For family day, GRILLED PORK CHOPS WITH PEACH PECAN SALSA with OVEN-ROASTED SWEET POTATO WEDGES is a combination of flavors the whole family will enjoy. Serve with a SPINACH SALAD and DINNER ROLLS.
Make this easy DOUBLE BLUEBERRY PIE for dessert: In a small bowl, microwave 1 (10-ounce) jar blueberry all-fruit spread and 1/4 teaspoon cinnamon on high (100% power) for 1 minute or until the spread melts. In a large bowl, combine 4 cups fresh blueberries and fruit spread mixture; spoon into a 9-inch baked pie crust (from frozen). Cover loosely with waxed paper and refrigerate 1 to 2 hours or until set. Slice and garnish with light whipped cream.
Prepare 2 extra pork chops and save some pie for Monday.
thick boneless pork loin chops, coarse salt, black pepper, peaches, raw pecan pieces, red onion, fresh basil, jalapeno pepper, lime, sweet potatoes, fresh spinach, dinner rolls, blueberry all-fruit spread, cinnamon, fresh blueberries, frozen pie crust, light whipped cream.
GRILLED PORK CHOPS WITH PEACH PECAN SALSA
Servings: makes 4 servings
Prep time: 20 minutes
Cook time: about 10 minutes; standing time: 5 minutes
- 4 (1-inch-thick) boneless pork loin chops
- 3/4 teaspoon plus 1/8 teaspoon coarse salt, divided
- 2 medium peaches, diced
- Freshly ground black pepper, to taste
- 2 tablespoons diced red onion
- 2/3 cup raw pecan pieces
- 2 tablespoons chopped fresh basil
- 1 teaspoon minced jalapeno pepper
- 2 teaspoons lime juice
Season the pork chops with 3/4 teaspoon salt and black pepper. Heat the grill or grill pan to medium-high. Add pork chops to the grill and cook until browned, about 5 minutes. Flip the chops and continue to cook until the center reaches 135 degrees or another 5 or 6 minutes. Transfer to a plate and let rest for at least 5 minutes (the interior temperature will continue to rise and should reach 145-160 degrees before eating).
Meanwhile, prepare the salsa: Gently stir together the peaches, pecans, onion, basil, jalapeno, lime juice and remaining 1/8 teaspoon salt. Add a generous amount of salsa on top of each chop and serve remaining salsa on the side.
Per serving: 305 calories, 29 grams protein, 17 grams fat (49% calories from fat), 2.4 grams saturated fat, 11 grams carbohydrate, 75 milligrams cholesterol, 299 milligrams sodium, 3 grams fiber.
Monday: Heat and Eat
Use some of the leftover pork for PORK HEROES. Layer thin slices of pork on KAISER ROLLS coated with spicy mustard. Top with SLICED TOMATOES, SLICED CUCUMBER, LETTUCE LEAVES and GREEN BELL PEPPER RINGS. Serve with CORN ON THE COB. Slice the leftover PIE for dessert.
Kaiser rolls, spicy mustard, tomatoes, cucumbers, lettuce, green bell pepper, corn-on-the-cob.
To keep dinner on a roll, make THAI TURKEY WRAPS. Spread four (8-inch) whole-grain tortillas with Thai peanut sauce. On each tortilla, lay deli sliced turkey breast, thinly sliced red onion, shredded lettuce and chopped cilantro. Roll, cut diagonally and chill until serving time.
Serve with deli BROCCOLI SALAD and BAKED CHIPS. For dessert, drizzle CARAMEL SAUCE over VANILLA ICE CREAM.
Save enough caramel sauce for Thursday and enough ice cream for Saturday. Cook brown rice for Wednesday.
whole-grain tortillas, Thai peanut sauce, deli sliced turkey breast, red onion, lettuce, cilantro, deli broccoli salad, baked chips, caramel sauce, vanilla ice cream.
Be frugal and serve BLACK-AND-BROWN BURRITOS tonight. Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Add 1 cup chopped onion, 2 cloves minced garlic, 1 1/2 teaspoons chili powder and 1/2 teaspoon cumin; cook 7 minutes or until onion is softened. Add 3 cups cooked brown rice, 1 (15-ounce) can rinsed reduced-sodium black beans and 1 cup frozen corn; cook and stir 6 minutes or until mixture is hot. Remove from heat. Spoon about 1/2 cup rice mixture down center of 6 (8-inch) flour tortillas. Top each with 2 tablespoons shredded pepper jack and cheddar cheese blend, 1 tablespoon sliced green onions and 1 tablespoon plain yogurt; roll and top with 1 tablespoon salsa. Serve with GUACAMOLE. Slice WATERMELON for dessert.
Make Thursday's sandwiches today.
canola oil, onion, garlic, chili powder, cumin, brown rice, canned reduced-sodium black beans, frozen corn, flour tortillas, shredded pepper jack and cheddar cheese blend, green onions, plain yogurt, salsa, guacamole, watermelon.
Keeping with the cool-food-for-hot-weather theme, serve “GAZPACHO” SANDWICHES tonight. If you want more food, add a bowl of BEAN SOUP. For dessert, top instant BUTTERSCOTCH PUDDING with leftover CARAMEL SAUCE.
baguette, grape tomatoes, cucumber, red onion, shredded part-skim mozzarella cheese, fresh mint, red wine vinegar, olive oil, coarse salt, white pepper, fresh basil, bean soup (if desired), instant butterscotch pudding.
Servings: makes 4 servings
Prep time: 20 minutes; chilling time: 4 hours to overnight
Cook time: none
- 1 (8-ounce) baguette, cut into fourths
- 1 1/2 cups grape tomatoes, quartered
- 1/2 cup peeled, seeded, coarsely chopped cucumber
- 4 thin slices red onion, separated into rings
- 4 ounces shredded part-skim mozzarella cheese
- 2 tablespoons chopped fresh mint
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon white pepper
- 1 cup fresh basil leaves
Cut each piece of baguette horizontally. Use a knife to carefully remove bread from center of each piece, leaving 1/4-inch shells. Set aside. (Save the center pieces of baguette for another use.) In a medium bowl, combine tomatoes, cucumber, onion, cheese, mint, vinegar, oil, salt and pepper. Line bottoms of baguettes with basil leaves. Fill baguettes with tomato mixture. Replace tops. Wrap each sandwich in plastic wrap. Chill 4 to 6 hours or overnight.
Per serving: 234 calories, 12 grams protein, 9 grams fat (33% calories from fat), 3.6 grams saturated fat, 28 grams carbohydrate, 18 milligrams cholesterol, 686 milligrams sodium, 3 grams fiber.
Let the kids have some laughs with CHICKEN BREAST NUGGETS in fun shapes. The nuggets go well with OVEN FRIES (from frozen) and deli CARROT SALAD. Serve FRESH APRICOTS for dessert.
chicken breast nuggets in fun shapes, frozen oven fries, deli carrot salad, fresh apricots.
Saturday: Easy Entertaining
Call some friends to join you for GRILLED FRESH TUNA SALAD. Serve with a packaged Mediterranean salad, TOMATO WEDGES drizzled with extra-virgin olive oil and chopped fresh basil and a BAGUETTE.
For dessert, spoon this BANANA SAUCE over leftover ICE CREAM: Melt 3 tablespoons butter in a large nonstick skillet on medium-high. Add 4 medium sliced bananas, 1/2 cup firmly packed brown sugar and 1/2 cup maple syrup; cook 5 minutes or until sugar melts.
sherry vinegar, coarse salt, Dijon mustard, pepper, fresh or dried oregano, fresh or dried thyme, extra-virgin olive oil, tuna steaks, packaged Mediterranean salad, tomatoes, fresh basil, baguette, butter, bananas, brown sugar, maple syrup.
GRILLED FRESH TUNA SALAD
Servings: makes 4 servings
Prep time: about 10 minutes; marinating time: 15 minutes
Cook time: 4 minutes
- 2 tablespoons sherry vinegar
- 1/4 teaspoon coarse salt
- 1 tablespoon Dijon mustard
- 1/8 teaspoon pepper
- 1/4 teaspoon chopped fresh oregano, or 1/8 teaspoon dried
- 1/4 teaspoon chopped fresh thyme, or 1/8 teaspoon dried
- 1/4 cup extra-virgin olive oil
- 4 (4- to 6-ounce) tuna steaks
- 2 (8-ounce) packages Mediterranean or other green salad blend
Heat grill to medium-high. In a small bowl, whisk together vinegar and salt. Whisk in mustard, pepper, oregano and thyme. Slowly drizzle in oil, whisking until thickened. Reserve 1/4 cup for salad. Pour remaining dressing into a large glass dish; marinate fish 15 minutes at room temperature. Remove fish; discard marinade. Grill fish 2 minutes per side. Remove to a plate and keep warm. In a large bowl, dress salad with reserved dressing. Serve salad topped with grilled tuna.
Per serving: 228 calories, 33 grams protein, 9 grams fat (34% calories from fat), 1.4 grams saturated fat, 4 grams carbohydrate, 67 milligrams cholesterol, 240 milligrams sodium, 3 grams fiber.