Gather family and friends for the big game and serve bowls of GREEN CHILI. In a 4-quart or larger slow cooker, combine 1 (16-ounce) jar salsa verde (1 3/4 cups), 2 pounds boneless skinless chicken thighs cut into 1 1/2 inch pieces, 1 (11-ounce) can rinsed corn, 1 (15-ounce) can rinsed cannellini beans, 2 fresh chopped cubanelle peppers, 1 medium finely chopped onion, 1 tablespoon minced garlic, 2 teaspoons cumin and 1/4 teaspoon salt. Cover and cook on low 8 to 9 hours. Stir in 1/2 cup chopped cilantro. Serve with lime wedges and reduced-fat sour cream.
With the steaming bowl of “green,” add BROWN RICE, COLESLAW and CORNBREAD (from mix) on the side. Munch on OATMEAL COOKIES while you cheer your team to victory. Add some PEACHES to go with the cookies.
salsa verde, boneless skinless chicken thighs, canned corn, canned cannellini beans, fresh cubanelle peppers, onion, garlic, cumin, salt, fresh cilantro, limes, reduced-fat sour cream, brown rice, coleslaw, cornbread mix, oatmeal cookies, peaches.
Monday: Valentine's Day
What could be a more perfect dish for your cupcake than HERB-MARINATED LAMB CHOPS? Serve with your GARLIC MASHED POTATOES, STEAMED ASPARAGUS, a GREEN SALAD and a BAGUETTE. Serve CHOCOLATE CUPCAKES with CHOCOLATE ICE CREAM and light whipped cream.
Send the children to Grandma’s for the night.
dried rosemary, dried thyme, pepper, garlic powder, coarse salt, onion, orange juice, dry white wine, olive oil, loin lamb chops, potatoes to mash, garlic (if desired), asparagus, salad greens, baguette, chocolate cupcakes, chocolate ice cream, light whipped cream.
HERB-MARINATED LAMB CHOPS
Servings: makes 2 servings
Prep time: less than 10 minutes; marinating time: 30 to 60 minutes
Cook time: 10 minutes
- 1 teaspoon dried crushed rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1/2 cup finely chopped onion
- 1/4 cup orange juice
- 2 tablespoons dry white wine
- 4 1/2 teaspoons olive oil, divided
- 4 loin lamb chops, 1 to 1 1/2 inches thick (about 1/2 to 3/4 pound)
In a medium bowl, combine rosemary, thyme, pepper, garlic powder and salt. Add onion, orange juice, white wine and half the oil. Whisk together; reserve 1/4 cup marinade mixture for later. Place chops in resealable plastic bag; add marinade. Turn to coat. Refrigerate 30 to 60 minutes. Remove lamb and discard marinade; blot dry with paper towels. (Do not remove onion pieces from chops.) Heat remaining oil in heavy skillet over medium-high heat. Place lamb in skillet. Sear one side 4 minutes or until well-browned. Turn chops and cook 4 more minutes or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to serving plate. Pour reduced marinade over lamb.
Per serving: 208 calories, 19 grams protein, 12 grams fat (51% calories from fat), 2.9 grams saturated fat, 5 grams carbohydrate, 58 milligrams cholesterol, 344 milligrams sodium, 1 gram fiber.
It’s delicious, and it’s easy on the pocketbook. That’s why ONE-PAN SPINACH LASAGNA is a good choice for dinner. Serve it with MIXED GREENS. Make FLAN from a mix for dessert.
Save enough lasagna for Friday.
mild Italian sausage, garlic, lasagna noodles or farfalle pasta, marinara sauce, fresh spinach, fresh mozzarella, whole-milk ricotta cheese, Parmesan cheese, fresh basil leaves, mixed greens, flan mix.
ONE-PAN SPINACH LASAGNA
Servings: makes 8 servings
Prep time: 10 minutes
Cook time: about 25 minutes
- 1 pound mild Italian sausage
- 4 cloves garlic, minced
- 8 ounces lasagna noodles, broken into 2-inch-long pieces, or farfalle pasta
- 4 cups (32 ounces) marinara sauce
- 2 cups fresh spinach
- 4 ounces fresh mozzarella, sliced
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- Torn fresh basil leaves for topping
In a large skillet, cook sausage over medium-high heat until browned. Add garlic and cook for an additional 30 seconds. Add lasagna noodles and pour marinara sauce on top. Bring to a boil. Cover and reduce heat to a simmer. Cook for 15 to 20 minutes or until noodles are tender. Stir in spinach and top with mozzarella and ricotta. Cover and let cheeses melt. Sprinkle with Parmesan and garnish with basil. (Adapted from "Scrumptious," Christy Denney, Shadow Mountain.)
Per serving: 343 calories, 19 grams protein, 14 grams fat (39% calories from fat), 5.8 grams saturated fat, 32 grams carbohydrate, 71 milligrams cholesterol, 1,052 milligrams sodium, 4 grams fiber.
Skip meat for this VEGETABLE CURRY: Heat 1 tablespoon canola oil in a large nonstick skillet on medium. Add 2 cups sliced carrots and 1 medium sliced onion; cook 6 minutes. Add 3 cloves sliced garlic, 2 tablespoons curry powder, 1/2 teaspoon cayenne pepper and 1/2 teaspoon turmeric; cook 2 minutes. To a 4-quart or larger slow cooker, add 3 small gold potatoes cut into 1/2-inch pieces, 8 ounces frozen green beans, 2 (15-ounce) cans rinsed reduced-sodium chickpeas and 1 (14.5-ounce) can no-salt-added diced tomatoes. Pour 2 cups unsalted vegetable broth over all. Cook on low 6 hours. Add 1/2 cup frozen petite green peas, 1/2 cup half-and-half and 1 teaspoon coconut extract. Cook 15 more minutes.
Serve over BASMATI RICE. Add a GREEN SALAD and FLATBREAD. Enjoy PLUMS for dessert.
canola oil, carrots, onion, garlic, curry powder, cayenne pepper, turmeric, gold potatoes, frozen green beans, canned reduced-sodium chickpeas, canned no-salt-added diced tomatoes, unsalted vegetable broth, frozen petite green peas, half-and-half, coconut extract, basmati rice, salad greens, flatbread, plums.
Make SLOPPY JOES from a mix and spoon it onto whole-grain buns. Serve the sandwiches with BAKED CHIPS and a CARROT SALAD. KIWIS make an easy dessert.
sloppy Joe mix, ground beef or turkey, whole-grain hamburger buns, baked chips, carrot salad, kiwis.
Friday: Heat and Eat
Heat the leftover LASAGNA for a quick meal. Serve it with STEAMED BROCCOLI FLORETS and MIXED GREENS. Fresh TROPICAL FRUIT is good for dessert.
broccoli, mixed greens, fresh tropical fruit.
Saturday: Easy Entertaining
Your guests will enjoy this ORANGE CHICKEN AND VEGETABLE RICE BOWL. Serve it with a BOSTON LETTUCE SALAD and WHOLE-GRAIN ROLLS. Top leftover ICE CREAM with HOT FUDGE SAUCE for dessert.
canola oil, chicken breast strips, fresh broccoli, fresh carrots, onion, yellow and red bell peppers, fresh ginger, unsalted chicken broth, orange, lower-sodium soy sauce, cornstarch, brown rice, Boston lettuce, whole-grain rolls, hot fudge sauce.
ORANGE CHICKEN AND VEGETABLE RICE BOWL
Servings: makes 6 servings
Prep time: 20 minutes
Cook time: less than 20 minutes
- 4 teaspoons canola oil, divided
- 1 pound chicken breast strips, cut into bite-size pieces
- 2 cups fresh broccoli florets
- 2 fresh carrots, thinly sliced
- 1 medium onion, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon grated fresh ginger
- 1 (14-ounce) can unsalted chicken broth
- Juice from 1 orange (about 1/2 cup)
- Zest (orange part only) from 1 orange
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons cornstarch
- 3 cups hot cooked brown rice
Heat 2 teaspoons oil on medium-high in a large nonstick skillet or wok. Stir-fry chicken about 5 minutes or until lightly browned; remove. In same skillet, heat remaining oil; stir-fry broccoli, carrots, onion, bell peppers and ginger for 4 to 5 minutes or until vegetables are tender-crisp. Meanwhile, in a medium bowl, combine chicken broth, orange juice, orange zest, soy sauce and cornstarch. Stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over hot rice.
Per serving: 315 calories, 22 grams protein, 6 grams fat (19% calories from fat), 0.9 gram saturated fat, 41 grams carbohydrate, 55 milligrams cholesterol, 391 milligrams sodium, 5 grams fiber.