Celebrate Fourth of July in style with these festive cookies
SUNDAY (Family) — Celebrate July Fourth the allAmerican, family way with (any) GRILLED BURGERS on WHOLE-GRAIN BUNS. Make your own POTATO SALAD and add LETTUCE, TOMATOES, PICKLES, MUSTARD and low-fat MAYONNAISE alongside. For a worthy festive dessert, try RED, WHITE AND BLUE COOKIES (see recipe).
MONDAY (Express) — You can put this CHICKEN AND MELON SALAD together in no time. In a large bowl, combine 3/4 cup red wine vinaigrette and 1 tablespoon fresh lime juice; let stand 10 minutes. Meanwhile, soak 1/3 cup thinly sliced red onion in hot water to cover for 10 minutes; drain and pat dry. To vinaigrette mixture, add onion, 2 romaine lettuce hearts (chopped), an 8- to 12-ounce package grilled chicken breast (chopped), 1 1/2 cups cubed cantaloupe, 1 1/2 cups seeded and cubed watermelon, 2/3 cup crumbled Greek feta cheese and 1/4 cup chopped fresh basil; toss to coat and combine. Sprinkle with 1/2 cup toasted slivered almonds. Serve immediately. Serve with chilled VEGETABLE JUICE and CRACKERS. Enjoy leftover COOKIES for dessert.
TUESDAY (Meatless) — We didn’t miss meat at all with LINGUINE CAPONATA on the menu. Add a 7.5-ounce can caponata (eggplant appetizer) to no-salt-added or regular marinara sauce. Heat; toss with cooked linguine. Top each serving with a dollop of part-skim ricotta. Serve it with a SPINACH SALAD and GARLIC BREAD. Enjoy some leftover CANTALOUPE for dessert.
WEDNESDAY (Budget)
— Save some money with easy, tasty BLACK BEANS
AND RICE (see recipe) for dinner. Serve the combo with MIXED GREENS and CORNBREAD from a mix. Leftover WATERMELON is the perfect dessert.
THURSDAY (Kids)
— Your little angels won’t be able to resist TURKEY TOSTADAS. Heat oven to 450 degrees. Coat 8 corn tortillas with cooking spray. Bake, turning once, until crisp. Mix 2 cups diced deli turkey and 1/2 cup each reduced-fat sour cream and salsa. Spoon over tortillas and sprinkle with shredded Jack cheese. Heat until cheese is melted. Serve with CORN ON THE COB. Fresh CHERRIES make a great summer dessert.
FRIDAY (Heat and Eat) — Use the leftover black beans and rice for STUFFED PEPPERS. Use your favorite bell peppers, hollow them, turn upsidedown in a baking dish, cover and microwave on high 1 minute per pepper. Stuff them with heated beans and rice (moisten with a little unsalted chicken broth) and top with some crumbled Greek feta cheese. Serve with fresh BROCCOLI SPEARS and WHOLEGRAIN ROLLS. PLUMS are good for dessert.
SATURDAY (Easy Entertaining)
— Invite friends for delicious SPICY SHRIMP ALFREDO (see recipe). Keep it simple and serve it with a RED LEAF LETTUCE SALAD and ITALIAN BREAD. Dessert is as easy as LIME SORBET.