health

7 Day Menu Planner for August 02, 2020

7 Day Menu Planner by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner |

Sunday: Family

Plan to relax on family day and buy an easy-to-prepare SPIRAL-SLICED HAM. Add GERMAN POTATO SALAD and COLESLAW from the deli, along with PICKLED BEETS and RYE BREAD.

Make BLUEBERRY-VANILLA NAPOLEONS for dessert: In a large bowl, beat 1 (3.4-ounce) package vanilla instant pudding mix into 1 1/2 cups cold 1% milk for 2 minutes or until well-blended; let stand 5 minutes. Add 1/3 cup pudding to a small bowl; cover and refrigerate. Into the remaining pudding, fold 1 cup (of 1 1/3 cups total) fresh blueberries. Reserve remaining blueberries. Thaw 1 (11 3/4-ounce) frozen pound cake and cut into 12 thin slices; toast until golden. Place 1 slice on each of 6 dessert plates. Spoon blueberry-pudding mixture onto slices, dividing evenly. Top each piece with another slice of cake. Garnish with reserved pudding and reserved blueberries. Serve immediately.

Plan

Save enough ham, coleslaw and blueberries for Monday. Save enough ham for Wednesday.

Shopping List

spiral-sliced ham, deli German potato salad, deli coleslaw, pickled beets, rye bread, vanilla instant pudding mix, 1% milk, fresh blueberries, frozen pound cake.

Monday: Heat and Eat

Use some of the leftover ham for delicious HAM, ASPARAGUS AND SWISS QUICHE. Serve with leftover COLESLAW and CRUSTY ROLLS. Keep dessert light with leftover BLUEBERRIES.

Shopping List

refrigerated piecrust, butter, onion, fresh asparagus, tomatoes, eggs, 1% milk, nutmeg, hot sauce, reduced-fat Swiss cheese, crusty rolls.

HAM, ASPARAGUS AND SWISS QUICHE

Servings: makes 6 servings

Prep time: 15 minutes

Cook time: 50 to 60 minutes

  • 1 refrigerated piecrust (from a 15-ounce package)
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 8 ounces fresh asparagus, cut into 1-inch pieces
  • 8 ounces ham, cubed
  • 2 medium tomatoes, coarsely chopped
  • 3 whole eggs
  • 1/2 cup 1% milk
  • 1/4 teaspoon nutmeg
  • Dash hot sauce
  • 8 ounces shredded reduced-fat Swiss cheese

Heat oven to 375 degrees. Use a 10-inch quiche pan and prepare crust according to package directions for a 1-crust pie. Trim excess dough and refrigerate pan. In a large nonstick skillet, melt butter on medium-low and cook onion and asparagus 5 minutes or until softened. Reduce heat to low. Add ham and heat through. Remove from heat and stir in tomatoes. In a separate bowl, combine eggs, milk, nutmeg and hot sauce. Spoon ham mixture into prepared piecrust. Add Swiss cheese and pour egg mixture over all. Bake 45 to 55 minutes or until center is set.

Per serving: 428 calories, 27 grams protein, 27 grams fat (54% calories from fat), 12 grams saturated fat, 24 grams carbohydrate, 145 milligrams cholesterol, 751 milligrams sodium, 2 grams fiber.

Tuesday: Express

For an easy meal, buy a packaged MEXICAN DINNER KIT and follow the directions. Serve with reduced-sodium rinsed PINTO BEANS and GUACAMOLE. Fresh PINEAPPLE SPEARS are good for dessert.

Shopping List

Mexican dinner kit (such as Old El Paso or another brand), reduced-sodium pinto beans, guacamole, fresh pineapple spears.

Wednesday: Kids

Treat the kids to MACARONI AND CHEESE WITH HAM by stirring cubed leftover ham into hot macaroni and cheese. Cover and let stand 5 minutes to heat through. Add BABY CARROTS on the side for some crunch, along with BREAD STICKS. STRAWBERRIES are good for dessert.

Plan

Save enough carrots for Friday.

Shopping List

macaroni and cheese, baby carrots, bread sticks, strawberries.

Thursday: Meatless

SPICY CHEESE AND RICE BAKE has plenty of flavor without any fuss. Serve it with a SPINACH SALAD with thinly sliced red onion and toasted walnuts. Add WHOLE-GRAIN BREAD. How about some juicy FRESH APRICOTS for dessert?

Shopping List

cooking spray, canned diced tomatoes with green chilies, reduced-fat sour cream, rice, 50% reduced-fat cheddar cheese, pickled jalapeno peppers, fresh cilantro, fresh spinach, red onion, walnuts, whole-grain bread, fresh apricots.

SPICY CHEESE AND RICE BAKE

Servings: makes 4 servings

Prep time: 10 minutes

Cook time: 35 to 40 minutes, plus rice

  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 6 ounces reduced-fat sour cream
  • 4 cups cooked rice
  • 4 ounces grated 50% reduced-fat cheddar cheese
  • 3 tablespoons sliced pickled jalapeno peppers
  • 2 tablespoons chopped fresh cilantro

Heat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray. In a small bowl, combine tomatoes and sour cream. Layer half of rice, half of tomato mixture and half of cheese in the baking dish. Repeat layers. Bake 35 to 40 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with jalapeno peppers and cilantro.

Per serving: 359 calories, 15 grams protein, 10 grams fat (25% calories from fat), 6.4 grams saturated fat, 53 grams carbohydrate, 36 milligrams cholesterol, 759 milligrams sodium, 2 grams fiber.

Friday: Budget

We can’t get enough tomatoes during the summer, so TOMATO BASIL FETTUCCINE is welcome and easy on the budget. Add GARLIC BREAD and leftover BABY CARROTS. WATERMELON WEDGES are a messy, fun dessert.

Shopping List

fettuccine, butter, Vidalia onion, garlic, coarse salt, pepper, cherry tomatoes, dry white wine, fresh basil, garlic bread, watermelon.

TOMATO BASIL FETTUCCINE

Servings: makes 4 servings

Prep time: 10 minutes

Cook time: less than 10 minutes, plus pasta

  • 8 ounces fettuccine
  • 4 tablespoons butter, divided
  • 1 cup chopped Vidalia onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pint cherry tomatoes, halved lengthwise
  • 1/4 cup dry white wine
  • 1/2 cup chopped fresh basil leaves

Cook pasta according to directions; reserve 1/2 cup pasta water. In a large nonstick skillet, melt 2 tablespoons butter on medium-high and add onion, garlic, salt and pepper. Cook 2 minutes or just until softened. Add tomatoes and cook 2 minutes or just until tomatoes begin to wilt. Add wine; cook 1 minute. Stir in reserved pasta water and remaining butter and cook until sauce forms. Stir in fresh basil and cooked pasta, tossing until evenly coated; cook 1 minute or until heated through. (Adapted from www.swirlsofflavor.com.)

Per serving: 366 calories, 9 grams protein, 13 grams fat (31% calories from fat), 7.5 grams saturated fat, 52 grams carbohydrate, 31 milligrams cholesterol, 359 milligrams sodium, 3 grams fiber.

Saturday: Entertain the Family

Treat the family as you would guests when you serve them your GRILLED TUNA tonight. Add packaged LONG-GRAIN AND WILD RICE. Summery sliced TOMATOES garnished with fresh basil and drizzled with olive oil is our favorite salad. Add a BAGUETTE. Buy FRUIT TARTS for dessert.

Shopping List

tuna to grill, packaged long-grain and wild rice, tomatoes, fresh basil, olive oil, baguette, fruit tarts.

health

7 Day Menu Planner for July 26, 2020

7 Day Menu Planner by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner |

Sunday: Family

What better way to enjoy family time than with KONA PINEAPPLE CHICKEN KEBABS on the menu? Serve the summer combo with RICE and a SPINACH SALAD. Add BISCUITS. For dessert, buy or make a CARROT CAKE.

Plan

Double the kebab recipe and save half for Monday; also save some rice for Monday.

Shopping List

boneless skinless chicken breasts, canned pineapple juice, canola oil, lime, sugar, fresh ginger, crushed red pepper, fresh pineapple, red bell pepper, rice, fresh spinach, biscuits, carrot cake.

KONA PINEAPPLE CHICKEN KEBABS

Servings: makes 4 kebabs

Prep time: 15 minutes; marinating time: 30 minutes

Cook time: less than 15 minutes

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 (6-ounce) can pineapple juice
  • 2 tablespoons canola oil
  • Zest and juice of 1 lime
  • 1 tablespoon sugar
  • 1-inch piece fresh ginger, grated
  • 1/2 teaspoon crushed red pepper
  • 1/2 fresh pineapple, cut into 16 chunks
  • 1 large red bell pepper, seeded and cut into 16 (1-inch) pieces

Cut chicken into 16 bite-size chunks. In a medium bowl, whisk together the pineapple juice, oil, lime zest and juice, sugar, ginger and red pepper until sugar dissolves. Add chicken; cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and bell pepper onto 4 metal skewers. Discard marinade. (Remember: Chicken will cook faster on metal skewers because metal will conduct heat). Heat your lightly greased grill or grill pan to medium-high. Grill kebabs 10 to 12 minutes, turning every 3 to 4 minutes. Chicken is done when it feels firm to touch and internal temperature reaches 170 degrees. Remove kebabs from grill; let stand 2 to 3 minutes before serving.

Per serving: 261 calories, 37 grams protein, 5 grams fat (16% calories from fat), 1 gram saturated fat, 17 grams carbohydrate, 109 milligrams cholesterol, 200 milligrams sodium, 1 gram fiber.

Monday: Heat and Eat

Make a CHICKEN, RICE AND PINEAPPLE SALSA WRAP using Sunday's leftovers. Chop and heat the chicken and add some rice. Spoon onto a whole-grain flour tortilla and top with the chopped pineapple mixed with red salsa; roll and eat. Serve with fresh CORN-ON-THE-COB and deli COLESLAW. A CANTALOUPE WEDGE makes a refreshing dessert.

Shopping List

whole-grain flour tortillas, red salsa, fresh corn-on-the-cob, deli coleslaw, cantaloupe.

Tuesday: Express

Make dinner easy tonight and enjoy SPAGHETTI WITH CREAMY TOMATO SAUCE. Heat 2 cups tomato-basil pasta sauce with 3/4 cup half-and-half. Toss with cooked and drained spaghetti. Garnish with freshly grated parmesan cheese. Serve with a packaged GREEN SALAD and ITALIAN BREAD. How about a BROWNIE from the deli for dessert?

Shopping List

tomato-basil pasta sauce, half-and-half, spaghetti, parmesan cheese, packaged salad greens, Italian bread, deli brownie.

Wednesday: Budget

Keep food costs down with GRILLED CHEESE AND TOMATO SANDWICHES for dinner. Serve with LENTIL SOUP and a LETTUCE WEDGE. For dessert, PEACH ICE CREAM is what summer is all about.

Plan

Save enough ice cream for Friday.

Shopping List

any bread and any cheese for sandwiches, tomatoes, lentil soup, lettuce, peach ice cream.

Thursday: Kids

Serve the kids BURRITOS for dinner, found in the frozen food case. Alongside, packaged SPANISH RICE goes well. Up the vitamin C and add some crunch with RED BELL PEPPER RINGS. For dessert, FRESH PINEAPPLE with shredded COCONUT is good.

Plan

Save enough coconut for Friday.

Shopping List

frozen burritos, packaged Spanish rice, red bell peppers, fresh pineapple, coconut.

Friday: Meatless

Easy CRUSTLESS SPINACH QUICHE gives you a healthy dose of calcium along with great flavor. Serve with COUSCOUS, a MIXED GREEN SALAD and WHOLE-GRAIN ROLLS. Top leftover ICE CREAM with leftover toasted COCONUT.

Shopping List

cooking spray, canola oil, onion, frozen chopped spinach, 50% reduced-fat cheddar cheese, eggs, reduced-fat cottage cheese, cayenne pepper, coarse salt, nutmeg, couscous, mixed greens, whole-grain rolls.

CRUSTLESS SPINACH QUICHE

Servings: makes 4 servings

Prep time: 15 minutes

Cook time: about 45 minutes; cooling time: 5 minutes

  • 2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
  • 1 1/2 cups shredded 50% reduced-fat cheddar cheese
  • 4 egg whites
  • 2 whole eggs
  • 1/3 cup reduced-fat cottage cheese
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon nutmeg

Heat oven to 375 degrees. Coat a 9-inch pie pan with cooking spray. In a medium nonstick skillet, heat canola oil on medium-high. Add onion and cook 5 minutes or until softened. Add spinach and stir 3 more minutes or until spinach is fully cooked; set aside. Sprinkle cheese in pie pan. Top with spinach mixture. In a medium bowl, whisk egg whites, whole eggs, cottage cheese, cayenne pepper, salt and nutmeg. Pour mixture over spinach. Bake 30 to 35 minutes or until set. Let stand 5 minutes. Cut into wedges and serve.

Per serving: 225 calories, 24 grams protein, 12 grams fat (46% calories from fat), 5.6 grams saturated fat, 9 grams carbohydrate, 116 milligrams cholesterol, 537 milligrams sodium, 3 grams fiber.

Saturday: Entertain the Family

The family will welcome MARGARITA BEEF. Serve it with this ORANGE SALSA: In a medium bowl, combine 2 peeled and diced oranges, 1 small chopped red onion, 1 seeded and minced jalapeno pepper, 1/4 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1/2 teaspoon coarse salt and 1/2 teaspoon dried oregano; mix well. Cover and refrigerate 1 hour before serving.

On the side, add BROWN RICE, a BABY ROMAINE SALAD and SOURDOUGH BREAD. Buy a CHOCOLATE MERINGUE PIE for dessert.

Shopping List

frozen orange juice concentrate, tequila, limes, fresh ginger, olive oil, garlic, coarse salt, dried oregano, cayenne pepper, beef top-round steak, oranges, red onion, fresh jalapeno pepper, fresh cilantro, brown rice, baby romaine, sourdough bread, chocolate meringue pie.

MARGARITA BEEF

Servings: makes 6 servings

Prep time: 10 minutes; marinating time: 6 hours to overnight

Cook time: 16 to 18 minutes

  • 2/3 cup frozen orange juice concentrate, thawed
  • 1/2 cup tequila or water
  • 1/3 cup fresh lime juice
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon coarse salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 (1 1/2- to 1 3/4-pound) beef top-round steak, cut 1 inch thick

In a small bowl, combine the orange juice concentrate, tequila or water, lime juice, ginger, oil, garlic, salt, oregano and cayenne pepper; mix well. Place beef in a resealable plastic bag; add marinade and turn to coat. Marinate in refrigerator 6 hours to overnight; turn occasionally. Remove steak; discard marinade. Grill steak, uncovered, 16 to 18 minutes for medium-rare doneness (145 degrees), turning occasionally. Carve into thin slices and serve.

Per serving: 185 calories, 25 grams protein, 8 grams fat (41% calories from fat), 3 grams saturated fat, 1 gram carbohydrate, 71 milligrams cholesterol, 370 milligrams sodium, no fiber.

health

7 Day Menu Planner for July 19, 2020

7 Day Menu Planner by by Susan Nicholson
by Susan Nicholson
7 Day Menu Planner |

Sunday: Family

Our family is putting PORK MEDALLIONS WITH CINNAMON COUSCOUS AND MANGO CHUTNEY on our favorites list. Serve it with STEAMED FRESH ZUCCHINI, a MIXED GREEN SALAD and CRUSTY ROLLS. Buy or make BANANA PUDDING for dessert.

Shopping List

coarse salt, pepper, cumin, chili powder, pork tenderloin, cinnamon, butter, couscous, mango or peach chutney, fresh zucchini, mixed greens, crusty rolls, banana pudding.

PORK MEDALLIONS WITH CINNAMON COUSCOUS AND MANGO CHUTNEY

Servings: makes 4 servings

Prep time: 15 minutes

Cook time: less than 10 minutes, plus couscous

  • 1/4 teaspoon coarse salt
  • 1 1/4 teaspoons pepper
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1-pound pork tenderloin, well-trimmed and cut into 3/4-inch-thick medallions
  • 2 1/2 cups water
  • 1 teaspoon cinnamon
  • 1 teaspoon butter
  • 1 1/2 cups couscous
  • Mango or peach chutney for garnish

Combine salt, pepper, cumin and chili powder; rub mixture over all surfaces of medallions. Heat broiler. Broil 6 to 8 minutes or until internal temperature reaches 145 degrees; turn once. Meanwhile, in a large saucepan, bring water, cinnamon and butter to a boil; stir in couscous. Cover, remove from heat and let stand 5 minutes. Serve medallions with couscous and chutney.

Per serving: 380 calories, 30 grams protein, 5 grams fat (11% calories from fat), 1.7 grams saturated fat, 52 grams carbohydrate, 62 milligrams cholesterol, 210 milligrams sodium, 4 grams fiber.

Monday: Express

Stop by the deli for the always-popular BARBECUE ROTISSERIE CHICKEN. While you're there, add deli MACARONI SALAD and COLESLAW to your menu. Make CORNBREAD (from mix) and slice WATERMELON for dessert.

Plan

Save enough coleslaw and watermelon for Tuesday.

Shopping List

deli barbecue rotisserie chicken, deli macaroni salad, deli coleslaw, cornbread mix, watermelon.

Tuesday: Meatless

Keep it simple tonight and make PINTO BEAN CHILI. Heat 2 tablespoons olive oil in a Dutch oven on medium. Add 1 finely chopped onion; cook 7 minutes or until softened. Add 3 cloves minced garlic; cook 1 minute. Stir in 2 tablespoons chili powder, 1/4 teaspoon chipotle chili powder and 3/4 teaspoon cumin. Stir in 3 tablespoons tomato paste. Add 3 1/2 cups unsalted vegetable broth, 8 ounces frozen white-kernel corn and 1 (8-ounce) can no-salt-added tomato sauce. Stir in 4 (15-ounce) cans rinsed reduced-sodium pinto beans. Cover; bring to a boil. Reduce heat to medium-low and simmer about 30 minutes. Stir in a handful of chopped fresh cilantro and serve with grated light sharp cheddar cheese, finely chopped red onion, reduced-fat sour cream and corn chips for garnish. Add leftover COLESLAW and your own fresh GUACAMOLE. Leftover WATERMELON is a sweet summer dessert.

Shopping List

olive oil, onion, garlic, chili powder, chipotle chili powder, cumin, tomato paste, unsalted vegetable broth, frozen white-kernel corn, canned no-salt-added tomato sauce, canned reduced-sodium pinto beans, fresh cilantro, light sharp cheddar cheese, red onion, reduced-fat sour cream, corn chips, avocados for guacamole.

Wednesday: Kids

Here come the kids for CHICKEN CALZONES! Heat oven to 400 degrees. Coat a baking sheet with cooking spray. On a lightly floured surface, roll 16 ounces of refrigerated pizza dough to form a 9-by-14-inch rectangle (1/4-inch thick). Transfer to baking sheet. Spread 1/2 cup pizza sauce, 1 cup shredded part-skim mozzarella cheese, 1 cup cooked shredded carrots and 1 (6-ounce) can drained chicken breast over half the dough. Fold other half of dough over filling. Seal edges by pressing with the tines of a fork. Prick top with fork and coat with cooking spray. Bake 20 to 25 minutes or until crust is lightly browned. Cool 5 minutes, then cut and serve.

Add CELERY STICKS to munch on. For dessert, make a SUNSHINE LEMON SMOOTHIE. In a blender, combine 2 cups 1% milk, 2 cups reduced-fat lemon yogurt, 1/2 cup ice and 3 tablespoons powdered lemonade mix. Blend until mixture is smooth and creamy. Pour and drink.

Shopping List

cooking spray, flour, refrigerated pizza dough, pizza sauce, shredded part-skim mozzarella cheese, shredded carrots, canned chicken breast, celery, 1% milk, reduced-fat lemon yogurt, powdered lemonade mix.

Thursday: Budget

The family is always at the table on time when these BEEF STUFFED PEPPERS are on the menu. Serve this updated family favorite with BAKED POTATOES and top with reduced-fat SOUR CREAM. We always have FRESH GREEN BEANS from the garden on the side. For dessert, PEACHES are all we want.

Plan

Bake 2 extra peppers for Friday.

Shopping List

red, green, yellow or orange bell peppers, 93% lean ground beef, onion, garlic, canned diced tomatoes with green peppers and onions, brown or white rice, tomato paste, parsley, coarse salt, black pepper, potatoes to bake, reduced-fat sour cream, fresh green beans, peaches.

BEEF STUFFED PEPPERS

Servings: makes 4 servings

Prep time: 20 minutes

Cook time: about 30 minutes

  • 4 medium red, green, yellow or orange bell peppers
  • 1 pound (93% lean) ground beef
  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 1 (14 1/2-ounce) can diced tomatoes with green peppers and onions, drained
  • 1/2 cup cooked brown or white rice
  • 3 tablespoons tomato paste
  • 1 tablespoon minced parsley, plus more for garnish
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper

Cut tops from peppers (reserve); carefully remove seeds and membranes from peppers and discard. Arrange peppers, cut side down, in a large baking dish. Place tops in dish. Microwave on high 1 to 1 1/2 minutes per pepper; drain, turn right side up in dish and set aside. Heat oven to 450 degrees. Meanwhile, heat a large nonstick skillet on medium until hot. Add ground beef, onion and garlic; cook 3 to 4 minutes, breaking beef apart; stir occasionally. Stir in tomatoes, rice, tomato paste, parsley, salt and black pepper; cook 3 to 4 minutes or until heated through, stirring occasionally. Divide mixture evenly among peppers; replace tops. Bake 17 to 22 minutes or until thermometer inserted into center of beef mixture reaches 160 degrees. Garnish with additional parsley.

Per serving: 374 calories, 27 grams protein, 13 grams fat (31% calories from fat), 4.3 grams saturated fat, 37 grams carbohydrate, 65 milligrams cholesterol, 698 milligrams sodium, 7 grams fiber.

Friday: Heat and Eat

Chop the leftover peppers and fill corn taco shells for PEPPER TACOS tonight. Garnish them with shredded 50% light cheddar cheese and reduced-fat sour cream. Alongside, you'll want PINTO BEANS. Fresh PLUMS make a dandy dessert.

Shopping List

corn taco shells, shredded 50% light cheddar cheese, reduced-fat sour cream, pinto beans, fresh plums.

Saturday: Entertain the Family

Showcase your grilling skills to the family with your GRILLED SALMON. Top it with this CUCUMBER DILL SAUCE: In a small bowl, combine 1/3 cup reduced-fat sour cream, 1/4 cup seeded and diced cucumber, 1 tablespoon chopped fresh dill, 1/2 teaspoon light brown sugar, 1/4 teaspoon coarse salt, 1/2 teaspoon hot pepper sauce and 1/4 teaspoon white or black pepper.

Serve the delicious combo with your ROASTED RED POTATOES and STEAMED FRESH ASPARAGUS. Add a BAGUETTE. For a special treat, slice MILLION-DOLLAR POUND CAKE for dessert and top it with FRESH STRAWBERRIES.

Shopping List

salmon to grill, reduced-fat sour cream, cucumber, fresh dill, light brown sugar, coarse salt, hot pepper sauce, white or black pepper, red potatoes, fresh asparagus, baguette, butter, sugar, eggs, all-purpose flour, whole milk, almond extract, pure vanilla extract, strawberries.

MILLION-DOLLAR POUND CAKE

Servings: makes 16 slices

Prep time: 20 minutes

Cook time: 1 hour and 40 minutes; cooling time: 10 to 15 minutes

  • 1 pound butter, softened
  • 3 cups sugar
  • 6 eggs
  • 4 cups all-purpose flour
  • 3/4 cup whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract

Heat oven to 300 degrees. In an electric mixer, beat butter on medium 1 to 7 minutes (or until creamy and lighter-yellow color). Gradually add sugar, beating on medium, until a fluffy white. (Times vary according to power of mixer.) Add eggs, 1 at a time, beating just until yolk disappears. Add flour to creamed mixture, alternating with milk; begin and end with flour. Beat at low speed until just blended after each addition. (Batter should be smooth, and flour should be well-incorporated. If batter has lumps, stir gently with a rubber spatula.) Stir in almond extract and vanilla extract. Pour batter into a greased and floured 10-inch tube pan. (To grease pan: Use butter or vegetable shortening, greasing every part of pan. Sprinkle with a light coating of flour over greased surface.) Bake 1 hour and 40 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. (Adapted from Southern Living magazine.)

Per slice: 499 calories, 6 grams protein, 26 grams fat (45% calories from fat), 15.4 grams saturated fat, 62 grams carbohydrate, 132 milligrams cholesterol, 235 milligrams sodium, 1 gram fiber.

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