Sunday: Family
Celebrate St. Patrick's Day a day early with CORNED BEEF BRISKET WITH DILLED CABBAGE. Serve with ROASTED RED POTATOES and RYE BREAD. For dessert, keep it light with FRESH PINEAPPLE topped with TOASTED COCONUT.
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Tip
Celebrate St. Patrick's Day a day early with CORNED BEEF BRISKET WITH DILLED CABBAGE. Serve with ROASTED RED POTATOES and RYE BREAD. For dessert, keep it light with FRESH PINEAPPLE topped with TOASTED COCONUT.
Plan
Save enough beef and bread for Monday.
Shopping List
corned beef brisket, honey, Dijon mustard, head cabbage, butter, fresh dill, red potatoes (or carrots and parsnips), rye bread, fresh pineapple, shredded coconut
CORNED BEEF BRISKET WITH DILLED CABBAGE
Servings: makes 6 servings
Prep time: 30 minutes
Cook time: 3 1/2 hours
- CORNED BEEF:
- 1 corned beef brisket (2 1/2 to 3 1/2 pounds)
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- DILLED CABBAGE:
- 1 medium head cabbage (about 2 pounds), cut into 8 wedges
- 3 tablespoons butter, softened
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons chopped fresh dill
Heat oven to 350 degrees. Place brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in oven 2 1/2 to 3 1/2 hours or until fork-tender. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender. Remove brisket from water; trim fat. Combine honey and 1 tablespoon mustard. Brush top of brisket with half of glaze. Place brisket on rack in broiler pan so surface of beef is 3 to 4 inches from heat; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain; serve with cabbage.
Per serving: 489 calories, 28 grams protein, 33 grams fat (60% calories from fat), 12.6 grams saturated fat, 22 grams carbohydrate, 152 milligrams cholesterol, 1,536 milligrams sodium, 4 grams fiber.
Monday: Heat and Eat
Use the leftover brisket to celebrate the day with CORNED BEEF SANDWICHES ON RYE BREAD. Slather the bread with spicy hot mustard. Don't forget the DILL PICKLES. Add GERMAN POTATO SALAD on the side, along with some COLESLAW. Lean into the green theme with LIME SHERBET for dessert.
Tip
Use the leftover brisket to celebrate the day with CORNED BEEF SANDWICHES ON RYE BREAD. Slather the bread with spicy hot mustard. Don't forget the DILL PICKLES. Add GERMAN POTATO SALAD on the side, along with some COLESLAW. Lean into the green theme with LIME SHERBET for dessert.
Plan
Save enough sherbet and roast the tomatoes ahead of time for Tuesday.
Shopping List
spicy hot mustard, dill pickles, German potato salad, coleslaw, lime sherbet.
Tuesday: Meatless
Enjoy a delicious no-meat dinner with RIGATONI AND SLOW-ROASTED TOMATOES AND GOAT CHEESE: Heat oven to 250 degrees and line 1 large rimmed baking sheet with parchment or nonstick foil. Arrange 1 pound (halved) cherry tomatoes, cut side up, on baking sheet. Drizzle with 1 1/2 teaspoons extra-virgin olive oil and sprinkle with coarse salt. Roast 2 hours or until tomatoes are dried around edges but still somewhat moist. Meanwhile, crumble 3 ounces goat cheese into large chunks and refrigerate until ready to serve. Cook 8 ounces rigatoni pasta according to directions. Remove 1/2 cup cooking liquid; set aside. Drain pasta well and return to pot. Add roasted tomatoes, goat cheese, 1 bunch torn basil leaves, reserved cooking liquid and 1 teaspoon oil. Toss to coat; season to taste with coarse salt and pepper. Serve immediately.
Add a MIXED GREEN SALAD and GARLIC BREAD. Scoop the leftover SHERBET for dessert.
Shopping List
cherry tomatoes, extra-virgin olive oil, coarse salt, goat cheese, rigatoni pasta, fresh basil, pepper, mixed greens, garlic bread.
Wednesday: Express
Check the deli for their SOUP OF THE DAY. While you’re there, pick up some TURKEY AND SWISS SANDWICHES. Add a packaged GREEN SALAD. A stop at the bakery for BROWNIES will win many hearts at home.
Plan
Buy enough brownies for Saturday.
Shopping List
deli soup of the day, deli turkey and Swiss sandwiches, packaged green salad, brownies.
Thursday: Kids
No kid can resist TACO CORNBREAD PIZZA: Heat oven to 400 degrees. Prepare 1 (8.5-ounce) package cornbread mix as directed. Spread batter on a 12-inch pizza pan coated with cooking spray. Bake 8 to 10 minutes or until lightly browned. Meanwhile, cook 1 pound lean ground beef for 6 minutes or until no longer pink; drain well. Add 1 (1.25-ounce) package less-sodium taco seasoning and prepare according to directions. Sprinkle crust with 1/2 cup 50% reduced-fat white cheddar cheese, the meat mixture and then another 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted. Garnish with drained SALSA and light SOUR CREAM.
Add a CARROT SALAD. For dessert, smear APPLE SLICES with PEANUT BUTTER.
Tip
No kid can resist TACO CORNBREAD PIZZA: Heat oven to 400 degrees. Prepare 1 (8.5-ounce) package cornbread mix as directed. Spread batter on a 12-inch pizza pan coated with cooking spray. Bake 8 to 10 minutes or until lightly browned. Meanwhile, cook 1 pound lean ground beef for 6 minutes or until no longer pink; drain well. Add 1 (1.25-ounce) package less-sodium taco seasoning and prepare according to directions. Sprinkle crust with 1/2 cup 50% reduced-fat white cheddar cheese, the meat mixture and then another 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted. Garnish with drained SALSA and light SOUR CREAM.
Add a CARROT SALAD. For dessert, smear APPLE SLICES with PEANUT BUTTER.
Shopping List
cornbread mix, cooking spray, lean ground beef, less-sodium taco seasoning, 50% reduced-fat white cheddar cheese, salsa, light sour cream, carrot salad, apples, peanut butter.
Friday: Budget
When you prepare BLACK-EYED PEA AND VEGETABLE STEW, you can save money and have a bowl of flavor at the same time. Serve the economical stew over BROWN RICE. Add a LETTUCE AND TOMATO SALAD WITH HARD-BOILED EGG WEDGES and WHOLE-GRAIN ROLLS. For dessert, VANILLA ICE CREAM will taste good.
Plan
Save enough ice cream for Saturday.
Shopping List
onion, celery, carrots, garlic, green bell pepper, canned no-salt-added diced tomatoes, canned chopped green chiles, red wine vinegar or dry red wine, canned black-eyed peas, reduced-fat sour cream, brown rice, lettuce, tomatoes, eggs, whole-grain rolls, vanilla ice cream.
BLACK-EYED PEA AND VEGETABLE STEW
Servings: makes 4 servings
Prep time: 15 minutes
Cook time: less than 25 minutes
- 1 large onion, chopped
- 3 ribs celery, thinly sliced
- 3 medium carrots, halved lengthwise and thinly sliced
- 2 teaspoons minced garlic
- 1 medium green bell pepper, chopped
- 1 to 2 tablespoons water
- 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, with liquid
- 2 tablespoons chopped green chiles
- 1/4 cup red wine vinegar or dry red wine
- 2 (15-ounce) cans black-eyed peas, rinsed
- Reduced-fat sour cream for garnish
In a large microwave-safe dish, combine onion, celery, carrots, garlic and bell pepper with water. Microwave on high for 10 minutes or until softened; drain. Add tomatoes with liquid, green chiles and vinegar or wine; mix well. Microwave on high 3 minutes. Add peas; microwave on high 5 minutes. Serve with sour cream.
NOTE: Thin with water or broth if desired.
Per serving: 247 calories, 13 grams protein, 2 grams fat (7% calories from fat), no saturated fat, 48 grams carbohydrate, no cholesterol, 159 milligrams sodium, 11 grams fiber.
Saturday: Easy Entertaining
Put CHICKEN STROGANOFF on your favorites list. Serve it over NOODLES. Add a BOSTON LETTUCE SALAD and WHOLE-GRAIN ROLLS. For dessert, warm and crumble leftover BROWNIES and sprinkle over leftover ICE CREAM. Garnish with light whipped cream.
Shopping List
boneless skinless chicken breast tenders, canned condensed less-sodium less-fat cream of mushroom soup, reduced-fat sour cream, packaged sliced baby cremini mushrooms, packaged onion soup mix, no-yolk noodles, Boston lettuce, whole-grain rolls, light whipped cream.
CHICKEN STROGANOFF
Servings: makes 6 servings
Prep time: less than 10 minutes
Cook time: 6 hours on low
- 1 pound frozen boneless skinless chicken breast tenders, slightly thawed and cut into 3/4-inch pieces
- 1 (10 3/4-ounce) can condensed less-sodium less-fat cream of mushroom soup
- 1 (16-ounce) container reduced-fat sour cream
- 2 (8-ounce) packages sliced baby cremini mushrooms
- 1 (1-ounce) package onion soup mix
Place chicken in a 4-quart or larger slow cooker. In a large bowl, combine soup, sour cream, mushrooms and soup mix; mix well. Spoon over chicken. Cook on low for 6 hours. Stir and serve.
Per serving: 267 calories, 24 grams protein, 13 grams fat (42% calories from fat), 6.4 grams saturated fat, 15 grams carbohydrate, 93 milligrams cholesterol, 507 milligrams sodium, 2 grams fiber.