LITTLE ROCK — SUNDAY FAMILY Make it easy today with baked ham at the center of the plate.
Accompany the family favorite with a delicious dish, Green Beans and Potatoes With Rosemary and Lemon Zest (see recipe).
Alongside, add tomato wedges and deviled eggs.
Dessert will be special with ambrosia. In a large bowl, combine 1 (24-ounce) jar refrigerated citrus salad in extra-light syrup (drained), 2 cups fresh pineapple chunks, 1 cup seedless red grapes (halved), 1 /2 cup orange juice and 1 teaspoon pure vanilla extract; toss gently to mix. To serve, add 1 /4 cup miniature marshmallows and 2 tablespoons shredded coconut.
Spoon into dessert dishes. Top with more marshmallows and coconut. Garnish with maraschino cherries. Yum. (Adapted from Woman's Day magazine) Plan ahead: Save enough ham and ambrosia for Monday.
MONDAY HEAT AND EAT Make Ham and Brie Sandwiches for an easy meal. Spread pesto on Italian bread; top with the leftover ham, brie cheese slices and arugula. Serve with baked chips.
Enjoy the leftover ambrosia for dessert.
TUESDAY EXPRESS You can have Tomato Soup With Spinach and Corn on the table in no time. Prepare 2 (10-ounce) cans condensed tomato soup according to directions . Add 1 (10-ounce) package frozen (thawed) chopped spinach and 1 cup frozen (thawed) corn. Heat through.
Serve with a lettuce wedge and cheese toast. Enjoy pears for dessert.
WEDNESDAY MEATLESS Ziti With Red Peppers and Almonds (see recipe) makes a great no-meat meal. Serve the pasta with a mixed green salad and garlic bread. For a light dessert, raspberry sorbet is perfect.
Plan ahead: Save enough sorbet for Saturday.
THURSDAY BUDGET It's fun to save money, especially when the results are as good as Crunchy Catfish. Heat oven to 425 degrees. Dip catfish fillets in cornmeal seasoned with garlic powder, salt and pepper. Bake 10 to 12 minutes or until browned and opaque throughout. Serve with oven fries (frozen) and tomato wedges. Make corn bread from a mix. For dessert, kiwi fruit is easy.
FRIDAY KIDS Throw Burger Logs into a hot dog bun, and the kids will love them.
Season ground turkey with a little chili powder, some cumin and salt and pepper to taste. Shape into hot dog-size logs. Broil or pan-fry until no longer pink and serve on a bun.
Top with salsa and sour cream.
Serve with baked beans and celery sticks stuffed with cream cheese and raisins. Munch on oatmeal cookies for dessert.
SATURDAY EASY ENTERTAINING Your guests will want your recipe for Basil Shrimp With Penne Pasta (see recipe). Serve the winner with fresh broccoli and a spinach salad. Add baguettes. For dessert, top chocolate cake with leftover sorbet.
RECIPES Green Beans and
Potatoes With Rosemary and Lemon Zest
1 1 /2 pounds cooked red potatoes
2 tablespoons olive oil
1 tablespoon minced garlic
1 1 /2 tablespoons finely chopped fresh rosemary
1 teaspoon lemon zest
1 /4 teaspoon crushed red pepper
1 pound trimmed and blanched fresh green beans
2 teaspoons fresh lemon juice
Salt to taste
Quarter cooked potatoes lengthwise; set aside. In a large nonstick skillet, heat oil on medium; add garlic and cook 30 seconds. Add rosemary, lemon zest and crushed red pepper; cook 1 minute or until fragrant.
Add potatoes and green beans; cook vegetables 4 minutes or until hot and coated with seasoning.
Sprinkle with lemon juice. Season with salt. Serve warm.
Makes 6 servings.
Nutrition information: Each serving contains 146 calories (28 percent from fat), 4 g protein, 5 g fat (1 g saturated), 24 g carbohydrate, no cholesterol, 12 mg sodium and 5 g fiber.
Ziti With Red Peppers and Almonds
1 pound ziti pasta
1 cup panko bread crumbs (see note)
1 /4 cup toasted slivered almonds, chopped
1 cup julienned roasted red bell peppers
3 tablespoons olive oil
1 teaspoon Italian seasoning
3 /4 cup freshly grated parmesan cheese
1 /2 cup chopped fresh basil
Cook pasta according to directions; drain and place in a large bowl. Add bread crumbs, almonds, peppers, oil and Italian seasoning to pasta; toss to mix.
Divide among 6 serving bowls; garnish with cheese and basil.
Makes 6 servings.
Nutrition information: Each serving contains 446 calories (27 percent from fat), 16 g protein, 13 g fat (3 g saturated), 66 g carbohydrate, 9 mg cholesterol, 194 mg sodium and 3 g fiber.
Note: Panko are bread crumbs used in Japanese cooking that are coarser and crispier than those used in the United States. Look for them in the aisle with other bread crumbs or in Asian markets.
Basil Shrimp With Penne Pasta
8 ounces penne pasta
1 tablespoon butter
1 pound raw medium shrimp, peeled, deveined and tails removed
1 clove minced garlic
3 /4 cup half-and-half
1 tablespoon dried basil
1 /4 cup freshly grated parmesan cheese
1 /4 teaspoon pepper
Cook pasta according to directions; drain. Meanwhile, melt butter in a large nonstick skillet on medium. Add shrimp and garlic;
cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet. Add half-and-half and basil to skillet. Bring to boil, stirring gently. Reduce heat to low;
simmer 2 to 3 minutes or until slightly thickened; stir frequently.
Add shrimp, cheese and pepper.
Cook and stir 1 minute or until heated through. Transfer pasta to warmed serving bowl. Add shrimp to mixture; toss lightly. Serve.
Makes 4 servings.
Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. e-mail: menuplanner@mindspring.com
Food, Pages 52 on 10/31/2007