Make today's family meal as simple as possible with a SMOKED TURKEY BREAST. Alongside, enjoy GRAPE AND FETA QUINOA, steamed GREEN BEANS, a RED-TIPPED LETTUCE SALAD and SOURDOUGH BREAD. Slice ANGEL FOOD CAKE and top the slices with STRAWBERRIES and light whipped cream for dessert.
Save enough turkey and strawberries for Monday.
smoked turkey breast, quinoa, coarse salt, lemon, garlic, olive oil, grapes, Greek feta cheese, walnuts, flat-leaf parsley, green beans, red-tipped lettuce, sourdough bread, angel food cake, strawberries, light whipped cream.
Turn leftover smoked turkey into economical and flavor-packed SMOKED TURKEY TETRAZZINI. Serve it with a SPINACH SALAD and GARLIC BREAD. For dessert, enjoy leftover STRAWBERRIES.
Save enough tetrazzini for Tuesday.
fettuccine, butter, unsalted chicken broth, sliced fresh mushrooms, onion, flour, pepper, hot sauce, 1% milk, white wine, Parmesan cheese, fresh spinach, garlic bread.
SMOKED TURKEY TETRAZZINI
Servings: makes 8 servings
Prep time: 20 minutes
Cook time: less than 45 minutes, plus pasta
- 12 ounces fettuccine
- 2 tablespoons butter
- 1 (8-ounce) package sliced fresh mushrooms
- 2 tablespoons unsalted chicken broth
- 1 medium onion, coarsely chopped
- 3 tablespoons flour
- 1 teaspoon freshly ground pepper
- 3 cups 1% milk
- 2 to 3 cups diced smoked turkey
- 1 cup dry white wine or unsalted chicken broth
- 1/2 cup freshly grated Parmesan cheese
Cook pasta according to directions; drain. Heat oven to 400 degrees. In a large nonstick skillet on medium-high, melt butter. Add broth, mushrooms and onion; cook 7 to 10 minutes or until softened. Gradually stir in flour, pepper and hot sauce until smooth. Add milk; cook, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in turkey and wine. Layer a 9-by-13-inch baking dish, coated with cooking spray, with half of pasta, half of turkey mixture and 1/4 cup cheese. Repeat layers. Bake 20 to 25 minutes or until bubbly and golden.
Per serving: 335 calories, 21 grams protein, 8 grams fat (22% calories from fat), 3.9 grams saturated fat, 43 grams carbohydrate, 45 milligrams cholesterol, 463 milligrams sodium, 2 grams fiber.
Tuesday: Heat and Eat
Don't you love it when a delicious leftover such as SMOKED TURKEY TETRAZZINI is ready to reheat for a fast dinner? To round out the meal, add a LETTUCE WEDGE and WHOLE-GRAIN ROLLS. Refreshing PEACH SORBET is dessert.
lettuce, whole-grain rolls, peach sorbet.
Please invite me for dinner when you have BLT PASTA: Cook 12 ounces rigatoni pasta according to directions. Drain and rinse under cold water. Transfer it to a large bowl. Meanwhile, cook 4 slices Canadian bacon on medium-high in a large skillet; remove from skillet and set aside. Using the same skillet, lower heat to medium (leaving any bacon drippings); add 1 (5- to 7-ounce) package arugula and stir 45 seconds or until wilted. Transfer to pasta bowl. Return skillet to medium heat; add 1 pint halved grape tomatoes and 2 tablespoons olive oil; cook 2 minutes. Add to pasta and arugula; toss. Chop the bacon and sprinkle over top. Season with pepper, toss again and serve.
Add WHOLE-GRAIN BREAD alongside. For a simple dessert, fresh TROPICAL FRUIT works well.
rigatoni pasta, Canadian bacon, packaged arugula, grape tomatoes, olive oil, pepper, whole-grain bread, fresh tropical fruit.
Be a hero and serve the kids CHICKEN RANCH TACOS: Heat 1 (5-ounce) package taco shells (10 shells) in oven as directed on package. Meanwhile, in a medium bowl, place 3 cups diced cooked chicken breast. Sprinkle with 1 (1.25-ounce) package reduced-sodium taco seasoning mix; toss to coat. Microwave chicken, uncovered, on high (100% power) 2 to 3 minutes or until hot. Stir in 1/2 cup reduced-fat or regular ranch dressing. Spoon warm chicken mixture into heated shells. Top with shredded lettuce, diced tomato and shredded 50% light cheddar cheese. Add a kid-favorite, CARROT STICKS, for munching. For dessert, have a slurp fest with POPSICLES.
taco shells, cooked chicken breast, reduced-sodium taco seasoning mix, reduced-fat or regular ranch dressing, lettuce, tomato, 50% light cheddar cheese, carrots, Popsicles.
Look for MUSHROOM BURGERS (from frozen) for an easy no-meat dinner. Serve on WHOLE-GRAIN BUNS with such favorite toppings as LETTUCE, TOMATO, LOW-FAT MAYONNAISE and MUSTARD. Add OVEN FRIES (from frozen) on the side. GRAPES are good for dessert.
frozen mushroom burgers, whole-grain buns, lettuce, tomato, low-fat mayonnaise, mustard, frozen oven fries, grapes.
Saturday: Easy Entertaining
Invite guests for EASY PAELLA, which lives up to its name. Add a ROMAINE SALAD and SOURDOUGH BREAD. For dessert, top VANILLA ICE CREAM with CARAMEL SAUCE and TOASTED PECANS.
Look for sofrito sauce in the ethnic food section.
olive oil, reduced-fat kielbasa, onion, rice, unsalted chicken broth, large shrimp, sofrito sauce, frozen tiny green peas, fresh parsley, romaine, sourdough bread, vanilla ice cream, caramel sauce, pecans.
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: about 25 minutes
- 2 teaspoons olive oil
- 8 ounces reduced-fat kielbasa, sliced
- 1 cup chopped onion
- 1 cup rice
- 1 (14-ounce) can unsalted chicken broth
- 1/2 cup water
- 12 large uncooked shrimp, peeled and deveined
- 2/3 cup sofrito sauce
- 3/4 cup frozen tiny green peas, thawed
- 1/4 cup chopped fresh parsley
Heat oil in a large nonstick skillet on medium-high. Add sausage and onion; cook 4 minutes or until onion is golden. Add rice, broth and water; bring to a boil. Cook, covered, 17 minutes or until rice is almost tender. Add shrimp; cook, covered, 2 minutes. Stir in sofrito sauce and peas; cook, stirring constantly, 1 minute or until rice is tender and shrimp are pink. Remove from heat; stir in parsley and serve.
Per serving: 330 calories, 20 grams protein, 5 grams fat (12% calories from fat), 0.9 gram saturated fat, 58 grams carbohydrate, 92 milligrams cholesterol, 1058 milligrams sodium, 2 grams fiber.