Prepare your own delicious LEG OF LAMB for family day dining. Serve it with TABBOULEH. Add a ROMAINE SALAD and FLATBREAD. For dessert, slice ANGEL FOOD CAKE and top it with FRESH STRAWBERRIES.
Save enough lamb and strawberries for Monday; save enough cake for Tuesday.
leg of lamb, tomatoes, coarse salt, black pepper, medium-grind bulgur, lemons, extra-virgin olive oil, cayenne pepper, fresh parsley, fresh mint, green onions, romaine, flatbread, angel food cake, fresh strawberries.
Servings: makes 8 servings
Prep time: 20 minutes; standing time: about 70 minutes
- 3 large tomatoes, finely chopped
- 1/2 teaspoon coarse salt, divided
- Black pepper to taste
- 1/2 cup medium-grind bulgur, rinsed
- 1/4 cup lemon juice (2 lemons), divided
- 6 tablespoons extra-virgin olive oil
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups minced fresh parsley
- 1/2 cup minced fresh mint
- 2 thinly sliced green onions
- Additional salt and black pepper to taste
Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes. Reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl; let sit until grains begin to soften, 30 to 40 minutes. Whisk remaining 2 tablespoons lemon juice, oil, cayenne and remaining salt together in large bowl. Add tomatoes, bulgur mixture, parsley, mint and onions and toss gently to combine. Cover and let sit at room temperature 1 hour or until flavors have blended and bulgur is tender. Before serving, toss salad to recombine and season with additional salt and black pepper to taste. (Adapted from "The Complete Mediterranean Cookbook," American’s Test Kitchen.)
Per serving: 143 calories, 2 grams protein, 11 grams fat (63% calories from fat), 1.5 grams saturated fat, 12 grams carbohydrate, no cholesterol, 112 milligrams sodium, 3 grams fiber.
Monday: Heat and Eat
Make LAMB SANDWICHES ON ROSEMARY BREAD. Spread the bread with goat cheese and layer it with leftover lamb slices, roasted red peppers and spinach leaves. Serve with BAKED CHIPS. Drizzle chocolate syrup over the leftover STRAWBERRIES for dessert.
rosemary bread, goat cheese, roasted red peppers, fresh spinach, baked chips, chocolate syrup.
Prepare PENNE WITH RICOTTA, ARUGULA AND BASIL for a flavorful no-meat meal: Cook 1 pound penne pasta according to directions; reserve 1/2 cup cooking water and drain pasta. In a large bowl, mix 8 ounces reduced-fat ricotta, 1 cup freshly grated Parmesan cheese, 1 tablespoon olive oil, 2 teaspoons lemon zest, 1/2 teaspoon coarse salt and 3/4 teaspoon pepper. Heat another tablespoon of oil in a large nonstick skillet on medium. Add a 5-ounce package baby arugula (coarsely chopped) and 2 cups loosely packed fresh basil. Toss with tongs until wilted, or about 2 minutes. Transfer mixture to the bowl with the ricotta and mix well. Add the hot pasta to the ricotta mixture and toss to coat. Add reserved cooking water as needed to moisten the pasta. Serve, passing more Parmesan at the table.
Add a MIXED GREEN SALAD and GARLIC BREAD. Top leftover CAKE with CHOCOLATE ICE CREAM for dessert.
Save enough ice cream for Friday.
penne pasta, reduced-fat ricotta, Parmesan, olive oil, lemon, coarse salt, pepper, packaged baby arugula, fresh basil, mixed greens, garlic bread, chocolate ice cream.
GROUND BEEF REUBEN MELTS are a low-cost hit. Serve the sandwiches with PICKLED BEETS (from jar). Enjoy TROPICAL FRUITS for dessert.
93% to 95% lean ground beef, onion, garlic, refrigerated sauerkraut, dark rye bread, reduced-fat Thousand Island dressing, Swiss cheese, jar pickled beets, tropical fruits.
GROUND BEEF REUBEN MELTS
Servings: makes 6 sandwiches
Prep time: 10 minutes
Cook time: less than 15 minutes
- 1 pound 93% to 95% lean ground beef
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 cup refrigerated sauerkraut, with liquid
- 6 slices dark rye bread, toasted
- 1/2 cup reduced-fat Thousand Island dressing
- 6 thin slices reduced-fat Swiss cheese
Heat a medium-size nonstick skillet to medium-high. Add beef, onion and garlic and cook, stirring frequently, 5 to 7 minutes or until beef is no longer pink and onion is softened. Meanwhile, heat broiler. In 1-quart saucepan, heat sauerkraut; drain. Arrange toasted sliced bread on broiler pan. Stir salad dressing into beef mixture. Spoon mixture evenly onto bread slices. Top each with sauerkraut and cheese. Broil 4 to 6 inches from heat 3 to 4 minutes or until cheese is melted and bubbly; serve.
Per sandwich: 289 calories, 26 grams protein, 11 grams fat (34% calories from fat), 3.9 grams saturated fat, 23 grams carbohydrate, 59 milligrams cholesterol, 645 milligrams sodium, 3 grams fiber.
Pick up a ROTISSERIE CHICKEN and serve it with deli PASTA SALAD and deli COLESLAW. Add WHOLE-GRAIN ROLLS. For dessert, slice some KIWIS.
Buy enough pasta salad for Friday. Prepare Friday’s meatloaf tonight if time permits.
rotisserie chicken, deli pasta salad, deli coleslaw, whole-grain rolls, kiwis.
Let the kids help prepare ITALIAN TACOS. Heat oven to 350 degrees. In a large bowl, combine 1 pound lean ground beef, 2 lightly beaten eggs, 1 cup Italian breadcrumbs, 1/4 cup freshly grated Parmesan cheese, 1/4 cup minced onion and 1 cup red pasta sauce. Mix well; pressing into an 8-by-4-inch loaf pan. Bake 1 hour or until temperature at center of loaf reaches 165 degrees. Remove from oven; let stand 5 minutes. Slice into 6 slices. Crumble each slice into a warmed taco shell. Top with additional warmed pasta sauce and shredded part-skim mozzarella cheese.
Serve with leftover PASTA SALAD. Add CARROT STICKS. For dessert, you have leftover ICE CREAM.
lean ground beef, eggs, Italian breadcrumbs, Parmesan cheese, onion, red pasta sauce, taco shells, shredded part-skim mozzarella cheese, carrots.
Saturday: Easy Entertaining
Your guests will enjoy FARFALLE WITH SALMON AND MINT. Serve the combo with a BIBB LETTUCE SALAD and SOURDOUGH BREAD. For dessert, buy FRUIT TARTS to keep it simple.
farfalle (bow tie) pasta, butter, leek, unsalted chicken broth, coarse salt, pepper, skinless salmon fillet (3/4 to 1 inch thick), lemon, reduced-fat sour cream, fresh mint, bibb lettuce, sourdough bread, fruit tarts.
FARFALLE WITH SALMON AND MINT
Servings: makes 6 servings
Prep time: 15 minutes
Cook time: about 10 minutes, plus pasta
- 12 ounces farfalle (bow tie) pasta
- 1 tablespoon butter
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise (about 2 cups)
- 1 1/4 cups unsalted chicken broth, divided
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- 12 ounces skinless salmon fillet (3/4 to 1 inch thick)
- 2 teaspoons lemon zest
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped fresh mint
Cook pasta according to directions; drain. Meanwhile, melt butter in a large nonstick skillet on medium heat. Add leek, 1/2 cup broth, salt and pepper; bring to a simmer and cook 1 minute. Place salmon on leeks; cover. Cook 5 minutes or until leek is tender and salmon is cooked through. Remove salmon to plate. Add remaining 3/4 cup broth and zest to skillet; bring to a simmer. Break up salmon. Place salmon in pasta pot with drained pasta, leek mixture, sour cream and mint. Toss to mix; serve.
Per serving: 351 calories, 21 grams protein, 8 grams fat (21% calories from fat), 3.4 grams saturated fat, 47 grams carbohydrate, 42 milligrams cholesterol, 187 milligrams sodium, 2 grams fiber.