Make family day special and prepare BROILED STEAK WITH CHEESY POLENTA AND PASTA SAUCE. Serve it with STEAMED SUGAR SNAP PEAS and ITALIAN BREAD. Buy a CHERRY COBBLER for dessert.
Save enough beef and cobbler for Monday.
yellow cornmeal, coarse salt, shredded part-skim mozzarella cheese, parmesan cheese, no-salt-added or regular red pasta sauce, dried Italian seasoning, garlic, pepper, top sirloin beef steak, fresh sugar snap peas, Italian bread, cherry cobbler.
BROILED STEAK WITH CHEESY POLENTA AND PASTA SAUCE
Servings: makes 6 servings
Prep time: about 10 minutes
Cook time: less than 15 minutes for polenta; 16 to 21 minutes for steak
- FOR THE POLENTA:
- 1 2/3 cups water
- 2/3 cup yellow cornmeal
- 1/2 teaspoon coarse salt
- 1/4 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup freshly grated parmesan cheese, divided
- 1 cup no-salt-added or regular red pasta sauce
- FOR THE STEAK:
- 1 teaspoon dried Italian seasoning
- 1 clove minced garlic
- 1/4 teaspoon coarse salt
- 1/4 teaspoon coarsely ground pepper
- 1 boneless top sirloin beef steak, cut 1 inch thick (about 1 1/2 pounds)
In a 1-quart baking dish, combine water, cornmeal and salt. Cover and microwave on high (100% power) 6 to 8 minutes, stirring every 2 minutes. Stir in 2 tablespoons of each cheese. Sprinkle top with remaining cheese. Microwave, uncovered, on medium (50% power) 1 or 2 minutes, or until cheese is melted. Cover and let stand 5 minutes. Heat sauce; set aside.
Meanwhile, combine Italian seasoning, garlic, salt and pepper; press onto steak. Place steak on rack in broiler pan so surface is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium-rare to medium, turning once. Carve steak. Serve with polenta and sauce.
Per serving: 220 calories, 25 grams protein, 6 grams fat (26 percent calories from fat), 2.6 grams saturated fat, 16 grams carbohydrate, 62 milligrams cholesterol, 399 milligrams sodium, 1 gram fiber.
Monday: Heat and Eat
Use Sunday's leftover beef for THAI BEEF SALAD. Whisk together 1/4 cup fresh lime juice, 2 tablespoons canola oil, 2 teaspoons sugar, 1 1/2 teaspoons minced jalapeno pepper, 1/2 teaspoon minced garlic and 1/2 teaspoon coarse salt. Add thinly sliced leftover steak, 4 cups fresh bean sprouts, 1 1/2 cups thinly sliced red bell pepper, 1 1/2 cups thinly sliced seeded cucumber and 1/4 cup fresh mint leaves (chopped); toss to mix. Line serving platter with 8 cups lettuce; spoon meat mixture on top and sprinkle with chopped peanuts. Serve with any deli SOUP and CRUSTY ROLLS. For dessert, heat the leftover COBBLER and add a small scoop of VANILLA ICE CREAM on the side.
limes, canola oil, sugar, jalapeno pepper, garlic, coarse salt, fresh bean sprouts, red bell pepper, cucumber, fresh mint, lettuce, peanuts, any deli soup, crusty rolls, vanilla ice cream.
Pretty BAKED BROWN RICE WITH ROASTED RED PEPPERS AND ONIONS is perfect for a no-meat dinner. Add a SPINACH SALAD WITH EGG WEDGES and WHOLE-GRAIN ROLLS. Stir sliced bananas into BANANA PUDDING for dessert.
extra-virgin olive oil, onions, coarse salt, unsalted vegetable broth, long-grain brown rice, jar roasted red peppers, parsley, black pepper, parmesan cheese, lemons, fresh spinach, eggs, whole-grain rolls, bananas, banana pudding.
BAKED BROWN RICE WITH ROASTED RED PEPPERS AND ONIONS
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: about 1 1/4 to 1 1/2 hours
- 4 teaspoons extra-virgin olive oil
- 2 onions, finely chopped
- 1/2 teaspoon coarse salt, plus more to taste
- 2 1/2 cups water
- 1 cup unsalted vegetable broth
- 1 1/2 cups long-grain brown rice, rinsed
- 3/4 cup roasted red peppers, rinsed, patted dry and chopped
- 1/2 cup minced fresh parsley
- Black pepper to taste
- Grated parmesan cheese
- Lemon wedges
Heat oven to 375 degrees. Heat oil in Dutch oven on medium until shimmering. Add onions and 1/2 teaspoon salt; cook 12 to 14 minutes, stirring occasionally, or until softened and well browned. Stir in water and broth; bring to a boil. Stir in rice, cover and transfer pot to oven. Bake 65 to 70 minutes or until rice is tender and liquid is absorbed. Remove pot from oven. Sprinkle red peppers over rice, cover and let sit 5 minutes. Add parsley; fluff gently with fork to combine. Season with additional salt and pepper to taste. Serve with parmesan and lemon wedges. (Adapted from "The Complete Mediterranean Cookbook," America's Test Kitchen.)
Per serving: 328 calories, 7 grams protein, 7 grams fat (18 percent calories from fat), 1 gram saturated fat, 61 grams carbohydrate, no cholesterol, 51 milligrams sodium, 6 grams fiber.
Kids will like the sound (as well as the taste) of PIZZA DOGS. Cut diagonal slashes in 8 less-sodium less-fat hot dogs and cook them according to directions. Meanwhile, heat 1/2 cup pizza sauce. Serve the hot dogs on whole-grain buns and top with pizza sauce and shredded 50% light cheddar cheese. Add BAKED CHIPS and deli CARROT SALAD. Dessert is TROPICAL FRUIT.
less-sodium less-fat hot dogs, pizza sauce, whole-grain hot dog buns, shredded 50% light cheddar cheese, baked chips, deli carrot salad, tropical fruit.
I adapted a family recipe for BRUNSWICK STEW to the microwave and never looked back. Serve the Virginia (and Georgia) favorite with a ROMAINE SALAD WITH RED ONION RINGS and BISCUITS. For dessert, PEACHES and OATMEAL COOKIES sound good.
Save enough cookies for Friday.
frozen succotash, onion, unsalted chicken broth, boneless skinless chicken breast halves, canned no-salt-added diced tomatoes, sugar, black pepper, cayenne pepper, coarse salt, dehydrated potatoes, romaine, red onion, biscuits, peaches, oatmeal cookies.
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
- 1 (16-ounce) package frozen succotash, thawed
- 1 (14-ounce) can unsalted chicken broth
- 3/4 cup chopped onion
- 2 cups coarsely chopped cooked boneless skinless chicken breast halves
- 1 (15-ounce) can no-salt-added diced tomatoes with liquid
- 1/4 teaspoon cayenne pepper
- Coarse salt to taste
- 1/4 cup dehydrated potatoes
In a 3-quart microwave-safe baking dish, place succotash and cover. Microwave on high (100% power) 4 minutes and drain. Put the chopped onion in a microwave-safe 1-cup measure; cover and cook on high 1 minute. Drain and add to the succotash. Add the chicken broth, cooked chicken, tomatoes with liquid, sugar, black and cayenne peppers and salt; mix well. Cover and cook on high 10 minutes, stirring halfway through. (From now on, leave the dish covered for a thinner stew or uncovered for thicker.) Stir in the dehydrated potatoes to thicken and cook on medium (50% power) for 10 minutes, stirring once or twice. Serve.
Per serving: 308 calories, 28 grams protein, 4 grams fat (10 percent calories from fat), 0.9 gram saturated fat, 41 grams carbohydrate, 60 milligrams cholesterol, 178 milligrams sodium, 6 grams fiber.
Make MEATBALL SANDWICHES on hoagie rolls for a quick meal. Buy the meatballs already prepared, top with no-salt-added or regular marinara sauce and add freshly grated parmesan cheese. Serve with STEAMED PEAS AND CARROTS (from frozen). Munch on leftover COOKIES for dessert.
hoagie rolls, meatballs, no-salt-added or regular marinara sauce, parmesan cheese, frozen peas and carrots.
Saturday: Easy Entertaining
Your guests will like the flavor of DILLED HALIBUT WITH VEGETABLES, and you'll like the simplicity. Heat oven to 450 degrees. Coat 4 (12-by-18-inch) pieces of foil with cooking spray. Center several lemon slices on each sheet. Place 4 (4- to 6-ounce) halibut fillets on lemons. Sprinkle halibut with coarse salt and pepper. Cut into thin strips 1/2 medium zucchini, 1/2 yellow squash, 1 medium carrot and 1 medium onion; combine vegetables. Divide vegetable mix to top each fillet. Sprinkle each portion with 3/4 teaspoon fresh dill (or 1/4 teaspoon dried). Bring up foil sides; double-fold top and ends to seal, leaving room for heat to circulate. Bake 15 to 18 minutes on a baking sheet. When ready to serve, open packet away from your face to allow steam to escape. Serve the colorful entree with ROASTED RED POTATOES, MIXED GREENS and WHOLE-GRAIN ROLLS. Buy a CHEESECAKE for dessert.
cooking spray, lemons, halibut fillets, coarse salt, pepper, zucchini, yellow squash, carrot, onion, fresh or dried dill, red potatoes, mixed greens, whole-grain rolls, cheesecake.