Impress the family with CUMIN-RUBBED PORK TENDERLOIN WITH APRICOTS. Serve it with MASHED SWEET POTATOES, STEAMED ZUCCHINI, a SPINACH SALAD and DINNER ROLLS. Enjoy a LEMON MERINGUE PIE for dessert.
Save enough pork and pie for Monday.
cumin, garlic powder, paprika, cracked black pepper, coarse salt, pork tenderloins, olive oil, sweet sherry or apple juice and pure vanilla extract, unsalted chicken broth, dried apricots, sugar, butter, sweet potatoes to mash, zucchini, fresh spinach, dinner rolls, lemon meringue pie.
CUMIN RUBBED PORK TENDERLOIN WITH APRICOTS
Servings: makes 8 servings
Prep time: 15 minutes
Cook time: 23 to 27 minutes
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon coarse salt
- 2 (1- to 1 1/2-pound) pork tenderloins
- 2 tablespoons olive oil
- 1/3 cup sweet sherry (or 5 tablespoons apple juice mixed with 3/4 teaspoon pure vanilla extract)
- 1 cup unsalted chicken broth
- 1 (7-ounce) package dried apricots, halved
- 1 tablespoon sugar
- 2 tablespoons cold butter, cut into chunks
Heat oven to 400 degrees. In a small bowl, mix cumin, garlic powder, paprika, pepper and salt. Pat pork dry and rub evenly with spice mixture. Heat oil in a large ovenproof skillet on medium-high. Add tenderloins; cook 3 to 4 minutes or until browned on all sides. Transfer skillet to oven. Roast 18 to 23 minutes or until internal temperature reaches 145 degrees. Carefully remove skillet from oven to stovetop; place pork on serving platter and keep warm. Stir sherry or apple juice mixture into same skillet over medium heat, scraping browned bits from bottom of skillet. Stir in broth, apricots and sugar. Bring to boil; reduce heat and simmer about 5 minutes or until sauce is reduced by half. Stir in butter until melted and sauce is slightly thickened. Slice pork and serve with apricot mixture.
Per serving: 285 calories, 25 grams protein, 12 grams fat (37 percent calories from fat), 4.1 grams saturated fat, 18 grams carbohydrate, 83 milligrams cholesterol, 217 milligrams sodium, 2 grams fiber.
Monday: Heat and Eat
Transform the leftovers into PORK SANDWICHES on WHOLE-GRAIN BREAD. Cover the bread with HONEY-MUSTARD SAUCE and add some SALAD GREENS; top with slices of pork. Serve with OVEN FRIES (from frozen). Slice the leftover PIE for dessert.
whole-grain bread, honey-mustard sauce, salad greens, frozen oven fries.
Buy a package of BLACK BEAN BURGERS (refrigerated or frozen) for a quick meal. Serve on toasted sesame seed buns and top with favorites such as shredded lettuce, chopped green chilies, salsa and Mexican-blend shredded cheese. Serve with YELLOW RICE (from mix). Dessert is FRESH PINEAPPLE.
refrigerated or frozen black bean burgers, sesame seed buns, shredded lettuce, chopped green chilies, salsa, Mexican-blend shredded cheese, yellow rice mix, fresh pineapple.
GARDEN-STYLE TURKEY LOAF is easy on the pocketbook and easy to prepare. Serve the vegetable-turkey loaf with MASHED POTATOES, TINY GREEN PEAS (from frozen) and WHOLE-GRAIN BREAD. Sprinkle CINNAMON over APPLE SLICES for dessert.
Save enough turkey loaf for Friday.
packaged fresh spinach, ground turkey breast, oats (quick or old-fashioned), onion, carrots, egg, Italian seasoning, coarse salt, pepper, potatoes to mash, frozen tiny green peas, whole-grain bread, cinnamon, apples.
GARDEN-STYLE TURKEY LOAF
Servings: makes 9 slices
Prep time: 15 minutes
Cook time: about 1 hour; standing time: 5 minutes
- 1 (10-ounce) package fresh spinach, chopped
- 1 1/2 pounds ground turkey breast
- 1 cup oats (quick or old-fashioned)
- 1/2 cup finely chopped onion
- 1/2 cup shredded carrots
- 1 egg, lightly beaten
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
Heat oven to 350 degrees. Microwave spinach 3 minutes on high (100 percent power); squeeze dry. In a large bowl, combine spinach, turkey, oats, onion, carrots, egg, Italian seasoning, salt and pepper; mix lightly but thoroughly. In a 9-by-13-inch baking dish lined with nonstick foil, shape mixture into a 9-by-5-inch loaf. Bake 50 minutes to one hour, or until internal temperature registers 165 degrees and center is no longer pink. Let stand 5 minutes before slicing.
Per slice: 140 calories, 21 grams protein, 2 grams fat (13 percent calories from fat), 0.5 gram saturated fat, 9 grams carbohydrate, 72 milligrams cholesterol, 178 milligrams sodium, 2 grams fiber.
Thursday: Global Pantry
Visit Thailand for this week's wild card, THAI COCONUT CHICKEN SOUP. Heat 1 tablespoon canola oil in a large saucepan on medium. Add 1 pound boneless chicken breast, cut into 1-inch chunks; cook and stir 5 minutes or until no longer pink. Add 8 ounces sliced fresh mushrooms; cook and stir 2 minutes. Stir in 1 teaspoon ground ginger, 1 teaspoon cilantro leaves, 1/4 teaspoon crushed red pepper, 1 (14-ounce) can coconut milk and 2 cups unsalted chicken broth. Cook 5 to 10 minutes or until chicken is cooked through and soup is heated. Stir in 2 tablespoons fresh lime juice and 2 teaspoons fish sauce. Garnish with lime wedges. Serve with JASMINE RICE. Sliced MANGOES are your dessert.
canola oil, boneless chicken breast, fresh mushrooms, ground ginger, fresh cilantro, crushed red pepper, canned coconut milk, unsalted chicken broth, limes, fish sauce, jasmine rice, mangoes.
Use the leftover turkey loaf for TURKEY TACOS. Heat and crumble the leftover loaf and spoon into heated taco shells; top with shredded LETTUCE. For grown-ups, add some adult flavors such as MANGO CHUTNEY for a little something different. Serve them with PINTO BEANS. Scoop VANILLA ICE CREAM for dessert.
Save enough ice cream for Saturday.
taco shells, lettuce, mango chutney, pinto beans, vanilla ice cream.
Saturday: Easy Entertaining
Entertain your guests with BEER-CAN CHICKEN. Serve the upside-down cooked bird with POTATO SALAD and BAKED BEANS. On a big platter, serve sliced TOMATOES, LETTUCE, CELERY and CARROT STICKS, PICKLES, sliced CUCUMBERS and MIXED OLIVES. Add CRUSTY ROLLS. Dessert is leftover ICE CREAM with fresh STRAWBERRIES.
whole chicken, coarse salt, fresh thyme, garlic powder, onion powder, black pepper, canola oil, craft beer with lime or other craft beer, potato salad, baked beans, tomatoes, lettuce, celery, carrots, pickles, cucumbers, mixed olives, crusty rolls, strawberries.
BEER CAN CHICKEN
Servings: makes 7 servings (3 ounces cooked, without skin)
Prep time: 20 minutes; resting time: 10 minutes
Cook time: 1 1/2 to 1 3/4 hours; standing time: 10 minutes
- 1 whole chicken (about 4 pounds, see Note)
- 1 1/2 teaspoons coarse salt
- 1 1/2 tablespoons chopped fresh thyme leaves, plus 2 springs for garnish
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 2 teaspoons freshly ground black pepper
- 1 tablespoon canola oil
- 1 can craft beer with lime or other craft beer
In a bowl, combine salt, thyme leaves, garlic powder, onion powder and pepper. Remove neck and giblets from chicken; discard. Rub chicken lightly with oil; rub inside and out with spice rub. Let chicken sit at room temperature 10 minute while grill heats. Open beer; remove enough beer so can is half full. Put 2 sprigs fresh thyme in can. Hold bottom chicken cavity above can and slide chicken over can. Bend wings back behind chicken; prop in front of can, supporting chicken. (Chicken should look like it's sitting on beer can.) Place chicken in heatproof pan to catch drippings. Heat grill to high. Place pan with chicken on grill. Close top of grill so it's like an oven; turn heat to medium low. Grill 90 to 105 minutes, or until internal temperature is 165 degrees. Remove from grill; let stand 10 minutes. Using large tongs, grasp chicken under wings, remove from can and place on carving board. Carve and serve.
NOTE: Use a larger chicken if desired (4 to 6 pounds)
Per serving: 166 calories, 25 grams protein, 6 grams fat (35 percent calories from fat), 1.7 grams saturated fat, 1 gram carbohydrate, 75 milligrams cholesterol, 485 milligrams sodium, no fiber.