Pot roast is perfect for a Sunday afternoon
SUNDAY (Family) — Make this SAVORY BEEF POT ROAST (see recipe), and the aroma will bring the family to the table in a hurry. Accompany the delicious beef with MASHED POTATOES and DINNER ROLLS. Finish this fine meal with warm PEACH COBBLER and VANILLA ICE CREAM.
MONDAY (Heat and Eat) — One of the best parts of the leftover beef is BEEF SANDWICHES on toasted SANDWICH ROLLS with horseradish sauce and lettuce. Serve alongside POTATO PATTIES (see TIP), using leftover mashed potatoes. Add COLESLAW. Make dessert light with KIWI.
TIP: Mix leftover potatoes with an egg, shape into patties, coat in flour and brown in olive oil in a small skillet until hot.
TUESDAY (Budget) —A tasty way to save money is making TUNA MUSHROOM MELT SANDWICHES for dinner. In a small bowl, combine 1 (6-ounce) can drained water-packed albacore tuna, 1/4 cup chopped celery and 2 tablespoons low-fat mayonnaise; stir until blended. Set aside. In a large nonstick skillet, heat 1 teaspoon olive oil on medium. Add 4 medium-sized portobello mushroom caps (6 ounces total), gill side up with stems removed; cover and cook 4 minutes. Uncover and turn, then re-cover and cook 3 minutes or until tender. Turn mushrooms; divide tuna mixture among mushrooms and top each with 1 slice low-fat American cheese. Cover and cook 2 minutes or until cheese melts. Place each mushroom on 1 slice toasted whole-grain bread. Serve the open-faced sandwiches with HASH BROWNED POTATOES (from frozen) and a MIXED GREEN SALAD. Warm the leftover COBBLER and top it with light whipped cream.
TIP: For heartier sandwiches, use 2 cans tuna.
WEDNESDAY (Meatless) — No need to take a trip to southern Italy for SICILIAN PASTA when you can make your own. Cook 8 ounces bow tie pasta according to directions; drain. Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil on medium. Add 1 small eggplant (cubed, about 3 cups), 1 medium red bell pepper (cut into strips) and 1 medium onion (cut into wedges); cook and stir 10 minutes or until softened. Add 1 (26-ounce) jar red pasta sauce with mushrooms and ripe olives; simmer 10 minutes. Spoon over pasta. Serve with an ITALIAN SALAD and GARLIC BREAD. For dessert, PEARS are easy.
THURSDAY (Express)
— Make dinner quick tonight with a ROTISSERIE CHICKEN. Serve the chicken with packaged SCALLOPED POTATOES. Add GREEN BEANS (from frozen), a packaged GREEN SALAD and CRUSTY ROLLS, and you have a fine dinner. For dessert, CHUNKY APPLESAUCE with cinnamon hits the spot.
FRIDAY (Kids) — Make the little angels happy tonight with a favorite, CHEESEBURGER MACARONI (see recipe). Add STEAMED FRESH SPINACH (see TIP) and SOFT ROLLS.
Teach the kids to make DESSERT SANDWICHES for a sweet treat: Spoon 2 tablespoons whipped topping between 2 chocolate graham cracker squares, then freeze.
TIP: Because spinach is mostly water, 1 pound fresh spinach reduces to 3/4 to 1 cup cooked.
SATURDAY (Easy Entertaining) — Treat your guests extra-special and serve them POMEGRANATE AND LIME CHICKEN THIGHS (see