LITTLE ROCK — SUNDAY:
Zesty Roasted Chicken and Potatoes (see recipe) is perfect for family day. Serve it with green beans with sliced almonds and biscuits. Buy a coconut cake for dessert.
Plan ahead: Save two plain chicken breasts for Monday and enough cake for Tuesday.
M
Tex-Mex Chicken and Rice. Cook yellow rice mix as directed on the package. Five minutes before it’s done, stir in the two chopped leftover chicken breasts, 1 (15-ounce) can black beans (rinsed) and 1 (10-ounce) can diced tomatoes and green chiles. Heat through. Serve the combo with guacamole and sour cream.
Make flan from a mix for dessert.
TUESDAY:
Keep an eye on the budget and enjoy Tuna Noodles Romanoff. Heat oven to 350 degrees. Cook and drain 8 ounces wide egg noodles as directed on package. In a large bowl, mix noodles with 2 (6-ounce) cans albacore tuna (drained), 1 cup sliced fresh mushrooms, 2 tablespoons capers (rinsed), 1 1/2 cups sour cream, 1 cup milk, 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Spoon into an 8-by-8-i (2-quart) baking dish coated with oil.
In a small bowl, mix 1/4 cup panko crumbs, 1/4 cup freshly grated parmesan cheese and 2 tablespoons melted butter flavored spread. Sprinkle over tuna mixture. Bake 35 to 40 minutes or until hot and bubbly.
(Adapted from Betty Crocker Country Cooking, Wiley, 2009.) Serve the one-dish dinner with broccoli and crusty rolls. Slice the leftover cake for dessert.
WEDNESDAY:
Feast on Vegetable Stew (see recipe) tonight. Servewith a romaine salad and rolls.
Make instant banana pudding for dessert. Stir sliced bananas into the pudding for a flavor boost.
THURSDAY:
Buy heat-and-serve pork barbecue and serve it on toasted buns topped with dill pickle slices. Add delicatessen potato salad and coleslaw.
For dessert, try red and green grapes.
Plan ahead: Save enough barbecue for Friday.
FRIDAY:
Kids are always in a hurry to eat, so Barbecue Pizza is right up their alley. Heat oven to 450 degrees. Place a large, thin, ready-to-eat pizza crust on a baking sheet. Spread 2/3 cup barbecue sauce over crust, leaving a 1/2-inch border. Top with leftover barbecued pork, 1 cup chopped yellow bell pepper, 1 cup shredded mozzarella and 4 thinly sliced plum tomatoes.
Sprinkle freshly grated parmesan over the top. Bake 10 minutes or until cheese melts and crust is hot and crisp. Slice into wedges and serve. Add carrot salad alongside. For dessert, fresh pineapple spears are fun.
SATURDAY:
Invite very special guests for Seared Ginger-Balsamic Salmon With Hot and Sour Slaw (see recipe). Serve with brown rice and bread sticks. For dessert, almond cookies and vanilla ice cream are perfect together.
THE RECIPES
Zesty Roasted Chicken and Potatoes 8 boneless skinless chicken
breasts 11/4 pounds small red
potatoes, cut into quarters 1/3 cup mayonnaise 3 tablespoons Dijon-style
mustard1/2 teaspoon ground black
pepper 2 cloves garlic, minced Chopped chives for garnish
Heat oven to 350 degrees.
Coat a rimmed baking pan with cooking spray.
Place chicken and potatoes in the prepared pan.
In a small bowl, whisk together the mayonnaise, mustard, pepper and garlic.
Brush mixture over 6 of the chicken breasts and the potatoes. (Coat remaining 2 chicken breasts with cooking spray to use Monday.) Roast, uncovered, 30 to 35 minutes or until potatoes are tender and internal temperature of chicken is 165 degrees. Wrap and refrigerate plain chicken breasts.
Arrange coated chicken and potatoes on a serving platter, garnish with chives and serve.
Makes 8 servings.
Adapted from Betty Crocker Cookbook
Vegetable Stew
2 (14-ounce) cans fire-roasted
diced tomatoes 4 medium red potatoes, cut
into1/2-inch pieces 4 medium ribs celery, cut into
1/2-inch pieces 3 medium carrots, cut into 1/2-
inch pieces 2 medium parsnips, cut into
1/2-inch pieces 2 medium leeks, cut into 1/2-
inch pieces 1 (14-ounce) can vegetable
broth 1/2 teaspoon coarse salt 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 3 tablespoons cornstarch 3 tablespoons cold water
Place all ingredients, exceptcornstarch and water, in a 4- or 5-quart slow cooker. Cover;
cook on low 8 to 9 hours or until vegetables are tender. Mix cornstarch and water; gradually stir into stew until blended.
Increase heat to high; cover and cook 20 minutes longer, stirring occasionally, until thickened.
Makes about 9 cups.
Seared Ginger-Balsamic Salmon With Hot and Sour Slaw
4 (6-ounce) salmon filets 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground
black pepper 4 teaspoons olive oil, divided
use 1 teaspoon sesame oil 2 tablespoons chopped fresh
ginger 1 teaspoon crushed red pepper 1 medium chopped red bell
pepper 1 (9-ounce) bag shredded
broccoli slaw 11/2 teaspoons rice wine
vinegar Hot and Sour Dressing:1/4 cup soy sauce 3 tablespoons sugar 2 tablespoons Worcestershire
sauce 1/4 teaspoon coarse salt Glaze: 1 cup water 1/4 cup balsamic vinegar 2 tablespoons fresh lemon
juice 2 tablespoons minced fresh
ginger 11/2 tablespoons brown sugar
Season salmon with salt and pepper. Set aside.
In a wok or heavy skillet, heat 2 teaspoons olive oil and the sesame oil on medium-high until hot, but not smoking. Add ginger and crushed red pepperand stir-fry 10 seconds or until fragrant. Add red bell pepper and toss lightly. Add broccoli slaw;
toss lightly and pour in the rice wine vinegar/water mixture. Stir and cover. Cook on medium-high heat 1 to 2 minutes.
Meanwhile, combine hot and sour dressing ingredients.
Uncover skillet and add the hot and sour dressing to slaw mixture. Toss lightly and spoon into a serving bowl.
Heat remaining 2 teaspoons olive oil in a 12-inch nonstick skillet on medium-high until very hot (about 10 seconds).
Arrange salmon in skillet, skin side up. Partially cover; sear 5 to 6 minutes or until browned.
Turn salmon; cook 1 to 2 minutes more or until opaque throughout. Remove salmonskin. Portion slaw onto 4 plates;
top with salmon.
Wipe any oil from skillet;
reheat skillet on medium. For glaze: Add water, balsamic vinegar, lemon juice, ginger and brown sugar to skillet; stir to combine. Simmer on mediumhigh 6 to 8 minutes, or until thickened and reduced to 1/3 cup. Carefully pour the glaze over salmon.
Makes 4 servings.
Adapted from Simple Asian Meals by Nina Simonds (Rodale, 2012) Susan Nicholson is an Atlantabased cookbook author and registered dietitian. She can be reached by e-mail:
Food, Pages 35 on 03/28/2012