For a special family meal, serve STEAK AU POIVRE, along with ROASTED BABY CARROTS, STEAMED FRESH ASPARAGUS and DINNER ROLLS. Make or buy a PEACH COBBLER for dessert and top it with a dab of VANILLA ICE CREAM.
Grill 2 extra steaks for Monday and make Monday's mashed potatoes tonight.
coarse grind black pepper, garlic salt, boneless strip steaks, unsalted beef broth, cognac or brandy or brandy extract, heavy cream, baby carrots, fresh asparagus, dinner rolls, peach cobbler, vanilla ice cream.
STEAK AU POIVRE
Servings: makes 4 servings (2 steaks)
Prep time: 15 minutes
Cook time: 11 to 15 minutes
- 1 tablespoon coarse grind black pepper
- 1/2 teaspoon garlic salt
- 2 boneless strip steaks
- For the sauce:
- 1/3 cup unsalted beef broth
- 3 tablespoons cognac or brandy (see NOTE)
- 1/3 cup heavy cream
Combine pepper and garlic salt; press evenly onto steaks. Place steaks on grill over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (or 11 to 15 minutes over medium heat on preheated gas grill) for medium-rare doneness, turning occasionally.
For the sauce: Heat nonstick saucepan on medium. Add broth; cook and stir 2 minutes. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.
NOTE: Substitute cognac or brandy with 2 or 3 teaspoons brandy extract plus 3 tablespoons water.
Per serving: 303 calories, 37 grams protein, 15 grams fat (46% calories from fat), 7.7 grams saturated fat, 1 gram carbohydrate, 121 milligrams cholesterol, 511 milligrams sodium, no fiber.
Monday: Heat and Eat
Use leftover steak for BEEF AND POTATO QUESADILLAS. Chop leftover steak; set aside. Combine mashed potatoes, 1/2 cup chopped red bell pepper and 1/2 teaspoon garlic powder. Microwave on high (100% power) 3 minutes or until hot. Add steak and mix well. Divide mixture and spread on half of 4 (10-inch) flour tortillas to 1/2 inch from edge. Sprinkle each tortilla with 1/4 cup shredded Mexican-blend cheese. Fold over and coat one side with cooking spray. Heat a large nonstick skillet on medium-high; add 2 tortillas (coated side down) and cook 4 to 5 minutes on each side or until golden and crispy. Coat tops with cooking spray (away from heat) before turning. Repeat with 2 more quesadillas.
Serve with your favorite SALSA, along with deli CARROT SALAD. Fresh BLUEBERRIES are your dessert.
Save enough carrot salad for Friday. Cook Tuesday's rice tonight.
potatoes to mash, red bell pepper, garlic powder, flour tortillas, shredded Mexican-blend cheese, cooking spray, salsa, deli carrot salad, blueberries.
Control food costs with FRIED RICE. Heat 1 tablespoon peanut oil in large nonstick skillet or wok on medium-high. Add 1 clove minced garlic; stir-fry 30 seconds. Add 1 cup (about 4 ounces) thinly sliced napa cabbage, 3/4 cup fresh or frozen peas (thawed) and 1/3 cup diced ham (or other cooked meat). Stir-fry 30 seconds. Add 4 cups chilled cooked rice, 1/3 cup sliced green onions and 1 tablespoon less-sodium soy sauce. Stir-fry 2 minutes. Push rice to one side of skillet. Pour in 3 lightly beaten eggs. Cook, without stirring, for 30 seconds. Continue stir-frying by combining eggs with rice mixture until eggs are thickened and no visible liquid egg remains. Spoon onto serving platter and garnish with sliced green onion tops.
Serve with a SPINACH SALAD and SESAME BREAD STICKS. Enjoy APRICOTS for dessert.
peanut oil, garlic, napa cabbage, fresh or frozen peas, diced ham or other cooked meat, rice, green onions, less-sodium soy sauce, eggs, fresh spinach, sesame bread sticks, apricots.
For a quick meal, make deli SEAFOOD SALAD SANDWICHES on WHOLE-WHEAT ENGLISH MUFFINS, topped with LETTUCE. Serve with TOMATO BASIL SOUP and CRACKERS. Slice WATERMELON for dessert.
deli seafood salad, whole-wheat English muffins, lettuce, tomato basil soup, crackers, watermelon.
"Mm-mm good" was the response to ONION PIE. Serve with STEAMED FRESH BROCCOLI and SLICED TOMATOES. Cool off with a small serving of STRAWBERRY ICE CREAM for dessert.
Save enough ice cream for Friday.
refrigerated pie crust, butter, sweet onion (such as Vidalia), reduced-fat cream cheese, egg, 1% milk, coarse salt, hot sauce, fresh broccoli, tomatoes, strawberry ice cream.
Servings: makes 6 wedges
Prep time: 15 minutes
Cook time: 45 minutes; standing time: 10 minutes
- 1 refrigerated pie crust
- 1 tablespoon butter
- 2 cups chopped sweet onions (such as Vidalia)
- 1 (8-ounce) package reduced-fat cream cheese, softened
- 1 egg
- 1/2 cup 1% milk
- 1/2 teaspoon coarse salt
- Dash of hot sauce
Heat oven to 350 degrees. Place crust in a 9-inch pie plate as directed; set aside. Melt butter in a large nonstick skillet on medium. Add onion; cook 5 to 7 minutes or until softened, but not browned, stirring occasionally. Spoon onion into pie crust. In a medium bowl, beat cheese and egg with electric mixer until smooth. Blend in milk, salt and hot sauce. Pour mixture over onion. Bake 45 minutes or until set. Let stand 10 minutes before serving.
Per serving: 296 calories, 8 grams protein, 20 grams fat (58% calories from fat), 10.6 grams saturated fat, 24 grams carbohydrate, 71 milligrams cholesterol, 546 milligrams sodium, 1 gram fiber.
Bring on KIWI PEANUT BUTTER WRAPS for kids' night. For one serving: Spread a small flour tortilla with peanut butter. Top the nearest half of the tortilla with about 2 tablespoons of whipped cream cheese and diced kiwi. Roll up like a burrito and gobble it up like a kid.
Serve with leftover CARROT SALAD. Leftover ICE CREAM is dessert.
small tortillas, peanut butter, whipped cream cheese, kiwis.
Saturday: Easy Entertaining
It's simple and good, two reasons to invite friends for SPANISH CHICKEN SKILLET. Serve with BROWN RICE, fresh GREEN BEANS, a MIXED GREEN SALAD and SOURDOUGH BREAD. Buy a CHEESECAKE and top with FRESH RASPBERRIES for dessert.
flour, paprika, garlic powder, coarse salt, thyme, black pepper, boneless skinless chicken breasts, olive oil, green bell pepper, onion, no-salt-added diced tomatoes, unsalted chicken broth, crushed red pepper, brown rice, fresh green beans, mixed greens, sourdough bread, cheesecake, fresh raspberries.
SPANISH CHICKEN SKILLET
Servings: makes 6 servings
Prep time: 15 minutes
Cook time: about 20 minutes
- 1/4 cup flour
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon coarse salt
- 1 teaspoon thyme
- 1/4 teaspoon black pepper
- 6 (5- to 6-ounce) boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large green bell pepper, cut into thin strips
- 1 large onion, cut into 1/2-inch wedges
- 1 (14.5-ounce) can no-salt-added diced tomatoes, with liquid
- 1/2 cup unsalted chicken broth
- 1/2 teaspoon crushed red pepper
In a pie plate, mix together flour, paprika, garlic powder, salt, thyme and black pepper. Coat chicken with 2 tablespoons of mixture. Heat oil in a large nonstick skillet on medium-high. Add chicken; cook 3 minutes per side or until browned. Remove from skillet, cover to keep warm. Add bell pepper and onion to skillet; cook and stir 8 minutes or until softened. Stir in tomatoes, broth and remaining flour mixture. Bring to a boil, stirring frequently. Add red pepper. Return chicken and accumulated liquid to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve.
Per serving: 270 calories, 34 grams protein, 8 grams fat (29% calories from fat), 1.5 grams saturated fat, 13 grams carbohydrate, 104 milligrams cholesterol, 405 milligrams sodium, 2 grams fiber.