Treat the family to baked lamb chops (see recipe). Serve the savory chops with couscous. Alongside, serve cucumbers with mint sauce. Peel, halve, seed and slice cucumbers, flavor them with fat-free plain yogurt and chopped fresh mint. Add flatbread.
For dessert, make a simple chocolate pie by spooning fat-free, sugar-free instant chocolate pudding (made with 1 percent milk) into a ready-to-serve graham cracker pie crust. Top with frozen fat-free whipped topping (thawed). Refrigerate until ready to serve.
Plan ahead: Save enough pie for Monday.
How about steak tonight? Cube steaks, that is. Whisk together 1 egg and 3 tablespoons milk. Dip steaks into egg mixture and then into dry bread crumbs to coat. In a nonstick skillet, cook on medium in 2 teaspoons hot canola oil 3 minutes per side or until browned. (Drain on paper towels.) Serve with curly fries (frozen), green beans and whole-grain rolls. Slice the leftover pie for dessert.
Save some pennies with chicken-corn chowder ole (see recipe). Serve the hearty soup with a baby spinach salad garnished with thinly sliced red onion rings. Add sesame bread sticks. Chunky applesauce is an easy dessert.
Plan ahead: Save enough chowder for Wednesday.
(Heat and Eat)
Heat and thicken the leftover chowder by mixing together a little water and arrowroot and stirring it into the chowder. Serve it over brown rice for an easy meal. Add a romaine salad and sourdough rolls. For dessert, tropical fruit is good.
Forget about meat and enjoy black beans supreme tonight. Heat 1 tablespoon canola oil in a Dutch oven on medium-high. Add 1 medium chopped onion and cook 8 minutes or until softened. Add 1 cup rice and 2 cups water and bring to a boil. Reduce heat to low and simmer 20 minutes. Add 1 (1.31-ounce) package sloppy Joe seasoning mix (or similar size), 1 (15-ounce) can rinsed reduced-sodium black beans and 1 (14 1/2-ounce) can no-salt-added diced tomatoes; mix well. Cook on medium 5 minutes or until heated through. Garnish with reduced-fat sour cream and chopped cilantro.
Serve with red-tip lettuce salad and cornbread (from a mix). Buy ice cream sandwiches for dessert.
Impress the kids with taco casserole tonight. Heat oven to 400 degrees. Heat a large nonstick skillet on medium. Add 1 pound lean ground beef and cook 6 minutes or until no longer pink; drain. Stir in 1 (1.5-ounce) package 30 percent less-sodium taco seasoning mix, 2 (16-ounce) cans rinsed reduced-sodium pinto beans, 2 (8-ounce) cans no-salt-added tomato sauce, and 1 (11-ounce) can rinsed no-salt-added whole kernel corn. Bring to boil. Reduce heat to low; simmer 5 minutes.
Spoon into a 2-quart baking dish. Sprinkle with 1 cup 50 percent reduced-fat shredded cheddar cheese and 1 cup crushed tortilla chips. Bake 5 to 10 minutes or until hot and cheese is melted. Garnish with reduced-fat sour cream, shredded lettuce and chopped tomatoes.
For dessert, peaches and peanut butter cookies are kid-proof.
Our guests wanted seconds of the baked ginger tilapia (see recipe), and so did we. Serve the fish with packaged jasmine rice and sugar snap peas. Add a Boston lettuce salad and crusty bread. Cheesecake topped with any berries is a stress-free dessert.