Start the weekend off right with this easy Friday recipe
SUNDAY (Family)
— Gather the family for BEEF AND POTATO KEBABS. Cut 1 pound potatoes into 1 1/2-inch pieces. Microwave on high (100% power) 5 to 6minutes or just until tender; drain and cool slightly. Meanwhile, combine 3/4 cup steak sauce and 2 large cloves minced garlic; microwave on high 1 1/2 minutes, stirring once. Cut 2 medium zucchini in half lengthwise. Cut the zucchini and 1 pound boneless beef top-sirloin steak (1 inch thick) into 1 1/4-inch pieces. In a large bowl, combine potatoes, zucchini and steak with 1/3 cup steak sauce; toss to coat. Alternately thread potatoes, zucchini and steak on 4 metal skewers. Grill (or broil; see TIP), uncovered, 10 to 12 minutes for medium-rare to medium, turning occasionally. Brush with remaining sauce during last 5minutes.
Serve with a ROMAINE SALAD and WHOLEGRAIN ROLLS. Buy a CHOCOLATE LAYER CAKE and serve it with SLICED PEARS for dessert.
MONDAY (Heat and Eat)
— Turn the extra grilled beef into BEEF SANDWICHES WITH HORSERADISH SAUCE: Chop or slice and heat the leftover beef; set aside. Combine 2 tablespoons prepared horseradish with 1/4 cup reduced-fat sour cream and 2 teaspoons fresh lemon juice; mix well. Toast 1 halved 24-inch baguette; line bottom half with beef and top half with horseradish sauce. Combine the halves and cut crosswise into 8 servings.
Serve with OVEN FRIES (from frozen) and GREEN BEANS. GRAPES are a simple dessert.
TUESDAY (Express) — Dinner couldn’t be much easier than enjoying any refrigerated BARBECUED
PORK on toasted WHOLEGRAIN BUNS. Add deli COLESLAW alongside. For dessert, FRESH PINEAPPLE CHUNKS are easy.
WEDNESDAY (Meatless) — We made quick work of CORN AND BEAN SOUP (see recipe) and polished off most of it in one meal. The longer you let it simmer, the more concentrated the flavors become — almost like a stew. Serve it with a SPINACH SALAD with red onion rings and orange segments and CORNBREAD (frommix). Enjoy leftover CAKE for dessert.
THURSDAY (Kids) — The children will enjoy the mild flavor of TAMALE PIE (see recipe), and you’ll enjoy how easy it is to prepare. Serve with a CHOPPED LETTUCE SALAD. Think sliced KIWIS for dessert.
TIP: Look for packaged polenta in the produce section.
FRIDAY (Budget)
— Holidays mean penny-pinching, and LAZY BEEF LASAGNA (see recipe) will be kind to the food budget. Add a MIXED GREEN SALAD and CRUSTY BREAD. Have some PEACHES for dessert.
SATURDAY (Entertain the Family)
— Impress your family with CUMINHONEY LAMB STEAK: Combine 2 tablespoons fresh lemon juice, 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon finely chopped flatleaf parsley, 1 teaspoon cumin, 1/4 teaspoon coarse salt and 1/8 teaspoon pepper. Brush 1 to 1 1/4 pounds lamb steaks (center leg or sirloin, 3/4-inch-thick) with basting sauce. Broil 5 inches from heat source for 4 minutes; turn and brush with sauce. Broil 4 to 6minutes longer or to desired doneness. Discard leftover basting sauce.
Serve with ROASTED POTATOES WITH THYME AND GARLIC: Heat oven to 425 degrees. Line a baking sheet with nonstick foil. Toss 1 1/2 pounds small potatoes (cut into 1-inch pieces) with 1 tablespoon olive oil, 1 teaspoon minced garlic and 1/2 teaspoon dried thyme. Spread on baking sheet. Bake 25 to 30 minutes or until tender.
Add SUGAR SNAP PEAS and a BAGUETTE on the side. Buy FRUIT TARTS for dessert.