Sunday: Easy Entertaining
Tuck the children in early and invite some friends for TENDERLOIN STEAKS WITH HORSERADISH CREAM. Serve with ROASTED NEW POTATOES, STEAMED GREEN BEANS and DINNER ROLLS. For dessert, CHOCOLATE CAKE and VANILLA ICE CREAM with SLICED STRAWBERRIES will ring in the New Year in style.
Shopping List
tenderloin steaks, garlic, dried thyme, pepper, coarse salt, sour cream, prepared horseradish, green onion, new potatoes, green beans, dinner rolls, chocolate cake, vanilla ice cream, strawberries.
TENDERLOIN STEAKS WITH HORSERADISH CREAM
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: 12 to 16 minutes
- 1 tablespoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cracked pepper
- 4 beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)
- Coarse salt to taste
- For the Horseradish Cream:
- 1/4 cup sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon finely chopped green onion
Combine garlic, thyme and pepper; press evenly onto beef tenderloin steaks. Place steaks on grill over medium ash-covered coals. Grill, covered, 10 to 14 minutes (11 to 15 minutes over medium heat on preheated gas grill) for medium-rare to medium doneness, turning occasionally. Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium-rare to medium doneness, turning once.
Meanwhile, combine Horseradish Cream ingredients in small bowl; cover and refrigerate until ready to use. Season steaks with salt to taste; serve with Horseradish Cream.
Per serving: 181 calories, 23 grams protein, 9 grams fat (43% calories from fat), 4.2 grams saturated fat, 3 grams carbohydrate, 78 milligrams cholesterol, 82 milligrams sodium, no fiber.
Monday: Budget
Start the New Year in a traditional good-luck way by making HOPPIN' JOHN. Take no chances on your luck and add COLLARD GREENS and CORNBREAD (from mix). Top leftover ICE CREAM with leftover STRAWBERRIES for dessert.
Shopping List
olive oil, onion, celery, garlic, dried thyme, dried or canned reduced-sodium black-eyed peas, canned no-salt-added petite diced tomatoes, canned diced green chiles, unsalted chicken broth, coarse salt, pepper, vegetarian sausage or mild turkey sausage, brown rice, collard greens, cornbread mix.
HOPPIN’ JOHN
Servings: makes 6 servings
Prep time: 15 minutes
Cook time: 4 to 6 hours on low
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 3 cups (cooked) dried or canned reduced-sodium black-eyed peas, rinsed
- 1 (14 1/2-ounce) can no-salt-added petite diced tomatoes, drained
- 1 (4-ounce) can diced green chiles, drained
- 1 cup unsalted chicken broth
- Coarse salt and freshly ground black pepper to taste
- 8 ounces vegetarian sausage or mild turkey sausage
- 3 cups cooked brown rice
In a large nonstick skillet on medium, heat oil. Add onion and celery and cook 5 minutes or until softened. Stir in garlic and thyme. Transfer to a 4-quart or larger slow cooker. Add peas, tomatoes, chiles, broth, and salt and pepper to taste. Cover and cook on low 4 to 6 hours. About 15 minutes before serving, heat a large nonstick skillet on medium. Crumble sausage and cook about 6 to 8 minutes or until no longer pink. Add to slow cooker along with cooked rice, stirring to combine. Serve.
Per serving: 341 calories, 18 grams protein, 5 grams fat (14% calories from fat), 0.9 gram saturated fat, 55 grams carbohydrate, no cholesterol, 405 milligrams sodium, 10 grams fiber.
Tuesday: Budget
It's time to save money to pay those holiday bills, and STUFFED MEATLOAF is a tasty way to economize. Serve the spinach-filled loaf with leftover POTATOES and GREEN BEANS, and add WHOLE-GRAIN ROLLS. Enjoy leftover CAKE for dessert.
Plan
Save enough meatloaf for Wednesday.
Shopping List
sun-dried tomatoes, frozen chopped spinach, onion, crumbled reduced-fat feta cheese, ground turkey breast or ground chicken, quick or old-fashioned oats, garlic powder, dried oregano, pepper, 1% milk, whole-grain rolls.
STUFFED MEATLOAF
Servings: makes 8 servings
Prep time: 15 minutes
Cook time: 35 to 40 minutes; standing time: 5 minutes
- 1/4 cup sun-dried tomatoes (about 1 ounce)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped onion
- 1/4 cup crumbled reduced-fat feta cheese
- 1 1/2 pounds ground turkey breast or ground chicken
- 1 cup quick or old-fashioned oats
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/2 cup 1% milk
Heat oven to 400 degrees. Soften tomatoes according to package directions; set aside. In a medium nonstick skillet, cook spinach and onion on low 4 to 5 minutes or until onion is tender. Remove from heat; cool slightly. Stir in cheese and set aside. In a large bowl, combine turkey or chicken, oats, garlic powder, oregano, pepper, milk and reserved sun-dried tomatoes; mix lightly but thoroughly. Shape two-thirds of mixture into a 9-by-6-inch loaf on rack coated with cooking spray in a broiler pan lined with foil. Make a deep indentation down center of loaf, leaving about 1 1/2 inches around edges; fill with spinach mixture. Top with remaining meat mixture to encase spinach filling. Bake 30 to 35 minutes or until internal temperature reaches 165 degrees. Let stand 5 minutes and slice.
Per serving: 171 calories, 25 grams protein, 3 grams fat (13% calories from fat), 0.9 gram saturated fat, 12 grams carbohydrate, 60 milligrams cholesterol, 134 milligrams sodium, 3 grams fiber.
Wednesday: Heat and Eat
One of the best things about meatloaf is the MEATLOAF SANDWICHES that are sure to follow. Serve slices of the leftover loaf on focaccia bread topped with fresh watercress. Add BAKED VEGGIE CHIPS. For dessert, PLUMS are easy.
Shopping List
focaccia bread, watercress, baked veggie chips, plums.
Thursday: Meatless
Skip meat for delicious MUSHROOM FARFALLE WITH GOAT CHEESE: Cook 8 ounces farfalle according to directions. Meanwhile, heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Add 12 ounces sliced cremini mushrooms; cook about 5 minutes or until liquid is reduced. Add 1 tablespoon minced garlic and 2 tablespoons dry white wine; stir. Stir in 1/4 cup half-and-half and 1/2 teaspoon coarse salt. Add 1/2 cup unsalted vegetable broth (or more, if needed). Reduce heat to low; stir in cooked pasta. While pasta is still warm, stir in 2 tablespoons Parmesan cheese. Just before serving, add 4 cups chopped fresh spinach and 3 ounces crumbled goat cheese; stir to combine.
Serve with a ROMAINE SALAD and GARLIC BREAD. Slice KIWIS for dessert.
Shopping List
farfalle pasta, canola oil, cremini mushrooms, garlic, dry white wine, half-and-half, coarse salt, unsalted vegetable broth, Parmesan cheese, fresh spinach, goat cheese, romaine, garlic bread, kiwis.
Friday: Express
Drop by the deli and buy their SOUP OF THE DAY. Pair the soup with deli EGG SALAD mounded on packaged SALAD GREENS. Sprinkle the egg salad with chopped fresh dill if desired. Add salt-free whole-grain crackers. Fresh PINEAPPLE is an easy dessert.
Shopping List
deli soup of the day, deli egg salad, packaged salad greens, fresh dill if desired, salt-free whole-grain crackers, fresh pineapple.
Saturday: Family
Gather the family for GOLDEN CHICKEN WITH POTATOES AND MUSHROOMS: Heat oven to 400 degrees. Place 3 1/2 to 4 pounds bone-in chicken breasts and thighs in a roasting pan. Drizzle with 1 tablespoon olive oil. Season with coarse salt and pepper to taste. In a large bowl, combine 1 1/2 pounds red potatoes (cut into 1-inch pieces), 8 ounces quartered whole white mushrooms, chopped leaves from 3 fresh rosemary sprigs, 1 tablespoon olive oil, and coarse salt and pepper to taste. Scatter the potatoes and mushrooms around chicken. (If vegetables don't fit in a single layer, place some under the chicken.) Roast 45 minutes or until internal temperature reaches 165 degrees. Remove from oven; let stand 5 minutes and serve.
Alongside, add STEAMED FRESH BROCCOLI, a LETTUCE WEDGE and SOURDOUGH BREAD. BOSTON CREAM PIE is always a favorite dessert.
Shopping List
bone-in chicken breasts and thighs, olive oil, coarse salt, pepper, red potatoes, whole white mushrooms, fresh rosemary, fresh broccoli, lettuce, sourdough bread, Boston cream pie.