The kids will love this twist on a classic
SUNDAY (Family) — Spicier meals may keep the family warm during colder weather, just like this CAJUN PORK ROAST. Heat oven to 350 degrees. Rub all sides of 1 (3-pound) well-trimmed boneless pork loin with Cajun seasoning. Place in a shallow roasting pan and roast 1 to 1 1/2 hours or until internal temperature reaches 145 degrees. Remove from oven, tent with foil and let stand 5minutes before slicing. Serve the juicy pork with ROASTED RED POTATOES AND CARROTS.
Alongside, add this colorful SPICED POMEGRANATE AND ORANGE SALAD: In a small bowl, whisk together 1/2 cup pomegranate juice, 1/4 cup olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon allspice, 1/2 teaspoon ground mustard, a pinch of coarse ground pepper and a pinch of coarse salt. Toss 8 cups salad greens with the vinaigrette in a large bowl. Divide mixture among 6 plates. Top each salad with about 5 orange sections and 1 tablespoon pomegranate arils (seeds).
Add WHOLE-GRAIN ROLLS. For dessert, POUND CAKE with BLUEBERRIES will be welcome.
MONDAY (Heat and
Eat) — Shred and heat 2 cups of the leftover pork, mix with 1/2 cup of your favorite barbecue sauce, spoon down center of whole-grain flour tortillas and call it BARBECUE PORK TORTILLAS. Serve with GUACAMOLE on SHREDDED LETTUCE and canned reducedsodium PINTO BEANS. For dessert, PINEAPPLE CHUNKS are easy.
TUESDAY (Meatless) — Stay warm with BLACK BEAN SOUP (see recipe). Serve it over packaged YELLOW RICE. Chop some red bell pepper and add to deli COLESLAW for a little color and extra vitamin C. Serve with CRACKERS. PLUMS are a simple dessert.
WEDNESDAY (Kids) — Kids will go for SLOPPY JOE POCKETS (see recipe). Add OVEN FRIES (from frozen) and GREEN BEANS. Sliced KIWI is good for dessert.
THURSDAY (Budget)
— Your food budget is safe and your taste buds will be happy eating UNSTUFFED CABBAGE. In a Dutch oven, cook 12 ounces lean ground beef, 1 small chopped onion and 1 clove minced garlic 6minutes on medium or until beef is no longer pink and onion is softened. Add 1 cup water, 8 cups chopped cabbage, 1 (28-ounce) can crushed tomatoes, 1 1/2 tablespoons packed dark brown sugar, 1 1/2 tablespoons cider vinegar, 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer 10 minutes or until cabbage is tender. Serve with BOILED POTATOES sprinkled with chopped parsley, MIXED GREENS and WHOLEGRAIN ROLLS. TROPICAL FRUIT is good for dessert.
FRIDAY (Express) — Pan-fry aHAM STEAK for dinner and bake SWEET POTATOWEDGES to go alongside. Serve with leftover deli COLESLAW and CORNBREAD (from mix). CHUNKY APPLESAUCE is a perfect dessert.
SATURDAY (Entertain the Family)
— Your family will enjoy the flavors of Indian cuisine with AUTHENTIC TANDOORI CHICKEN (see recipe).
Serve with CUCUMBER-MINT SAUCE for a refreshing accent to the fragrant chicken: Mix together 1 cup plain yogurt, 3/4 cup seedless diced cucumber, 5 chopped fresh mint leaves, 1/4 teaspoon coarse salt and a pinch of coarse ground black pepper. Cover and refrigerate until serving time.
Serve the combo with