Monday: Meatless Meal
Mexican Egg Tacos with Potatoes (see recipe) is a flavorful way to end the day. The potatoes are powered by poblano peppers, and a homemade salsa adds more punch. Make this for a Meatless Monday, but consider it for a Sunday brunch, too.
Tuesday: Open-Face It
Sandwiches don’t often grace the dinner table, but why not? Tonight’s open-face California BLT might change everyone’s mind.
Toast slices of sourdough bread, spread with mayonnaise, line with a cold lettuce leaf then top with slices of bacon, tomatoes and avocado. A few grinds of black pepper, too.
Want to make it really special? Top with fried egg. Waffle-cut chips add crunch on the side.
Wednesday: Chicken salad
You don’t need to overdo the dressing for chicken chef’s salad because there is so much flavor from the rotisserie bird.
Load up plates with ice-cold lettuce and veggies (tomato, cucumbers, shredded carrots), about 1/4 cup shredded cheese or 2 tablespoons of crumbled blue or feta, and 1 tablespoon sunflower seeds.
Layer on shredded rotisserie chicken, skin discarded. Dress lightly with vinaigrette.
Thursday: Champion Chutney
What to do with that jar of Major Grey’s mango chutney in the fridge? Use it for chutney-glazed pork chops.
Brown whatever type of a pork chop you like (I go for flavorful bone-in chops) then transfer to a baking dish. Baste with the chutney and oven-bake the rest of the way. (About 20 minutes at 350 degrees for 1-inch chops.)
Serve with sauteed spinach
Friday: With Relish
Grill, saute or bake salmon fillets and serve with grilled onion and grape relish, a sweet and savory concoction.
To make the relish, grill slices of onion on an outdoor or indoor grill until soft and beginning to brown. Transfer to a bowl and add 1 cup halved grapes and stir in 1/4 cup chopped mint, 3 tablespoons fresh lemon juice, 2 teaspoons olive oil and season with salt and pepper.
Serve with rice mixed with toasted slivered almonds.
SATURDAY: Easy Entertaining
We gave Tilapia Veracruz (see recipe) a thumbs-up for its delicious flavor and colorful presentation.
Serve it alongside leftover rice and buttered carrots. Add a green salad and sourdough rolls.
Enjoy cheesecake with fresh strawberries for dessert.
Sunday: Family Day
Impress the family with your own recipe for leg of lamb.
Accompany your prize with balsamic cherry rice salad with toasted walnuts: In a large bowl, combine 3 cups medium-grain cooked rice, 1/2 cup chopped toasted walnuts, 1/2 cup chopped dried cherries, 1/4 cup fresh parsley and 1/4 cup minced green onions. Add 1/3 cup balsamic vinaigrette. Season with coarse salt and pepper to taste and serve. Add baguettes.
End the meal with Double Blueberry Pie (see recipe).
Janet Keeler, Tampa Bay Times, and Susan Nicholson, Universal UClick.
Mexican Egg Tacos with Potatoes
8 large eggs
1 teaspoon chili powder
2 Yukon gold potatoes (about 1 pound), diced
1 onion, diced
1 poblano chile, thinly sliced
3 plum tomatoes, diced
1/2 cup chopped fresh cilantro
2 tablespoons jalapeno hot sauce
1 tablespoon unsalted butter
12 white corn tortillas
Position a rack in the upper third of the oven and heat to 475 degrees. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside. Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
Toast tortillas in a dry skillet or wrap in a damp paper towel and microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa. Serves 4.
Per serving: 448 calories, 14 g fat (5 g saturated fat), 20 g protein, 438 mg cholesterol, 61 g carbohydrate, 7 g fiber, 813 mg sodium.
Source: Food Network.
4 (6-ounce) tilapia fillets
1 tablespoon olive oil
2 cups onion, chopped
1 teaspoon cumin
1 garlic clove, minced
1/4 cup water
2 tablespoons chopped fresh cilantro
3 tablespoons fresh orange juice
2 tablespoons chopped pitted green olives
1 tablespoon fresh lime juice
1 tablespoon capers
2 tablespoons no-salt-added tomato paste
1 (10-ounce) can mild diced tomatoes and green chiles, with liquid
Heat oven to 400 degrees. Fold fish to an even thickness; secure with wooden toothpicks if necessary. Place fish in a 9-by-13-inch baking dish coated with cooking spray; set aside. Heat oil in a large nonstick skillet on medium-high. Add onion; cook 3 minutes. Add cumin and garlic; cook 1 1/2 minutes. Add water, cilantro, orange juice, olives, lime juice, capers, tomato paste and tomatoes and green chiles with liquid. Bring to boil; reduce heat and simmer 3 minutes or until slightly thickened. Pour tomato mixture over fish. Bake 15 to 20 minutes or until fish flakes and is opaque throughout. Remove picks if necessary and serve immediately. Makes 4 servings.
Per serving: 259 calories, 7 g fat (1.6 g saturated fat), 36 g protein, 14 g carbohydrate, 85 mg cholesterol, 3 g fiber, 571 mg sodium. Carb choices: 1.
Double Blueberry Pie
1 (10-ounce) jar blueberry all-fruit spread (such as Polaner)
1/4 teaspoon cinnamon
4 cups fresh blueberries
1 (6-ounce) reduced-fat ready-to-eat graham cracker crust (such as Keebler)
Light whipped cream
In a large bowl, microwave fruit spread and cinnamon on high (100 percent power) 1 to 2 minutes or until melted. Add berries and mix well. Spoon into pie shell. Cover loosely with waxed paper and chill until set, 1 to 2 hours. Slice and serve, garnished with light whipped cream. Makes 8 servings.
Note: A frozen or homemade baked pie shell may be used, but the calories and fat will be higher.
Per serving: 227 calories, 4 g fat (1 g saturated fat), 2 g protein, 47 g carbohydrate, 0 mg cholesterol, 2 g fiber, 102 mg sodium. Carb choices: 3.