For a special family day meal, serve LAMB LOIN CHOPS WITH FETA CREAM SAUCE. The combination goes well with ROASTED RED POTATOES and a RED-TIPPED LETTUCE SALAD. Finish with MOCHA ICE CREAM for dessert.
Save enough ice cream for Saturday.
plain Greek yogurt, Greek feta cheese, olive oil, lamb loin chops, coarse salt, pepper, butter, garlic, fresh thyme, small red potatoes, red-tipped lettuce, mocha ice cream.
LAMB LOIN CHOPS WITH FETA CREAM SAUCE
Servings: makes 8 servings
Prep time: 15 minutes
Cook time: less than 10 minutes
- 1/3 cup plain Greek yogurt
- 1 cup Greek feta cheese
- 1/4 cup plus 2 tablespoons olive oil, divided
- 8 lamb loin chops (about 4 ounces each)
- Coarse salt to taste
- Freshly ground pepper to taste
- 8 teaspoons butter
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
In a blender, combine yogurt, feta cheese and 1/4 cup oil. Blend until smooth; set aside. Pat chops dry with papers towels; season with salt and pepper on each side. Heat 2 tablespoons oil in cast iron skillet on medium to medium-high heat. Cook chops in hot oil for 4 minutes until bottom is golden and seared. Turn chops and place 1 teaspoon butter on each chop. Add garlic and thyme to hot oil. (Stir the garlic quickly so it does not burn.) Continue to cook chops for a total of 4 more minutes. Top chops with feta cream sauce and serve.
Per serving: 312 calories, 22 grams protein, 24 grams fat (70% calories from fat), 8.8 grams saturated fat, 2 grams carbohydrate, 85 milligrams cholesterol, 257 milligrams sodium, no fiber.
Cooler days call for no-meat ITALIAN VEGETABLE STEW. In a large pot on medium-high, cook 3 cups diced potatoes and 3 cups chopped onions in 2 tablespoons olive oil for 10 minutes or until potatoes are browned and onions are softened. Add 3 cups sliced fresh zucchini, 2 (14-ounce) cans diced tomatoes with oregano and garlic (with liquid), 1 (14-ounce) can unsalted vegetable broth and 1 1/2 teaspoons dried oregano. Cover and simmer 10 minutes. Serve with a SPINACH SALAD and HARD-COOKED EGG WEDGES along with CHEESE TOAST. PLUMS are a simple dessert.
Save enough stew for Tuesday.
potatoes, onions, olive oil, fresh zucchini, canned diced tomatoes with oregano and garlic, canned unsalted vegetable broth, dried oregano, fresh spinach, eggs, bread and cheese for cheese toast, plums.
Tuesday: Heat and Eat
Make VEGETABLE SOUP for a quick meal. Thin the leftover stew with unsalted chicken broth to the desired thickness; heat. Serve with deli SMOKED TURKEY AND CHEESE ON RYE SANDWICHES. Make or buy CHOCOLATE PUDDING for dessert.
Buy enough turkey for Wednesday.
unsalted chicken broth, deli smoked turkey, any cheese, rye bread, chocolate pudding.
Use the leftover turkey for SMOKED TURKEY ENCHILADAS. They're easy to make and packed with flavor. Serve with canned reduced-sodium PINTO BEANS and GUACAMOLE. Fresh PINEAPPLE SPEARS are good for dessert.
corn tortillas, cooking spray, green or red salsa, reduced-fat sour cream, fresh cilantro, shredded reduced-fat Swiss cheese, jar roasted red peppers, tomatoes, lettuce, green onions, canned reduced-sodium pinto beans, guacamole, fresh pineapple spears.
SMOKED TURKEY ENCHILADAS
Servings: makes 8 enchiladas
Prep time: 15 minutes
Cook time: about 25 minutes
- 8 corn tortillas
- 1 1/4 cups green or red salsa
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups chopped smoked turkey breast (about 8 ounces)
- 6 ounces shredded reduced-fat Swiss cheese, divided
- 1 (12-ounce) jar roasted red peppers, drained and sliced
- Diced tomatoes for garnish
- Shredded lettuce for garnish
- Sliced green onions for garnish
Heat oven to 425 degrees. Place tortillas in oven on a flat baking sheet; bake 5 minutes and remove from oven. Coat a 7-by-11-inch baking dish with cooking spray. In a medium bowl, mix salsa, sour cream and cilantro. Spread 1/2 cup over bottom of baking dish. In another bowl, combine turkey, 1 cup cheese and peppers. Spoon scant 1/2 cup turkey mixture down center of each tortilla. Roll up; place seam side down in baking dish. Pour remaining salsa mixture over top. Cover with nonstick foil and bake 15 minutes or until bubbly. Uncover; sprinkle with remaining cheese and bake 5 minutes or until cheese melts. Garnish with tomatoes, lettuce and green onions.
Per enchilada: 163 calories, 14 grams protein, 6 grams fat (33% calories from fat), 3.2 grams saturated fat, 13 grams carbohydrate, 30 milligrams cholesterol, 606 milligrams sodium, 1 gram fiber.
TEX-MEX MAC AND CHEESE is a double whammy of favorite flavors for kids and easy for you. Stir 1 (14 1/2-ounce) can diced tomatoes with mild green chilies into prepared macaroni and cheese. Heat through. Garnish with freshly grated Parmesan cheese. On the side, serve halved CHERRY TOMATOES with the kids' favorite DIP. Slurpy CREAMSICLES are a messy-kid kind of dessert.
canned diced tomatoes with mild green chilies, macaroni and cheese, Parmesan cheese, cherry tomatoes, dip, Creamsicles.
Take it easy and make SEAFOOD SALAD WRAPS for dinner. Line 4 burrito-size flour tortillas with lettuce leaves. Spread 1/4 pound deli seafood salad down the center of each tortilla. Top with sliced avocado and sliced red onion. Roll tortillas around filling, wrap in waxed paper for easy handling and serve with BAKED CHIPS. For dessert, top FRESH TROPICAL FRUITS with shredded COCONUT.
burrito-size flour tortillas, lettuce, deli seafood salad, avocado, red onion, baked chips, fresh tropical fruits, shredded coconut.
Saturday: Easy Entertaining
For a perfect fall meal for guests, try CHICKEN WITH ROASTED APPLES. Serve with BROWNED BRUSSELS SPROUTS: Heat 1 tablespoon olive oil in a large nonstick skillet on medium. Add 1 1/2 pounds trimmed and halved fresh Brussels sprouts, 1/4 teaspoon coarse salt, and 3 thinly sliced garlic cloves; cook 15 minutes or until lightly browned, stirring occasionally. Stir in 2 teaspoons balsamic vinegar; cook 1 minute.
Add any MASHED POTATOES and WHOLE-GRAIN BREAD. For dessert, try TOFFEE CHOCOLATE TANGO COOKIES and leftover MOCHA ICE CREAM.
apples, dried sage, cinnamon, nutmeg, garlic, coarse salt, bone-in skinless chicken thighs, pepper, fresh parsley, olive oil, fresh Brussels sprouts, balsamic vinegar, any mashed potatoes, whole-grain bread, toffee chocolate tango cookies.
CHICKEN WITH ROASTED APPLES
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
- 1 1/2 pounds apples, peeled, cored and chopped
- 1/2 teaspoon dried sage
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon coarse salt, divided
- 8 bone-in skinless chicken thighs (2 to 2 1/2 pounds), trimmed
- 1/4 teaspoon pepper
- Chopped fresh parsley for garnish
Heat oven to 450 degrees. In a large bowl, combine apples, sage, cinnamon, nutmeg, garlic and 1/4 teaspoon salt; toss to coat. Spread mixture on a large flat baking sheet covered with nonstick foil. Sprinkle chicken with remaining salt and the pepper and arrange on top of apple mixture. Bake 25 minutes or until internal temperature of chicken reaches 165 degrees and apples are tender. Remove chicken and keep warm. Partially mash apple mixture with potato masher or 2 forks. Sprinkle chicken with parsley; serve with apple mixture.
Per serving: 320 calories, 33 grams protein, 11 grams fat (30% calories from fat), 3.1 grams saturated fat, 23 grams carbohydrate, 173 milligrams cholesterol, 429 milligrams sodium, 3 grams fiber.