After last week’s holiday blowout, it’s time to eat clean. Or cleaner. Make citrus couscous and spinach salad, and chow down.
In a wide, shallow serving bowl, mix baby spinach leaves with warm, cooked couscous. Stir in orange slices, either fresh or jarred, and toasted almonds. Toss with a citrus vinaigrette. Serve with veggie chips.
Tuesday: Soup ’n’ sandwich
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How about creamy tomato soup with cheddar and apple grilled cheese sandwiches?
To make the soup, sauté 1 medium diced onion in olive oil until soft. Add 28-ounce and 15-ounce cans of diced tomatoes and 1/4 cup water. Simmer for 10 minutes and then purée in a blender or use an immersion blender. Return to pan over low heat and whisk in 1/3 cup sour cream. Season with salt and pepper.
For the sandwiches, add thin slices of apple with the cheese before grilling.
Wednesday: Chicken salad
Tabbouleh with chicken is a classic that starts with a store-bought mix for the Mediterranean bulgur and parsley salad. Make sure you have tomatoes and cucumbers to freshen it up. Add shredded rotisserie chicken. Serve with warmed pita or flatbread.
Thursday: Thai style
Curried Shrimp with Peanuts (see recipe) is a dish you’ll want to add to your repertoire. The optional toppings — salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro — elevate it to company-night dinner fare.
Friday: Grilled pork
Heck yeah, it’s December, and heck yeah, we’re still grilling.
For tonight’s grilled teriyaki pork kebabs, cube a pork tenderloin, or two, and marinate in teriyaki sauce for a few hours. (Save some of the leftover, unused marinade for basting.)
Thread pork on skewers with chunks of pineapple and red onions. Grill for about 15 minutes, basting and turning a couple of times. Serve with brown rice.
Saturday: Easy Entertaining
Treat your lucky guests to Balsamic-Molasses Chicken (see recipe).
Serve the flavor-packed chicken with rice tossed with freshly grated parmesan and chopped Italian parsley. Add steamed fresh zucchini, a Bibb lettuce salad and whole-grain rolls. Buy fruit tarts for dessert.
Sunday: Family Day
Buy a smoked turkey breast for family day. Everyone will like Scalloped Potatoes (see recipe) with the turkey.
Serve colorful fresh green beans and a red-tipped lettuce salad on the side. Add dinner rolls. For dessert, apple crisp is always popular.
Curried Shrimp with Peanuts
2 tablespoons butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
3/4 cup whole milk
3/4 cup chicken broth
1/3 cup ketchup
1 tablespoon grated fresh ginger
1/2 jalapeño pepper, seeded and chopped
1/4 teaspoon dried crushed red pepper (optional)
2 1/2 pounds peeled large, raw shrimp, deveined
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
Toppings: salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro
Melt butter in a heavy saucepan over low heat; whisk in flour and curry powder until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, next four ingredients, and, if desired, dried crushed red pepper. Increase heat to medium, and cook, whisking constantly, 5 to 6 minutes or until mixture is thickened and bubbly. Stir in shrimp, lime juice and salt. Reduce heat to medium-low, and cook, stirring often, 5 minutes or just until shrimp turn pink. Serve with toppings. Serves 4 to 6.
Source: Southern Living.
4 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 (10 3/4-ounce) can condensed, reduced-fat, reduced-sodium cream of celery soup
1/2 cup 1 percent milk
Heat oven to 350 degrees. Coat a 1 1/2-quart to 2-quart baking dish with cooking spray. Place potatoes in dish, and then onions. Mix soup and milk together and pour over potatoes and onions. Bake 1 1/2 to 2 hours or until potatoes are tender. Makes 4 servings.
Per serving: 198 calories, 6 g protein, 2 g fat (10 percent calories from fat), 0.9 g saturated fat, 39 g carbohydrates, 5 mg cholesterol, 6 g fiber, 319 mg sodium. Carb choices: 2 1/2.
1/3 cup molasses
1/3 cup balsamic vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, crushed
1 teaspoon dried basil
4 (5- to 6-ounce) boneless, skinless chicken breasts
In medium bowl, mix together molasses and vinegar. Add salt, pepper, garlic and basil; stir to mix well. Place chicken in an 8-by-8-inch baking dish and cover with marinade, turning to coat chicken on all sides. Place in refrigerator to marinate 30 minutes, turning to coat after 15 minutes. Heat oven to 350 degrees. Remove chicken from refrigerator, cover dish with foil, and bake 30 minutes or until chicken is no longer pink. Makes 4 servings.
Per serving: 260 calories, 30 g protein, 4 g fat (13 percent calories from fat), 0.8 g saturated fat, 25 g carbohydrates, 91 mg cholesterol, no fiber, 300 mg sodium. Carb choices: 1 1/2.