The family will enjoy the wonderful aroma and delicious taste of ROASTED PORK LOIN WITH APPLES AND CINNAMON. On the side, enjoy BAKED SWEET POTATOES and ROASTED BRUSSELS SPROUTS, MIXED GREENS and DINNER ROLLS. For dessert, enjoy a small amount of STRAWBERRY ICE CREAM.
Save enough pork and bake extra potatoes for Monday.
boneless pork loin roast, olive oil, pepper, ground ginger, ground nutmeg, ground cinnamon, dry white wine (or unsalted chicken broth), honey, lemon, apples, sweet potatoes to bake, Brussels sprouts, mixed greens, dinner rolls, strawberry ice cream.
ROASTED PORK LOIN WITH APPLES AND CINNAMON
Servings: makes 8 servings
Prep time: 20 minutes
Cook time: about 40 minutes; standing time: 10 minutes
- 2-pound boneless pork loin roast
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon ground ginger, divided
- 1 teaspoon ground nutmeg, divided
- 1 teaspoon ground cinnamon, divided
- 1/2 cup dry white wine (or unsalted chicken broth)
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- 2 apples, cored, peeled and sliced into wedges
Preheat oven to 350 degrees. Dry pork with paper towels and rub with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon. Roast pork in a shallow pan for 40 minutes or 20 minutes per pound, until internal temperature is 145 degrees. Remove from oven; let stand about 10 minutes before slicing. Meanwhile, in a small bowl, mix together the other half of the spices with the wine, honey, lemon juice and apple wedges. Simmer in a small saucepan 10 minutes or until apples are tender; stir in any pork roast juices. Serve sliced pork with apples and sauce.
Per serving: 245 calories, 23 grams protein, 10 grams fat (35 percent calories from fat), 3.1 grams saturated fat, 16 grams carbohydrate, 64 milligrams cholesterol, 47 milligrams sodium, 2 grams fiber.
Monday: Heat and Eat
Slice and heat the leftover PORK and serve with BAKED SWEET POTATO WEDGES. Preheat oven to 425 degrees. Slice leftover potatoes into wedges, coat with cooking spray and bake 10 minutes or until hot. Add well-rinsed, refrigerated SAUERKRAUT mixed with some caraway seeds and RYE BREAD. PEACHES are your dessert.
cooking spray, refrigerated sauerkraut, caraway seeds, rye bread, peaches.
PASTA SKILLET WITH TOMATOES AND BEANS is easy and has great flavor. Add a ROMAINE SALAD and GARLIC BREAD. Fresh ORANGE SECTIONS are a light dessert.
angel hair pasta, olive oil, tomato, garlic, fresh basil, pepper, canned reduced-sodium chickpeas, Asiago cheese, balsamic vinegar, romaine, garlic bread, oranges.
PASTA SKILLET WITH TOMATOES AND BEANS
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: less than 5 minutes, plus pasta
- 6 ounces angel hair pasta
- 2 teaspoons olive oil
- 2 cups chopped tomato
- 2 cloves garlic, minced
- 1/4 teaspoon pepper
- 12 to 16 fresh basil leaves, chopped
- 1 (15-ounce) can reduced-sodium chickpeas, rinsed
- 1/2 cup (2 ounces) grated Asiago cheese
- 2 tablespoons balsamic vinegar
Cook pasta according to directions; drain. Heat oil in a large nonstick skillet on medium-high. Add tomato and garlic; cook 2 minutes. Add cooked pasta, basil, pepper and chickpeas; cook 2 minutes. Spoon into a large serving bowl; stir in cheese and vinegar; serve.
Per serving: 344 calories, 15 grams protein, 9 grams fat (23 percent calories from fat), 2.9 grams saturated fat, 52 grams carbohydrate, 13 milligrams cholesterol, 410 milligrams sodium, 6 grams fiber.
Save money a delicious way with SWEET-AND-SPICY GLAZED CATFISH. We liked it with CORN-ON-THE-COB, GREEN BEANS WITH TOASTED PECANS and WHOLE-GRAIN BREAD. Make dessert easy with KIWIFRUIT.
catfish fillets, coarse salt, black pepper, orange marmalade, lemon, paprika, garlic, cayenne pepper, orange, cooking spray, corn-on-the-cob, green beans, pecans, whole-grain bread, kiwifruit.
SWEET-AND-SPICY GLAZED CATFISH
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: 8 to 10 minutes
- 4 catfish fillets (about 6 ounces each)
- 1/2 teaspoon coarse salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons orange marmalade
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon lemon zest (yellow part only)
- 1/4 teaspoon minced garlic
- 1/4 teaspoon cayenne pepper
- Lemon and orange wedges
Heat broiler. Rinse fish and pat dry. Season each fillet with 1/8 teaspoon salt and 1/4 teaspoon black pepper. In a small bowl, combine marmalade, lemon juice, paprika, lemon zest, garlic and cayenne pepper. Spread mixture on top of each fillet. Arrange fillets on a rack coated with cooking spray in a broiler pan. Broil 6 inches from heat 8 to 10 minutes or until opaque throughout. Serve immediately with fruit wedges.
Per serving: 202 calories, 28 grams protein, 5 grams fat (22 percent calories from fat), 1.2 grams saturated fat, 10 grams carbohydrate, 99 milligrams cholesterol, 322 milligrams sodium, no fiber.
"Yum, yum" is the description of SAUCY ITALIAN-STYLE CHICKEN THIGHS. In a 4-quart or larger slow cooker, arrange 12 skinless boneless chicken thighs (about 3 pounds). In a medium bowl, combine 1 (14-ounce) can undrained diced tomatoes with basil, garlic and oregano, 1 (6-ounce) can no-salt-added tomato paste with Italian seasoning, 1/2 cup chopped onion, 1 tablespoon minced garlic, 1 teaspoon dried Italian seasoning, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper; mix well. Pour over chicken. Cover and cook on high for 1 hour; reduce heat to low and cook 4 to 5 hours or until chicken is tender. Serve it over BROWN RICE to soak up some of the flavorful sauce. Add an ARUGULA SALAD and ITALIAN BREAD. For dessert, PLUMS are good.
skinless boneless chicken thighs, canned diced tomatoes with basil, garlic and oregano, no-salt-added tomato paste with Italian seasoning, onion, garlic, dried Italian seasoning, coarse salt, pepper, brown rice, arugula, Italian bread, plums.
Remember your childhood and let the kids help prepare HOT DOGS IN CRESCENTS. Preheat oven to 425 degrees. Roll lowest-sodium, lowest-fat hot dogs in refrigerated crescent rolls. Place on baking sheet; bake 10 to 12 minutes or until golden. Serve them with MUSTARD and PICKLE RELISH. Add DELI CARROT SALAD. For dessert, top FRESH PINEAPPLE with SHREDDED COCONUT.
lowest-sodium, lowest-fat hot dogs, refrigerated crescent rolls, mustard, pickle relish, deli carrot salad, fresh pineapple, shredded coconut.
Saturday: Easy Entertaining
Invite guests for LAMB KEBABS. In a large resealable plastic bag, combine 2 1/2 pounds lamb (cut into 1 1/2-inch cubes), 1/4 cup olive oil and 4 fresh rosemary sprigs. Chill 3 hours. Remove lamb; discard marinade. Divide lamb among 8 metal skewers. Alternate lamb with red onion quarters (using 2 onions), 1-inch green bell pepper pieces (1 pepper), fresh mushrooms (1/2 pound), a lemon slice (1 lemon) and canned pineapple chunks (1 cup). Sprinkle kebabs with 1 teaspoon coarse salt. Grill, covered, on medium-high heat 5 minutes on each side. Serve the kebabs with RICE PILAF, fresh ZUCCHINI, a BIBB LETTUCE SALAD and CRUSTY BREAD. Buy FRUIT TARTS for dessert.
lamb for kebabs, olive oil, fresh rosemary, red onion, green bell pepper, fresh mushrooms, lemon, canned pineapple chunks, coarse salt, rice pilaf, fresh zucchini, Bibb lettuce, crusty bread, fruit tarts.