Treat the family to aromatic and colorful ASIAN PORK AND PINEAPPLE KEBABS. Serve the beautiful entree over BROWN RICE and drizzle Thai peanut sauce over all. Add SOURDOUGH BREAD. For dessert, make STRAWBERRY SHORTCAKE with fresh strawberries, vanilla ice cream and angel food cake.
Prepare enough pork and vegetables and save enough rice and ice cream for Monday.
pork tenderloins, teriyaki marinade, pineapple chunks, red bell peppers, green onions, brown rice, Thai peanut sauce, sourdough bread, fresh strawberries, vanilla ice cream, angel food cake.
ASIAN PORK AND PINEAPPLE KEBABS
Servings: makes 8 kebabs
Prep time: 20 minutes; refrigeration time: 2 to 4 hours
Cook time: 10 to 12 minutes; standing time: 3 minutes
- 2 (1-pound) pork tenderloins, cut into 1-inch cubes
- 1 1/2 cups teriyaki marinade, divided
- 4 cups pineapple chunks (about 1 inch in size)
- 2 red bell peppers, cut into 1-inch squares
- 8 green onions, cut into 2-inch pieces
Place pork in resealable plastic bag. Add 1 cup marinade; turn to coat. Seal bag; refrigerate 2 to 4 hours. Heat grill to medium-high. Remove pork; discard marinade from bag. On stainless steel skewers, thread pork, pineapple, bell peppers and onions. Grill directly over fire, turning to brown evenly, 10 to 12 minutes or until internal temperature reaches 145 degrees, brushing kebabs with reserved 1/2 cup marinade. Let stand 3 minutes before serving.
Per serving: 192 calories, 23 grams protein, 3 grams fat (15% calories from fat), 1 gram saturated fat, 17 grams carbohydrate, 60 milligrams cholesterol, 664 milligrams sodium, 3 grams fiber.
Monday: Heat and Eat
Use the leftover pork and vegetables tonight for PORK STIR-FRY; serve over leftover RICE. Add SESAME BREAD STICKS. Drizzle chocolate sauce over leftover ICE CREAM for dessert.
Save enough chocolate sauce for Wednesday.
sesame bread sticks, chocolate sauce.
No one ever complains when we have VIDALIA ONION RISOTTO on the menu. Serve the creamy rice dish with a SPINACH SALAD and a BAGUETTE. For dessert, KIWI is light.
canola oil, Vidalia or other sweet onions, garlic, Arborio rice, unsalted vegetable broth, crumbled reduced-fat Greek feta cheese, flatleaf parsley, parmesan cheese, black pepper, fresh spinach, baguette, kiwi.
VIDALIA ONION RISOTTO
Servings: makes 4 servings
Prep time: 10 minutes
Cook time: 20 to 25 minutes
- 2 teaspoons canola oil
- 2 cups chopped Vidalia or other sweet onions
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 2 (14-ounce) cans unsalted vegetable broth
- 1/2 cup reduced-fat crumbled Greek feta cheese, divided
- 1/2 cup chopped flatleaf parsley, plus sprigs for garnish
- 1/4 cup freshly grated parmesan cheese
- Freshly ground black pepper
Heat oil in saucepan over medium. Add onions and garlic; cook 4 minutes or until softened. Stir in rice; cook 1 to 2 minutes to thoroughly coat grains.
Meanwhile, bring broth to a simmer. Add 1/2 cup broth to rice; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total). Remove from heat; stir in 1/4 cup feta, parsley and parmesan. Spoon into serving bowl; top with 1/4 cup remaining feta and pepper. Garnish with parsley sprigs.
Per serving: 373 calories, 11 grams protein, 6 grams fat (14% calories from fat), 2.4 grams saturated fat, 68 grams carbohydrate, 11 milligrams cholesterol, 503 milligrams sodium, 3 grams fiber.
Make kid-friendly ITALIAN SLOPPY JOES tonight. Heat 2 teaspoons canola oil on medium in a large nonstick skillet; add 1 pound ground turkey breast and cook 5 minutes or until no longer pink. Meanwhile, heat a large saucepan coated with cooking spray on medium and add 1 small finely chopped onion and 1/2 cup finely chopped carrots. Cook 5 minutes or until softened. Add cooked turkey, 3 cups red pasta sauce and 1/2 teaspoon Italian seasoning to vegetables; simmer until heated through. Spoon mixture onto toasted whole-grain hamburger buns; garnish with fresh basil ribbons. Serve with OVEN FRIES (from frozen), CELERY STICKS and DIP. For dessert, top VANILLA PUDDING with leftover chocolate sauce.
Cook the rice for Thursday.
canola oil, ground turkey breast, cooking spray, onion, carrots, red pasta sauce, Italian seasoning, whole-grain hamburger buns, fresh basil, frozen oven fries, celery sticks, dip, vanilla pudding.
It's easy to save money when these STUFFED TOMATOES are for dinner. In a large nonstick skillet, cook 1 finely chopped medium onion and 1 pound lean ground beef on medium-high for 7 minutes or until meat is no longer pink; drain. Meanwhile, cut a thin slice from the stem end of each of 4 jumbo ripe tomatoes; reserve slices. With a spoon, scoop out seeds and pulp from each tomato; reserve. Place tomatoes in a baking dish, cut-side down; cover and microwave on high (100% power) 2 minutes or until heated; drain. Chop 1 cup loosely packed fresh mint, the reserved tomato slices and reserved pulp; set mint aside. Stir the pulp mixture, 3/4 cup cooked rice, 1 teaspoon coarse salt and 1/4 teaspoon pepper into meat mixture. Cover and microwave 8 to 10 minutes on high. Stir mint into meat mixture. Fill tomato shells with meat mixture and serve.
Add a ROMAINE SALAD and WHOLE-GRAIN ROLLS. Munch on PEANUT BUTTER COOKIES for dessert.
onion, lean ground beef, tomatoes, fresh mint, rice, coarse salt, pepper, romaine, whole-grain rolls, peanut butter cookies.
Pick up a few ingredients, and you'll have PIZZA WITH SMOKED TURKEY in no time. Heat oven to 450 degrees. Place 1 (10-ounce) ready-to-bake whole-grain pizza crust on baking sheet. Sprinkle 1 cup shredded Italian-blend cheese onto crust. Evenly distribute 2 ounces thinly sliced smoked turkey (cut into 1/2-inch strips) over cheese. In small bowl, mix 1 cup reduced-fat ricotta cheese with 1 (4-ounce) container garlic-and-herb cheese spread. Evenly place dollops of cheese mixture over pizza. Bake 10 minutes or until heated through and cheese melts. Sprinkle with 1/4 cup thinly sliced fresh basil. Serve with packaged SALAD GREENS. PLUMS are an easy dessert.
ready-to-bake whole-grain pizza crust, shredded Italian-blend cheese, smoked turkey, reduced-fat ricotta cheese, garlic-and-herb cheese spread, fresh basil, packaged salad greens, plums.
Saturday: Entertain the Family
These GRILLED BACON-WRAPPED SCALLOPS WITH CELERY SALAD will be on your family's favorites list. Serve with SPAGHETTI tossed with freshly grated parmesan cheese and chopped fresh flatleaf parsley on the side, along with a BIBB LETTUCE SALAD. Add ITALIAN BREAD.
Make a BERRY PARFAIT for dessert: Cut a pound cake into 10 slices (3/4 inch thick). Cut each slice into 8 cubes. Place cubes in a bowl; set aside. In a skillet, combine 1 cup sugar, 1/2 cup orange juice, 1/2 teaspoon cinnamon, 1 teaspoon lemon juice and 1 teaspoon pure vanilla extract. Heat on medium 4 minutes or until mixture is a syrupy consistency; remove from heat and toss with 2 cups fresh berries (any). Fill 10 parfait glasses (or stemmed dessert glasses) with half the cake cubes. Divide and layer half the fruit mixture, 1/4 cup sliced almonds (1/2 cup total), 1 cup (thawed) frozen whipped topping (2 cups total); repeat layers of cake and fruit mixture, ending with remaining almonds and whipped topping.
extra-virgin olive oil, cider vinegar, Dijon mustard, celery, parsley, shallot, bacon, large sea scallops, coarse salt, pepper, bibb lettuce, Italian bread, pound cake, sugar, orange juice, cinnamon, lemon, pure vanilla extract, any fresh berries, sliced almonds, frozen whipped topping.
GRILLED BACON-WRAPPED SCALLOPS WITH CELERY SALAD
Servings: makes 4 servings
Prep time: 20 minutes
Cook time: fewer than 15 minutes
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons cider vinegar
- 4 teaspoons Dijon mustard
- 8 celery ribs, sliced thinly on diagonal
- 1/4 cup fresh parsley leaves
- 1 shallot, thinly sliced
- 12 slices bacon (12 ounces)
- 24 large sea scallops (1 pound), tendons removed
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
In a large bowl, whisk together 3 tablespoons oil, vinegar and mustard. Add celery, parsley and shallot and toss to combine; set aside. Place triple layer white paper towels on large microwavable plate and arrange 6 slices bacon in single layer on towels. Top with 3 more paper towels, remaining 6 slices bacon and second plate. Microwave 4 minutes until bacon is slightly shriveled but still pliable. Toss scallops with remaining oil, salt and pepper. Press 2 scallops together, side to side, and wrap sides of bundle with 1 slice bacon. Thread onto 12-inch metal skewer through bacon. Repeat with remaining scallops and bacon, threading 3 bundles onto each of 4 skewers. Place kebabs, bacon side down, on cooler side of grill. Cook 4 minutes or until crisp. Turn; move to hotter side of grill. Cook 4 more minutes or until firm and centers are opaque. Serve with salad. (Adapted from "Easy Everyday Keto," Alicia Romano, American's Test Kitchen.)
Per serving: 406 calories, 25 grams protein, 30 grams fat (67% calories from fat), 6.4 grams saturated fat, 8 grams carbohydrate, 58 milligrams cholesterol, 1,336 milligrams sodium, 2 grams fiber.