Northwest Arkansas Democrat-Gazette
7day menu planner
SUNDAY: The family will be surprised at the wonderful flavor of Mexican Chicken Salad (see recipe), a cool, refreshing, main-dish salad. Serve it with corn-on-the-cob and crusty bread. Buy a chocolate layer cake and top it with strawberry ice cream for dessert. Plan ahead: Save enough cake for Monday. Cook enough chicken for Tuesday. MONDAY: I love a Labor Day with very little labor. That’s why Bacon Barbecue New York Pork Chops (see recipe) are on the menu. Serve them with baked beans, coleslaw, pickles and deviled eggs. For dessert, slice some watermelon and serve with leftover cake. Plan ahead: Prepare 2 extra pork chops for Wednesday. TUESDAY: Tonight’s Chicken Rigatoni and Pesto will be quick. Shred leftover cooked chicken and toss with pesto sauce, halved cherry tomatoes and cooked rigatoni. Add a romaine salad and whole-grain bread. Fresh plums are your dessert. WEDNESDAY: The kids can help prepare Barbecue Wraps. Chop and heat the 2 leftover pork chops. Heat large flour tortillas. Spoon the pork into the center of each tortilla; top with salsa, shredded Mexican-blend cheese and shredded lettuce, then roll. Serve with baked veggie chips. For dessert, sliced mangoes are a favorite. THURSDAY: For a quick and pretty meal, make Shrimp, Beet and Feta Salad. In a large bowl, combine 8 ounces baby spinach leaves and 1 (16-ounce) jar sliced pickled beets (drained). Mix ½ teaspoon dried tarragon into 1/3 cup Italian dressing; toss with salad to coat. Divide mixture among 4 serving plates and top with 1 pound cooked medium shrimp, 1 cup crumbled feta cheese and ¼ cup toasted pine nuts. Serve with bread sticks. Make butterscotch pudding for dessert. FRIDAY: Linguine With Chard and Almonds is a great no-meat dinner. In a large skillet over medium-high heat, add 1 clove chopped garlic to 1 tablespoon olive oil; add 1 cup unsalted vegetable broth, chopped stems and leaves of 12 ounces fresh chard, ¼ cup raisins, and coarse salt and pepper to taste. Cook until tender and liquid is slightly reduced. Meanwhile, cook 8 ounces linguine according to package instructions; toss with chard mixture and 1 tablespoon toasted slivered almonds. Serve with sliced tomatoes and garlic bread. For dessert, fresh raspberries topped with whipped cream taste great. SATURDAY: You will certainly impress your dinner guests with Grilled Porterhouse Steaks With Garlic-Herb Peppercorn Crust (see recipe). Serve with grilled vegetables, rosemary roasted red potatoes, mixed greens and sourdough bread. Top off the special meal with banana cream pie.
THE RECIPES Mexican Chicken Salad
For the dressing: ½ avocado, halved ½ cup sour cream 2 tablespoons fresh lime juice ½ teaspoon minced garlic ¼ teaspoon coarse salt 1/8 teaspoon black pepper For the salad: 2 cups coarsely shredded cooked chicken breast ½ pound jicama, peeled and cut into matchstick pieces 2 green onions, finely chopped ¼ cup chopped fresh cilantro ½ teaspoon finely chopped and seeded serrano pepper, or to taste 6 cups mixed greens For the dressing: In a blender, combine dressing ingredients. Blend until smooth. For the salad: In a large bowl, combine chicken, jicama, onions, cilantro and peppers; toss to mix. Add dressing and toss to coat. Divide greens among 4 plates; top with salad mixture and serve. Makes 4 servings. Nutrition information: Each serving (prepared with reduced-fat sour cream) contains approximately 252 calories, 25 g protein, 11 g fat, 14 g carbohydrate, 75 mg cholesterol, 220 mg sodium and 7 g fiber. Carbohydrate choices: 1.
Bacon Barbecue New York Pork Chops
4 maple-flavored or other bacon slices 4 (6-ounce) New York pork chops (also called top loin chop), about 1 inch thick 4 tablespoons barbecue sauce ½ cup lager or nonalcoholic beer Wrap bacon around edges of chops; secure with wooden picks. Mix together sauce and beer. Heat grill to mediumhigh (about 450 degrees). Grill chops over direct heat 4 to 5 minutes per side, or until internal temperature is 145 degrees. Brush chops with sauce the last 5 minutes of cooking. Remove chops from grill; let stand 3 minutes. Makes 4 servings. Nutrition information: Each serving contains approximately 320 calories, 37 g protein, 15 g fat, 6 g carbohydrate, 105 mg cholesterol, 285 mg sodium and no fiber. Carbohydrate choices: ½.
Grilled Porterhouse Steaks With Garlic-Herb Peppercorn Crust
2 teaspoons chopped fresh parsley 2 tablespoons chopped fresh thyme 5 cloves minced garlic 3 teaspoons coarsely ground mixed peppercorns (black, white, green and pink), divided use 2 porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each) Coarse salt to taste Prepare grill. In a small bowl, combine parsley, thyme, garlic and 2 teaspoons mixed peppercorns; press evenly onto steaks. Grill, uncovered, 14 to 16 minutes for medium-rare to medium doneness, turning occasionally. Let rest 5 minutes. Remove bones and fat from steaks; carve into slices. Season with remaining teaspoon peppercorns and salt to taste; serve. Makes 8 servings. Nutrition information: Each serving contains approximately 193 calories, 17 g protein, 13 g fat, 1 g carbohydrate, 46 mg cholesterol, 45 mg sodium and no fiber. Carbohydrate choices: 0.