This delicious dessert will wow the family
SUNDAY (Family)
— These DIJON STEAK KEBABS make a delicious meal for family day. In a small bowl, combine 2 tablespoons water, 2 tablespoons red wine vinegar, 2 tablespoons coarse-grain Dijon mustard, 2 cloves minced garlic, 2 teaspoons canola oil and 1/2 teaspoon coarsely ground black pepper. Place the marinade and 1 pound boneless beef round tip steak (1 inch thick, cut into 1 1/2-inch pieces) in a resealable plastic bag. Turn to coat. Refrigerate 6 to 24 hours. Remove beef, discard marinade and pat beef dry. Thread beef on 4 metal skewers; grill 8 to 10 minutes for medium-rare to medium doneness.
Serve the kebabs over packaged LONG GRAIN AND WILD RICE. Steam some fresh BROCCOLI, and add a MIXED GREEN SALAD and WHOLEGRAIN ROLLS to your meal. CLAFOUTIS OF CHERRIES AMANDINE for dessert (see recipe) is extra-special and absolutely delicious.
MONDAY (Budget)
— CHICKEN, TOMATO
AND BARLEY STEW (see recipe) is just right for a low-cost, flavorful meal. Serve with a LETTUCE WEDGE and WHOLEGRAIN BREAD. For dessert, try fresh PINEAPPLE CHUNKS.
TUESDAY (Heat and Eat)
— Use Monday’s leftovers for STUFFED PEPPERS. Core, cover and microwave any color bell peppers upside down in a baking dish, 1 minute on high for each pepper. Heat the leftover chicken stew and stuff the peppers. Top with crumbled Greek feta cheese.
Serve with BUTTERED NOODLES, GREEN BEANS and CRUSTY ROLLS. APPLE SLICES are your dessert.
WEDNESDAY (Meatless)
— Skip meat tonight for VEGETABLE CURRY (see recipe). Serve it with BASMATI RICE, a SPINACH SALAD and BREAD STICKS. For an easy dessert, enjoy RED AND GREEN GRAPES.
THURSDAY (Kids)
— CHICKEN TACO PIE is just right for the kids tonight. Heat oven to 400 degrees. Coat a 10-inch glass pie plate with cooking spray. Combine 2 cups cooked diced chicken,
1/2 cup finely chopped onion and 2 tablespoons less-sodium taco seasoning mix (from packet). Scatter in pie plate. Mix together 1 cup baking mix (such as Bisquick), 1 cup 1% milk and 2 eggs with a fork until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with 1 cup shredded 50% light cheddar cheese; bake 1 to 2 minutes longer or until cheese melts. Garnish with chopped lettuce, diced tomatoes and reducedfat sour cream. Serve with steamed CARROTS. PLUMS are your dessert.
FRIDAY (Express)
— TUSCAN TOMATO SOUP hits the spot for a quick meal. In a food processor or blender, combine 1 (24to 26-ounce) jar no-saltadded or regular marinara sauce, 1 (15- to 19-ounce) can rinsed reducedsodium cannellini beans, 1 (7-ounce) jar drained roasted red peppers, 2 tablespoons extra-virgin olive oil and 1 clove garlic; process until smooth. Pour into a medium saucepan; add 1 3/4 cups unsalted chicken broth. Bring to a simmer. Remove from heat; stir in 1/4 cup fresh basil leaves (cut into strips) and serve.
Add a deli EGG SALAD SANDWICH on wholegrain bread with lettuce. Munch on OATMEAL COOKIES for dessert.
SATURDAY (Family Entertaining)
— Your family will enjoy CORIANDERCRUSTED PORK TENDERLOIN. Heat oven to 425 degrees. Spread Dijon mustard over a (1- to 1 1/4-pound) pork tenderloin. Sprinkle with 1 tablespoon crushed coriander seeds, 1 teaspoon crushed black peppercorns and 1/2 teaspoon coarse salt, pressing into the mustard. Bake 20 minutes in a foil-lined roasting pan or until internal temperature reaches 150 degrees. Remove from oven; tent with foil and let stand 5 minutes before slicing.
Serve with BROWN RICE tossed with toaste walnuts and golden raisins, fresh ASPARAGUS a BOSTON LETTUCE SALAD and SOURDOU BREAD. A slice of CHO OLATE LAYER CAKE i fine finish.