health

7 Day Menu Planner for December 03, 2017

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

Sunday: Family

Family day is a terrific day to serve SHEET PAN ROASTED CHICKEN AND WINTER VEGETABLES. Serve the combo entree with a SPINACH SALAD and DINNER ROLLS. Make or buy APPLE CRISP for dessert.

Plan

Save enough chicken and apple crisp for Monday.

Shopping List

small red, gold or purple potatoes, baby carrots, fresh green beans, Brussels sprouts, onion, garlic, olive oil, boneless skinless chicken breasts, lemon, fresh thyme, coarse salt, pepper, fresh spinach, dinner rolls, apple crisp.

SHEET PAN ROASTED CHICKEN AND WINTER VEGETABLES

Servings: makes 8 servings

Prep time: 25 minutes

Cook time: about 1 hour

  • 1 pound small red, gold or purple potatoes
  • 8 ounces baby carrots
  • 8 ounces fresh green beans
  • 8 ounces Brussels sprouts, halved
  • 1 medium onion, cut into lengthwise slices
  • 3 cloves garlic, sliced
  • 4 tablespoons olive oil, divided
  • 2 pounds boneless skinless chicken breasts
  • Juice and zest of 1 lemon
  • 5 sprigs fresh thyme plus more for garnish
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper

Preheat oven to 400 degrees. In a large bowl, combine potatoes, carrots, greens beans, Brussels sprouts, onion and garlic. Microwave on high for 8 minutes. Drain well. Drizzle with 3 tablespoons oil; toss to coat. Spread evenly onto a sheet pan lined with foil. Place in oven for 25 minutes; remove from oven. Place chicken on top of vegetables and drizzle with remaining oil. Sprinkle juice, zest, thyme, salt and pepper evenly over chicken and vegetables. Roast 20 to 25 minutes or until vegetables are tender and chicken reaches an internal temperature of 165 degrees. Let chicken rest 3 minutes before slicing.

To serve: Transfer chicken to cutting board and slice into servings. Place in center of a serving platter; place vegetables around chicken. Garnish with fresh thyme sprigs.

Per serving: 269 calories, 27 grams protein, 10 grams fat (33 percent calories from fat), 1.7 grams saturated fat, 18 grams carbohydrate, 73 milligrams cholesterol, 402 milligrams sodium, 4 grams fiber.

Monday: Heat and Eat

Use the leftovers for CHICKEN, BLACK BEANS AND CORN SALAD WRAP. Mix cooked shredded chicken with some rinsed canned corn, reduced-sodium black beans, shredded lettuce and salsa. Serve rolled up in warm whole-grain tortillas. Add sliced AVOCADO alongside. Scoop the leftover crisp for dessert.

Shopping List

canned corn, reduced-sodium black beans, lettuce, salsa, whole-grain tortillas, avocado.

Tuesday: Kids

Wrap it up again tonight because the kids will love EASY BEEF ROLL-UPS. Spread 6 (6- or 7-inch) whole-grain tortillas with chive-and-onion cream cheese (or plain reduced-fat cream cheese), slices of deli roast beef, shredded lettuce and thin slices of tomato. Roll and cut into 3 pieces. Add CARROT SALAD. For dessert, make CHOCOLATE PUDDING with 1 percent milk, stirring in tiny marshmallows and sliced bananas for a kid's kind of dessert.

Shopping List

whole-grain tortillas, chive-and-onion cream cheese or plain reduced-fat cream cheese, deli-sliced roast beef, lettuce, tomatoes, carrot salad, instant chocolate pudding, 1 percent milk, tiny marshmallows, bananas.

Wednesday: Budget

Try CAJUN MEATLOAF WITH ROASTED SWEET POTATOES for a low-cost dinner. Serve with PEAS AND CARROTS (frozen) and CORNBREAD (from mix). For dessert, fresh PEARS are in season.

Shopping List

cooking spray, ground turkey breast, canola oil, ketchup, green bell pepper, celery, salt-free Cajun seasoning (such as Tony Chachere's or McCormick), onion powder, hot sauce, sweet potatoes, coarse salt, pepper, salsa, frozen peas and carrots, cornbread mix, fresh pears.

CAJUN MEATLOAF WITH ROASTED SWEET POTATOES

Servings: makes 8 servings

Prep time: 20 minutes

Cook time: 65 to 70 minutes; standing time: 5 minutes

  • 2 pounds ground turkey breast
  • 1 tablespoon canola oil
  • 1/3 cup ketchup
  • 1 large green bell pepper, chopped
  • 2 ribs celery, finely chopped
  • 1 tablespoon salt-free Cajun seasoning (such as Tony Chachere's or McCormick)
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon hot sauce
  • 2 pounds sweet potatoes, halved and cut into 1/2-inch slices
  • Coarse salt to taste
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/4 cup salsa

Preheat oven to 350 degrees. Coat a roasting pan with cooking spray. In a large bowl, mix turkey, oil, ketchup, bell pepper, celery, Cajun seasoning, onion powder and hot sauce. Shape into a 9-by-4-inch oval loaf. Place loaf in roasting pan. In another large bowl, combine potatoes, salt, pepper and oil and toss to coat. Arrange potatoes around meatloaf. Bake 65 to 70 minutes or until loaf's internal temperature reaches 165 degrees and potatoes are tender. Spoon salsa over meatloaf in the last 10 minutes of cooking. Remove from oven; let stand 5 minutes. Slice loaf and serve. (Adapted from Family Circle magazine.)

Per serving: 273 calories, 29 grams protein, 5 grams fat (16 percent calories from fat), 0.6 gram saturated fat, 27 grams carbohydrate, 77 milligrams cholesterol, 281 milligrams sodium, 4 grams fiber.

Thursday: Meatless

Your no-meat dinner of PASTA PUTTANESCA WITH MIXED OLIVES AND WALNUTS is a flavorful way to skip meat. Alongside, add an ARUGULA SALAD and WHOLE-GRAIN ROLLS. A little STRAWBERRY ICE CREAM is dessert.

Plan

Save enough ice cream for Saturday.

Shopping List

spaghetti or linguine, extra-virgin olive oil, onion, garlic, no-salt-added diced tomatoes, pitted green olives, pitted black olives, capers, tomato paste, crushed red pepper, coarsely chopped walnuts, fresh basil, parmesan cheese, arugula, whole-grain rolls, strawberry ice cream.

PASTA PUTTANESCA WITH MIXED OLIVES AND WALNUTS

Servings: makes 6 servings:

Prep time: 15 minutes

Cook time: about 20 minutes plus pasta

  • 1 pound spaghetti or linguine
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 2 (14-ounce) cans no-salt-added diced tomatoes
  • 3/4 cup pitted and coarsely chopped mixed olives (green and black)
  • 2 tablespoons drained capers
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed red pepper
  • 3/4 cup coarsely chopped toasted walnuts
  • Fresh chopped basil
  • Freshly grated parmesan cheese

Cook pasta according to directions; drain. Heat oil in a large saucepan on medium. Add onion; cook 5 minutes or until softened. Add garlic; cook 1 more minute. Stir in tomatoes, olives, capers, tomato paste and red pepper; bring to a boil. Reduce to low heat; simmer 15 minutes, stirring occasionally. Toss with hot pasta. Sprinkle with walnuts; garnish with basil and parmesan, and serve.

Per serving: 481 calories, 14 grams protein, 17 grams fat (32 percent calories from fat), 2 grams saturated fat, 69 grams carbohydrate, no cholesterol, 389 milligrams sodium, 5 grams fiber.

Friday: Express

Try OVEN-BAKED OPEN-FACED TURKEY REUBEN SANDWICHES tonight. Heat a rimmed baking sheet to 450 degrees in the oven. Bring 1/3 cup cider vinegar and 2 tablespoons sugar to a boil in a large nonstick skillet on medium heat. Stir to dissolve sugar; add 1 (16-ounce) bag coleslaw mix; cover and cook, tossing occasionally, 8 to 10 minutes or until coleslaw is tender. Remove lid; simmer 1 to 2 minutes or until liquid has evaporated. Combine 3 tablespoons low-fat mayonnaise and 3 tablespoons Dijon mustard in a small bowl. Coat each of 8 slices of rye bread with cooking spray; divide and spread mayonnaise mixture on each slice. Divide and layer 8 slices Swiss cheese, coleslaw and 1 pound thinly sliced turkey on bread slices. Gently compress each sandwich; transfer to heated baking sheet. Bake 10 minutes or until toasted on bottom. Serve with SWEET POTATO CHIPS. For dessert, enjoy FRESH PINEAPPLE.

Shopping List

cider vinegar, sugar, coleslaw mix, low-fat mayonnaise, Dijon mustard, rye bread, cooking spray, Swiss cheese, sliced turkey, sweet potato chips, fresh pineapple.

Saturday: Easy Entertaining

SAUTEED SCALLOPS make a great meal for guests as well as the host, thanks to the flavor and the simplicity. Melt 2 tablespoons butter in a nonstick skillet on medium heat. Add 1 pound bay scallops and cook 1 to 2 minutes or until opaque throughout. Stir in 3 tablespoons fresh lemon juice, 1 tablespoon chopped flatleaf parsley, 3/4 teaspoon coarse salt and 3/4 teaspoon pepper. Serve over RICE. Garnish with fresh parsley. Add STEAMED ZUCCHINI, a BOSTON LETTUCE SALAD and BAGUETTES. Top the leftover ICE CREAM with warm FUDGE SAUCE for dessert.

Shopping List

butter, bay scallops, lemon, flatleaf parsley, coarse salt, pepper, rice, zucchini, Boston lettuce, baguettes, fudge sauce.

health

7 Day Menu Planner for November 26, 2017

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

Sunday: Family

Make today's family meal as simple as possible with your ROASTED TURKEY BREAST. Alongside, enjoy QUINOA SALAD WITH SUGAR SNAP PEAS, STEAMED SLICED CARROTS, RED-TIPPED LETTUCE SALAD and SOURDOUGH BREAD. Slice ANGEL FOOD CAKE and top the slices with STRAWBERRIES and LIGHT WHIPPED CREAM for dessert.

Plan

Save enough turkey and strawberries for Monday.

Shopping List

turkey breast to roast, quinoa, sugar snap peas, extra-virgin olive oil, white wine vinegar, coarse salt, black pepper, salted roasted pumpkin seeds, chives, carrots, red-tipped lettuce, sourdough bread, angel food cake, strawberries, light whipped cream.

QUINOA SALAD WITH SUGAR SNAP PEAS

Servings: makes 6 servings

Prep time: 10 minutes

Cook time: fewer than 5 minutes plus quinoa

  • 1 1/2 cups quinoa, rinsed and drained
  • 1/2 pound sugar snap peas
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Coarse salt
  • Freshly ground black pepper
  • 1/2 cup salted roasted pumpkin seeds
  • 1/2 cup minced chives

Prepare quinoa according to directions; fluff and transfer to a large bowl. Let cool to room temperature. Meanwhile, in a small saucepan of boiling water, simmer the peas about 1 minute or until bright green and tender-crisp. Drain; spread on a large plate to cool. Pat dry. Cut peas on the diagonal into 1-inch pieces. In a small bowl, combine the oil and vinegar with salt and pepper to taste.

Add peas to quinoa along with the pumpkin seeds, chives and dressing; toss to combine. Serve at room temperature or lightly chilled. (Adapted from Food and Wine.)

Per serving: 333 calories, 10 grams protein, 19 grams fat (50 percent calories from fat), 2.7 grams saturated fat, 33 grams carbohydrate, no cholesterol, 28 milligrams sodium, 5 grams fiber.

Monday: Budget

Turn leftover turkey into economical and flavor-packed SOUTHWESTERN TURKEY NOODLE BAKE. Serve it with a LETTUCE WEDGE. For dessert, enjoy leftover STRAWBERRIES.

Plan

Save enough Turkey Bake for Tuesday.

Shopping List

dried wide egg noodles, canola oil, onion, no-salt-added diced tomatoes, canned diced green chilies, package reduced-sodium taco seasoning (such as McCormick), reduced-fat cream cheese, Mexican cheese blend, cooking spray, reduced-fat sour cream and guacamole if desired, lettuce.

SOUTHWESTERN TURKEY NOODLE BAKE

Servings: makes 8 servings

Prep time: 15 minutes

Cook time: about 25 minutes; standing time: 5 minutes

  • 3 cups dried wide egg noodles
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 2 cups water
  • 1 (4-ounce) can diced green chilies, undrained
  • 1 (1.25-ounce) package reduced-sodium taco seasoning (such as McCormick)
  • 2 cups shredded cooked turkey
  • 4 ounces reduced-fat cream cheese, cubed
  • 2 cups shredded Mexican cheese blend, divided
  • Reduced-fat sour cream, if desired
  • Guacamole, if desired

Preheat oven to 375 degrees. Prepare noodles as directed. Meanwhile, heat oil in a large saucepan on medium. Add onion; cook and stir 3 minutes or until softened. Stir in tomatoes, water, chilies and taco seasoning. Bring to a boil. Remove from heat. Stir in noodles, turkey, cream cheese and 1 cup Mexican cheese. Pour mixture into a 9-by-13-inch baking dish, coated with cooking spray. Cover with nonstick foil. Bake 15 minutes. Remove foil. Stir mixture. Sprinkle with remaining cheese. Bake, uncovered, 5 more minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with assorted toppings as desired.

Per serving: 302 calories, 21 grams protein, 15 grams fat (44 percent calories from fat), 7.4 grams saturated fat, 21 grams carbohydrate, 78 milligrams cholesterol, 550 milligrams sodium, 2 grams fiber.

Tuesday: Heat and Eat

Don't you love it when a delicious leftover such as SOUTHWESTERN TURKEY BAKE is ready to reheat for a fast dinner? To round out the meal, add a SPINACH SALAD. Refreshing PEACH SORBET is dessert.

Shopping List

spinach, peach sorbet.

Wednesday: Express

Please invite me for dinner when you have BLT PASTA. Cook 12 ounces rigatoni pasta according to directions. Drain; transfer to a large bowl. Meanwhile, cook 4 slices Canadian bacon in a large skillet on medium-high. Remove bacon to plate. Using the same skillet (leaving any bacon drippings), reduce heat to medium and add 1 package arugula; stir 45 seconds or until wilted. Transfer to pasta bowl. Return skillet to medium heat and add 1 pint halved grape tomatoes and 1 1/2 teaspoons olive oil; cook 2 minutes. Add to pasta and arugula and toss. Chop the bacon and sprinkle over top. Season with pepper, toss again and serve. Add MIXED GREENS if you like, and WHOLE-GRAIN BREAD. For a simple dessert, fresh TROPICAL FRUIT works well.

Shopping List

rigatoni pasta, Canadian bacon, packaged arugula, grape tomatoes, olive oil, pepper, mixed greens if desired, whole-grain bread, fresh tropical fruit.

Thursday: Kids

Be a hero and serve the kids CHICKEN RANCH TACOS. Heat 1 (5-ounce) package taco shells (10 shells) in oven as directed. Meanwhile, place 3 cups diced cooked chicken breast in a medium bowl. Sprinkle with 1 (1.25-ounce) package reduced-sodium taco seasoning mix; toss to coat. Microwave chicken, uncovered, on high (100 percent power) 2 to 3 minutes or until hot. Stir in 1/2 cup reduced-fat or regular ranch dressing. Spoon warm chicken mixture into heated shells. Top with shredded lettuce, diced tomato and shredded 50 percent reduced-fat cheddar cheese. Add a kid favorite, CARROT STICKS, for munching. For dessert, have a slurp fest with POPSICLES.

Shopping List

taco shells, cooked chicken breast, reduced-sodium taco seasoning mix, reduced-fat or regular ranch dressing, lettuce, tomato, shredded 50 percent reduced-fat cheddar cheese, carrot sticks, Popsicles.

Friday: Meatless

Look for MUSHROOM LOVER'S BURGERS (frozen, such as Morningstar Farms or another brand) for an easy no-meat dinner. Serve with such favorite toppings as LETTUCE, TOMATO, low-fat MAYONNAISE and MUSTARD. Add HASH-BROWNED POTATOES (from frozen) on the side. GRAPES are good for dessert.

Shopping List

frozen mushroom lover's burgers (such as Morningstar Farms or another brand), lettuce, tomato, low-fat mayonnaise, mustard, frozen hash-browned potatoes, grapes.

Saturday: Easy Entertaining

Invite guests for CHICKEN WITH CHARRED ROSEMARY VINAIGRETTE. Add ROASTED RED POTATOES, a ROMAINE SALAD and SOURDOUGH BREAD. For dessert, top VANILLA ICE CREAM with CARAMEL SAUCE and TOASTED PECANS.

Shopping List

fresh rosemary, white wine vinegar, Dijon mustard, olive oil, coarse salt, black pepper, frozen artichokes, cherry tomatoes, pitted Kalamata olives, capers, skinless bone-in chicken thighs, Canadian or lean bacon, red potatoes, romaine, sourdough bread, vanilla ice cream, caramel sauce, pecans.

CHICKEN WITH CHARRED-ROSEMARY VINAIGRETTE

Servings: makes 10 thighs

Prep time: 20 minutes

Cook time: 40 to 45 minutes

  • 4 (4-inch) rosemary sprigs, divided
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup plus 1 tablespoon olive oil
  • Coarse salt
  • Black pepper
  • 2 (10-ounce) packages frozen artichokes, thawed
  • 1 pint cherry tomatoes
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup rinsed capers
  • 10 skinless, bone-in chicken thighs
  • 5 slices Canadian bacon or lean bacon, halved

Preheat oven to 375 degrees. Roast rosemary sprigs directly on oven rack for 5 minutes or until charred. Leave oven on. Strip leaves; finely crush. Discard stems. In small bowl, whisk half the rosemary with the vinegar, mustard and 1/4 cup of the oil. Season with coarse salt and pepper; set aside. Increase oven heat to 425 degrees. In a large bowl, toss the remaining chopped, charred rosemary leaves, artichokes, tomatoes, olives and capers with 1 tablespoon olive oil. Season with coarse salt and pepper. Spread mixture evenly on a rimmed sheet pan or other large rimmed pan covered with foil. Place chicken on pan. Top each thigh with half a slice of bacon. Bake 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees. Serve, passing sauce at the table.

Per thigh: 341 calories, 33 grams protein, 19 grams fat (51 percent calories from fat), 4.1 grams saturated fat, 9 grams carbohydrate, 164 milligrams cholesterol, 596 milligrams sodium, 5 grams fiber.

health

7 Day Menu Planner for November 12, 2017

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

Sunday: Family

Aromatic and delicious, PORK CHOPS WITH FRUITED COUSCOUS will be a family favorite. Serve the combination with FRESH BROCCOLI and WHOLE-GRAIN ROLLS. For dessert, try STRAWBERRY ICE CREAM.

Plan

Save enough ice cream for Tuesday.

Shopping List

cumin, ground coriander, cinnamon, cayenne pepper, boneless pork chops, olive oil, couscous, raisins, dried apricots, pine nuts, fresh broccoli, whole-grain rolls, strawberry ice cream.

PORK CHOPS WITH FRUITED COUSCOUS

Servings: makes 4 servings

Prep time: 10 minutes

Cook time: less than 10 minutes, plus couscous

  • 3/4 teaspoon cumin
  • 3/4 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 4 boneless pork chops, 3/4 inch thick (1 to 1 1/4 pounds)
  • 1 teaspoon olive oil
  • 3 cups water
  • 1 3/4 cups couscous
  • 1/4 cup raisins
  • 1/4 cup chopped dried apricots
  • 2 tablespoons pine nuts

In a small bowl, combine cumin, coriander, cinnamon and cayenne pepper; rub onto both sides of chops. Heat oil in a large nonstick skillet on medium-high; cook chops, turning once, about 7 to 8 minutes. Meanwhile, boil water and prepare couscous according to directions, adding raisins, apricots and pine nuts to water. Serve chops over couscous.

Per serving: 490 calories, 30 grams protein, 9 grams fat (16 percent calories from fat), 2 grams saturated fat, 73 grams carbohydrate, 57 milligrams cholesterol, 54 milligrams sodium, 5 grams fiber.

Monday: Meatless

MANICOTTI WITH SPINACH AND RICOTTA takes a little extra time, but the result is worth it. Serve the no-meat entree with a LETTUCE WEDGE and GARLIC BREAD. FRESH PINEAPPLE is a simple dessert.

Shopping List

manicotti shells, frozen chopped spinach, reduced-fat ricotta cheese, egg, parmesan cheese, garlic powder, cooking spray, canned diced fire-roasted tomatoes with roasted garlic, canned tomato paste with Italian herbs, dried basil, shredded low-fat mozzarella cheese, lettuce, garlic bread, fresh pineapple.

MANICOTTI WITH SPINACH AND RICOTTA

Servings: makes 6 servings

Prep time: 20 minutes

Cook time: 30 minutes, plus manicotti

  • 8 manicotti shells
  • 1 (10-ounce) package chopped frozen spinach
  • 1 (15-ounce) carton reduced-fat ricotta cheese
  • 1 egg
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 (14-ounce) can diced fire-roasted tomatoes with roasted garlic, undrained (such as Muir Glen)
  • 1 (6-ounce) can tomato paste with Italian herbs
  • 1 teaspoon dried basil
  • 1 cup water
  • 1 cup shredded low-fat mozzarella cheese

Preheat oven to 350 degrees. Cook shells according to directions; drain. In a medium bowl, microwave spinach 1 minute on high (100 percent power) or until thawed; squeeze dry. In a separate bowl, combine spinach, ricotta cheese, egg, parmesan cheese and garlic powder. Spoon into cooked shells; place in a 7-by-11-inch baking dish coated with cooking spray. Combine tomatoes, tomato paste, basil and water; mix well. Pour over shells. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through.

Per serving: 311 calories, 21 grams protein, 10 grams fat (29 percent calories from fat), 5.1 grams saturated fat, 33 grams carbohydrate, 66 milligrams cholesterol, 743 milligrams sodium, 4 grams fiber.

Tuesday: Kids

Teach the kids how to make their own CHICKEN FINGERS tonight. Serve with OVEN FRIES (frozen) and BABY CARROTS with HUMMUS to dip, rounding out the meal. Leftover ICE CREAM works for dessert.

Shopping List

frozen chicken fingers, frozen oven fries, baby carrots, hummus.

Wednesday: Express

For a fast dinner, enjoy MEDITERRANEAN TUNA SALAD. Combine 2 (8-ounce) packages Mediterranean salad greens (or other lettuce mix) in a large bowl. Add 2 small cucumbers (peeled, sliced and seeded), 1 cup cooked green beans, 1 pint grape tomatoes (halved), 1 (12-ounce) can water-packed light tuna (drained), 1/4 cup Greek salad dressing, some crumbled basil and tomato feta cheese, and 10 sliced kalamata olives. Toss to mix and coat. Serve with any VEGETABLE SOUP and BREAD STICKS. Add FRESH TROPICAL FRUITS for dessert.

Shopping List

Mediterranean salad greens (or other lettuce mix), cucumbers, green beans, grape tomatoes, canned water-packed light tuna, Greek salad dressing, crumbled basil and tomato feta cheese, kalamata olives, vegetable soup, bread sticks, fresh tropical fruits.

Thursday: Family

Celebrate Thanksgiving with the family with the traditional TURKEY, GRAVY, DRESSING and MASHED POTATOES. Introduce POMEGRANATE GLAZED CARROTS, a new twist for a side-dish favorite. Add any CRANBERRY SAUCE to the special occasion. Finish the feast with a small piece of PUMPKIN PIE topped with light whipped cream.

Plan

Save enough turkey for Friday and enough pie for Saturday.

Shopping List

turkey, gravy, dressing, potatoes to mash, pomegranate juice, honey, fresh carrots, olive oil, coarse salt, black pepper, walnut pieces, dried cranberries, fresh thyme, any cranberry sauce, pumpkin pie, light whipped cream.

POMEGRANATE GLAZED CARROTS

Servings: makes 6 servings

Prep time: 15 minutes

Cook time: about 30 minutes

  • 1 cup pomegranate juice
  • 2 tablespoons honey
  • 1 pound carrots, cut into 1-inch diagonal slices
  • 1 tablespoon olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup walnut pieces
  • 1/4 cup dried cranberries
  • 1 tablespoon fresh chopped thyme leaves

Preheat oven to 400 degrees. Boil juice in a small saucepan on medium-high 15 minutes or until it is reduced to 1/4 cup; stir in honey. Place carrots, oil, salt and pepper on a small baking sheet lined with non-stick foil; stir well to coat. Bake 15 minutes, stirring once or twice. Drizzle pomegranate glaze over carrots and stir to coat. Bake 10 minutes more, stirring once or twice. Stir in walnuts and cranberries and bake 5 minutes more or until carrots are desired tenderness. Transfer to serving dish; sprinkle with thyme.

Per serving: 177 calories, 2 grams protein, 9 grams fat (42 percent calories from fat), 0.9 gram saturated fat, 25 grams carbohydrate, no cholesterol, 138 milligrams sodium, 3 grams fiber.

Friday: Heat and Eat

Use some of the leftover turkey in CASHEW TURKEY PITAS. In a large bowl, combine 2 cups diced leftover turkey, 1/2 cup sliced celery and 1/3 cup chopped cashews. In a small bowl, mix together 1/4 cup low-fat mayonnaise, 1/2 cup plain yogurt, 2 tablespoons mango chutney and 1/2 teaspoon curry powder. Spoon dressing over turkey mixture and toss until well-blended. Halve 2 pieces of pita bread; stuff each half with turkey mixture. Serve with COUSCOUS and CUCUMBER SPEARS. PEACHES sprinkled with NUTMEG are dessert.

Shopping List

celery, cashews, low-fat mayonnaise, plain yogurt, mango chutney, curry powder, pita bread, couscous, cucumbers, peaches, nutmeg.

Saturday: Budget

For a change of pace and an economical entree, HAMBURGER SOUP has a good flavor. Heat a Dutch oven to medium; add 1 pound lean ground beef, 1 medium chopped onion and 2 cloves garlic (minced). Cook 6 minutes or until beef is no longer pink and onions are softened; drain. Add 2 medium Yukon gold potatoes (peeled and diced), 3 1/2 cups unsalted beef broth, 1 (28-ounce) can no-salt-added diced tomatoes with juice, 1 (8-ounce) can no-salt-added tomato sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons Italian seasoning, 1 bay leaf, and coarse salt and pepper to taste. Simmer, covered, 10 minutes. Add 3 cups fresh or frozen mixed vegetables and any leftover vegetables on hand. Simmer 15 more minutes or until potatoes are tender. Serve with MIXED GREENS and WHOLE-GRAIN CRACKERS, and have some leftover PIE for dessert.

Shopping List

lean ground beef, onion, garlic, Yukon gold potatoes, unsalted beef broth, canned no-salt-added diced tomatoes, no-salt-added tomato sauce, Worcestershire sauce, Italian seasoning, bay leaf, coarse salt and pepper, fresh or frozen mixed vegetables, mixed greens, whole-grain crackers.

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