SUNDAY
Family
Make the day special with grilled steaks. Add spicy corn salad. Cook 16-ounce package frozen whole-kernel corn according to directions; rinse with cold water and drain. Combine cooked corn, 2/3 cup chopped red onion, 11/4 cups chopped orange bell pepper and 1/3 cup chopped fresh cilantro. Combine 1 to 2 tablespoons spicy Thai chili sauce, 1/4 cup lime juice and 1 tablespoon sugar. Stir into corn mixture and toss well. Let stand 1 hour. Add grilled asparagus, a Caesar salad and baguettes. Enjoy lemon sherbet for dessert.
The plan: Grill 1 pound extra steak and save any corn salad for Monday.
The list: beef, corn, onion, peppers, cilantro, sauce, limes, sugar, asparagus, salad, bread, sherbet.
MONDAY
Heat & Eat
Serve Grilled Beef Salad with jasmine rice, leftover corn salad and wheat rolls.
The list: onions, tomatoes, cucumbers, cilantro, mint, fish or soy sauce, limes, sugar, peppers, rice, rolls.
TUESDAY
Budget
Serve Mexicali Skillet with salad and fresh orange sections for dessert.
The list: turkey, broccoli, peppers, beans, salsa, chips, cheese, salad, oranges.
WEDNESDAY
Express
Check your market for a ready-to-heat meatloaf. Add refrigerated mashed potatoes, green beans, salad and rolls. Finish with peaches.
The list: meatloaf, potatoes, green beans, salad, rolls, peaches.
Thursday
Kids
Chili spaghetti will please everyone. Cook 8 ounces spaghetti. Heat pan on medium; cook 1 pound ground beef and 1 small minced onion 5 minutes; drain. Stir in 14-ounce can undrained diced tomatoes, 15-ounce can rinsed kidney or pinto beans, 8-ounce can tomato sauce, 2 teaspoons chili powder, 1/4 teaspoon salt. Cook, uncovered, 10 minutes, stirring. Top pasta with beef mixture. Top with shredded cheddar. Serve with carrot salad and rolls. Dessert: Pears.
The list: pasta, beef, onion, tomatoes, beans, sauce, chili powder, cheese, carrot salad, rolls, pears.
Friday
Meatless
Make black beans and brown rice. In 4-quart or larger slow cooker, combine 1 pound rinsed dry black beans (sorted), 1 large chopped yellow onion, 1 large chopped red bell pepper, 5 chopped cloves garlic, 2 bay leaves, 14-ounce can undrained diced tomatoes, 5 cups hot water, 1 tablespoon olive oil, 4 teaspoons cumin, 2 teaspoons chopped jalapeno, 1/4 teaspoon salt. Cover. Cook on low 7-8 hours. Remove bay leaves. Spoon over brown rice and add chopped tomatoes for garnish. Dessert: apricots.
The list: beans, onions, peppers, garlic, bay leaves, tomatoes, cumin, rice, apricots.
Saturday
Easy Entertaining
Serve guests Shrimp Curry With Peas. Serve with basmati rice, red-tipped lettuce salad and sesame bread sticks. Dessert: cheesecake.
The list: onion, garlic, ginger, coriander, cumin, cayenne pepper, tomatoes, shrimp, peas, cilantro, coconut, rice, lettuce, bread sticks, cheesecake.
Grilled Beef Salad
Yield: 4 servings.
1 pound well-trimmed cooked (leftover) sirloin (about 3/4 inch thick)
1 small onion, thinly sliced lengthwise
2 cups halved grape tomatoes
3 thinly sliced small seedless cucumbers
1/4 cup fish or soy sauce
3 tablespoons fresh lime juice
1/2 cup each, freshly chopped: cilantro, mint leaves and green onions
1 1/2 teaspoons sugar
1 or 2 thinly sliced Thai peppers or cayenne peppers
1. Thinly slice beef. In a large bowl, combine beef, onions, tomatoes, cucumber, cilantro and mint.
2. Combine fish or soy sauce, lime juice, sugar and peppers. Pour fish sauce mixture over beef mixture and toss to combine.
Recipe note: Adapted from Lemongrass and Limes by Naam Pruitt (Favorite Recipes Press, $26.50).
Nutrition information per serving
Calories 284 Fat 7 g (2.6 sat.)
Fiber 4 g Sodium 1,488 mg
Carbohydrate 16 g Protein 38 g
Mexicali Skillet
Yield: 6 servings.
1 tablespoon canola oil
1 pound ground turkey breast
16-ounce package frozen mixed broccoli, corn and red peppers, thawed
15-ounce can rinsed black beans
16-ounce jar salsa
2 cups baked tortilla chips, broken into pieces
1 cup shredded 50 percent light jalapeno or cheddar
1. Heat oil in skillet on medium-high; cook turkey 6 minutes or until no longer pink. Add mixed vegetables, beans and salsa. Reduce heat to medium.
2. Cover and cook 6-8 minutes or until vegetables are crisp-tender. Sprinkle with tortilla chips and cheese. Cover and cook 2 minutes or until cheese is melted.
Nutrition information per serving
Calories 325 Fat 9 g (2.8 sat.)
Fiber 6 g Sodium 751 mg
Carbohydrate 2 g Protein 30 g
Shrimp Curry With Peas
Yield: 4 servings.
1 tablespoon olive oil
1 large halved sweet onion, thinly sliced
2 cloves pressed garlic
1 tablespoon grated fresh ginger
2 teaspoons ground coriander
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 large coarsely chopped tomatoes
1 pound peeled and deveined medium shrimp
1 cup frozen peas
1/2 cup coarsely chopped fresh cilantro leaves
1/4 cup sweetened flaked coconut
1. Heat oil in skillet on medium until hot. Add onion and cook 8 to 10 minutes or until softened. Stir in garlic, ginger, coriander, cumin, salt and cayenne pepper; cook 1 minute, stirring.
2. Add tomatoes and any accumulated juice and cook 3 minutes. Stir in shrimp; cover and cook 3 minutes or until shrimp turn opaque throughout, stirring occasionally.
3. Add peas, cilantro and coconut; cover and cook 1 minute or until heated through.
Nutrition information per serving
Calories 212 Fat 7 g (2.1 sat.)
Cholesterol 168 mg Sodium 546 mg
Carbohydrate 17 g Protein 22 g
