LITTLE ROCK — SUNDAY:
For a tasty meal on family day, try Spicy Teriyaki Grilled Chicken and Pineapple.
Combine3/4 (12-ounce) bottle of your favorite teriyaki marinade and 8 (5- to 6-ounce) boneless, skinless chicken breasts and marinate 10 minutes to 1 hour in the refrigerator; marinate 8 fresh pineapple rings separately in the remaining marinade for the same amount of time.
Remove chicken and pineapple and discard marinades. Over medium-high heat, grill chicken 3 to 4 minutes per side or until cooked through. Grill pineapple 2 to 3 minutes total. Halve rings and serve with chicken.
On the side, add jasmine rice, coleslaw and bread. Spoon fresh strawberries over vanilla ice cream for dessert.
Plan ahead: Save enough chicken and pineapple and buy enough coleslaw and strawberries for Monday. Save enough ice cream for Thursday.
MONDAY:
Today’s Memorial Day picnic is easy because you already have leftover chicken, pineapple, coleslaw and strawberries. Add Dilly Potato Salad (see recipe), canned baked beans and rolls to the spread.
Buy brownies and serve them with the leftover strawberries for a festive dessert.
TUESDAY:
For a low-cost meal, Skillet Pork Chops and White Beans is easy. Pan-fry pork chops in a little vegetable oil;
remove to a plate to keep warm.
Wipe skillet, add 1 can white beans (rinsed) and 1 can diced tomatoes with green chiles (with liquid). Cover and simmer 5 minutes, then return chops to skillet and cook 1 minute more or until hot. Serve with broccoli and cornbread. Kiwi fruit is good for dessert.
WEDNESDAY:
Put Tex-Mex vegetable soup on your favorites list. In a 4-quart or larger slow cooker, combine 1 (15-ounce) can black beans (rinsed), 1 (15-ounce) can pinto beans (rinsed), 2 (14 1/2-ounce) cans Mexicanstyle diced tomatoes with their liquid, 2 cups frozen corn, 1 (14-ounce) can vegetable broth, 2 medium red potatoes (chopped),1 cup chopped onion, 1 cup salsa and 1 cup frozen cut green beans. Mix well. Cover and cook on low 6 hours or until vegetables are tender. Thin with additional broth or water if desired. Add a sliced avocado salad and serve the soup with flour tortillas. Plums are dessert.
THURSDAY:
Tuna Red Bean Salad is a quick and tasty meal. Toss 2 (15-ounce) cans kidney beans (rinsed), 2 (6-ounce) cans water-packed albacore tuna (drained), 3 diced plum tomatoes, 1 small red onion (thinly sliced) and 1 package salad greens with Dijon vinaigrette. Sprinkle with crumbled bacon and toasted walnuts; toss to mix and serve.
Add any prepared soup and rolls. Leftover ice cream is your dessert.
FRIDAY:
The kids are always excited about Macaroni and Cheese (see recipe). Serve with green peas and rolls. Make instant chocolate pudding for dessert.
SATURDAY:
Bacon-Wrapped Pork Tenderloins With Texas Caviar (see recipe) are certainly guest-worthy. Serve with rice, fresh green beans and romaine salad. Buy a cheesecake for dessert.
THE RECIPES Dilly Potato Salad
4 medium russet potatoes,
scrubbed and quartered 1/4 cup dill pickle juice 3 kosher dill spears, finely
chopped 1/4 cup chopped fresh parsley 1/2 cup chopped sweet onion 1 tablespoon chopped fresh
chives1 green onion, minced 2 hard-cooked eggs, chopped 1/2 teaspoon celery salt Ground black pepper For the dressing: 1/2 cup mayonnaise 2 teaspoons prepared mustard 2 teaspoons dill pickle juice Paprika for garnish Fresh dill for garnish
In a large saucepan, add enough cold water to just cover the potatoes. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender. Drain and cool.
Meanwhile, in a small bowl, mix mayonnaise, mustard and pickle juice.
When potatoes are cool enough to handle, remove and discard skins. Place potatoes in a large bowl and add pickle juice, pickles, parsley, onion, chives, green onion and eggs and gently mix, being careful not to crush potatoes. Add celery salt and pepper to taste.
Pour mayonnaise mixture over potato mixture and stir gently to coat. Garnish with paprika and sprigs of dill.
Makes 8 servings.
Bacon-Wrapped Pork Tenderloins With Texas Caviar For the Texas caviar: 3 (15-ounce) cans unseasoned
black-eyed peas, rinsed 1/2 cup thinly sliced green
onions 3 tablespoons olive oil 2 tablespoons chili powder 2 tablespoons red wine
vinegar For the tenderloins: 2 (1-pound) pork tenderloins,
trimmed 12 slices bacon
Soak 12 round wooden picks in water; set aside.
Prepare grill for mediumhigh heat.
In a large bowl, combine black-eyed peas and onions.
In small bowl, mix together oil, chili powder and red wine vinegar. Add oil mixture to peas and toss to coat. Cover and let stand at room temperature for 2 hours, stirring occasionally.
Cut each tenderloin into 6 medallions (12 total pieces).
In a large skillet, boil bacon in 1 1/2 inches water, uncovered, 1 minute. Drain; cool slightly.
Wrap 1 bacon slice around each medallion; secure with wooden picks. Grill medallions 12 to 15 minutes or until internal temperature reaches 145 degrees, turning once.
Transfer to serving platter and let stand 3 minutes before serving. Remove toothpicks;
serve with Texas caviar.
Makes 6 servings.
Recipe adapted from Chef Randy Evans of Brennan’s restaurant in Houston
Macaroni and Cheese 1 (14-ounce) can chicken broth 1 cup PLUS 2 tablespoons
elbow macaroni 3/4 cup milk 2 tablespoons butter, cut into
small pieces 2 teaspoons all-purpose flour Coarse salt and pepper to
taste 1 cup shredded cheddar
cheese
Heat oven to 350 degrees.
In a 2 1/2-quart baking dish, combine broth, macaroni, milk, butter, flour, and salt and pepper to taste and mix well making sure the macaroni is submerged. Cover with foil and bake 15 minutes; stir. Bake 15 more minutes and stir. Bake 10 more minutes. Remove from oven. Stir in cheddar cheese and serve.
Makes 4 servings.
Susan Nicholson is an Atlantabased cookbook author and registered dietitian. She can be reached by e-mail:
Food, Pages 39 on 05/23/2012