Prepare your own delicious LEG OF LAMB for family day dining. Serve it with TABBOULEH. Add a ROMAINE SALAD and FLATBREAD. For dessert, slice ANGEL FOOD CAKE and top it with FRESH STRAWBERRIES.
Save enough lamb and strawberries for Monday; save enough cake for Tuesday.
leg of lamb, tomatoes, coarse salt, black pepper, medium-grind bulgur, lemons, extra-virgin olive oil, cayenne pepper, fresh parsley, fresh mint, green onions, romaine, flatbread, angel food cake, fresh strawberries.
Prep time: 20 minutes; standing time: about 70 minutes
Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes. Reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl; let sit until grains begin to soften, 30 to 40 minutes. Whisk remaining 2 tablespoons lemon juice, oil, cayenne and remaining salt together in large bowl. Add tomatoes, bulgur mixture, parsley, mint and onions and toss gently to combine. Cover and let sit at room temperature 1 hour or until flavors have blended and bulgur is tender. Before serving, toss salad to recombine and season with additional salt and black pepper to taste. (Adapted from "The Complete Mediterranean Cookbook," American’s Test Kitchen.)
Per serving: 143 calories, 2 grams protein, 11 grams fat (63% calories from fat), 1.5 grams saturated fat, 12 grams carbohydrate, no cholesterol, 112 milligrams sodium, 3 grams fiber.
Make LAMB SANDWICHES ON ROSEMARY BREAD. Spread the bread with goat cheese and layer it with leftover lamb slices, roasted red peppers and spinach leaves. Serve with BAKED CHIPS. Drizzle chocolate syrup over the leftover STRAWBERRIES for dessert.
rosemary bread, goat cheese, roasted red peppers, fresh spinach, baked chips, chocolate syrup.
Prepare PENNE WITH RICOTTA, ARUGULA AND BASIL for a flavorful no-meat meal: Cook 1 pound penne pasta according to directions; reserve 1/2 cup cooking water and drain pasta. In a large bowl, mix 8 ounces reduced-fat ricotta, 1 cup freshly grated Parmesan cheese, 1 tablespoon olive oil, 2 teaspoons lemon zest, 1/2 teaspoon coarse salt and 3/4 teaspoon pepper. Heat another tablespoon of oil in a large nonstick skillet on medium. Add a 5-ounce package baby arugula (coarsely chopped) and 2 cups loosely packed fresh basil. Toss with tongs until wilted, or about 2 minutes. Transfer mixture to the bowl with the ricotta and mix well. Add the hot pasta to the ricotta mixture and toss to coat. Add reserved cooking water as needed to moisten the pasta. Serve, passing more Parmesan at the table.
Add a MIXED GREEN SALAD and GARLIC BREAD. Top leftover CAKE with CHOCOLATE ICE CREAM for dessert.
Save enough ice cream for Friday.
penne pasta, reduced-fat ricotta, Parmesan, olive oil, lemon, coarse salt, pepper, packaged baby arugula, fresh basil, mixed greens, garlic bread, chocolate ice cream.
GROUND BEEF REUBEN MELTS are a low-cost hit. Serve the sandwiches with PICKLED BEETS (from jar). Enjoy TROPICAL FRUITS for dessert.
93% to 95% lean ground beef, onion, garlic, refrigerated sauerkraut, dark rye bread, reduced-fat Thousand Island dressing, Swiss cheese, jar pickled beets, tropical fruits.
Cook time: less than 15 minutes
Heat a medium-size nonstick skillet to medium-high. Add beef, onion and garlic and cook, stirring frequently, 5 to 7 minutes or until beef is no longer pink and onion is softened. Meanwhile, heat broiler. In 1-quart saucepan, heat sauerkraut; drain. Arrange toasted sliced bread on broiler pan. Stir salad dressing into beef mixture. Spoon mixture evenly onto bread slices. Top each with sauerkraut and cheese. Broil 4 to 6 inches from heat 3 to 4 minutes or until cheese is melted and bubbly; serve.
Per sandwich: 289 calories, 26 grams protein, 11 grams fat (34% calories from fat), 3.9 grams saturated fat, 23 grams carbohydrate, 59 milligrams cholesterol, 645 milligrams sodium, 3 grams fiber.
Pick up a ROTISSERIE CHICKEN and serve it with deli PASTA SALAD and deli COLESLAW. Add WHOLE-GRAIN ROLLS. For dessert, slice some KIWIS.
Buy enough pasta salad for Friday. Prepare Friday’s meatloaf tonight if time permits.
rotisserie chicken, deli pasta salad, deli coleslaw, whole-grain rolls, kiwis.
Let the kids help prepare ITALIAN TACOS. Heat oven to 350 degrees. In a large bowl, combine 1 pound lean ground beef, 2 lightly beaten eggs, 1 cup Italian breadcrumbs, 1/4 cup freshly grated Parmesan cheese, 1/4 cup minced onion and 1 cup red pasta sauce. Mix well; pressing into an 8-by-4-inch loaf pan. Bake 1 hour or until temperature at center of loaf reaches 165 degrees. Remove from oven; let stand 5 minutes. Slice into 6 slices. Crumble each slice into a warmed taco shell. Top with additional warmed pasta sauce and shredded part-skim mozzarella cheese.
Serve with leftover PASTA SALAD. Add CARROT STICKS. For dessert, you have leftover ICE CREAM.
lean ground beef, eggs, Italian breadcrumbs, Parmesan cheese, onion, red pasta sauce, taco shells, shredded part-skim mozzarella cheese, carrots.
Your guests will enjoy FARFALLE WITH SALMON AND MINT. Serve the combo with a BIBB LETTUCE SALAD and SOURDOUGH BREAD. For dessert, buy FRUIT TARTS to keep it simple.
farfalle (bow tie) pasta, butter, leek, unsalted chicken broth, coarse salt, pepper, skinless salmon fillet (3/4 to 1 inch thick), lemon, reduced-fat sour cream, fresh mint, bibb lettuce, sourdough bread, fruit tarts.
Cook time: about 10 minutes, plus pasta
Cook pasta according to directions; drain. Meanwhile, melt butter in a large nonstick skillet on medium heat. Add leek, 1/2 cup broth, salt and pepper; bring to a simmer and cook 1 minute. Place salmon on leeks; cover. Cook 5 minutes or until leek is tender and salmon is cooked through. Remove salmon to plate. Add remaining 3/4 cup broth and zest to skillet; bring to a simmer. Break up salmon. Place salmon in pasta pot with drained pasta, leek mixture, sour cream and mint. Toss to mix; serve.
Per serving: 351 calories, 21 grams protein, 8 grams fat (21% calories from fat), 3.4 grams saturated fat, 47 grams carbohydrate, 42 milligrams cholesterol, 187 milligrams sodium, 2 grams fiber.
Try this BRAISED BARBECUE BRISKET for family day. Combine 2 tablespoons chili powder, 1 tablespoon packed brown sugar and 1 1/2 teaspoons garlic powder. Press mixture into a 3-pound boneless beef brisket flat half. Place fat side up in 4 1/2- to 5 1/2-quart slow cooker. Mix 3/4 cup barbecue sauce and 1/2 cup dry red wine together. Pour around brisket in cooker. Cook on high 4 to 6 hours or on low 8 to 10 hours or until fork-tender. Remove; keep warm. Skim fat from liquid. Bring liquid to boil in saucepan. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup, stirring occasionally. Trim fat as desired. Carve diagonally across grain into thin slices. Serve with sauce.
On the side, add POTATO SALAD, MIXED GREENS and WHOLE-GRAIN ROLLS. Buy a CHOCOLATE MERINGUE PIE for dessert.
Save enough beef for Monday and enough pie for Tuesday.
chili powder, brown sugar, garlic powder, boneless beef brisket flat half, barbecue sauce, dry red wine, potato salad, salad greens, whole-grain rolls, chocolate meringue pie.
Celebrate Memorial Day with leftover BEEF BRISKET SANDWICHES on the menu. Serve them on WHOLE-GRAIN BUNS with PICKLES on the side. Add vegetarian BAKED BEANS and COLESLAW to the feast. How about BLONDE BROWNIES and PEACH SORBET for dessert?
Save enough brownies for Wednesday.
whole-grain buns, pickles, vegetarian baked beans, coleslaw, blonde brownies, peach sorbet.
PASTA WITH TOMATO-BASIL SAUCE is so easy and so good, you’ll want the recipe in your favorites file. Serve it with a SPINACH SALAD and ITALIAN BREAD. A slice of leftover PIE is perfect for dessert.
packaged refrigerated fettuccine, olive oil, garlic, canned drained no-salt-added diced tomatoes with basil, garlic and oregano, coarse salt, basil leaves, pepper, Parmigianino-Reggiano cheese, fresh spinach, Italian bread.
Prep time: less than 10 minutes
Cook time: less than 10 minutes
Cook pasta according to package directions. Meanwhile, heat oil in a medium saucepan on medium. Add garlic; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss to combine. Top with cheese.
Per serving: 305 calories, 11 grams protein, 11 grams fat (32% calories from fat), 2.5 grams saturated fat, 43 grams carbohydrate, 9 milligrams cholesterol, 427 milligrams sodium, 3 grams fiber.
The kids will be happy you are serving PIZZA TURNOVERS for dinner. Heat oven to 400 degrees. Roll dough from 1 (13.8-ounce) can refrigerated pizza crust on a lightly floured surface into a 12-inch square. Cut dough into four 6-inch squares. Spread 1 tablespoon pizza sauce on each square to within 1/2-inch of edges. Top with some shredded carrots, pepperoni slices and freshly grated Parmesan cheese. Fold each square in half over filling. Press edges to seal. Place on cookie sheet. Bake 12 to 15 minutes or until light golden brown. Serve warm. For dessert, PEACH SLICES and leftover BROWNIES are all you'll want.
refrigerated pizza crust, flour, pizza sauce, shredded carrots, pepperoni slices, grated Parmesan cheese, sliced peaches.
It’s easy on your purse and tastes good at the same time, so try PENNE WITH SAUSAGE AND PEAS tonight. Serve with a LETTUCE WEDGE and GARLIC BREAD. For dessert, FRESH PINEAPPLE is light.
whole-wheat penne pasta, olive oil, chicken sausage with sun-dried tomatoes or another flavor, garlic, tomatoes, coarse salt, unsalted chicken broth, frozen petite green peas, Parmesan cheese, lettuce, garlic bread, fresh pineapple.
Cook time: less than 10 minutes plus pasta
Cook pasta according to directions; drain. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add sausage; cook 3 minutes, turning, until browned. Scoop out sausage with slotted spoon to a plate. Reduce heat to medium; add the garlic. Cook 30 seconds. Stir in tomatoes and salt; cook 2 minutes. Stir in broth, peas and browned sausage. Heat through. Combine pasta, sausage mixture and 1 tablespoon cheese. Top with remaining cheese.
Per serving: 289 calories, 13 grams protein, 6 grams fat (17% calories from fat), 1.2 grams saturated fat, 49 grams carbohydrate, 22 milligrams cholesterol, 346 milligrams sodium, 9 grams fiber.
Make a fast dinner tonight with CRAB CAKES (frozen) and TARTAR SAUCE. Add HASH-BROWNED POTATOES (refrigerated), deli BROCCOLI SALAD and CRUSTY BREAD. Enjoy fresh BLUEBERRIES for dessert.
frozen crab cakes, tartar sauce, refrigerated hash-browned potatoes, deli broccoli salad, crusty bread, fresh blueberries.
Entertain guests with delicious BALSAMIC-GLAZED PORK TENDERLOIN WITH LENTILS. Serve the combo with FRESH YELLOW SQUASH, an ARUGULA SALAD and BAGUETTES. For dessert, top STRAWBERRY ICE CREAM with CHOCOLATE SAUCE.
green lentils, apple, celery, flat-leaf parsley, lemon, olive oil, coarse salt, pepper, balsamic vinegar, brown sugar, pork tenderloin, fresh yellow squash, arugula, baguettes, strawberry ice cream, chocolate sauce.
Prep time: 20 minutes; Standing time: 5 minutes
Cook time: 16 to 20 minutes plus lentils
Heat oven to 400 degrees. Bring 4 cups water to boil; add lentils and simmer, stirring occasionally, 20 to 30 minutes or until tender; drain and rinse under cold water to cool. In medium bowl, toss lentils with the apple, celery, parsley, lemon juice, 2 tablespoons oil and salt and pepper. Meanwhile, in a small bowl, combine vinegar and sugar. Heat remaining oil in an ovenproof skillet on medium-high heat. Add pork and cook 6 to 8 minutes to brown. Transfer to oven; roast 10 to 12 minutes or until pork is 145 degrees. Baste with vinegar/sugar mixture twice during the last 5 minutes of cooking. Remove from oven; tent with foil and let stand 5 minutes before slicing. Serve with lentils and any pan drippings.
Per serving: 465 calories, 45 grams protein, 13 grams fat (25% calories from fat), 2.4 grams saturated fat, 44 grams carbohydrate, 92 milligrams cholesterol, 208 milligrams sodium, 8 grams fiber.
Make the family happy and serve them GRILLED CHICKEN, your POTATO SALAD and this beautiful CUCUMBER, KALAMATA AND TOMATO SALAD. Add CRUSTY ROLLS. Buy a YELLOW LAYER CAKE for dessert.
Save enough cake for Monday.
chicken to grill, ingredients for your potato salad, seedless cucumbers, small red and yellow tomatoes, red onion, kalamata olives, olive oil, red wine vinegar, coarse salt, pepper, Greek feta cheese, crusty rolls, yellow layer cake.
In a large serving bowl, combine all vegetables. In a small bowl, whisk together oil, vinegar, salt and pepper; pour over cucumber mixture and toss to coat. Cover and chill at least 2 hours. Top with feta before serving. (Adapted from "Y’all Come Over: Charming Your Guests With New Recipes, Heirloom Treasures, and True Southern Hospitality," Rebecca Lang, Rizzoli International Publications.)
Per serving: 114 calories, 1 gram protein, 10 grams fat (79% calories from fat), 1.5 grams saturated fat, 5 grams carbohydrate, 4 milligrams cholesterol, 311 milligrams sodium, 1 gram fiber.
How about BARBECUE MEATLOAF for dinner tonight? Serve the comfort food with MASHED POTATOES, GREEN BEANS and WHOLE-GRAIN ROLLS. For dessert, slice the leftover CAKE and top it with BLUEBERRIES.
Save enough meatloaf for Wednesday.
93% lean ground beef, dry breadcrumbs, onion, barbecue sauce, prepared mustard, chili powder, garlic powder, coarse salt, pepper, eggs, cooking spray, potatoes to mash, green beans, whole-grain rolls, blueberries.
Cook time: 50 minutes to 1 hour
Heat oven to 350 degrees. In a large bowl, combine beef, breadcrumbs, onion, 1 tablespoon barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg whites. Shape mixture into a 9-by-5-inch loaf on a broiler pan coated with cooking spray. Spread remaining barbecue sauce over top of loaf. Bake 50 minutes to 1 hour or until internal temperature reaches 165 degrees. Remove from oven; let stand 10 minutes. Cut into slices.
Per serving: 254 calories, 26 grams protein, 9 grams fat (34% calories from fat), 3.3 grams saturated fat, 15 grams carbohydrate, 64 milligrams cholesterol, 391 milligrams sodium, 1 gram fiber.
TURKEY-RAISIN PICADILLO SLIDERS have great kid appeal. Serve the little sandwiches with BAKED CHIPS and CELERY STICKS. Try PEACHES for a simple dessert.
canola oil, onion, garlic, bay leaves, cumin, chili powder, ground allspice, ground turkey breast, coarse salt, pepper, canned no-salt-added tomato paste, golden raisins, whole-grain slider rolls, baked chips, celery, peaches.
Heat oven to 350 degrees. Heat oil on medium in a Dutch oven. Add onion and garlic; cook and stir 5 minutes or until softened. Add bay leaves, cumin, chili powder and allspice; stir together for 1 to 2 minutes. Add turkey, salt and pepper. Cook 5 minutes or until turkey is no longer pink. Stir in tomato paste, water and raisins; cook 5 minutes to blend flavors. Reduce heat to low; simmer 10 minutes or until thickened. Toast rolls in oven until lightly browned. Remove bay leaves. Spoon turkey mixture onto rolls and serve.
TIP: If too thick, add more water.
Per serving: 237 calories, 21 grams protein, 5 grams fat (18% calories from fat), 0.7 gram saturated fat, 28 grams carbohydrate, 41 milligrams cholesterol, 223 milligrams sodium, 2 grams fiber.
Here comes your favorite part of leftover meatloaf: MEATLOAF SANDWICHES! Use whole-grain bread and slather a little low-fat mayonnaise on it, along with a layer of lettuce. Serve the sandwich with HASH BROWNS and COLESLAW. Slice KIWIS for dessert.
whole-grain bread, low-fat mayonnaise, lettuce, hash browns, coleslaw, kiwis.
GNOCCHI WITH TOMATO SAUCE hits the spot for a no-meat dinner. Add 1 (16- to 18-ounce) package gnocchi to a pot of boiling water; cook according to directions and remove with slotted spoon when they float to top. Add 1 (6-ounce) package baby spinach to water once gnocchi has been removed. Boil spinach 1 to 2 minutes; remove with slotted spoon; drain. Set aside. Meanwhile, puree 1 (14.5-ounce) can diced tomatoes with basil, oregano and garlic. (I used my immersion blender for easy cleanup.) Heat 1 tablespoon olive oil in a large nonstick skillet on medium. Add 1 teaspoon crushed red pepper to skillet; cook 1 minute, stirring. Stir tomatoes into skillet. Cook 4 minutes to thicken. Stir cooked gnocchi and spinach into skillet. Divide mixture among 4 bowls; top each with 2 tablespoons shredded part-skim mozzarella and 1 tablespoon chopped fresh basil.
Serve with a GREEN SALAD WITH EGG WEDGES and GARLIC BREAD. How about BANANA PUDDING for dessert?
packaged gnocchi, packaged baby spinach, canned diced tomatoes with basil, oregano and garlic, olive oil, crushed red pepper, shredded part-skim mozzarella, fresh basil, salad greens, eggs, garlic bread, banana pudding.
Make a quick meal of THAI BEEF AND NOODLE SALAD. Put 1 (3 3/4-ounce) package cellophane noodles and 3/4 cup halved snow peas in a large bowl. Pour 4 cups boiling water over all. Let sit 10 minutes or until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water; return to bowl. Combine 1/4 cup white vinegar, 2 tablespoons sugar, 1 teaspoon grated fresh ginger and 1/2 teaspoon coarse salt in a jar; shake to dissolve sugar. Pour dressing over noodles and snow peas. Add 8 ounces thickly sliced deli roast beef (cut into strips), 1 1/2 cups sliced seedless cucumber and 1/2 cup chopped fresh mint. Garnish with chopped peanuts and serve.
Alongside, add packaged SALAD GREENS and SESAME BREAD STICKS. Enjoy PEARS for dessert.
cellophane noodles, snow peas, white vinegar, sugar, fresh ginger, coarse salt, deli roast beef, cucumber, fresh mint, peanuts, packaged salad greens, sesame bread sticks, pears.
Invite friends for PARMA-STYLE FLOUNDER. In a small bowl, mix 1/2 teaspoon dried rosemary, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Brush one side of 4 (6-ounce) flounder fillets with olive oil; sprinkle each with spice mixture. Wrap a slice of prosciutto around center of each fillet; set aside. In an 8-by-11-inch baking dish, arrange 8 tomato slices in a single layer; drizzle with another teaspoon oil. Microwave on high (100% power) 1 minute. Place flounder in a single layer on tomatoes; cover with waxed paper. Microwave on high 3 minutes or until opaque throughout. Remove from microwave; let stand 2 minutes, covered.
Serve with ROASTED RED POTATOES, steamed sliced ZUCCHINI, an ARUGULA SALAD and SOURDOUGH BREAD. For dessert, RASPBERRY SORBET and BUTTER COOKIES are company fare.
dried rosemary, coarse salt, pepper, flounder fillets, olive oil, prosciutto, tomatoes, red potatoes to roast, zucchini, arugula, sourdough bread, raspberry sorbet, butter cookies.