12/ 6
Family Sunday
Gather the family for BEEF AND POTATO KEBABS. Cut 1 pound potatoes into 1 1/2-inch pieces. Microwave on high (100 percent power) 5 to 6 minutes or just until tender; drain and cool slightly.
Meanwhile, combine 3/4 cup steak sauce (such as Heinz 57 or another brand) and 2 large cloves minced garlic; microwave on high 1 1/2 minutes, stirring once. Cut 2 medium zucchini in half lengthwise. Cut the zucchini and 1 pound boneless beef top-sirloin steak (1 inch thick) into 1 1/4-inch pieces.
In a large bowl, combine potatoes, zucchini and steak with 1/3 cup steak sauce; toss to coat. Alternately thread potatoes, zucchini and steak on 4 metal skewers. Grill, uncovered, 10 to 12 minutes for medium-rare to medium, turning occasionally and brushing with remaining sauce during last 5 minutes.
Serve with a ROMAINE SALAD and WHOLE-GRAIN ROLLS. Buy a GERMAN CHOCOLATE CAKE for dessert.
PLAN AHEAD: Grill or broil 1 extra pound beef skewers (without zucchini or potatoes) for Monday. Save enough cake for Wednesday.
TIP: Broil kebabs 3 to 4 inches from heat source for 9 to 12 minutes.
12/ 7
Heat-and-Eat Monday
Turn the extra grilled beef into BEEF SANDWICHES WITH HORSERADISH SAUCE. Chop or slice and heat the leftover beef; set aside. Combine 2 tablespoons prepared horseradish with 1/4 cup reduced-fat sour cream and 2 teaspoons fresh lemon juice; mix well. Toast 1 halved 24-inch baguette; line bottom with beef; top with horseradish sauce and top with other half baguette. Cut crosswise into 8 servings. Serve with OVEN FRIES (frozen) and GREEN BEANS. GRAPES make a good dessert.
12/ 8
Express Tuesday
Dinner couldn’t be much easier than enjoying any refrigerated PORK BARBECUE (such as Lloyd’s or another brand) on toasted WHOLE-GRAIN BUNS. Add deli COLESLAW alongside. For dessert, FRESH PINEAPPLE CHUNKS are easy.
12/ 9
WEDNESDAY (Meatless) — We made quick use of CORN AND BEAN SOUP (see recipe) and polished off most of it in one meal. The longer you let it simmer, the more concentrated the flavors become — almost like a stew. Serve it with a SPINACH SALAD with red onion rings and orange segments and CORNBREAD (from a mix). Enjoy leftover CAKE for dessert.
12/ 10
Kids Thursday
The children will enjoy the mild flavor of TAMALE PIE (see recipe), and you’ll enjoy how easy it is to prepare. Serve with a CHOPPED LETTUCE SALAD. Think sliced KIWIFRUIT for dessert.
TIP: Look for packaged polenta in the produce section.
12/ 11
Budget Friday
Holidays mean penny-pinching, and ONE POT “LASAGNA” will be kind to the food budget (see recipe). Add a MIXED GREENS SALAD and CRUSTY BREAD. PEACHES are a simple dessert.
12/ 12
Easy Entertaining Saturday
Impress your guests with CUMIN-HONEY LAMB STEAK. Combine 2 tablespoons fresh lemon juice, 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon finely chopped flatleaf parsley, 1 teaspoon cumin, 1/4 teaspoon coarse salt and 1/8 teaspoon pepper. Brush 1 to 1 1/4 pounds lamb steaks (center leg or sirloin, 3/4-inch-thick) with basting sauce. Broil 5 inches from heat source for 4 minutes; turn and brush with sauce. Broil 4 to 6 minutes longer or to desired doneness. Discard leftover basting sauce.
Serve with ROASTED POTATOES WITH THYME AND GARLIC. Heat oven to 425 degrees. Line a baking sheet with nonstick foil. Toss 1 1/2 pounds small potatoes (cut into 1-inch pieces) with 1 tablespoon olive oil, 1 teaspoon minced garlic and 1/2 teaspoon dried thyme. Spread on baking sheet. Bake 25 to 30 minutes or until tender.
Add SUGAR SNAP PEAS and BAGUETTES on the side. Buy FRUIT TARTS for dessert.
CORN AND BEAN SOUP (Wednesday)
2 teaspoons olive oil
1/2 cup chopped onion
1 teaspoon cumin
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1 cup frozen corn
1/4 teaspoon black pepper
1 (14-ounce) can unsalted vegetable broth
1 (15- to 19-ounce) can reduced-sodium black beans, rinsed
1 (14 1/2-ounce) can diced tomatoes and green chilies with liquid
Lime slices for garnish
Heat olive oil in a large pot over medium-high. Add onion, cumin, garlic and oregano; cook 1 1/2 minutes. Stir in corn, pepper, broth, beans and tomatoes with liquid; bring to boil. Reduce heat; simmer 10 minutes. Serve with lime slices. Makes about 5 cups.
Per cup: 147 calories, 7 grams protein, 2 grams fat (12 percent calories from fat), 0.3 gram saturated fat, 29 grams carbohydrate, no cholesterol, 487 milligrams sodium, 7 grams fiber.
TAMALE PIE (Thursday)
1 (15- to 17-ounce) package sun-dried tomato or plain polenta (crumbled)
2 (15-ounce) cans low-fat turkey (or beef) chili with beans
4 ounces shredded 50 percent reduced-fat cheddar cheese
6 tablespoons mild salsa, plus extra for garnish
6 tablespoons reduced-fat sour cream
Heat oven to 475 degrees. Place crumbled polenta in a 7-by-11-inch baking dish coated with cooking spray. Top with chili and cheese. Bake 13 minutes or until bubbly. Top each serving with 1 tablespoon salsa and 1 tablespoon sour cream. Top with extra salsa, as desired. Serves 6.
Per serving: 246 calories, 17 grams protein, 7 grams fat (24 percent calories from fat), 3.8 grams saturated fat, 29 grams carbohydrate, 44 milligrams cholesterol, 1,067 milligrams sodium, 4 grams fiber.
ONE POT “LASAGNA” (Friday)
1 pound 95 percent lean ground beef
1 medium zucchini, chopped (about 1 1/2 cups)
1 (24- to 26-ounce) jar marinara or other red pasta sauce
2 cups water
1/2 teaspoon black pepper
6 ounces uncooked mini bow tie (or other) pasta (about 2 1/8 cups)
2/3 cup reduced-fat ricotta cheese
1 cup part-skim shredded mozzarella cheese
Chopped fresh basil
Heat oven to 375 degrees. Heat (ovenproof) Dutch oven on medium. Add crumbled beef and zucchini; cook 6 to 8 minutes or until beef is no longer pink. Stir in pasta sauce, water and pepper; bring to boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon ricotta in heaping teaspoons over top of sauce. Slightly swirl ricotta into sauce, not mixing completely. Cover and bake 10 minutes. Uncover; sprinkle with mozzarella. Bake 7 to 10 minutes more or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving. Makes 6 or 8 servings.
Per serving: 349 calories, 29 grams protein, 11 grams fat (28 percent calories from fat), 4.5 grams saturated fat, 34 grams carbohydrate, 60 milligrams cholesterol, 673 milligrams sodium, 3 grams fiber.
About the Author
