Sunday: Family
Prepare a ROAST TURKEY BREAST for family day. Alongside, add BULGUR SALAD WITH CARROTS AND ALMONDS, GREEN BEANS, MIXED GREENS and FLATBREAD.
For dessert, enjoy BLUEBERRY PARFAITS: Sprinkle 1 tablespoon crushed lemon cookies in each of 8 stemmed glasses. Spoon 1 1/2 tablespoons (from a 21-ounce can) blueberry pie filling over cookies. Top with 2 tablespoons light whipped cream; repeat layers. Top with crushed cookies.
Plan
Save enough turkey and some parfaits for Monday.
Shopping List
turkey breast to roast, medium-grind bulgur (not cracked wheat), lemons, coarse salt, extra-virgin olive oil, cumin, cayenne pepper, carrots, green onions, almonds, fresh mint, fresh cilantro, black pepper, green beans, salad greens, flatbread, lemon cookies, blueberry pie filling, light whipped cream.
BULGUR SALAD WITH CARROTS AND ALMONDS
Servings: makes 6 servings
Prep time: 15 minutes; standing time: 1 1/2 hours
- 1 1/2 cups medium-grind bulgur (not cracked wheat) rinsed
- 1 cup water
- 6 tablespoons fresh lemon juice (about 2 lemons), divided
- 3/4 teaspoon coarse salt, divided
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 carrots, peeled and shredded
- 3 thinly sliced green onions
- 1/2 cup toasted almonds
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
- Additional coarse salt and black pepper to taste
In a large bowl, combine bulgur, water, 1/4 cup lemon juice and 1/4 teaspoon salt. Cover and let sit at room temperature 1 1/2 hours or until the grains are softened and liquid is fully absorbed. In a large bowl, whisk remaining 2 tablespoons lemon juice, oil, cumin, cayenne pepper and 1/2 teaspoon salt together. Add bulgur, carrots, green onions, almonds, mint and cilantro and gently toss to combine. Season with salt and black pepper to taste. Serve. (Adapted from "The Complete Mediterranean Cookbook," America’s Test Kitchen.)
Per serving: 331 calories, 8 grams protein, 19 grams fat (50% calories from fat), 2.3 grams saturated fat, 36 grams carbohydrate, no cholesterol, 289 milligrams sodium, 8 grams fiber.
Monday: Heat & Eat
Make TURKEY SALAD SANDWICHES with the leftover turkey. In medium bowl, mix 1 1/2 cups diced leftover turkey, 1/2 cup diced unpeeled apple, 1/2 cup low-fat mayonnaise, 1 1/2 teaspoons curry powder, 1/4 teaspoon ground ginger, 1/4 teaspoon pepper, 1 thinly sliced medium rib celery and 2 tablespoons chopped green onions. Spread on 4 slices whole-grain bread; top with another slice bread. Cut in half and serve with BAKED CHIPS and CARROT SALAD. Enjoy the leftover PARFAITS for dessert.
Shopping List
apples, low-fat mayonnaise, curry powder, ground ginger, pepper, celery, green onions, whole-grain bread, baked chips, carrot salad.
Tuesday: Meatless
How about RAVIOLI WITH GARLIC HERB OIL for a no-meat meal? Cook 1 (20-ounce) packaged refrigerated four-cheese ravioli according to directions; drain and return to pot. Meanwhile, in a small saucepan, put 2 tablespoons olive oil, 1 sliced large clove garlic and 1/4 teaspoon crushed red pepper. Heat on medium until garlic is light golden; remove from heat. Add garlic oil mixture to pot with ravioli. Add 2 tablespoons minced chives and 2 tablespoons flatleaf parsley to pot; toss to coat. Serve with a SPINACH SALAD and ITALIAN BREAD. Try ORANGE SECTIONS for dessert.
Shopping List
refrigerated four-cheese ravioli, olive oil, garlic, crushed red pepper, chives, flatleaf parsley, fresh spinach, Italian bread, oranges.
Wednesday: Budget
If you’re from Virginia or Georgia, you may argue that your own BRUNSWICK STEW is the best. Try this easy recipe and serve it with a LETTUCE WEDGE and BISCUITS. CHUNKY APPLESAUCE sprinkled with cinnamon is good for dessert.
Plan
Save enough stew for Thursday.
Shopping List
skinless bone-in chicken thighs, unsalted chicken broth, baking potatoes, canned diced tomatoes with chilies, frozen succotash, pepper, coarse salt, hot pepper sauce, lettuce, biscuits, chunky applesauce, cinnamon.
BRUNSWICK STEW
Servings: makes 10 servings
Prep time: 15 minutes
Cook time: 7 to 8 hours on low
- 4 pounds skinless bone-in chicken thighs, well-trimmed
- 2 cups unsalted chicken broth
- 2 cups water
- 2 large baking potatoes, peeled and cut into bite size pieces
- 2 (14.5-ounce) cans diced tomatoes with chilies, with liquid
- 1 (16-ounce) package frozen succotash
- 1/2 teaspoon pepper
- 1/2 teaspoon coarse salt
- Hot pepper sauce to taste
In a 4-quart or larger slow cooker, combine all ingredients. Cook on low 7 to 8 hours or until chicken is cooked through and potatoes are tender. Remove bones and serve.
Per serving: 297 calories, 29 grams protein, 9 grams fat (27% calories from fat), 2.5 grams saturated fat, 25 grams carbohydrate, 138 milligrams cholesterol, 585 milligrams sodium, 4 grams fiber.
Thursday: Express
Heat the leftover STEW and serve it over quick-cooking BROWN RICE for an easy meal. Add a packaged GREEN SALAD and WHOLE-GRAIN ROLLS. PEARS are your dessert.
Shopping List
quick-cooking brown rice, salad greens, whole-grain rolls, pears.
Friday: Entertaining
Celebrate the end of another year and serve SMOKED PAPRIKA LAMB CHOPS WITH FRESH GRAPE SAUCE to your lucky guests. Add MASHED POTATOES, SUGAR SNAP PEAS and a BAGUETTE.
For a special dessert, make CREPES A LA ROMANOFF: In a blender, combine 2 cups strawberries, 1 cup plain yogurt, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/2 teaspoon pure vanilla extract. Refrigerate at least one hour or until slightly firm. To assemble: Lay 1 crepe on each of 4 plates. Divide additional 2 cups halved strawberries and spoon down center of each crepe. Divide and spoon the sauce over strawberries. Fold one side of crepe over filling to cover, then the other side over first one to form a roll with the filling showing at both ends. Sprinkle with powdered sugar.
Tip
Celebrate the end of another year and serve SMOKED PAPRIKA LAMB CHOPS WITH FRESH GRAPE SAUCE to your lucky guests. Add MASHED POTATOES, SUGAR SNAP PEAS and a BAGUETTE.
For a special dessert, make CREPES A LA ROMANOFF: In a blender, combine 2 cups strawberries, 1 cup plain yogurt, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/2 teaspoon pure vanilla extract. Refrigerate at least one hour or until slightly firm. To assemble: Lay 1 crepe on each of 4 plates. Divide additional 2 cups halved strawberries and spoon down center of each crepe. Divide and spoon the sauce over strawberries. Fold one side of crepe over filling to cover, then the other side over first one to form a roll with the filling showing at both ends. Sprinkle with powdered sugar.
Plan
Save enough strawberries for Saturday.
Shopping List
smoked or regular paprika, pepper, boneless sirloin or other boneless leg lamb chops, olive oil, dry white wine, shallots, unsalted chicken broth, dried thyme, seedless red and green grapes, butter, potatoes to mash, sugar snap peas, baguette, strawberries, plain yogurt, brown sugar, cinnamon, pure vanilla extract, crepes, powdered sugar.
SMOKED PAPRIKA LAMB CHOPS WITH FRESH GRAPE SAUCE
Servings: makes 4 servings
Prep time: 10 minutes
Cook time: about 20 minutes
- 1 teaspoon smoked or regular paprika
- 1/2 teaspoon freshly ground black pepper
- 4 boneless sirloin or other boneless leg lamb chops (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 3/4 cup dry white wine
- 2 minced shallots
- 1/2 cup unsalted chicken broth
- 1/2 teaspoon dried thyme
- 1 1/2 cups seedless red and green grapes
- 1 tablespoon butter
In a small bowl, combine paprika and pepper. Rub chops with mixture; set aside. Heat oil in a large nonstick skillet on medium. Add chops; cook 4 to 6 minutes per side for medium-rare to medium doneness. Transfer to a platter; cover to keep warm. Add wine to skillet, bring to a boil and scrape any browned bits in bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook 4 minutes or until reduced by half. Stir in grapes and butter; swirl to melt butter. Pour sauce over chops and serve.
Per serving: 363 calories, 36 grams protein, 15 grams fat (37% calories from fat), 5.7 grams saturated fat, 13 grams carbohydrate, 117 milligrams cholesterol, 152 milligrams sodium, 1 gram fiber.
Saturday: Budget
Happy New Year! Respect tradition and bring lots of good luck by serving BLACK-EYED PEAS WITH HAM. (These are some of the best ones I've ever eaten.) Combine 2 ham hocks (about 1 1/4 to 1 1/2 pounds total) with enough water to cover. Bring to a boil; reduce heat and simmer 1 hour. Meanwhile, rinse and pick over 1 pound dry black-eyed peas; place peas in 4-quart or larger slow cooker. Top with ham hocks, 4 cups of the hot ham water, 1 teaspoon minced garlic, 2 medium onions cut into thin wedges, 1 (14 1/2-ounce) can diced tomatoes with jalapeno peppers (with liquid) and black pepper to taste. Cook on low 5 to 7 hours or until peas are soft but not mushy. (I cooked mine 5 hours, and they were perfect, but it depends on your cooker). Remove ham hocks and trim off the fat. Add meat from hocks back to the stew; mix well.
Serve with COLLARD GREENS and CORNBREAD (from mix). Top leftover STRAWBERRIES with CHOCOLATE SYRUP and light whipped cream for dessert.
Shopping List
ham hocks, dry black-eyed peas, garlic, onions, canned diced tomatoes with jalapeno peppers, black pepper, collard greens, cornbread mix, chocolate syrup light whipped cream.