Miami Herald

FRIDAY (Heat and Eat)


— Heat the leftover CHILI and serve it over COUSCOUS. (Thin chili with water or broth, if desired.) Add a MIXED GREEN SALAD and WHOLE-GRAIN ROLLS. Sliced KIWIS make a simple dessert.

SATURDAY (Easy Entertaini­ng)

— Treat your guests to CHICKEN PAPRIKASH (see recipe). Serve the entree over BUTTERED NOODLES. Add a ROMAINE SALAD and CRUSTY ROLLS on the side. For dessert,

MINT CHOCOLATE COOKIES and CHOCOLATE ICE CREAM are a chocolate lover’s dream.

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