Prepare a 2- to 3-pound fully cooked BAKED HAM for family day. Place ham in a shallow dish and heat at 350 degrees, uncovered, 15 to 18 minutes per pound or until the internal temperature reaches 140 degrees.
Serve it with PARMESAN “RISOTTO” WITH PEAS. Add a LETTUCE WEDGE and WHOLE-GRAIN ROLLS. Make an old-fashioned PINEAPPLE UPSIDE-DOWN CAKE (from mix) for dessert.
Save enough ham and cake for Monday.
fully cooked baked ham, unsalted chicken broth or homemade stock, arborio rice, Parmesan cheese, dry white wine, butter, pepper, frozen peas, lettuce, whole-grain rolls, pineapple upside-down cake mix.
PARMESAN “RISOTTO” WITH PEAS
Servings: makes 8 servings
Prep time: 10 minutes
Cook time: about 50 minutes
- 5 cups unsalted chicken broth or homemade stock, divided
- 1 1/2 cups arborio rice
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 1 teaspoon freshly ground pepper
- 1 cup frozen peas
Heat oven to 350 degrees. Bring broth to a simmer. Place the rice and 4 cups broth in Dutch oven, reserving 1 cup broth. Cover and bake 45 minutes or until most of the liquid is absorbed and rice is al dente. Remove from oven; add remaining broth, cheese, wine, butter and pepper; stir vigorously for 2 to 3 minutes until rice is thick and creamy. Add peas; stir until heated through. Serve hot. (Adapted from "Barefoot Contessa: How Easy Is That?" Ina Garten, Clarkson Potter.)
Per serving: 220 calories, 7 grams protein, 6 grams fat (25% calories from fat), 3.4 grams saturated fat, 32 grams carbohydrate, 19 milligrams cholesterol, 767 milligrams sodium, 2 grams fiber.
Monday: Heat and Eat
Use the leftover ham for GRILLED HAM AND SWISS SANDWICHES ON RYE. Serve with deli GERMAN (or other) POTATO SALAD. Add a SPINACH SALAD. Slice the leftover CAKE for dessert.
Swiss cheese, rye bread, deli German (or other) potato salad, fresh spinach.
The kids will like MEXICAN PIZZA: Heat oven to 450 degrees. Spread 1/2 cup prepared black bean dip over a ready-to-bake pizza crust, leaving a 1/2-inch border. Place crust on a cookie sheet. Sprinkle with 1/2 cup shredded Mexican-blend cheese. Bake 8 to 10 minutes or until cheese melts. Meanwhile, in a medium bowl, mix 1/4 teaspoon lime zest, 2 tablespoons fresh lime juice and 1 ripe avocado cut into chunks. Toss 2 cups shredded romaine with 1 tablespoon more lime juice. Top cooked pizza with romaine mixture, 1 chopped tomato and then avocado mixture.
Serve with BABY CARROTS. For dessert, enjoy PEACH SLICES.
prepared black bean dip, ready-to-bake pizza crust, shredded Mexican-blend cheese, limes, avocado, romaine, tomato, baby carrots, peaches.
Keep it simple and low-cost with PASTA PUTTANESCA WITH TUNA. Toss 1 pound any cooked pasta with 1 (12-ounce) can tuna in oil (drained and flaked) and a (26-ounce) jar green or black olive (or other) pasta sauce.
Serve with a GREEN SALAD and ITALIAN BREAD. Try GRAPES for dessert.
any pasta, canned tuna in oil, jar green or black olive (or other) pasta sauce, salad greens, Italian bread, grapes.
There’s nothing like a good bowl of VEGETABLE BEAN SOUP on a chilly March night. Serve the soup with EGG SALAD SANDWICHES on whole-grain bread. STRAWBERRY ICE CREAM is good for dessert any time of year.
Save enough soup for Friday; save enough ice cream for Saturday.
canned reduced-sodium black beans, canned reduced-sodium pinto beans, canned diced tomatoes with jalapenos, frozen corn, unsalted vegetable broth, red potatoes, onions, medium salsa, frozen green beans, egg salad, whole-grain bread, strawberry ice cream.
VEGETABLE BEAN SOUP
Servings: makes about 12 cups
Prep time: less than 15 minutes
Cook time: 6 hours
- 1 (15-ounce) can reduced-sodium black beans, rinsed
- 1 (15-ounce) can reduced-sodium pinto beans, rinsed
- 2 (14.5-ounce) cans undrained diced tomatoes with jalapenos
- 2 cups frozen corn
- 1 (14-ounce) can unsalted vegetable broth (see NOTE)
- 2 medium red potatoes, chopped
- 1 cup chopped onions
- 1 cup medium salsa
- 1 cup frozen green beans
In a 4-quart or larger slow cooker, combine all ingredients. Mix well. Cover and cook on high 6 hours or until vegetables are tender. NOTE: Thin with additional broth or water if desired.
Per cup: 109 calories, 4 grams protein, no fat (no calories from fat), no saturated fat, 24 grams carbohydrate, no cholesterol, 268 milligrams sodium, 5 grams fiber.
Since the flavors have blended, leftover SOUP will be even better tonight. Augment the entree by stirring in some diced cooked chicken as you reheat it. Add a packaged GREEN SALAD and CRACKERS. FRESH TROPICAL FRUITS are a light dessert.
diced cooked chicken, packaged salad greens, crackers, fresh tropical fruits.
Saturday: Easy Entertaining
Our guests loved EASY BEEF STROGANOFF. Alongside, add STEAMED FRESH BROCCOLI, MIXED GREENS and a BAGUETTE. Top leftover ICE CREAM with CHOCOLATE SAUCE.
beef sirloin tip steaks cut 1/8 inch to 1/4 inch thick, garlic, canola oil, coarse salt, pepper, mushrooms, brown gravy mix, wide egg noodles, sour cream, broccoli, mixed greens, baguette, chocolate sauce.
EASY BEEF STROGANOFF
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: less than 10 minutes
- 1 pound beef sirloin tip steaks cut 1/8 inch to 1/4 inch thick
- 1 teaspoon minced garlic
- 4 teaspoons canola oil, divided
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1/2 pound sliced mushrooms
- 1 (3/4-ounce) package brown gravy mix
- 1 cup cold water
- 4 cups cooked wide egg noodles
- 1/4 cup dairy sour cream
Stack steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Toss with garlic. Heat 2 teaspoons oil in large nonstick skillet on medium-high. Add half of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove; repeat with remaining beef. Season with salt and pepper. Heat remaining 2 teaspoons oil in same skillet on medium-high. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through. Serve over noodles. Pass sour cream.
Per serving: 461 calories, 36 grams protein, 15 grams fat (29% calories from fat), 4.3 grams saturated fat, 47 grams carbohydrate, 129 milligrams cholesterol, 465 milligrams sodium, 2 grams fiber.