"Russian" Pork Tenderloin

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Recipes by Zola For You Monday March 31, 2008 "Russian" Pork Tenderloin Zola Gorgon It Happened After I Left the Kitchen... It was a normal weekday evening. We ate an Italian dinner while we watched a cable news show. Time to clean up. I went downstairs with a few of the lighter things and headed to the kitchen. I left the heavy pasta bowls for my husband to bring down. Clean up was pretty fast. I had done most of it while cooking. I finished loading the dishwasher and washing the counters. I put the Pyrex dish in the sink to soak and my husband walked into the kitchen. I let him know that I thought the dish needed a soak and that all he needed to do was put the pasta bowls into the dishwasher and start it. I headed upstairs with my glass of milk and a couple of vanilla wafer cookies to munch on for dessert. I was savoring my cookies when I heard a minor "crash". I yelled downstairs to see if he was okay. He said, "Yeah, I'm fine". I didn't get up. I thought he was fooling around in the freezer and had taken the ice maker storage bucket off of the freezer door and maybe spilled it. It sounded like a bunch of ice had hit the floor. Then I heard the clicking of one of the burners on the gas stove. That concerned me. I yelled down again, (not in a big hurry to leave my comfy TV spot or my milk) and asked him he could make sure that burner was off because it was clicking. I heard nothing. I listened to more clicking and asked again if he could just turn it off. Still clicking. Disturbed, I got up, left my almost full glass of milk and stood at the top of the stairs. I cannot see the kitchen from there, but I knew my husband could hear me from where I stood. I asked if he needed help turning off the clicking burner and expressed my concern that the burners shouldn't be clicking; that it can damage them (I was trying to use my no-nagging voice). What came back was a rather panicked "I'm trying! I can't get it to stay off!" That was it. I was on my way down. When I turned the corner I was aghast! My husband was frantically cleaning up liquid (lots of it) and it looked like crushed ice was all over the floor. I came close to the kitchen and he yelled at me not to come closer; that it was glass all over the floor. He announced that his finger was already bleeding and he didn't want me cut. I stopped dead, assessed the situation and headed directly to the closet. His closet had some tennis shoes that I stepped into and shuffled my way back to the kitchen looking rather like a clown wearing large men's shoes on a medium woman's feet. I came back and asked what had happened. I couldn't figure it out from the evidence. My husband volunteered that he had decided to clean the Pyrex pan and he employed a technique he had used several times to get stuck on yuck out of sauce pans (you know like when you make caramel and some of it burns on the sides of the pan?). He had (and don't do this at home!), put more water in the Pyrex pan and set it on the stove to bring it to a boil and heat the crusty tomato mess so he could more easily scrub it off. When his back was turned...BLAM! And thank goodness his back WAS turned. The Pyrex pan had blown to bits! It wasn't crushed ice I was seeing on the floor, and the counters, and the stove and the shelf and about 8 feet into the living room. It was Pyrex pieces. And chicken goo and tomato goo and water. Chris was wiping it up with a rag, so I attended to the stove. Turning the burners on and off I finally got it to quit clicking; at least for a while. My theory is: the water that had seeped under the hobs was causing the ignition to try to keep lighting. Still not sure why, but after about 30 minutes we got it to stop. Meanwhile we got out mops, towels, rags and all types of cleaning solutions to try and hunt down every shred of glass that had blasted all over the room. The force of the explosion was strong enough that some of it had stuck to the kitchen cupboard doors! My husband kept apologizing and saying how worthless he was feeling. I just told him he was trying to help, that it was an innocent mistake and that I felt pretty sure that from the looks of the "crime scene" that I doubted he'd made the same mistake twice. It was pretty funny actually. We just weren't in the mood to laugh. 30 minutes later I got back to my, now, slightly warmed milk. I finished my cookie and headed off to brush my teeth. The End. "Russian" Pork Tenderloin with sautéed apples, bleu cheese and pecans Serves 2. Can be easily doubled For the pork 1 (1.5 lb or so) pork tenderloin salt and pepper to taste all purpose flour for dusting 2 Tbl of olive oil 6 oz of Russian dressing (bright red) 1/2 cup of honey 1 (1oz) package of dry onion soup mix or onion dip mix For the apples 2 large apples (Fuji is a good one). Core the apples and slice thinly. 2 tsp of butter A light drizzle of honey 1/2 cup of bleu cheese crumbles 1/4 cup of chopped pecans For the Pork: Season pork with salt and pepper. In a large zip lock bag, toss in a handful of flour. Put in the pork tenderloin, close the bag and toss it around until the pork is coated. Remove the pork from the bag and throw away the excess flour. In a large sauté pan, heat the oil and sauté the pork on medium high just to lightly brown the edges. In a bowl, mix the dressing, honey and the onion soup mix. Stir well. In a roasting pan just large enough to hold the pork, (I use a 3 X 8" baking pan) put in the pork and pour the sauce over the top. Toss the pork so it is completely coated. Cover the roasting pan with aluminum foil and roast at 350 degrees for 30 minutes. Remove foil and insert a meat thermometer. Roast for 15 minutes more and then check the temperature on the meat. If you like your pork with a bit of pink in the middle, roast to 160 degrees. If you want NO pink roast it to 170 degrees or a bit more. This should not take longer than 15 more minutes. Remove from oven, and let rest while you make your apples. In a medium sauté pan melt butter and sauté the apple slices for one minute. Drizzle on a tsp or so of honey and continue to sauté the apples until slightly wilted. You can cook them longer if you like them mushy, but now it is popular to sauté them only until there is a bit of a crunch left in them. Take the pan off the heat and add the bleu cheese crumbles and pecans. Let sit for a minute until the bleu cheese melts. Serve the sliced pork with the apples on the side. Drizzle some sauce over the pork and serve the rest in the gravy boat for those that ask for extra sauce. Enjoy! Cheers, Zola Send email to Zola at dinnerwithzola@hotmail.com. Comment on this Story | Printer Friendly | Send Story to a Friend | Top For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com. Send feedback to Zola at this address: dinnerwithzola@hotmail.com More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Crispy Chicken Nuggets • Recipe -- Garam Masala • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Bad Credit? Learn How To Fix It With Your PC! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. Improve Your Chess Game. Start Whipping Your Opponents Quicker Than Ever Before Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Recipes by Zola" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Crispy Chicken Nuggets

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The Culinary World, with Chef James For You Sunday March 30, 2008   • Recipe -- Crispy Chicken Nuggets   • Recipe -- Garam Masala   • Trivia   • Food Quote   • Food Trivia Quiz Match the perfect wine with your recipes using the ArcaMax Wine Pairing guide. Recipe -- Crispy Chicken Nuggets FoodReference.com * 12 ounces skinless and boneless chicken breasts * 1 egg, slightly beaten * 1 tablespoon honey * 1 teaspoon prepared mustard * 2 cups cornflakes, crushed * 1 tablespoon ground black pepper Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Recipe -- Garam Masala This classic blend of spices is essential in Indian cuisine. Makes 1 3/4 Cups 1/2 cup cumin seeds (optional) 1/2 cup coriander seeds 1/4 cup black peppercorns 1/4 cup cloves 4 cinnamon sticks 1 tablespoon freshly ground cardamom seeds Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Trivia FoodReference.com Barley is grown by the Aymara people on the highest cultivated plot of land in the world at 15,420 feet near Lake Titicaca. Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Quote FoodReference.com "In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole.... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn then illicit love. William Allen White, 19th century Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top Food Trivia Quiz FoodReference.com "In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole.... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn then illicit love. William Allen White, 19th century Courtesy of FoodReference.com. Click for full article >> Comment on this Story | Printer Friendly | Send Story to a Friend | Top About the Chef: Chef James Ehler has been cooking for over 35 years, spending a little more than 5 years apprenticing with several Colorado chefs, and was a working Executive Chef for 20 years. Ehler is the webmaster, chef, editor and publisher for foodreference.com. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer: Celery Soup • Main Course: Chicken Cacciatore • Dessert: Lemon Blueberry Coffee Cake • Appetizer: Celery Soup Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/29/2008 • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 The Culinary World, with Chef James: • Recipe -- Okra Tomato Salad • Recipe -- Broiled Yellowfin Tuna with Sauce Dijon • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Learn How To Earn Over $4,000 Per Month With a Free Blog! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. "Discover the Secrets to America's Most Wanted Recipes" Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "The Culinary World, with Chef James" newsletter. You are subscribed with the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Recipes: Celery Soup, Chicken Cacciatore and Blueberry Coffee Cake

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Recipes: ArcaMax Chef For You Friday March 28, 2008   • Appetizer: Celery Soup   • Main Course: Chicken Cacciatore   • Dessert: Lemon Blueberry Coffee Cake   • Grocery List We hope you enjoy this menu from the archives that serves 6 to 8. Appetizer: Celery Soup 3 Tbsp. butter 1 Tbsp. olive oil 1 medium onion, chopped 1 medium baking potato 1/2 cup chopped shallots 6 - 7 stalks of celery 3/4 cup dry white wine 4 cups chicken broth 1/2 cup Half and Half Salt and pepper to taste Croutons Melt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more. Add wine, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour. Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish. The Skinny: Use fat free chicken broth and Half and Half. Substitute apple cider for the white wine if you want to avoid alcohol. Comment on this Story | Printer Friendly | Send Story to a Friend | Top Main Course: Chicken Cacciatore 3 pounds chicken pieces (legs, thighs, breasts) Salt and pepper 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 15-oz cans diced tomatoes 1 6-oz. can tomato paste 1/2 cup chicken broth 1 tsp. dried oregano 1/2 tsp. dried basil 2 cups fresh mushrooms, sliced 1 cup dry red wine 1 pound pasta Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta. The Skinny: Use skinless chicken. Caesar Salad 1 head romaine lettuce, torn into bite-sized pieces 1 head Boston lettuce, torn into bite-sized pieces 1/4 cup egg substitute or 1 pasteurized egg 1/4 cup olive oil 2 cloves garlic, minced 1 Tbsp. lemon juice Salt and pepper to taste 1 tsp. Dijon mustard 1 2-oz. can anchovy fillets (optional) Croutons Fresh grated Parmesan cheese Place lettuce in a large salad bowl. Combine next 6 (or 7 if you include the anchovy) ingredients in a blender and blend until smooth. Just before serving, drizzle dressing over salad and top with croutons and cheese. The Skinny: Use fat free croutons. Comment on this Story | Printer Friendly | Send Story to a Friend | Top Dessert: Lemon Blueberry Coffee Cake 1 egg 2 cups biscuit mix 1/3 cup sugar 2/3 cup milk 2 tsp. grated lemon zest 1 and 1/2 cups frozen blueberries, thawed, rinsed and drained 2/3 cup confectioner's sugar 1 Tbsp. fresh lemon juice Combine egg, biscuit mix, sugar, milk and lemon zest and mix well. Gently fold in blueberries. Pour into a lightly greased 9-inch round pan. Bake at 400 degrees for 20 - 25 minutes. Combine confectioner's sugar and lemon juice to make glaze. Drizzle over cake before serving. The Skinny: Use your favorite egg and sugar substitute and fat free milk. Comment on this Story | Printer Friendly | Send Story to a Friend | Top Grocery List 3 Tbsp. butter 3/8 cup olive oil 2 medium onions 1 medium baking potato 1/2 cup chopped shallots 6 - 7 stalks of celery 3/4 cup dry white wine 4 and 1/2 cups chicken broth 1/2 cup Half and Half Croutons 3 pounds chicken pieces (legs, thighs, breasts) 4 cloves garlic 2 15-oz cans diced tomatoes 1 6-oz. can tomato paste 1 tsp. dried oregano 1/2 tsp. dried basil 2 cups fresh mushrooms, sliced 1 cup dry red wine 1 pound pasta 1 head romaine lettuce, torn into bite-sized pieces 1 head Boston lettuce, torn into bite-sized pieces 1/4 cup egg substitute or 1 pasteurized egg 2 Tbsp. lemon juice 1 tsp. Dijon mustard 1 2-oz. can anchovy fillets (optional) Fresh grated Parmesan cheese 1 egg 2 cups biscuit mix 1/3 cup sugar 2/3 cup milk 2 tsp. grated lemon zest 1 and 1/2 cups frozen blueberries, thawed, rinsed and drained 2/3 cup confectioner's sugar Comment on this Story | Printer Friendly | Send Story to a Friend | Top Sincerely, The ArcaMax Chef Click here for a printer-friendly version of this issue. More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Express) • THURSDAY (Kids) • FRIDAY (Meatless) • SATURDAY (Easy Entertaining) Wolfgang Puck: • STEAK INDOORS • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL Healthy Recipes by Eating Well: • Organic—or Not? • Trio of Peas • Spring Chicken & Blue Cheese Salad • Rhubarb-Vanilla Compote ArcaMax Chef Recipes: • Appetizer -- Salmon Mousse • Main Course -- Sugar Glazed Ham • Dessert -- Hot Cross Buns • Tales from the ArcaMax Chef Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 • Cheap Thrills Cuisine for 2/23/2008 The Culinary World, with Chef James: • Recipe -- Okra Tomato Salad • Recipe -- Broiled Yellowfin Tuna with Sauce Dijon • Trivia • Food Quote More From ArcaMax Publishing Newsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko Ad Free Newsletter ArcaMax publications are now available in an "advertising-free" format. Please click here for details.	Quick Clicks Stop Dreading Mondays, Click & Learn To Live 7 Days of Saturdays GOT INK? SAVE Up To 90% on Ink Cartridges 3 for 1 Pricing: Read more World Wide Data Entry Workers Needed - Work At Home. Details here Learn How To Earn Over $4,000 Per Month With a Free Blog! RegistrySmart: 1-Click PC error diagnostics & repair. Try it free. New Type-At-Home program: Start earning in 30 minutes - Anyone can Why pay $90 a month for Cable or Sat.TV services? Download A TV! Sponsored Articles Learn Spanish with the "Spanish Word of the Day"
Make sure this email gets to your inbox (and not your junk folder): just add ezines@arcamax.com to your e-mail address book or safe list. Thank you! ArcaMax Publishing, Inc. 729 Thimble Shoals Blvd. Suite 1-B Newport News, VA 23606 Fax: (757) 596-9731 ArcaMax Publishing is a leading publisher of family-friendly newsletters, featuring popular comics, games, feature columns and books by email. Thank you for reading the "Recipes from the ArcaMax Chef" newsletter from the following email address: arcamax.eletters@gmail.com. Please feel free to forward this email on to your friends! Advertise in ArcaMax Newsletters Family-friendly consumer content to 4.4 million subscribers Click to learn more. My Account Unsubscribing Advertiser's Directory FAQ / Help Contact the Editor Manage your subscriptions, change your email address and more... If you wish to no longer receive this newsletter only, please unsubscribe here. To unsubscribe from more than one list, go here. Contact information for recent advertisers. Consumer Online Buying Guide: FTC Tips for shopping online Answers to our most frequently asked questions. Contact Customer Service Have a question or comment about an article you read in one of our ezines?
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Recipes: The 7-Day Menu Planner

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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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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. Comment on this Story | Printer Friendly | Send Story to a Friend | Top 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 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. 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