Make the day special for the family with SIRLOIN STEAK KEBABS WITH GARLIC ROSEMARY BUTTER for dinner. Accompany the steaks with CORN ON THE COB, MIXED GREENS and DINNER ROLLS. Enjoy LEMON SHERBET for dessert.
Grill 1 pound extra steak for Monday. Grill additional portobello mushrooms for Friday.
red-skinned potatoes, boneless beef top sirloin steak, steak seasoning blend, olive oil, cherry tomatoes, portobello mushrooms, butter, fresh rosemary, fresh parsley, garlic, corn on the cob, mixed greens, dinner rolls, lemon sherbet.
SIRLOIN STEAK KEBABS WITH GARLIC ROSEMARY BUTTER
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: 8 to 10 minutes
- 8 ounces red-skinned potatoes
- 1 pound boneless beef top sirloin (1 inch thick), cut into 1 1/4-inch pieces
- 1 tablespoon steak seasoning blend
- 1 tablespoon olive oil
- 4 ounces cherry tomatoes
- 4 ounces portobello mushrooms, cut into 1-inch pieces
- 4 tablespoons butter
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh parsley
- 1 1/2 teaspoons minced garlic
- Additional fresh parsley and fresh rosemary for garnish
Cut potatoes into 1 1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on high 6 to 8 minutes or until just tender, stirring once. Cool slightly. Combine beef, steak seasoning, olive oil, tomatoes, mushrooms and potatoes in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers. Place kebabs on grill over medium, ash-covered coals. Grill 9 to 12 minutes for medium-rare to medium doneness (or 8 to 10 minutes over medium heat on preheated gas grill), turning once and brushing with sauce during last 5 minutes. Meanwhile, in a small saucepan, combine butter, rosemary, parsley and garlic. Melt mixture over low heat. Brush kebabs with sauce during grilling. Garnish with additional rosemary and parsley before serving.
Per serving: 263 calories, 23 grams protein, 13 grams fat (45% calories from fat), 5.7 grams saturated fat, 13 grams carbohydrate, 71 milligrams cholesterol, 637 milligrams sodium, 2 grams fiber.
What kid doesn’t like MEATBALL SUBS? Heat 16 refrigerated or frozen (thawed) meatballs in marinara sauce. Spoon onto toasted submarine rolls. Top with shredded part-skim mozzarella cheese and serve with GREEN BEANS. For dessert, make some chocolate pudding with 1% milk.
refrigerated or frozen meatballs, marinara sauce, submarine rolls, shredded part-skim mozzarella cheese, green beans, chocolate pudding mix, 1% milk.
Tuesday: Heat and Eat
For a quick dinner before a night of scary happenings, try GRILLED BEEF SALAD: Slice 1 pound leftover steak into bite-size pieces. In a large bowl, combine steak, 1 package mixed greens, 1 diced avocado and 10 ounces halved grape tomatoes. Toss with balsamic vinaigrette to taste.
Serve with SUCCOTASH and BREADSTICKS. HALLOWEEN COOKIES are dessert.
packaged mixed greens, avocado, grape tomatoes, balsamic vinaigrette, succotash, breadsticks, Halloween cookies.
Make a quick dinner tonight with FROZEN POT PIES, just like we did one night recently. Look for a brand with low sodium and high fiber. Add a packaged ITALIAN SALAD. For dessert, munch on some leftover Halloween cookies.
turkey or chicken frozen pot pies, packaged Italian salad.
It's easy and inexpensive to prepare, so LENTIL SOUP is a perfect entree. Serve it with a ROMAINE SALAD and WHOLE-GRAIN ROLLS. Try PEARS for dessert.
unsalted chicken broth, beer (if desired), dried lentils, carrots, celery, onion, fully cooked smoked low-fat kielbasa sausage, dried or fresh basil, bay leaves, pepper, Parmesan cheese, romaine, whole-grain rolls, pears.
Servings: makes about 8 cups
Prep time: 10 minutes
Cook time: about 50 minutes
- 3 1/2 cups unsalted chicken broth
- 1/4 cup water
- 12 ounces beer or 1 1/2 cups additional chicken broth
- 1 cup dried lentils
- 1 cup sliced carrots
- 2 ribs celery, sliced
- 1 medium onion, chopped
- 1 fully cooked smoked low-fat kielbasa sausage (about 3 ounces), thinly sliced
- 2 teaspoons dried or 2 tablespoons chopped fresh basil
- 1 bay leaf
- 1/4 teaspoon pepper
- 2 tablespoons freshly grated Parmesan cheese
In a large pot, combine broth, water, beer (if desired) and lentils; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 25 minutes or until lentils are tender but not mushy. Stir in carrots, celery, onion, sausage, basil, bay leaf and pepper; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes. Remove bay leaf. Sprinkle each serving with cheese; serve.
Per cup: 152 calories, 10 grams protein, 1 gram fat (7% calories from fat), 0.5 gram saturated fat, 23 grams carbohydrate, 7 milligrams cholesterol, 179 milligrams sodium, 4 grams fiber.
Skip meat for GRILLED PORTOBELLO QUESADILLAS: Brush one side of 8 whole-grain tortillas with olive oil. Place leftover portobello mushrooms on 4 of the tortillas (oiled side out). Sprinkle with grated pepper jack cheese. Top with 4 more tortillas, oiled side out. Grill 1 to 3 minutes per side or until cheese is melted and tortillas are crisp. Cut into wedges.
Serve with this AVOCADO SALAD: Cut the kernels off 3 ears cooked fresh corn (or use frozen). In a medium bowl, toss with 1 diced avocado, 2 thinly sliced green onions, 1 tablespoon olive oil and coarse salt and pepper to taste.
Scoop a little STRAWBERRY ICE CREAM for dessert.
Save enough ice cream for Saturday.
whole-grain tortillas, olive oil, pepper jack cheese, fresh or frozen corn, avocado, green onions, coarse salt, pepper, strawberry ice cream.
Saturday: Easy Entertaining
Make your guests feel special with SHRIMP AND PASTA WITH “ALFREDO” SAUCE on the menu. Add a BOSTON LETTUCE SALAD and a BAGUETTE. Top leftover ICE CREAM with warm FUDGE SAUCE for dessert.
thin spaghetti, uncooked shrimp, packaged fresh spinach, whole milk, Parmesan cheese, garlic powder, crushed red pepper, butter, soft creamy Swiss cheese (such as Laughing Cow), Boston lettuce, baguette, fudge sauce.
SHRIMP AND PASTA WITH "ALFREDO" SAUCE
Servings: makes 6 servings
Prep time: 15 minutes
Cook time: less than 10 minutes, plus pasta, shrimp and asparagus
- 1 pound thin spaghetti
- 1 pound uncooked shrimp, shelled, deveined and tails removed
- 1 (5- or 6-ounce) package fresh spinach
- 1/2 cup whole milk
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper (or more to taste)
- 1 teaspoon butter
- 2 ounces (3 wedges) soft creamy Swiss cheese (such as Laughing Cow)
Cook spaghetti according to directions, adding shrimp the last 3 minutes of cooking. Drain spaghetti over spinach in colander; return to pot. Meanwhile, in a small bowl, combine milk, Parmesan cheese, garlic powder, red pepper, butter and soft cheese. Add mixture to pot of drained pasta. Cover and cook on low, stirring often, 3 to 5 minutes or until cheese melts and sauce has thickened slightly; serve.
Per serving: 394 calories, 28 grams protein, 5 grams fat (10% calories from fat), 1.8 grams saturated fat, 59 grams carbohydrate, 132 milligrams cholesterol, 288 milligrams sodium, 2 grams fiber.