SUNDAY: Gather the family for White Christmas Chili (see recipe) for a casual meal. Serve the chili with mixed greens and cornbread. Christmas cookies make an appropriate dessert. Tuck the kids in early.
Plan ahead: Save enough cookies for Monday and enough chili for Tuesday.
MONDAY: Start the big day with Southwest Brunch Casserole (see recipe). To round out the meal, add Broiled Tomato Halves to the plate. Heat broiler to 450 degrees. Cut 3 large tomatoes in half; place cut side up on shallow baking dish. Stick garlic slivers from 3 cloves into tomatoes. Sprinkle with 2 tablespoons fresh chopped rosemary leaves, coarse salt and freshly ground black pepper. Broil about 3 inches from heat, 8 to 12 minutes, or just until tomatoes release their juices and garlic begins to brown. Spoon pan juices over tomatoes just before serving. Finish the meal with a mixture of halved grapes and orange sections along with leftover Christmas cookies.
TUESDAY: Spoon the leftover chili over brown rice for a simple meal. Garnish with shredded cheddar cheese. Add a romaine salad and whole-grain rolls. Enjoy strawberries for dessert.
WEDNESDAY: Make a quick meal of Vegetable Chowder tonight. In a 2- or 3-quart microwaveable dish, combine 1 tablespoon butter, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper and 1 cup chopped carrots. Microwave on 100 percent power for 5 minutes or until softened. Stir in 1 (10 3/4-ounce) can condensed cream of potato soup, 1 cup milk and 1 (16-ounce) can cream-style corn. Cover and microwave on high 8 to 10 minutes or until hot. Let stand covered 2 minutes; serve. Add grilled cheese sandwiches with sweet pickles and cherry tomatoes on the side. For dessert, try peaches.
THURSDAY: Black sesame seeds add color, texture and flavor to a Sesame Peanut Noodle Bowl (see recipe). Serve with sliced cucumbers and bread sticks. Apricots are an easy dessert.
FRIDAY: It's time to save money with (frozen) Veggie Burgers With Avocado Topping. For the topping: In a small bowl, mash 1 ripe Hass avocado until creamy. Mix in 1/2 cup diced seeded cucumber, 1 tablespoon fresh lemon juice, 1 teaspoon chopped green onions and 1/4 teaspoon coarse salt. Arrange a lettuce leaf on each of 4 whole-grain hamburger buns. Place a cooked burger on each leaf; top with sliced tomatoes, additional cucumber slices and the avocado mixture. Serve with oven fries. Fresh pears are your dessert.
SATURDAY: Any guest will like the mild flavor of Baked Fish Filets. Heat oven to 450 degrees. Coat a baking sheet with nonstick foil. In a shallow dish, combine 1/2 cup cornflake crumbs or crushed baked corn chips, 2 tablespoons cornmeal, 2 teaspoons grated parmesan cheese, 1/4 teaspoon coarse salt, 1/2 teaspoon black pepper and 1/8 teaspoon cayenne pepper. In another shallow dish, whisk together 2 egg whites until frothy. Dip 4 tilapia, sole or flounder filets (about 6 ounces each) in egg white and then in crumb mixture to coat evenly all over. Place on baking sheet. Bake 8 to 10 minutes or until opaque throughout. Serve with roasted red potatoes, asparagus, mixed greens and whole-grain bread. For dessert, chocolate mousse with whipped cream is always a favorite.
THE RECIPES
White Christmas Chili
1 tablespoon canola oil
1 medium onion, chopped
2 ribs celery, thinly sliced
3 (14-ounce) cans chicken broth
3 (16-ounce) cans Great Northern beans, rinsed (or 4 1/2 cups cooked)
3 (4-ounce) cans chopped green chiles
1 teaspoon cumin
1 bay leaf
Coarse salt to taste
1/8 teaspoon ground red pepper (cayenne)
3 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
Baked tortilla chips, shredded cheddar cheese, sour cream or salsa, optional garnishes
Heat oil in a Dutch oven to medium; add onion and celery and cook 6 minutes or until softened. Add broth, beans, green chiles, cumin, bay leaf, salt and cayenne pepper; bring to a boil. Reduce heat to medium-low and simmer 50 minutes or until thickened; add chicken. Cook 10 more minutes or until heated through. Remove bay leaf; stir in cilantro just before serving. Serve with desired toppings.
Makes about 13 cups.
Nutrition information: Each cup (prepared with unsalted broth and reduced-sodium beans and served without garnishes) contains approximately 154 calories, 15 g protein, 2 g fat, 16 g carbohydrate, 28 mg cholesterol, 278 mg sodium and 4 g fiber.
Carbohydrate choices: 1.
Southwest Brunch Casserole
2 tablespoons canola oil
1 medium onion, chopped
1 small red bell pepper, chopped
1 (8-ounce) loaf Italian bread, cut into 1-inch cubes (about 5 cups)
1 (15-ounce) can black beans (or 1 1/2 cups cooked)
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
6 eggs
2 cups milk
1 tablespoon chile powder
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon coarse salt
Heat oven to 350 degrees.
Heat oil in a large skillet to medium. Add onion and pepper; cook and stir 3 minutes or until softened.
Spread half of the bread cubes in a 9-by-13-inch baking dish. Layer with half of each of onion mixture, beans, cheddar and Monterey jack. Repeat layers. Beat eggs in a medium bowl until foamy. Add milk, chile powder, oregano, cumin and salt; beat until blended. Pour evenly over top layer. Press remaining bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes before baking. Bake 40 to 50 minutes or until center is set and top is golden.
Makes 8 servings.
Nutrition information: Each serving contains approximately 367 calories, 24 g protein, 18 g fat, 31 g carbohydrate, 172 mg cholesterol, 712 mg sodium and 5 g fiber.
Carbohydrate choices: 2.
Sesame Peanut Noodle Bowl
1 tablespoon black sesame seeds
8 ounces spaghetti
1/4 cup peanut butter
3 tablespoons light soy sauce
3 tablespoons white wine vinegar
2 tablespoons light or dark sesame oil
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 cup coarsely shredded carrots
2 tablespoons thinly sliced green onions (green part only)
Heat a small skillet to medium. Add sesame seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting.
Cook spaghetti according to package directions.
Meanwhile, mix peanut butter, soy sauce, vinegar, oil, sugar, ginger and red pepper in large bowl with wire whisk until smooth. Stir in carrots and sesame seeds. Drain spaghetti, reserving 1/4 cup cooking water. Add spaghetti and water to sesame seed mixture; toss to coat well. Sprinkle with green onion tops. Serve immediately.
Makes 4 servings.
Nutrition information: Each serving contains approximately 417 calories, 13 g protein, 15 g fat, 59 g carbohydrate, no cholesterol, 444 mg sodium and 4 g fiber.
Carbohydrate choices: 4.
Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by email:
susan@7daymenu.com
Food on 12/20/2017