Sunday: Family
For a simple meal on family day, bake a TURKEY BREAST and serve it with this BAKED CORN: Heat oven to 350 degrees. In a large bowl, combine 1 (15-ounce) can creamed corn, 3/4 cup 1% milk, 1 lightly beaten egg, 3 tablespoons melted butter, 1 tablespoon white sugar and 1 tablespoon flour. Mix well; transfer to a 2-quart casserole coated with cooking spray. Bake 1 hour or until a wooden pick inserted in center comes out clean.
Add BROCCOLI with a squeeze of lemon juice, MIXED GREENS and WHOLE-GRAIN BREAD.
Enjoy this easy CAKE for dessert: Make a one-layer yellow or white cake (from mix) as directed in a 9-by-13-inch baking dish coated with cooking spray. For the topping: In a small bowl, combine 1/2 cup shredded sweetened coconut, 1/2 cup firmly packed light brown sugar, 1/2 cup quick or old-fashioned oats (uncooked), 3 tablespoons milk and 2 tablespoons melted butter. Spread mixture evenly over hot cake. Broil about 4 inches from heat for 1 to 2 minutes or until topping is bubbly. Cool completely on a rack before serving.
Plan
Save enough turkey and cake for Monday.
Shopping List
turkey breast, creamed corn, 1% milk, eggs, butter, white sugar, flour, cooking spray, broccoli, lemon, mixed greens, whole-grain bread, yellow or white cake mix, shredded sweetened coconut, light brown sugar, quick or old-fashioned oats.
Monday: Heat and Eat
Slice the leftover TURKEY, top with GRAVY and serve with BAKED SWEET POTATOES, STEAMED ZUCCHINI and CORNBREAD (from mix). Cut some leftover CAKE for dessert.
Plan
Bake extra sweet potatoes for Tuesday.
Shopping List
gravy, sweet potatoes to bake, zucchini, cornbread mix.
Tuesday: Kids
The kids will go for SWEET AND JUICY DRUMSTICKS: Heat oven to 350 degrees. Combine 2 tablespoons lemon juice, 1/3 cup orange marmalade, 1/3 cup barbecue sauce and 2 tablespoons Worcestershire sauce; mix well. Place 8 skinless chicken drumsticks in a 9-by-13-inch baking dish lined with foil. Sprinkle with coarse salt and pepper to taste. Pour sauce over chicken; bake 1 hour, basting occasionally. Increase temperature to 400 degrees; bake 15 more minutes.
Serve with BAKED SWEET POTATO WEDGES (using leftover potatoes), PETITE GREEN PEAS (from frozen), CELERY STICKS and SOFT ROLLS. Enjoy PEACHES for dessert.
Shopping List
lemon, orange marmalade, barbecue sauce, Worcestershire sauce, skinless drumsticks, coarse salt, pepper, frozen petite green peas, celery, soft rolls, peaches.
Wednesday: Meatless
We couldn’t get enough of BAKED RISOTTO WITH SPINACH AND PEAS. Serve it with a RED-TIPPED LETTUCE SALAD WITH SLICED EGGS and GARLIC BREAD. Sliced MANGOES are dessert.
Shopping List
butter, shallot, coarse salt, pepper, dry white wine, unsalted vegetable broth, Arborio rice, frozen petite green peas, fresh baby spinach, Parmesan cheese, red-tipped lettuce, eggs, garlic bread, mangoes.
BAKED RISOTTO WITH SPINACH AND PEAS
Servings: makes 6 servings
Prep time: 10 minutes
Cook time: 25 to 35 minutes
- 2 tablespoons butter
- 1 shallot, chopped
- 1/2 teaspoon coarse salt, divided
- 1/4 teaspoon pepper, divided
- 1/2 cup dry white wine
- 3 cups unsalted vegetable broth
- 1 cup Arborio rice
- 1 cup frozen petite green peas, thawed
- 4 ounces fresh baby spinach, roughly chopped (about 2 cups)
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
Heat oven to 425 degrees. In an oven-safe Dutch oven, heat butter on medium-high. Add shallot, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring often, 3 to 5 minutes or until softened. Add wine and cook, stirring, 2 to 3 minutes or until almost evaporated. Add broth and rice; bring to boil. Cover; place in oven. Bake 20 to 25 minutes or until rice is tender and creamy. Add peas, spinach, Parmesan, remaining salt and remaining pepper; stir to combine. If too thick, stir in up to 1/4 cup hot water. Sprinkle with more Parmesan before serving.
Per serving: 196 calories, 5 grams protein, 5 grams fat (23% calories from fat), 3 grams saturated fat, 29 grams carbohydrate, 13 milligrams cholesterol, 303 milligrams sodium, 2 grams fiber.
Thursday: Express
Make dinner quick with CORNED BEEF-WICH WITH HORSERADISH SLAW. Layer thinly sliced corned beef on dark rye or pumpernickel bread and top with a mixture of packaged coleslaw mix, thin red bell pepper strips and vinaigrette accented with prepared horseradish. Close sandwich and slice on the diagonal. Serve with BAKED CHIPS and DILL PICKLES. How about NECTARINES for dessert?
Shopping List
corned beef, dark rye or pumpernickel bread, packaged coleslaw mix, red bell pepper, vinaigrette, prepared horseradish, baked chips, dill pickles, nectarines.
Friday: Budget
Economical QUESADILLA PIE hits the spot. Serve with SLICED AVOCADOS and TOMATOES on LETTUCE. Add CHERRIES for dessert.
Shopping List
chicken breast, chunky salsa, low-fat sour cream, whole-grain tortillas, shredded 50% reduced-fat sharp cheddar cheese, fresh baby spinach, avocados, tomatoes, lettuce, cherries.
QUESADILLA PIE
Servings: makes 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
- 2 to 2 1/2 cups cooked chopped chicken breast
- 1 1/2 cups chunky salsa, divided
- 1/4 cup low-fat sour cream
- 3 (7 1/2-inch) whole-grain tortillas
- 1 1/4 cups shredded 50% reduced-fat sharp cheddar cheese
- 1 cup fresh baby spinach
In a large bowl, combine chicken, 1/2 cup salsa and the sour cream. Spread 1/2 cup salsa in a 9-inch deep-dish pie plate. Press 1 tortilla into pie plate; top with half the chicken mixture. Sprinkle with 1/2 cup cheese and half the spinach. Repeat, reserving 1/4 cup cheese. Top with final tortilla; spread with remaining 1/2 cup salsa and sprinkle with reserved cheese. Cover with foil; bake 25 minutes or until cheese melts. To serve, slice into wedges.
Per serving: 249 calories, 25 grams protein, 8 grams fat (30% calories from fat), 3.9 grams saturated fat, 18 grams carbohydrate, 56 milligrams cholesterol, 618 milligrams sodium, 2 grams fiber.
Saturday: Easy Entertaining
Serve friends SKILLET SALMON WITH CITRUS SALSA. Alongside, add COUSCOUS PILAF: Heat 2 teaspoons olive oil in a large nonstick skillet on medium heat. Add 1/2 cup finely chopped red onion and 1/2 cup finely chopped bell pepper; cook 5 to 7 minutes or until softened. Meanwhile, bring 1 cup unsalted chicken broth to a boil in a medium saucepan; gradually stir in 1 cup whole-wheat couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Stir in onion mixture, 1/4 teaspoon coarse salt and 1/8 teaspoon black pepper. Transfer to a serving bowl; garnish with 2 tablespoons toasted walnuts and serve.
Add GREEN BEANS and a BAGUETTE. Buy FRUIT TARTS for dessert.
Shopping List
red or other grapefruits, red onions, fresh jalapeno, cilantro, lime, sugar, olive oil, coarse salt, smoked paprika, ancho chili powder or chili powder, garlic powder, wild or other salmon fillets, olive oil, bell pepper, unsalted chicken broth, whole-wheat couscous, black pepper, walnuts, green beans, baguette, fruit tarts.
SKILLET SALMON WITH CITRUS SALSA
Servings: makes 4 servings
Prep time: 20 minutes
Cook time: less than 15 minutes
- For the salsa:
- 2 red or other grapefruits, sectioned and chopped (2 cups)
- 2 tablespoons minced red onion
- 1 fresh jalapeno, seeded and minced with membranes removed (1 tablespoon)
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon fresh lime juice
- 2 teaspoons sugar
- 1 teaspoon olive oil
- 1/4 teaspoon coarse salt
- For the salmon:
- 1 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder or chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 4 wild or other salmon fillets (about 1 1/4 pounds total)
- 1 tablespoon olive oil
Salsa: In a bowl, combine all salsa ingredients.
Salmon: In a small bowl, combine paprika, chili powder, garlic powder and salt. Season tops of salmon with mixture. In large nonstick skillet, heat oil on medium-high. Cook salmon, seasoned side down, 3 minutes or until lightly browned. Turn; cook until opaque and desired doneness, about 10 to 12 minutes, depending on thickness. (Adapted from SwirlsOfFlavor.com.)
Per serving: 279 calories, 31 grams protein, 11 grams fat (36% calories from fat), 1.8 grams saturated fat, 14 grams carbohydrate, 66 milligrams cholesterol, 480 milligrams sodium, 2 grams fiber.