menu

Meanwhile, mix 1/2 cup barbecue sauce and 2 tablespoons honey. Five minutes before chicken is done, brush with sauce. Make your own POTATO SALAD and buy deli COLESLAW as accompaniments. Add WHOLE-GRAIN ROLLS. For dessert, enjoy a big bowl of FRESH STRAWBERRIES with light whipped cream.

PLAN AHEAD: Save enough chicken and potato salad and buy enough coleslaw and strawberries for Monday.

5/ 27

Heat-and-Eat Monday

Planning a Memorial Day picnic today will be easy because the leftover CHICKEN, POTATO SALAD and COLESLAW are all ready. Add CRUSTY ROLLS. Now all you have to do is show your spirit and make a VERY BERRY TRIFLE (see recipe). Let’s celebrate!

PLAN AHEAD: Save enough trifle for Tuesday.

5/ 28

Budget Tuesday

This SPINACH ARTICHOKE CRAB SALAD uses imitation king crab, so you can have an elegant salad at a surprisingly low price. In a large mixing bowl, combine 2 tablespoons sliced black olives and 1 (14-ounce) can quartered, water-packed artichokes. Break apart 1 (8-ounce) package refrigerated imitation king crab meat and add to bowl. Add 1 (2-ounce) jar drained diced pimientos, 2 teaspoons Dijon mustard, 1 cup refrigerated spinach dip, and coarse salt and pepper to taste. Gently mix until well-blended. Spoon onto a serving platter that has been covered with a bed of 4 to 6 cups fresh baby spinach. Garnish platter with 2 medium tomatoes cut into wedges and 4 quartered hard-cooked eggs.

Serve with canned BEAN SOUP if you’d like and add BAGUETTES. Leftover trifle is an easy dessert.

5/ 29

Meatless Wednesday

Put INTERNATIONAL VEGETABLE SOUP (see recipe) on your list of favorites. Add a MIXED GREEN SALAD and serve the soup with CHEESE TOAST (shredded cheddar cheese melted on whole-grain toast). SLICED PEACHES are dessert.

5/ 30

Express Thursday

Stop by the deli for TURKEY AND SWISS SANDWICHES ON WHOLE-GRAIN BREAD. Add a LETTUCE AND TOMATO SALAD and BAKED CHIPS. FRESH PINEAPPLE is your dessert.

5/ 31

Kids Friday

The kids won’t be able to resist SLOPPY JACQUES. In a large nonstick skillet, cook 1 pound lean ground beef 5 or 6 minutes or until no longer pink; drain. Stir in 2 tablespoons flour; mix well. Add 1 (10 1/2-ounce) can condensed French onion soup. Cook and stir over medium heat until bubbly. Continue cooking and stirring 2 more minutes or until sauce thickens. Spoon onto toasted whole-grain hamburger buns.

The kids will want OVEN FRIES (frozen) with their sandwiches. Add STUFFED CELERY BOATS (celery pieces with any cheese spread). OATMEAL COOKIES work wonders for dessert.

TIP: The adults might want some spicy barbecue sauce on their sandwiches.

6/ 1

Easy Entertaining Saturday

Your lucky guests will rave over your SCALLOPS IN PEANUT SAUCE (see recipe). Serve the flavorful combination over SPAGHETTI. Add a RED-TIP LETTUCE SALAD and WHOLE-GRAIN ROLLS.

For a refreshing finale, try FRESH FRUIT SORBET. Place 2 1/2 cups (about 1 pound) any packaged frozen fruit pieces and 2 tablespoons sugar (or more to taste) into a food processor. Puree fruit by pulsing processor on and off while gradually adding 1/4 cup unsweetened apple juice 2 minutes or just until sorbet becomes well-blended, smooth and creamy. Serve immediately or freeze.

TIP: To serve sorbet (if frozen), microwave on medium (50 percent power) 30 seconds at a time until sorbet softens enough to serve.

VERY BERRY TRIFLE (Monday)

Makes 12 servings

Preparation time: 15 minutes

Chilling time: 2 hours

2 cups strawberries, sliced

2 cups blueberries

1 cup raspberries

3/4 cup confectioners’ sugar, divided

3 teaspoons pure vanilla extract, divided

1 1/2 cups heavy cream

1 teaspoon pure orange extract

1/4 cup reduced-fat sour cream

4 cups angel food cake, cubed, divided

In a large bowl, toss berries, 1/4 cup of the sugar and 2 teaspoons vanilla. Set aside. In a large chilled bowl, beat cream, remaining sugar, remaining vanilla and the orange extract with electric mixer until soft peaks form. Gently stir in sour cream. In a 2-quart glass serving bowl, layer 2 cups cake cubes and half of the berry mixture and half of the whipped cream mixture. Repeat layers; cover. Refrigerate at least 2 hours or until ready to serve. Garnish with more berries if desired.

Per serving: 198 calories, 2 grams protein, 12 grams fat (53 percent calories from fat), 7.3 grams saturated fat, 21 grams carbohydrate, 44 milligrams cholesterol, 88 milligrams sodium, 2 grams fiber.

INTERNATIONAL VEGETABLE SOUP (Wednesday)

Makes about 12 cups

Preparation time: less than 15 minutes

Cooking time: 8 hours on low

1 (15-ounce) can reduced-sodium black beans, rinsed

1 (15-ounce) can reduced-sodium pinto beans, rinsed

2 (14 1/2-ounce) cans diced tomatoes with green peppers, celery and onion and juice

2 cups frozen or canned corn, rinsed

1 (14-ounce) can vegetable broth

2 medium red potatoes, cut into 3/4-inch pieces

1 cup frozen chopped onions

1 cup medium salsa

1 cup frozen green beans

In a 4-quart or larger slow cooker, combine beans, tomatoes with juice, corn, broth, potatoes, onions, salsa and green beans. Mix well. Cover and cook on low 8 hours or until vegetables are tender. Thin with additional broth or water if desired.

Per cup: 151 calories, 6 grams protein, no fat (no percent calories from fat), no saturated fat, 32 grams carbohydrate, no cholesterol, 364 milligrams sodium, 6 grams fiber.

SCALLOPS IN PEANUT SAUCE (Saturday)

Makes 4 servings

Preparation time: 15 minutes

Cooking time: 25 to 27 minutes

1 1/2 cups shredded carrots

12 to 16 sea scallops (or 1 pound)

1/2 cup teriyaki sauce

1/4 cup reduced-fat creamy peanut butter

1 teaspoon cornstarch

3/4 teaspoon coriander

1/8 teaspoon crushed red pepper

1 1/2 cups fresh snow peas

Sliced green onions and roasted peanuts for garnish

Heat oven to 450 degrees. On two 18-by-12-inch pieces of heavy-duty foil, divide carrots between foil pieces in an even layer; top each with half of scallops. Combine teriyaki sauce, peanut butter, cornstarch, coriander and red pepper; blend until smooth. Spoon sauce evenly over scallops; arrange and divide snow peas on top of scallops in an even layer. Double fold foil to make a packet. Place packets in a rimmed baking pan. Bake 25 to 27 minutes. Remove from oven. Open packets away from your face to allow steam to escape. Arrange both on a serving platter; garnish with green onions and peanuts. Serve immediately.

Per serving: 259 calories, 20 grams protein, 7 grams fat (26 percent calories from fat), 1.4 grams saturated fat, 30 grams carbohydrate, 27 milligrams cholesterol, 1,410 milligrams sodium, 3 grams fiber.