Get out the slow cooker and relax with the family while CARAMELIZED ONION POT ROAST is cooking. Serve the savory entree with MASHED POTATOES and GREEN BEANS. Add a SPINACH SALAD and CRUSTY BREAD.
For dessert, CHOCOLATE AND VANILLA SWIRL PUDDING has a flavor for everyone. Mix 1/4 cup sugar and 2 tablespoons cornstarch in a large bowl. Stir in 2 cups 1% milk and 1/4 cup frozen egg substitute (thawed). Microwave, uncovered, on high (100% power) for 5 minutes, stirring every 2 minutes, until mixture thickens and boils. Stir in 1 teaspoon butter and 1 teaspoon pure vanilla extract. Stir 1/4 cup semisweet chocolate chips into 1 cup of the pudding until melted. Alternately layer vanilla and chocolate puddings in parfait glasses or swirl in dessert dishes.
Save enough pot roast and onions for Monday.
canola oil, boneless chuck (pot) roast, coarse salt, pepper, onions, lower-sodium beef broth, regular or nonalcoholic beer, light brown sugar, Dijon mustard, cider vinegar, potatoes to mash, green beans, fresh spinach, crusty bread, sugar, cornstarch, 1% milk, frozen egg substitute, butter, pure vanilla extract, semisweet chocolate chips.
CARAMELIZED ONION POT ROAST
Servings: makes 10 servings
Prep time: 15 minutes
Cook time: 6 to 8 hours on low
- 1 tablespoon canola oil
- 1 (3- to 3 1/2-pound) boneless chuck (pot) roast, well trimmed
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 4 medium onions, sliced
- 1 1/2 cups lower-sodium beef broth
- 3/4 cup regular or nonalcoholic beer
- 2 tablespoons packed light brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
Heat oil in a large nonstick skillet on medium-high. Cook roast, turning once, 10 minutes or until browned on all sides. Sprinkle with salt and pepper. Place onions in a 4-quart or larger slow cooker. Place roast on onions. Mix broth, beer, sugar, Dijon mustard and cider vinegar; pour over roast and onions. Cover and cook on low 6 to 8 hours or until roast is tender. Remove roast and onions from cooker using slotted spoon. Cut roast into slices. Skim fat from juices in cooker. Serve roast with juice.
Per serving: 261 calories, 29 grams protein, 11 grams fat (39% calories from fat), 3.9 grams saturated fat, 9 grams carbohydrate, 78 milligrams cholesterol, 307 milligrams sodium, 1 gram fiber.
Monday: Heat and Eat
For a great MAMMA MIA SAUCE OVER SPAGHETTI, add 1 to 2 cups chopped leftover beef and onions to a 16-ounce jar of tomato-based pasta sauce. Heat and serve over cooked spaghetti, along with MIXED GREENS and GARLIC BREAD. PEARS make a light dessert.
tomato-based pasta sauce, spaghetti, mixed greens, garlic bread, pears.
TURKEY RANCH PIE is kid-friendly. Heat oven to 400 degrees. Coat a 9-inch pie plate with cooking spray. Place 1 1/2 cups chopped cooked turkey (or a 10-ounce can drained chicken breast) and 1 1/2 cups frozen mixed vegetables in pie plate. Sprinkle with 1/2 cup shredded 50% light cheddar cheese. In a small bowl, blend 1/2 cup reduced-fat baking mix (such as Bisquick Heart Smart), 1 (1-ounce) packet ranch dressing mix, 1 cup 1% milk and 2 lightly beaten eggs. Spoon over turkey mixture. Bake 33 to 38 minutes or until a knife inserted in center comes out clean. Cool 5 minutes and serve with CELERY BOATS WITH CREAM CHEESE AND RAISINS and BREAD STICKS. Slurp FUDGSICLES for dessert.
cooking spray, cooked turkey or canned chicken breast, frozen mixed vegetables, 50% light cheddar cheese, reduced-fat baking mix (such as Bisquick Heart Smart), packet ranch dressing mix, 1% milk, eggs, celery, cream cheese, raisins, bread sticks, Fudgsicles.
Serve this budget-pleasing SALADE NICOISE tonight. Add a SLICED AVOCADO (with salt and pepper to taste) and SOURDOUGH BREAD. For dessert, FRESH PINEAPPLE is refreshing.
red or fingerling potatoes, haricots verts (green beans), Boston lettuce or mixed greens, tomatoes, eggs, canned oil-packed albacore tuna, anchovy fillets, pitted Nicoise or Kalamata olives, fresh parsley, green onions, capers, coarse salt, pepper, vinaigrette dressing, avocado, sourdough bread, fresh pineapple.
Servings: makes 6 servings
Prep time: for potatoes, green beans
Cook time: about 10 minutes
- 6 small red potatoes (or 12 fingerling potatoes), cooked, cooled and cut into 1/2-inch slices
- 1 head Boston lettuce, separated into leaves (or 5 cups loosely packed mixed greens)
- 1 pound haricots verts (green beans), trimmed, cooked, chilled and cut into 2-inch pieces
- 2 large tomatoes, cut into 8 wedges
- 5 eggs, hard-cooked and halved
- 2 (6-ounce) cans oil-packed albacore tuna, drained
- 4 anchovy fillets, rinsed and patted dry
- 1/2 cup pitted Nicoise or Kalamata olives
- 1/4 cup minced fresh parsley
- 4 green onions, thinly sliced
- 2 tablespoons capers, drained
- Coarse salt and pepper to taste
- 1/2 cup vinaigrette dressing
Place potatoes in a large bowl along with the green beans; gently mix. Arrange the lettuce on a platter. Place the potatoes and green beans on top of the greens along with the eggs, tuna and anchovies. Scatter over the top: olives, parsley, green onions, capers, salt and pepper. Drizzle with vinaigrette and serve. (Adapted from "The Joy of Cooking," John Becker and Megan Scott, Scribner.)
Per serving: 272 calories, 24 grams protein, 12 grams fat (38% calories from fat), 2.2 grams saturated fat, 21 grams carbohydrate, 182 milligrams cholesterol, 619 milligrams sodium, 5 grams fiber.
You'll have dinner on the table in no time with a FROZEN SEAFOOD ENTREE. (Please pay attention to the sodium content, as with any frozen entree.) Add STEAMED FRESH BROCCOLI, a packaged GREEN SALAD and WHOLE-GRAIN ROLLS to round out your meal. PEACHES are a light dessert.
frozen seafood entree, fresh broccoli, packaged salad greens, whole-grain rolls, peaches.
Skip the meat for VEGETABLE "JAMBALAYA" tonight. Just before serving, sprinkle with red pepper sauce to jazz it up. Add a LETTUCE WEDGE and CORN MUFFINS (from a mix). For a simple dessert, PLUMS are a good choice.
canola oil, onion, green bell pepper, garlic, rice, unsalted vegetable broth, frozen corn, less-sodium Worcestershire sauce, cayenne pepper, canned reduced-sodium black-eyed peas, canned no-salt-added stewed tomatoes, red pepper sauce, lettuce, corn muffin mix, plums.
Servings: makes 7 cups
Prep time: 15 minutes
Cook time: less than 40 minutes
- 1 tablespoon canola oil
- 1 large onion, coarsely chopped
- 1 medium green bell pepper, coarsely chopped
- 2 cloves garlic, minced
- 1 cup uncooked rice
- 1 (14-ounce) can unsalted vegetable broth
- 1 cup frozen corn
- 2 tablespoons less-sodium Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 1 (15-ounce) can rinsed reduced-sodium black-eyed peas
- 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
Heat oil in a large nonstick skillet over medium-high. Cook onion, bell pepper and garlic 6 minutes or until vegetables are softened; stir occasionally. Stir in rice. Cook 5 minutes, stirring occasionally, until rice is light golden. Stir in broth. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Stir in corn, Worcestershire sauce, cayenne pepper, black-eyed peas and tomatoes. Cover and simmer 10 minutes or until vegetables and rice are tender. Serve warm.
Per cup: 223 calories, 7 grams protein, 2 grams fat (9% calories from fat), 0.2 gram saturated fat, 44 grams carbohydrate, no cholesterol, 78 milligrams sodium, 5 grams fiber.
Saturday: Entertain the Family
Your family will welcome HONEY MUSTARD PORK TENDERLOIN for dinner. Heat oven to 400 degrees. In a medium bowl, combine 2 tablespoons cider vinegar, 2 tablespoons light brown sugar, 1 tablespoon Dijon mustard and 1/4 cup honey; mix well. In baking dish, coat 1 (1- to 1 1/4-pound) pork tenderloin with sauce. Bake 20 to 30 minutes, basting occasionally, until meat thermometer registers 145 degrees. Remove pork from oven, tent with foil and let stand 5 minutes. Slice and serve with packaged LONG-GRAIN AND WILD RICE, steamed FRESH ZUCCHINI and DINNER ROLLS.
For dessert, BAKED BANANAS WITH COCONUT OVER ICE CREAM is delicious: Heat oven to 375 degrees. Coat a 10-inch pie plate with cooking spray. Cut 6 medium bananas crosswise in half and then lengthwise in half. Place in pie plate. Dot bananas with 1 tablespoon cut-up butter. Drizzle with 1/3 cup fresh orange juice and 1 tablespoon fresh lemon juice. Sprinkle with 1/4 cup packed light brown sugar and 2/3 cup shredded coconut. Bake uncovered 8 to 10 minutes or until coconut is golden. Spoon over vanilla ice cream for a double-yum dessert.
Honey will slide out of the measuring cup more easily if you first coat it with cooking spray.
cider vinegar, light brown sugar, Dijon mustard, honey, pork tenderloin, packaged long-grain and wild rice, fresh zucchini, dinner rolls, cooking spray, bananas, butter, oranges, lemons, shredded coconut, vanilla ice cream.