Perk up family day with SPICY PORK TENDERLOIN with GREEN BEANS. Serve the combo with ROASTED POTATOES, a ROMAINE SALAD and SOURDOUGH BREAD. Buy a LEMON PIE for dessert.
Save enough pie and prepare an extra pork tenderloin for Tuesday.
stir-fry sauce, spicy barbecue sauce, honey, pork tenderloin, fresh or frozen green beans, sliced almonds, potatoes to roast, romaine, sourdough bread, lemon pie.
SPICY PORK TENDERLOIN WITH GREEN BEANS
Servings: makes 4 servings
Prep time: 10 minutes
Cook time: 20 to 25 minutes; standing time: 10 minutes
- 2 tablespoons stir-fry sauce
- 2 tablespoons spicy barbecue sauce
- 2 tablespoons honey
- 1 (1- to 1 1/4-pound) pork tenderloin
- 3 cups fresh or frozen green beans, thawed
- 1/4 cup sliced almonds
Heat oven to 450 degrees. Line a rimmed shallow roasting pan with nonstick foil. In small bowl, mix stir-fry sauce, barbecue sauce and honey until well-blended. Place pork in pan, tucking under small end. Brush pork with sauce. Bake 10 minutes; remove from oven. Arrange green beans around pork; drizzle with any remaining sauce. Sprinkle beans with almonds. Bake 10 to 15 minutes more, brushing pork occasionally with drippings. Remove from oven when internal temperature reaches 145 degrees; tent pork with foil. Let stand 5 minutes. Serve pork with green beans.
Per serving: 235 calories, 27 grams protein, 6 grams fat (22% calories from fat), 1.1 grams saturated fat, 20 grams carbohydrate, 74 milligrams cholesterol, 234 milligrams sodium, 3 grams fiber.
Prepare this economical CHILI for tonight: In a large nonstick skillet, cook 1 1/2 pounds lean ground beef, 1 chopped onion, 1 chopped small red bell pepper and 2 cloves minced garlic on medium heat 8 minutes or until beef is no longer pink; drain. Spoon into a 4-quart or larger slow cooker. Stir in 2 (16-ounce) cans rinsed reduced-sodium red kidney beans, 2 (14.5-ounce) cans no-salt-added diced tomatoes (with liquid), 2 tablespoons chili powder, 1/4 teaspoon coarse salt, 1/2 teaspoon black pepper and 1 teaspoon cumin. Cook on low 4 to 5 hours.
Serve over BROWN RICE. Add a LETTUCE WEDGE and CORNBREAD (from mix). Enjoy BLUEBERRIES for dessert.
lean ground beef, onion, red bell pepper, garlic, canned reduced-sodium red kidney beans, canned no-salt-added diced tomatoes, chili powder, coarse salt, black pepper, cumin, brown rice, lettuce, cornbread mix, blueberries.
Tuesday: Heat and Eat
Heat and slice the leftover pork tenderloin along with your favorite barbecue sauce and spoon it into whole-grain tortillas. Wrap and garnish with reduced-fat sour cream. Serve with canned reduced-sodium PINTO BEANS and SLICED AVOCADO on LETTUCE. Slice the leftover PIE for dessert.
barbecue sauce, whole-grain tortillas, reduced-fat sour cream, canned reduced-sodium pinto beans, avocados, lettuce.
Call it a funny name like SPAGHETTI WITH ORANGE AND GREEN STRIPES, and the kids will like it. Cook 1 pound spaghetti according to directions. Cut 1 pound zucchini and 1 pound carrots into ribbons (see TIP) and add to pot 1 minute before pasta is done. Drain, reserving 1 cup pasta water. Meanwhile, melt 3 tablespoons butter in same pot. Add 1 clove minced garlic; cook 30 seconds. Remove from heat. Return pasta and vegetables to pot. Add 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper; toss. Add reserved water as necessary. Serve with CHERRY TOMATO HALVES, DIP and BREAD STICKS. PEACHES are a simple dessert.
Use a vegetable peeler to make the vegetable ribbons.
spaghetti, zucchini, carrots, butter, garlic, lemon, coarse salt, pepper, cherry tomatoes, dip, bread sticks, peaches.
For an easy meal, look for prepackaged spices with a recipe card, such as McCormick's Recipe Inspirations. We liked the CHICKEN MARSALA, but other flavors are good, too. Alongside, try MASHED SWEET POTATOES (from frozen), a packaged GREEN SALAD and WHOLE-GRAIN BREAD. Buy TAPIOCA PUDDING for a sweet treat.
Prepackaged spices with recipe card and additional ingredients as listed on package, frozen mashed sweet potatoes, packaged green salad, whole-grain bread, tapioca pudding.
You won’t miss meat with BROCCOLI AND GOAT CHEESE FRITTATA tonight. Serve it with a MIXED GREEN SALAD and WHOLE-GRAIN ROLLS. STRAWBERRY ICE CREAM is an easy dessert.
large eggs, coarse salt, extra-virgin olive oil, whole milk, broccoli, lemon, herbed goat cheese, mixed greens, whole-grain rolls, strawberry ice cream.
BROCCOLI AND GOAT CHEESE FRITTATA
Servings: makes 4 to 6 servings
Prep time: 15 minutes
Cook time: 10 to 15 minutes; standing time: 5 minutes
- 12 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon coarse salt, divided
- 1 tablespoon extra-virgin olive oil
- 12 ounces broccoli florets, cut into 1/2-inch pieces
- 3 tablespoons water
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon fresh lemon juice
- 4 ounces (1 cup) crumbled herbed goat cheese
- Heat oven to 350 degrees. In a large bowl, whisk eggs, milk and 1/4 teaspoon coarse salt until combined. Heat olive oil in a 12-inch oven-safe nonstick skillet on medium-high until shimmering. Add broccoli and 1/4 teaspoon salt; cook 4 to 6 minutes, stirring frequently until broccoli is crisp-tender and spotty brown. Add water, lemon zest and juice; cook 1 minute, stirring constantly, until broccoli is just tender and skillet is dry. Add goat cheese and egg mixture to skillet; cook 30 seconds, using rubber spatula to stir and scrape bottom of skillet, until large curds form and spatula leaves a trail through eggs but eggs are still very wet. Transfer skillet to oven and bake frittata 6 to 9 minutes, or until frittata is slightly puffy and surface bounces back when lightly pressed. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let sit 5 minutes; slice and serve. (Adapted from "Five-Ingredient Dinners," America’s Test Kitchen.)
Per serving (4 servings): 359 calories, 27 grams protein, 26 grams fat (63% calories from fat), 9.5 grams saturated fat, 7 grams carbohydrate, 590 milligrams cholesterol, 594 milligrams sodium, 2 grams fiber.
Carb count: 0.5.
Per serving (6 servings): 239 calories, 18 grams protein, 17 grams fat (63% calories from fat), 6.4 grams saturated fat, 5 grams carbohydrate, 393 milligrams cholesterol, 396 milligrams sodium, 1 gram fiber.
Saturday: Easy Entertaining
For an elegant guest meal, enjoy FILLET OF SOLE WITH WHITE GRAPE AND CHARDONNAY SAUCE. Serve it with RICE, GREEN BEANS and a BAGUETTE. For dessert, CITRUS SORBET and BUTTER COOKIES are perfect.
leek, white grapes, olive oil, butter, sugar, chardonnay wine, half-and-half, fresh dill, sole fillets (or flounder or tilapia), rice, green beans, baguette, citrus sorbet, butter cookies.
FILLET OF SOLE WITH WHITE GRAPE AND CHARDONNAY SAUCE
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: less than 20 minutes
- 1 leek
- 10 ounces white grapes
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 1/2 teaspoons sugar
- 3/4 cup chardonnay wine
- 3/4 cup half-and-half
- Chopped fresh dill to taste
- 4 (4- to 6-ounce) sole fillets (or flounder or tilapia)
Dice white part of leek into small cubes; peel and quarter grapes; set aside. In a large nonstick skillet, heat 1 tablespoon oil and 1 tablespoon butter on medium. Add leek and sugar; cook 4 minutes or until browned. Stir in wine. Bring to a boil; simmer 10 minutes to reduce liquid. Stir in half-and-half, grapes and dill to taste. Meanwhile, in another nonstick skillet, heat remaining oil and butter on medium. Add fish fillets; cook 1 minute on each side or until browned. Serve the fish with the sauce.
Per serving: 344 calories, 16 grams protein, 20 grams fat (50% calories from fat), 8.1 grams saturated fat, 20 grams carbohydrate, 82 milligrams cholesterol, 417 milligrams sodium, 1 gram fiber.