For You
Thursday March 20, 2008
• SUNDAY (Family)
• MONDAY (Heat and Eat)
• TUESDAY (Budget)
• WEDNESDAY (Kids)
• THURSDAY (Meatless)
• FRIDAY (Express)
• SATURDAY (Easy Entertaining)
Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide.
SUNDAY (Family) Celebrate Easter with the family and enjoy a BAKED HAM WITH HONEY APRICOT GLAZE (see recipe). Serve with BAKED SWEET POTATOES, FRESH ASPARAGUS and DINNER ROLLS. For dessert, buy an EASTER BUNNY CAKE.
PLAN AHEAD: Save enough ham for Monday and Wednesday; save enough cake for Monday.
SHOPPING LIST: spiral-sliced, fully cooked smoked ham, honey, frozen orange juice concentrate, reduced-sodium soy sauce, apricot jam, nutmeg, ground cloves, sweet potatoes, fresh asparagus, dinner rolls, Easter bunny cake.
Recipe: BAKED HAM WITH HONEY APRICOT GLAZE
Comment on this Story | Printer Friendly | Send Story to a Friend | Top
MONDAY (Heat and Eat) HAM PASTA SALAD makes good use of leftovers. Cook 8 ounces spiral pasta according to directions; drain and return to pot. Stir in 2 cups diced (leftover) ham, 1/3 cup reduced-fat Italian dressing, 1 (14-ounce) can drained water-packed quartered artichokes and 1 (7 1/2-ounce) jar drained roasted red peppers (coarsely chopped). Toss to mix.
Serve with a LETTUCE WEDGE and BREAD STICKS. Slice the leftover CAKE for dessert.
SHOPPING LIST: spiral pasta, reduced-fat Italian dressing, canned water-packed quartered artichokes, jar of roasted red peppers, lettuce, bread sticks.
Comment on this Story | Printer Friendly | Send Story to a Friend | Top
TUESDAY (Budget) It's easy on the budget and also tastes good, so BROCCOLI CHICKEN PARMESAN is an excellent choice for dinner. Heat 1 tablespoon vegetable oil in a nonstick skillet on medium. Add 1 pound sliced (1/4 inch thick) red potatoes. Cover and cook 10 minutes; stir occasionally. Stir in 1 (10- to 12-ounce) can drained chicken breast (or 2 cups chopped cooked chicken) and 2 cups fresh broccoli florets. In a small bowl, mix together 1 (10 3/4-ounce) can 98 percent fat-free broccoli cheese soup, 1/2 cup 1 percent milk and 1/4 teaspoon garlic powder; add to skillet. Sprinkle with 1/4 cup freshly grated parmesan cheese. Heat to boil. Cover and cook on low for 5 minutes or until heated through.
Serve with MIXED GREENS and CRUSTY BREAD. PLUMS are dessert.
SHOPPING LIST: vegetable oil, red potatoes, canned or cooked chicken breast, broccoli florets, canned 98 percent fat-free broccoli cheese soup, 1 percent milk, garlic powder, parmesan cheese, salad greens, crusty bread, plums.
Comment on this Story | Printer Friendly | Send Story to a Friend | Top
WEDNESDAY (Kids) Kids will like the mild flavor of HAM AND SWISS POTATO BAKE. Heat oven to 400 degrees. Mix together 1 (4.6-ounce) package dehydrated julienne potatoes and sauce mix (such as Betty Crocker) and 2 1/2 cups boiling water in a 2-quart baking dish. Stir in 2/3 cup 1 percent milk, 1 1/2 cups diced (leftover) ham and 2/3 cup shredded reduced-fat Swiss cheese. Bake, uncovered, 50 minutes; sprinkle with 1/4 cup plain dry bread crumbs. Bake 10 to 14 minutes more or until golden.
Add CARROT STICKS and CORNBREAD MUFFINS (from a mix). Serve FRESH TROPICAL FRUIT for dessert.
PLAN AHEAD: Cook brown rice for Thursday.
SHOPPING LIST: packaged dehydrated julienne potatoes (such as Betty Crocker), 1 percent milk, reduced-fat Swiss cheese, plain dry bread crumbs, carrot sticks, cornbread mix, fresh tropical fruit.
Comment on this Story | Printer Friendly | Send Story to a Friend | Top
THURSDAY (Meatless) Try this RICE-NUT LOAF (see recipe) for a slice of flavor. Serve with SPAGHETTI, PEAS AND CARROTS (frozen) and SOURDOUGH BREAD. FRESH PINEAPPLE is dessert.
SHOPPING LIST: brown rice, 50 percent reduced-fat cheddar cheese, eggs, onion, fresh carrots, Italian-style bread crumbs, walnuts, sunflower kernels, sesame seed, salt, black pepper, red pasta sauce, spaghetti, frozen peas and carrots, sourdough bread, fresh pineapple.
Recipe: RICE-NUT LOAF
Comment on this Story | Printer Friendly | Send Story to a Friend | Top
FRIDAY (Express) Take it easy tonight and serve a frozen VEGETABLE LASAGNE. Add a packaged ITALIAN SALAD and GARLIC BREAD. Buy TAPIOCA PUDDING for dessert.
SHOPPING LIST: frozen vegetable lasagne, packaged Italian salad, garlic bread, store-bought tapioca pudding.
Comment on this Story | Printer Friendly | Send Story to a Friend | Top
SATURDAY (Easy Entertaining) Your guests will enjoy MEDITERRANEAN COD (see recipe) for its flavor and appearance. Serve with ROASTED RED POTATOES and a ROMAINE SALAD. Add BAGUETTES.
There were no leftovers when I served our guests CAPPUCCINO ICE CREAM PIE for dessert. In a mixing bowl, combine 1.4-ounce sugar-free instant chocolate pudding mix and pie filling, 1 to 2 teaspoons instant coffee granules, 1 cup 2 percent milk and 1 cup fat-free vanilla ice cream. Beat 2 minutes or until creamy and smooth. Stir in 2 cups thawed whipped topping and pour into a reduced-fat graham cracker crust. Chill 30 minutes or until firm. Slice and serve with additional topping.
SHOPPING LIST: cod fillets, salt, pepper, olive oil, plum tomatoes, kalamata olives, dried thyme and basil, red potatoes, romaine, baguettes, sugar-free instant chocolate pudding mix and pie filling, instant coffee granules, 2 percent milk, fat-free vanilla ice cream, frozen whipped topping, reduced-fat graham cracker crust.
Recipe: MEDITERRANEAN COD
Comment on this Story | Printer Friendly | Send Story to a Friend | Top
COPYRIGHT 2006 UNIVERSAL PRESS SYNDICATE. This feature may not be reproduced or distributed electronically, in print or otherwise without the written permission of uclick and Universal Press Syndicate.
| |
No comments:
Post a Comment