For You
Thursday March 27, 2008
• SUNDAY (Family)
• MONDAY (Heat and Eat)
• TUESDAY (Budget)
• WEDNESDAY (Express)
• THURSDAY (Kids)
• FRIDAY (Meatless)
• SATURDAY (Easy Entertaining)
Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide.
SUNDAY (Family) Treat the family to your own special recipe for LEG OF LAMB. Accompany it with flavor-packed POTATOES FLORENTINE: In a medium saucepan, cook 4 teaspoons pine nuts and 2 cloves minced garlic in 2 teaspoons olive oil for 1 minute or until nuts are golden. Add 2 cups fresh spinach leaves; cook 30 seconds or until wilted. Split and fluff 4 hot baked potatoes and season the inside of each with salt and pepper. Spoon spinach mixture into potatoes.
Add a MIXED GREEN SALAD and SOURDOUGH BREAD. Buy a BLUEBERRY PIE for dessert.
PLAN AHEAD: Save enough lamb and pie for Monday.
SHOPPING LIST: leg of lamb, pine nuts, garlic, olive oil, fresh spinach, potatoes to bake, salt, pepper, salad greens, sourdough bread, blueberry pie.
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MONDAY (Heat and Eat) Chop some of the leftover lamb, mix with some couscous, moisten with plain yogurt and make STUFFED PITAS using whole-wheat pita bread lined with a lettuce leaf. Serve with BAKED VEGETABLE CHIPS. Munch on BABY CARROTS and SLICED CUCUMBERS on the side. The leftover PIE is dessert.
SHOPPING LIST: couscous, plain yogurt, whole-wheat pita bread, lettuce, baked vegetable chips, baby carrots, cucumbers.
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TUESDAY (Budget) MEATY MUSHROOM CHILI (see recipe) is another great economical chili recipe. Serve it with a LETTUCE WEDGE and baked TORTILLA CHIPS. PEACHES are a simple dessert.
SHOPPING LIST: 95 percent lean ground beef, onion, chili powder, cumin, sliced fresh white mushrooms, canned diced tomatoes with jalapeno peppers, no-salt-added tomato sauce, canned chili beans, canned red beans, garlic, salt, reduced-fat sharp cheddar cheese, green onions, lettuce, baked tortilla chips, peaches.
Recipe: MEATY MUSHROOM CHILI
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WEDNESDAY (Express) How about EGG, BEEF AND PEPPER SANDWICHES for a quick meal? Heat a large nonstick skillet on medium-high. Add 1 (16-ounce) package frozen pepper strips with onions and cook 4 minutes or until vegetables are thawed and hot. Add 3 ounces deli roast beef (cut into strips). Drizzle cut sides of 4 warmed sandwich rolls with low-fat Italian dressing. Arrange one sliced hard-cooked egg on one side of each roll. Top with pepper mixture, lettuce leaves and the other half of the roll.
Serve with frozen OVEN FRIES. Buy BROWNIES for dessert.
PLAN AHEAD: Save enough brownies for Friday.
SHOPPING LIST: frozen pepper strips with onions, deli roast beef, sandwich rolls, low-fat Italian dressing, eggs, lettuce, frozen oven fries, brownies.
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THURSDAY (Kids) Keep the kids happy with TACO PIE (see recipe). Add CARROT STICKS on the side. Make BUTTERSCOTCH PUDDING (from a mix) with 1 percent milk for dessert.
SHOPPING LIST: 95 percent lean ground beef, onion, envelope of 30 percent-less-sodium taco seasoning mix, canned chopped green chilies, 1 percent milk, eggs, reduced-fat, all-purpose baking mix (such as Bisquick or another brand), Monterey Jack cheese, salsa, reduced-fat sour cream, lettuce, tomatoes, carrot sticks, butterscotch pudding mix.
Recipe: TACO PIE
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FRIDAY (Meatless) Keep it simple tonight with SWEET ONION VEGETABLE SOUP for dinner. In a Dutch oven, combine 2 medium chopped sweet onions, 3 diced carrots, 3 ribs sliced celery, 2 cloves minced garlic, 1 tablespoon finely chopped fresh rosemary and 2 tablespoons extra-virgin olive oil. Cook on medium 6 to 8 minutes or until vegetables are softened. Add 6 cups vegetable broth, 1 (14 1/2-ounce) can undrained fire-roasted diced tomatoes, 3 cups shredded cabbage and 2 (15-ounce) cans rinsed cannellini beans. Bring to boil; reduce heat and simmer, partially covered, 30 minutes or until the cabbage is tender and soup is slightly thickened. Ladle into bowls and serve.
Alongside, add EGG SALAD SANDWICHES with SLICED TOMATOES and LETTUCE on WHOLE-WHEAT TOAST. Top your meal with leftover BROWNIES for dessert.
SHOPPING LIST: sweet onions, carrots, celery, garlic, fresh rosemary, extra-virgin olive oil, vegetable broth, canned fire-roasted diced tomatoes, cabbage, canned cannellini beans, egg salad, tomatoes, lettuce, whole-wheat bread.
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SATURDAY (Easy Entertaining) QUINOA PILAF WITH SALMON AND ASPARAGUS (see recipe) is as delicious as it looks and a fitting meal for guests. Serve the combo dinner with a RED-TIPPED LETTUCE SALAD and BAGUETTES. Top ANGEL FOOD CAKE with LEMON CURD (store-bought) for a special dessert.
TIP: Look for quinoa with the rice and other grains.
SHOPPING LIST: quinoa, fat-free chicken broth, salmon fillets, butter or margarine, fresh asparagus, green onions, frozen tiny green peas, grape tomatoes, no-salt lemon pepper seasoning, fresh or dried dill, red-tipped lettuce, baguettes, angel food cake, lemon curd.
Recipe: QUINOA PILAF WITH SALMON AND ASPARAGUS
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