Time to break out the grill for your Sunday meal
SUNDAY (Family) — Grilling days are here, so enjoy your own GRILLED CHICKEN for family day. Alongside, add delicious CRISP ROASTED FINGERLING POTATOES (see recipe), GREEN BEANS and SOURDOUGH BREAD. BLUEBERRY AND CITRUS SORBET “LAYER CAKE” (see recipe) is a pretty and refreshing summertime dessert.
MONDAY (Heat and Eat)
— Use the leftover chicken in CHICKEN SPAGHETTI (see recipe). Serve it with BROCCOLI, a LETTUCE
WEDGE and WHOLEGRAIN BREAD. Fresh NECTARINES are dessert.
TUESDAY (Express) — You can reap the rewards of your hard work and enjoy leftover CHICKEN SPAGHETTI tonight.
Add a packaged GREEN SALAD and CRUSTY BREAD to the meal. Juicy
WATERMELON is a perfect dessert.
WEDNESDAY (Budget) — I’ve never tried a PULLED PORK recipe I didn’t like, and this one is no exception. In a medium bowl, combine 1 (10.5-ounce) can condensed French onion soup, 1 cup barbecue sauce, 1/4 cup cider vinegar and 3 tablespoons packed brown sugar; mix until blended. Trim and cut 1 (3- to 4-pound) boneless pork shoulder roast into 2 or 3 pieces. Place in a 4-quart or larger slow cooker; pour barbecue mixture over pork. Cover and cook on low 8 hours. Remove pork, shred and return to cooker. Serve the pork with sauce on whole-grain buns; top with sliced jalapeno peppers, if desired. Add COLESLAW. Enjoy FRESH BLUEBERRIES for dessert.
THURSDAY (Kids) — The kids can help you make BARBECUE WRAPS.
Heat the leftover pulled pork and spoon onto warm
whole-grain tortillas. Roll and eat. Add CORN ON THE COB on the side.
For dessert, try RED AND GREEN GRAPES.
FRIDAY (Meatless)
— PASTA SHELLS with CHICKPEA-TOMATO SAUCE is an easy no-meat dinner. Cook 12 ounces medium pasta shells according to directions. Meanwhile, in a skillet heat 1 tablespoon olive oil on medium. Add 2 cloves minced garlic and 1/4 teaspoon crushed red pepper; cook 30 seconds or until fragrant. Add 2 (15-ounce) cans rinsed chickpeas and cook 5 minutes. Add 1 (14.5-ounce) can crushed tomatoes and 1 (14.5-ounce) can unsalted vegetable broth; bring to boil. Reduce heat to low and simmer 20 minutes or until the sauce has reduced slightly. Add 1 sprig fresh basil; cook 5 minutes. Remove basil. Add sauce to
drained pasta; toss to mix. Serve with freshly grated Parmesan and garnish with more basil. Serve with a SPINACH SALAD and GARLIC BREAD. PLUMS are dessert.
SATURDAY (Easy Entertaining) — Keep the kitchen cool and enjoy GRILLED STEAKS WITH GARDEN FRESH VEGETABLES. Combine 1 tablespoon olive oil and 1 teaspoon dried Italian seasoning. Brush mixture on 2 boneless beef top loin steaks (1 inch thick), about 1 1/2 pounds, and 2 each medium yellow and zucchini squash (sliced 3/4-inch thick, diagonally). Grill beef 15 to 18 minutes and vegetables until tender, turning occasionally. Serve with ROASTED RED POTATOES, MIXED GREENS and CRUSTY ROLLS. Wouldn’t PEACH SHORTCAKE be good for dessert?