 meatloaves for Tuesday.
1 percent milk, egg, lean ground beef, Progresso dry bread crumbs, ranch dressing mix, less-sodium Worcestershire sauce, 50 percent reduced-fat cheddar cheese (if desired), frozen tiny green peas, soft bread sticks, peanut butter cookies.
Servings: makes 6 mini meatloaves
Prep time: about 15 minutes
Cook time: 35 to 45 minutes; standing time: 5 minutes
- 1/4 cup 1 percent milk
- 1 egg
- 1 pound lean ground beef
- 1/4 cup Progresso dry bread crumbs (any flavor)
- 1 (0.4-ounce) package ranch dressing mix
- 1 tablespoon less-sodium Worcestershire sauce
- Shredded 50 percent reduced-fat cheddar cheese, if desired
Heat oven to 350 degrees. Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and ranch dressing mix (dry). Shape into 6 small loaves. Place in ungreased rimmed baking pan. Brush loaves with Worcestershire sauce. Bake, uncovered, 35 to 45 minutes or until meatloaves register 160 degrees. Let stand 5 minutes. Garnish with cheese, if desired.
Per meatloaf: 213 calories, 17 grams protein, 9 grams fat (48 percent calories from fat), 3.1 grams saturated fat, 5 grams carbohydrate, 75 milligrams cholesterol, 326 milligrams sodium, no fiber.
Tuesday: Heat and Eat
The family will be amazed at how you turned leftover meatloaf into APPLE-RAISIN PIZZA. Crumble the 2 leftover meatloaves over a ready-to-bake large pizza crust. Sprinkle with 1 thinly sliced Granny Smith apple (peeled and cored), golden raisins, some chopped celery and shredded part-skim mozzarella cheese. Bake according to package directions.
Serve with a GREEN SALAD. Warm the leftover CRISP and top with fat-free VANILLA ICE CREAM.
Save extra ice cream for Friday.
ready-to-bake large pizza crust, Granny Smith apple, golden raisins, celery, shredded part-skim mozzarella cheese, salad greens, fat-free vanilla ice cream.
It's easy and delicious, so VIDALIA ONION AND RICE CASSEROLE works for a no-meat entree. Add a SPINACH SALAD with EGG WEDGES and WHOLE-GRAIN ROLLS. For dessert, enjoy BANANA PUDDING made with 1 percent milk.
brown rice, butter, Vidalia or other sweet onions, 1 percent milk, Swiss cheese, cooking spray, fresh spinach, eggs, whole-grain rolls, instant banana pudding.
VIDALIA ONION AND RICE CASSEROLE
Servings: makes 10 servings
Prep time: 15 minutes
Cook time: about 1 hour, plus rice
- 1 cup uncooked brown rice
- 2 tablespoons butter
- 5 medium Vidalia or other sweet onions, chopped
- 1 1/2 cups 1 percent milk
- 8 ounces grated Swiss cheese
Heat oven to 350 degrees. Cook rice according to package directions. Heat butter in a Dutch oven; add onions. Cook, stirring occasionally, 12 minutes or until softened. Add cooked rice, milk and cheese. Combine thoroughly. Spoon into a 9-by-13-inch baking dish coated with cooking spray. Bake, uncovered, 50 minutes or until bubbly.
Per serving: 216 calories, 9 grams protein, 10 grams fat (41 percent calories from fat), 6.1 grams saturated fat, 23 grams carbohydrate, 30 milligrams cholesterol, 87 milligrams sodium, 3 grams fiber.
When your food budget needs a little help, TUNA MELTS can come to the rescue. Top both halves of whole-grain English muffins with deli (or your own) tuna salad and a slice of American cheese. Add a slice of tomato if desired. Broil until the cheese melts. Serve with OVEN FRIES (frozen) and BELL PEPPER RINGS. PEACHES are a simple dessert.
whole-grain English muffins, deli or your own tuna salad, sliced American cheese, tomatoes (if desired), frozen oven fries, bell peppers, peaches.
For a quick meal, PAN-FRIED HAM STEAKS are hard to beat, especially when you accompany the ham with refrigerated POLENTA (follow the package directions). Pick up deli WALDORF SALAD and BISCUITS, and you're almost home. Leftover ICE CREAM makes a cool dessert.
ham steaks, refrigerated polenta, deli Waldorf salad, biscuits.
Saturday: Easy Entertaining
Invite guests for CUMIN-CRUSTED GROUPER. Serve with packaged LONG-GRAIN AND WILD RICE and SUGAR SNAP PEAS. Add a BIBB LETTUCE SALAD and SOURDOUGH BREAD.
These easy FRUIT TARTS will delight your guests. Mash or puree 1 cup fresh strawberries until saucy. In a medium bowl, stir 4 ounces softened, reduced-fat cream cheese until smooth; gradually blend in mashed strawberries. Stir in 1 tablespoon honey. Divide mixture among 6 purchased graham cracker crumb tart shells. Top with 1 1/2 cups assorted fresh fruit (blueberries, kiwifruit, strawberries and/or raspberries). (Adapted from Better Homes and Gardens: "The Ultimate Quick & Healthy Book"; Houghton Mifflin Harcourt, 2014.)
cumin seeds, coarse salt, black pepper, grouper fillets, olive oil, fresh parsley, lemon, packaged long-grain and wild rice, sugar snap peas, Bibb lettuce, sourdough bread, fresh strawberries, reduced-fat cream cheese, honey, graham cracker crumb tart shells, assorted fresh fruit.
Servings: makes 4 servings
Prep time: less than 10 minutes
Cook time: about 10 minutes
- 1 tablespoon cumin seeds
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) grouper fillets (about 1-inch thick)
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 4 lemon wedges
Heat oven to 375 degrees. Cook cumin seeds in a large nonstick skillet over medium heat for 2 minutes or until toasted. Place cumin, salt and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over tops and bottoms of grouper fillets. Heat oil in ovenproof skillet over medium-high. Add fillets; cook 2 minutes on each side or until browned. Move from stovetop to oven and bake for 4 minutes or until fish is opaque throughout. Sprinkle with parsley; serve with lemon wedges.
Per serving: 193 calories, 33 grams protein, 6 grams fat (27 percent calories from fat), 0.9 gram saturated fat, 1 gram carbohydrate, 63 milligrams cholesterol, 334 milligrams sodium, no fiber.