Surprise dear old Dad with a big hug and a special meal of grilled shrimp skewers (see recipe). Serve the medley over couscous along with a mixed greens salad and sourdough bread. Buy a banana cream pie for dessert. Plan ahead: Save enough pie for Tuesday.
Kids will come running for sloppy Joes. Use a mix and follow the directions. Serve on toasted whole-grain hamburger buns. Serve with baked oven fries (frozen) and steamed fresh carrots. Enjoy sliced mangoes for dessert.
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Skip meat for layered enchilada casserole. Heat oven to 375 degrees. In a 1 1/2-quart baking dish, spoon 1/2 cup tomatoes from 1 (28-ounce) can fire-roasted diced tomatoes. Arrange 3 (6-inch, 9 total) corn tortillas over tomatoes, overlapping slightly (tear tortillas to fit dish). Sprinkle with 1/2 cup (2 1/2 cups total) shredded Monterey Jack cheese; top with one-third of 2 (15-ounce) cans reduced-sodium rinsed black beans. Spread 1 cup tomatoes over beans. Repeat layers twice, ending with tomatoes; sprinkle 1 cup cheese on top. Cover loosely with nonstick foil; bake 35 minutes or until bubbly. Serve with a lettuce wedge. Slice the leftover pie for dessert.
We’re always in the mood for chili, and this white chili (see recipe) is especially good. Serve it with a spinach salad and cornbread (from a mix). Lighten up with fresh strawberries for dessert. Plan ahead: Save enough chili and cornbread for Thursday.
THURSDAY (Heat and Eat)
Heat the leftover chili and serve it over brown rice. Add salad greens and leftover cornbread. Plums are a light dessert. Plan ahead: Cook enough rice for Saturday.
Enjoy a grilled muffuletta for a quick meal. Coat both sides of 8 slices rustic or sourdough bread with cooking spray. Layer 4 slices reduced-fat provolone or mozzarella cheese over four of the slices; top with olive spread or tapenade, thinly sliced deli ham, mortadella and Genoa salami, and another slice of cheese. Top with remaining 4 slices bread. Cook sandwiches in a preheated panini maker about 3 minutes or until golden and cheese is melted. Serve with deli coleslaw. A slice of papaya is dessert. Tip: Sandwiches may be cooked in a preheated ridged grill pan or skillet on medium. Place heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; continue to cook 3 to 4 minutes or until golden.
SATURDAY (Easy Entertaining)
Serve your lucky guests grilled beef kebabs (see recipe) over leftover brown rice for dinner. Add your own grilled vegetables, a Caesar salad and crusty bread. Buy fruit tarts for dessert.
Grilled Shrimp Skewers
1/4 cup olive oil
2 teaspoons Italian seasoning
2 teaspoons less-sodium seasoned salt
1 pound shrimp, peeled and deveined
1 cup cherry tomatoes
1 medium zucchini, cut into 1-inch chunks
1 small yellow bell pepper, cut into 1-inch chunks
Mix oil, Italian seasoning and seasoned salt in small bowl until well blended. Alternately thread shrimp and vegetables onto skewers. Grill over medium heat 5 to 7 minutes or until shrimp turn pink, turning frequently and brushing generously with oil mixture. Note: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables to prevent burning when on the grill.
Per serving: 171 calories, 21 g protein, 8 g fat (39 percent calories from fat), 1.1 g saturated fat, 6 g carbohydrate, 159 mg cholesterol, 368 mg sodium, 2 g fiber.
Yield: 4 servings
1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
1 tablespoon flour
1 tablespoon minced garlic
1 tablespoon cumin
1 tablespoon dried oregano
1 to 2 teaspoons black pepper
1/2 teaspoon white pepper
Pinch crushed red pepper
2 (4-ounce) cans chopped green chilies, drained
1/4 cup minced fresh jalapeño peppers
1 pound dried navy beans, rinsed
5 cups hot unsalted chicken broth
3/4 cup chopped onion
Coarse salt and pepper to taste
1/2 bunch chopped cilantro leaves, divided
In a 4-quart or larger slow cooker, toss the chicken with the flour until evenly coated. In a small bowl, mix together the garlic, cumin, oregano, black pepper, white pepper and crushed red pepper; add to slow cooker and mix well. Add the green chilies, jalapeño peppers, beans, hot broth and onion. Cover and cook on low 8 to 9 hours or until beans are tender. Add salt and pepper to taste. Stir in half the cilantro. Ladle into bowls and garnish with remaining cilantro.
Per cup: 298 calories, 26 g protein, 3 g fat (8 percent calories from fat), 0.5 g saturated fat, 41 g carbohydrate, 36 mg cholesterol, 261 mg sodium, 15 g fiber.
Yield: about 8 cups
Grilled Beef Kebabs
2 tablespoons chopped cilantro
2 tablespoons olive oil
2 teaspoons pepper sauce
1 clove garlic, minced
1/4 to 1/2 teaspoon crushed red pepper (optional)
1 1/2 pounds boneless beef top sirloin (1 1/2 inches thick), cut into 1 1/4-inch pieces
1 large red bell pepper, cut into 1-inch pieces
Coarse salt to taste
In a medium bowl, combine cilantro, oil, pepper sauce, garlic and optional crushed red pepper. Add beef; toss to coat. Alternately thread beef and bell pepper pieces onto 6 (10-inch) metal skewers. Grill kebabs on medium, uncovered, 8 to 11 minutes for medium-rare to medium, turning occasionally. Salt to taste.
Per serving: 153 calories, 21 g protein, 6 g fat (38 percent calories from fat), 1.8 g saturated fat, 2 g carbohydrate, 56 mg cholesterol, 50 mg sodium, 1 g fiber.
Yield: 6 servings