This budget-friendly dish will warm up the entire family
SUNDAY (Family) — Celebrate family day with your favorite recipe for LEG OF LAMB. Accompany it with colorful BROCCOLIWALNUT NOODLES (see recipe).
For more color and flavor, add LEMONY STEWED TOMATOES: With a vegetable peeler, remove a strip of the yellow part of a lemon peel. Add peel and a squeeze of lemon juice (to taste) to canned stewed tomatoes and heat. Remove peel and serve.
Add WHOLE-GRAIN ROLLS. For dessert, make or buy a RED VELVET CAKE.
MONDAY (Heat and Eat) — Make delicious MEDITERRANEAN LAMB STEW with Sunday’s leftovers. In a saucepan, combine 1 tablespoon olive oil, 2 cups cooked chopped lamb, 1 (16-ounce) can rinsed reduced-sodium chickpeas, 1 (14 1/2-ounce) can no-salt-added diced tomatoes with liquid, 1 (7-ounce) can caponata (eggplant appetizer). Mix well. Heat through and serve.
Add COUSCOUS, CUCUMBER SPEARS and FLATBREAD. Leftover CAKE works for dessert.
TUESDAY (Kids) —
What kid wouldn’t like BEANY ROLL-UPS? Mix 1 (16-ounce) can fat-free refried beans, 1/2 cup mild salsa and 1/4 teaspoon chili powder in a small saucepan. Heat on medium about 5 minutes or until warm. Spread about 1/4 cup mixture along center of each of 8 (8- to 10-inch) whole-grain flour tortillas. Top with shredded lettuce and 1 tablespoon shredded Monterey Jack cheese. Fold over sides and ends and serve with additional salsa.
Add RICE cooked with shredded carrots. The kids can make CELERY BOATS with cream cheese and dried cranberries or cherries. PEARS make a dandy dessert.
TIP: Adults may want chopped tomatoes and jalapeno peppers on their roll-ups.
WEDNESDAY (Express) — Little time to cook tonight? Here’s where canned LENTIL SOUP and GRILLED CHILI-CHEESE SANDWICHES ON WHOLE-GRAIN BREAD come to the rescue. Drain 1 (4-ounce) can whole green chilies. Put 1 chili between 2 slices (any) cheese on whole-grain bread. Coat both sides of bread with cooking spray and grill in skillet until cheese melts. Slice diagonally and serve with PICKLES. For dessert, STRAWBERRY ICE CREAM is easy.
THURSDAY (Budget) — When the food budget is tight, CHEESY LENTILS AND RICE (see recipe) will keep you afloat.
Serve with TOMATO AND SWEET ONION SALAD: Slice 2 pounds ripe, cored tomatoes (any kind) into 1-inch chunks. Tear 20 fresh mint leaves into small pieces. Thinly slice a medium sweet onion.
Place tomatoes, mint and onions in a medium bowl. Add juice of one lemon, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon garlic powder, 1 teaspoon coarse salt and some pepper. Combine, gently toss and serve.
Add TOASTED ENGLISH MUFFINS. PEACHES are an economical dessert.
FRIDAY (Meatless) — Skipping meat tonight couldn’t be easier with SAVORY BEAN AND PASTA SALAD (see recipe). Serve with a LETTUCE WEDGE and GARLIC BREAD. Scoop the leftover ICE CREAM for dessert.
SATURDAY (Entertain the Family) — The family will love PEPPER-LIME CHICKEN. Place 2 pounds boneless, skinless chicken breast halves (flattened to an even thickness) on unheated rack (coated with cooking spray) of broiler pan. Broil 4 to 5 inches from heat about 6 minutes or until lightly browned, turning once. Meanwhile, mix together 1/2 teaspoon lime zest (green part only), 1 tablespoon canola oil, 2 cloves minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon cracked black pepper and 1/4 teaspoon coarse salt. Brush both sides of chicken with glaze. Broil 5 to 15 minutes more, until chicken is tender or internal temperature reaches 165 degrees, brushing often during the last 5 minutes.
Serve with BROWN RICE tossed with toasted pistachio nuts, FRENCH GREEN BEANS and SOURDOUGH BREAD. Make dessert light with ORANGE SORBET and CHOCOLATE WAFER COOKIES.