Celebrate St. Patrick’s Day early with corned-beef brisket with roasted vegetables (see recipe). Serve it with lemon mustard sauce. Heat 1 tablespoon olive oil in small saucepan on medium. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup reduced-fat sour cream, 1/3 cup Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season to taste with coarse salt and pepper. Serve with parsley-buttered potatoes and rye bread. For dessert, keep it light with fresh pineapple topped with toasted coconut. Plan ahead: Save enough corned beef and bread for Monday.
MONDAY (Heat and Eat)
Really celebrate St. Patrick's Day with corned-beef sandwiches on rye bread using Sunday’s leftovers. Slather the bread with spicy hot mustard. Don’t forget the dill pickles. Add deli German potato salad on the side, along with deli coleslaw. Continue the green theme with lime sherbet for dessert. Plan ahead: Save enough sherbet for Tuesday. Roast tomatoes for Tuesday.
Enjoy a delicious no-meat dinner with rigatoni and slow-roasted tomatoes and goat cheese. Heat oven to 250 degrees and line a large rimmed baking sheet with parchment paper or nonstick foil. Place 1 pound (halved) cherry tomatoes, cut-side up, on baking sheet. Drizzle with 11/2 teaspoons extra-virgin olive oil and sprinkle with coarse salt. Roast 2 hours or until tomatoes are dried around edges but 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 pasta to pot. Add roasted tomatoes, goat cheese, 1 bunch torn basil leaves, reserved cooking liquid and 1 teaspoon extra-virgin olive oil. Toss to coat; season to taste with coarse salt and pepper. Serve immediately. Add a mixed-greens salad and garlic bread. Scoop the leftover sherbet for dessert.
Check the deli for the soup of the day. While you're there, pick up turkey-and-Swiss sandwiches. Add a packaged green salad. A stop at the bakery for brownies will win many hearts at home. Plan ahead: Buy enough brownies for Saturday.
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 mix and prepare according to directions. Sprinkle cornbread crust with 1/2 cup 50 percent reduced-fat cheddar cheese, the meat mixture and then another 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted. Garnish with salsa and light sour cream. Add a carrot salad. For dessert, smear apple slices with peanut butter.
When you prepare black-eyed pea and vegetable stew (see recipe), you can save money and have a bowl full of flavor at the same time. Serve the economical stew over brown rice. Add a lettuce and tomato salad with hard-cooked egg wedges and whole-grain rolls. For dessert, fat-free vanilla ice cream. Plan ahead: Save enough ice cream for Saturday.
SATURDAY (Easy Entertaining)
Put chicken stroganoff (see recipe) on your favorites list. Serve it over no-yolk noodles. Add a Boston lettuce salad and whole-grain rolls. For dessert, warm leftover brownies and crumble over leftover ice cream. Garnish with light whipped cream.