SUNDAY FAMILY Serve a Spiral-Sliced Ham for an easy summer family meal. Add baked sweet potatoes, Balsamic and Parmesan Roasted Cauliflower (see recipe ) and sourdough bread. For dessert, top angel food cake with fresh blueberries and whipped cream. Plan ahead: Save some ham and cake and bake enough sweet potatoes for Monday.
MONDAY HEAT AND EAT Enjoy a cool supper with Summer Subs. Spread 3 ounces cream cheese (softened ) on a loaf of unsliced French bread halved lengthwise. Layer with leftover ham, sliced provolone cheese, drained sliced mushrooms (from a jar ), sliced tomatoes, sliced red onion, banana peppers and shredded lettuce. Replace top; slice into 1 1 / 2-inch pieces. Slice the leftover sweet potatoes into lengthwise wedges. Coat with cooking spray; bake in a 425-degree oven for 15 to 20 minutes or until hot. Serve leftover cake with chocolate ice cream for dessert. Plan ahead: Save enough ice cream for Thursday.
TUESDAY BUDGET Serve economical Ravioli With Sausage and Peppers tonight. Cook 2 (9-ounce ) packages refrigerated cheese ravioli according to package directions. Meanwhile, heat 2 teaspoons canola oil in a large nonstick skillet on medium. Add 2 green bell peppers (seeded and sliced ) and 1 small onion, peeled and cut into wedges; cook 4 minutes. Add 1 (12-ounce ) package cooked Italian chicken or turkey sausage cut into 1 / 2-inch-thick pieces; cook 2 minutes. Add 1 teaspoon minced garlic; cook 30 seconds. Add 1 / 2 cup chicken broth; remove skillet from heat. Drain ravioli and add to sausage and peppers. Sprinkle with 2 tablespoons fresh sliced basil. (Recipe adapted from Woman’s Day magazine. ) Serve with a lettuce wedge and garlic bread. Fresh peaches are your dessert.
WEDNESDAY EXPRESS Make it quick tonight with Layered Roast Beef Salad. In a glass bowl, layer shredded lettuce, sliced tomatoes and cucumbers, canned artichokes, strips of deli roast beef and cheese. Top with ranch dressing. Serve with bean soup and flatbread. Juicy watermelon is the perfect dessert.
THURSDAY KIDS Children are always ready for a burger, and tonight’s Greek Turkey Burgers (see recipe ) will make the adults happy, too. Serve with oven fries (frozen ). Leftover chocolate ice cream with marshmallow topping is just for the kids.
FRIDAY MEATLESS Start your no-meat dinner with refreshing Gazpacho. Stir finely chopped red onion, seeded cucumbers, tomatoes and a yellow bell pepper into pureed chilled canned tomatoes. Season with salt and ground black pepper. Serve the hot-weather soup with egg salad sandwiches on whole-wheat toast with lettuce. Munch on peanut butter cookies for dessert.
SATURDAY EASY ENTERTAINING Invite guests to a picnic starring Almond-Crusted Chicken Tenders (see recipe ). Make or buy potato salad and coleslaw to serve along with sliced tomatoes and biscuits. Present fruit tarts for dessert.
RECIPES Balsamic and Parmesan Roasted Cauliflower 1 large head cauliflower, florets cut into 1-inch-thick slices 1 tablespoon extra-virgin olive oil 1 teaspoon dried marjoram 1 / 4 teaspoon salt Ground black pepper, to taste 2 tablespoons balsamic vinegar 1 / 2 cup freshly grated parmesan cheese Heat oven to 450 degrees. In a medium bowl, toss cauliflower with olive oil, marjoram, salt and black pepper until well-coated. Spoon onto a large rimmed baking sheet lined with nonstick foil. Bake 15 to 20 minutes or until cauliflower starts to soften and brown. Remove from oven. Toss cauliflower with vinegar and cheese. Return to oven; roast 5 to 10 more minutes or until cheese melts and any moisture has evaporated. Makes 6 servings. Recipe adapted from Eating Well magazine.
Greek Turkey Burgers 1 / 3 cup chopped fresh parsley 1 pound ground turkey breast 2 teaspoons canola oil 3 / 4 teaspoon ground black pepper 1 / 4 teaspoon salt 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 / 2 teaspoon garlic powder 1 / 2 cup crumbled feta cheese 4 slices red onion 4 toasted whole-wheat hamburger buns In a medium bowl, mix together parsley, turkey, canola oil, black pepper, salt, Worcestershire sauce, mustard, garlic powder and feta. Shape mixture into 4 patties. Broil 5 to 6 minutes on each side until internal temperature reaches 165 degrees on a meat thermometer. Serve topped with onion slices on buns. Makes 4 servings. Recipe adapted from Health magazine.
Almond-Crusted Chicken Tenders 6 multigrain crackers, crushed 2 tablespoons ground almonds 1 teaspoon paprika 1 / 4 teaspoon salt 1 / 4 teaspoon ground black pepper 1 egg white 3 tablespoons all-purpose flour 8 chicken tenders (1 to 1 1 / 4 pounds ) Heat oven to 425 degrees. Mix together crushed crackers, almonds, paprika, salt and black pepper; place in pie plate or other flat pan; set aside. In a separate pie plate, whisk egg white until foamy. Place flour in third flat pan. Place a wire rack coated with cooking spray on a foil-lined, rimmed baking sheet. Coat chicken in flour, then in egg white and finally in cracker mixture. Lightly coat chicken on each side with cooking spray. Arrange chicken on wire rack; bake 18 to 20 minutes, turning after 12 minutes. Makes 4 servings. Recipe adapted from Southern Living magazine. Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail: menuplanner@mindspring. com
FEEDBACK:
Something to say about this topic? Submit a Letter to the Editor online
