Try this recipe for balsamic-glazed pork tenderloins
SUNDAY (Family) — Try this BRAISED BARBECUE BRISKET for family day. Combine 2 tablespoons chili powder, 1 tablespoon packed brown sugar and 1 1/2 teaspoons garlic powder. Press mixture into a 3-pound boneless beef brisket flat half. Place fat side up in 4 1/2- to 5 1/2-quart slow cooker. Mix 3/4 cup barbecue sauce and 1/2 cup dry red wine together. Pour around brisket in cooker. Cook on high 4 to 6 hours or on low 8 to 10 hours or until fork-tender. Remove; keep warm. Skim fat from liquid. Bring liquid to boil in saucepan. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup, stirring occasionally. Trim fat as desired. Carve diagonally across grain into thin slices. Serve with sauce.
On the side, add POTATO SALAD, MIXED GREENS and WHOLEGRAIN ROLLS. Buy a CHOCOLATE MERINGUE PIE for dessert.
Save enough beef for Monday and enough pie for Tuesday.
MONDAY (Heat and Eat)
— Celebrate Memorial
Day with leftover BEEF BRISKET SANDWICHES on the menu. Serve them on WHOLE-GRAIN BUNS with PICKLES on the side. Add vegetarian BAKED BEANS and COLESLAW to the feast. How about BLONDE BROWNIES and PEACH SORBET for dessert?
Save enough brownies for Wednesday.
TUESDAY (Meatless)
— PASTA WITH TOMATOBASIL SAUCE (see recipe) is so easy and so good, you’ll want the recipe in your favorites file. Serve it with a SPINACH SALAD and ITALIAN BREAD.
A slice of leftover PIE is perfect for dessert.
WEDNESDAY (Kids)
— The kids will be happy you are serving PIZZA TURNOVERS for dinner. Heat oven to 400 degrees. Roll dough from 1 (13.8-ounce) can refrigerated pizza crust on a lightly floured surface into a 12-inch square. Cut dough into four 6-inch squares. Spread 1 tablespoon pizza sauce on each square to within 1/2-inch of edges. Top with some shredded carrots, pepperoni slices and freshly grated Parmesan cheese. Fold each square in half over filling. Press edges to seal. Place on cookie sheet. Bake 12 to 15 minutes or until light golden brown. Serve warm. For dessert, PEACH SLICES and leftover BROWNIES are all you’ll want.
— It’s easy on your purse and tastes good at the same time, so try PENNE WITH SAUSAGE AND PEAS (see recipe) tonight. Serve with a LETTUCE WEDGE and GARLIC BREAD. For dessert, FRESH PINEAPPLE is light.
FRIDAY (Express) — Make a fast dinner tonight with CRAB CAKES (frozen) and TARTAR SAUCE. Add HASHBROWNED POTATOES (refrigerated), deli
BROCCOLI SALAD and CRUSTY BREAD. Enjoy fresh BLUEBERRIES for dessert.
SATURDAY (Easy Entertaining) — Entertain guests with delicious BALSAMIC-GLAZED PORK TENDERLOIN WITH LENTILS (see recipe). Serve the combo with FRESH YELLOW SQUASH, an ARUGULA SALAD and BAGUETTES. For dessert, top STRAWBERRY ICE CREAM with CHOCOLATE SAUCE.