Use the stew leftovers for
Stuffed Baked Potatoes. Spoon some of the heated leftover chopped beef, vegetables and gravy over split baked potatoes. Serve your simple meal with a
lettuce wedge and
whole-grain rolls. Warm the leftover
cobbler for dessert and serve it with
vanilla ice cream.
Plan ahead: Save some ice cream for Tuesday.
Tomato and Bean Soup Provencal for a delicious no-meat meal. Heat 2 teaspoons olive oil in a Dutch oven on medium; add 2 cloves minced garlic and cook 2 minutes. Add 1 (14.5-ounce) can undrained diced tomatoes with basil, garlic and oregano, 1 1/4 cups water, 1 (14-ounce) can unsalted vegetable broth and 1/4 teaspoon crushed red pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in 1 (16-ounce) can butter beans (rinsed) and heat through. Stir in 1 (5- or 6-ounce) package coarsely chopped baby spinach leaves until wilted. Ladle into shallow bowls; garnish with chopped fresh basil or flatleaf parsley and freshly grated Parmesan cheese. Alongside, add
egg salad sandwiches on whole-grain toast with
lettuce and tomatoes. Leftover
ice cream with
chocolate sauce is your dessert.
Spanish-Style Eggs for a quick meal. Cook 1/2 cup chopped onion and 1/2 cup chopped red bell pepper until softened. Add 1 cup chopped tomato and 6 eggs. Stir over low heat until eggs are set. Add
hash browns (from frozen), a packaged
green salad and toasted
whole-wheat English muffins to round out the meal. For dessert,
fresh pineapple chunks are perfect.
Call the kids for
Pita Burgers. Stuff whole-wheat pitas with hot veggie burgers (from frozen, cut to fit), chopped lettuce and tomatoes. Add
reduced-fat sour cream and
Sliced apples make a crunchy dessert.
Be frugal and serve
Pasta With Mushrooms and Peas (see recipe) tonight. Add a
Caesar salad and
whole-grain bread. For dessert,
pears are easy.
Easy Entertaining Saturday
Our guests requested the recipe for
Southwestern Fish (see recipe), and yours will, too. Serve the pretty, flavor-packed entree with
brown rice, a
romaine salad and
sourdough bread. Buy a
coconut cream pie for dessert.
** ** **
Wild Mushroom Beef Stew (Sunday)
2 pounds beef stew meat, cut into 1-inch pieces
1/4 cup flour
1 teaspoon coarse salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
3/4 cup unsalted beef broth
1/4 cup tomato paste
1/4 cup dry red wine
2 teaspoons minced garlic
1 pound baby red potatoes, halved or quartered
8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
Chopped fresh parsley for garnish
In a large bowl, combine meat, flour, salt, thyme and pepper; toss to coat. Place in a 4-quart or larger slow cooker. In a small bowl, combine broth, tomato paste, wine and garlic; mix well and add to slow cooker. Add potatoes, mushrooms and carrots. Cover and cook on low 8 to 9 hours (or on high 4 to 5 hours) or until the beef and vegetables are tender. Stir well and garnish with parsley before serving. Makes 8 servings.
Per serving: 251 calories (percent calories from fat, 30), 25 grams protein, 18 grams carbohydrate, 3 grams fiber, 8 grams fat (3 grams saturated fat), 71 milligrams cholesterol, 335 milligrams sodium.
** ** **
Pasta With Mushrooms and Peas (Friday)
12 ounces fettuccine
1 tablespoon olive oil
1 small onion, chopped
1 (8-ounce) package sliced mushrooms
2/3 cup half-and-half
1 (10-ounce) package frozen green peas, thawed
1 tablespoon fresh lemon juice
Coarse salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
4 strips bacon, cooked and crumbled for garnish
Cook pasta according to directions; return to pot after draining. Meanwhile, make the sauce. In a large nonstick skillet, heat oil on medium; add onion and mushrooms and cook 5 minutes or until onion is softened and moisture in mushrooms has evaporated. Add half-and-half and peas. Bring to a gentle simmer and cook 3 or 4 minutes or until peas are heated through and sauce is slightly thickened. Stir in lemon juice. Season with salt and pepper to taste. Spoon pasta into a large serving dish; pour sauce over pasta. Garnish with cheese and bacon. Serve immediately. Makes 6 servings.
Per serving: 379 calories (percent calories from fat, 25), 17 grams protein, 54 grams carbohydrate, 4 grams fiber, 11 grams fat (4.3 grams saturated fat), 22 milligrams cholesterol, 212 milligrams sodium.
** ** **
Southwestern Fish (Sunday)
1 1/2 pounds fish fillets (trout, snapper, tilapia or other mild fish)
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 medium onion, chopped
1 (4-ounce) can chopped green chiles, drained
1/2 teaspoon cumin
2 teaspoons chile powder
1 (15-ounce) can reduced-sodium black beans, rinsed
1 cup frozen corn, thawed
1 cup chopped fresh plum tomatoes
3 tablespoons chopped fresh cilantro
1 avocado, diced
Heat oven to 350 degrees. Arrange the fish in a 9-by-13-inch baking dish coated with cooking spray. Drizzle with lime juice. In a large nonstick skillet, cook the garlic and onion on medium for 5 minutes or until softened. Add green chiles, cumin, chile powder, black beans, corn and tomatoes; cook 5 minutes or until hot, stirring occasionally. Remove from heat. Add the cilantro and spoon sauce over fish. Bake, covered, 20 to 25 minutes or until fish flakes easily with a fork and is opaque throughout. Remove from oven. Garnish with avocado and serve. Makes 6 servings.
Per serving: 223 calories (percent calories from fat, 30), 18 grams protein, 24 grams carbohydrate, 8 grams fiber, 8 grams fat (1.6 grams saturated fat), 66 milligrams cholesterol, 282 milligrams sodium.