1/ 10
Family Sunday
This simple LEMON ROAST CHICKEN is just right for family day. Heat oven to 375 degrees. Squeeze the juice of half a lemon over a 4 1/2- to 5-pound chicken; put rinds in cavity. Place on a rack in a shallow roasting pan. Brush chicken with canola oil and sprinkle with coarse salt and dried thyme. Roast 1 1/2 to 2 hours or until internal temperature reaches 165 degrees. Remove from oven; let stand 5 minutes before slicing.
Serve the juicy bird with your own MASHED POTATOES and GRAVY. Add fresh steamed BRUSSELS SPROUTS topped with crumbled bacon and a ROMAINE SALAD on the side. Don’t forget the DINNER ROLLS. For dessert, fat-free CHOCOLATE ICE CREAM is simple.
PLAN AHEAD: Save enough chicken for Monday. Make 2 extra cups mashed potatoes and save enough ice cream for Tuesday.
1/ 11
Heat-and-Eat Monday
Use that leftover chicken in CHICKEN AND CHIVE FETTUCCINE (see recipe). Serve with a LETTUCE WEDGE with crumbled blue cheese along with BREAD STICKS. For dessert, PEACHES are just fine.
1/ 12
Budget Tuesday
Many of us like salmon any way it’s prepared, so this SALMON CHOWDER fills the bill. Cook 1 (10-ounce) package frozen corn and butter sauce according to directions. In a large bowl, combine the cooked corn mixture, 1 (14 3/4-ounce) can drained salmon, 2 cups leftover mashed potatoes, 1 cup 1 percent milk and 1/2 cup chopped red bell pepper. Microwave on high (100 percent power) 3 or 4 minutes or until hot. Mix well; stir in 1 tablespoon fresh lemon juice. Ladle into bowls and garnish with chopped fresh parsley.
Serve with a deli CARROT SALAD and CRACKERS. For dessert, leftover ICE CREAM is waiting.
1/ 13
Express Wednesday
Give yourself a break and pick up a package of Lloyd’s BEEF BARBECUE (or another brand) for dinner tonight. Heat it and serve on toasted whole-grain sandwich BUNS. Top with sliced DILL PICKLES. Stop by the deli for COLESLAW. For dessert, make instant VANILLA PUDDING with 1 percent milk and swirl in a little honey.
PLAN AHEAD: Save enough barbecue for Thursday.
1/ 14
Kids Thursday
Transform yesterday’s barbecue into BARBECUE TACOS. Heat and spoon the leftover meat into warmed taco shells. Add mild salsa, chopped lettuce and any shredded cheddar cheese. The tacos go well with canned, heated REFRIED BEANS. For dessert, halve KIWIFRUIT and eat it with a spoon.
1/ 15
Meatless Friday
Keep it simple tonight with BROILED PEPPER JACK CHEESE AND ROASTED RED PEPPER SANDWICHES. Heat broiler. Drain the red peppers (from a jar) on paper towels before placing on rye bread. Top with cheese slices. Broil until cheese melts. Serve with canned or deli VEGETARIAN VEGETABLE SOUP. PEARS are dessert.
1/ 16
Easy Entertaining Saturday
This SHRIMP SCAMPI (see recipe) couldn’t be any easier to prepare for guests. Serve with ANGEL HAIR PASTA. On the side, these GREEN BEANS WITH OLIVES, SUN-DRIED TOMATOES AND WALNUTS (see recipe) will impress any guest. Add SOURDOUGH BREAD. For dessert, CHEESECAKE WITH BLUEBERRIES is always special for dessert.
THE RECIPES
CHICKEN AND CHIVE FETTUCCINE (Monday)
8 ounces spinach-flavored or other fettuccine
1 tablespoon olive oil
1 cup chopped (cooked, leftover) chicken
1 cup halved grape tomatoes
3 ounces chive and onion cream cheese, softened
1 tablespoon Italian seasoning
Cook fettuccine according to directions; reserve 1/3 cup cooking liquid and drain fettuccine. In pasta pot, heat oil on low. Add cooked fettuccine and toss with oil. Add chicken, tomatoes, cream cheese, Italian seasoning and reserved cooking liquid. Stir until cream cheese is melted. Serve immediately. Makes 4 servings.
Per serving: 373 calories, 20 grams protein, 13 grams fat (32 percent calories from fat), 6 grams saturated fat, 44 grams carbohydrate, 50 milligrams cholesterol, 144 milligrams sodium, 3 grams fiber.
** ** **
SHRIMP SCAMPI (Saturday)
1 tablespoon olive oil
1 pound large shrimp, shelled and deveined with tails intact
2 cloves garlic, pressed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse salt
1/4 cup chopped fresh parsley leaves
Lemon wedges
Heat oil in a large nonstick skillet on medium-high. Add shrimp, garlic, red pepper and salt. Cook 3 minutes or just until shrimp turn opaque throughout, stirring frequently. Sprinkle with chopped parsley; serve with lemon wedges. Makes 4 servings.
Per serving: 130 calories, 23 grams protein, 4 grams fat (27 percent calories from fat), 0.6 gram saturated fat, 1 gram carbohydrate, 183 milligrams cholesterol, 258 milligrams sodium, no fiber.
** ** **
GREEN BEANS WITH OLIVES, SUN-DRIED TOMATOES AND WALNUTS (Saturday)
1/2 cup coarsely chopped walnuts
1 tablespoon olive oil (or oil from sun-dried tomatoes)
3/4 pound fresh thin green beans, ends trimmed
1/4 cup coarsely chopped mixed olives
2 tablespoon drained sun-dried tomatoes (in oil)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
Heat a large nonstick skillet on medium. Cook walnuts 5 minutes or until toasted and fragrant, stirring frequently. Remove from skillet; set aside. Heat oil in same skillet on medium-high. Add beans; cook 4 minutes or until softened, stirring frequently. Add olives, tomatoes, lemon juice and salt; cook 2 more minutes or until all ingredients are hot. Sprinkle with walnuts and serve. Makes 4 servings.
Per serving: 190 calories, 4 grams protein, 16 grams fat (72 percent calories from fat), 1.8 grams saturated fat, 10 grams carbohydrate, no cholesterol, 428 milligrams sodium, 4 grams fiber.
About the Author
