SUNDAY: Prepare a 2- to 3-pound fully cooked baked ham for family day. Place ham in a shallow dish and heat at 350 degrees, uncovered, 15 to 18 minutes per pound or until the internal temperature is 140 degrees. Serve it with mashed sweet potatoes (refrigerated), peas and carrots (frozen), a romaine salad and cornbread muffins. Make a pineapple upside-down cake for dessert.
Plan ahead: Save enough ham for Monday and enough cake for Tuesday.
MONDAY: Use the leftover ham for South-of-the-Border Tamale Pie. In a medium saucepan, combine 1 (8-ounce) can tomato sauce and 1/2 cup chunky salsa. Stir in 2 cups cubed leftover ham; heat through. Heat oven to 350 degrees. Coat a 2-quart rectangular baking dish with cooking spray. Cut 1 (16-ounce) tube of refrigerated polenta into 8 slices and arrange in baking dish. Spoon salsa mixture over polenta. Bake, uncovered, for 25 minutes or until heated through. Sprinkle with 1 cup shredded pepper jack cheese. Bake 5 minutes more or until cheese is melted. Serve with a sliced grapefruit salad. Enjoy pears for dessert.
TUESDAY: Let the kids help prepare Mini Chicken Pot Pies. Heat oven 375 degrees. Coat 8 regular muffin cups with cooking spray. Separate 1 (16.3-ounce) can refrigerated biscuits (such as Pillsbury Grands Flaky Layers or another brand) into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in coated muffin cups, pressing to cover bottom and sides. Drain 1 (19-ounce) can chicken noodle soup (reserve broth for a later use if desired). Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit. Coat biscuit tops with cooking spray. Sprinkle the 8 pot pies with 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder. Top each with 1/2 tablespoon shredded mozzarella cheese. Bake 15 to 18 minutes or until edges are golden. Serve with mixed vegetables and a chopped lettuce salad. Slice the leftover cake for dessert.
WEDNESDAY: Keep it simple and low-cost with Thai Burgers (see recipe). Add baked chips and deli coleslaw. For dessert, blueberries are good, especially with a dollop of whipped cream.
THURSDAY: Blue Cheese Vegetable Soup (see recipe) has a unique flavor and lots of fiber. Serve it with a carrot salad and whole-wheat crackers. Strawberries are good for dessert.
Plan ahead: Save enough strawberries for Saturday.
FRIDAY: Try portioned and individually wrapped boneless, skinless chicken breasts (such as Perdue's, Springer Mountain or another brand). Season them your family's favorite way. Serve them with refrigerated red potatoes, packaged salad greens and whole-grain rolls. Chunky applesauce is a light dessert.
SATURDAY: Your guests will enjoy Glazed Lamb Chops With Horseradish Sauce (see recipe). On the side, add couscous tossed with toasted pine nuts, green beans, a bibb lettuce salad and sourdough bread. Buy a cheesecake for dessert and top it with leftover strawberries.
THE RECIPES
Thai Burgers
1 cup shredded napa cabbage
2 tablespoons fresh lime juice, divided use
1 pound lean ground beef
1/2 cup chopped green onions
1 teaspoon ground ginger
1 teaspoon hot chile sauce
Coarse salt and pepper
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
4 whole-grain buns, split
Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
Combine ground beef, green onions, ground ginger and chile sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into 4 (1/2-inch-thick) patties.
Heat skillet over medium until hot. Place patties in skillet; cook 10 to 12 minutes or until patties register 160 degrees, turning occasionally. Season with salt and pepper, as desired.
Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use. Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches and serve.
Makes 4 servings.
Nutrition information: Each serving contains approximately 315 calories, 29 g protein, 11 g fat, 27 g carbohydrate, 62 mg cholesterol, 381 mg sodium and 4 g fiber.
Carbohydrate choices: 2.
Blue Cheese Vegetable Soup
1 pound fresh or frozen Brussels sprouts
3 cups milk, divided use
3 tablespoons all-purpose flour
1 tablespoon butter
1/2 cup crumbled blue cheese
1/4 to 1/2 teaspoon ground black pepper
If using fresh Brussels sprouts, wash and trim ends of fresh Brussels sprouts; cut in half. Cover and microwave on 100 percent power for 5 minutes; let stand 5 minutes and drain. (Cook frozen sprouts according to package directions; drain.) Place sprouts and 1 cup of the milk in blender and process to desired texture.
In a 2-quart pan, mix the flour and remaining 2 cups milk. Bring milk to simmer on medium; reduce heat to low and simmer 5 minutes; stir constantly until thickened. Add the butter and stir to melt. Add blended sprouts, the blue cheese and pepper; mix well. Heat and stir until the cheese is melted. If too thick, thin with water to equal 6 cups.
Makes 6 cups.
Nutrition information: Each serving contains approximately 155 calories, 10 g protein, 7 g fat, 16 g carbohydrate, 20 mg cholesterol, 247 mg sodium and 3 g fiber.
Carbohydrate choices: 1.
Glazed Lamb Chops With Horseradish Sauce
For the lamb:
5 tablespoons maple syrup
1/4 cup Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 shallot, minced
1/4 teaspoon crushed red pepper
8 lamb loin chops (1/2 inch thick)
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper
For the sauce:
1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons coarsely chopped mint leaves
In a resealable plastic bag, combine syrup, mustard, vinegar, oil, shallot and red pepper; mix well. Add lamb to marinate. Refrigerate up to 8 hours, turning occasionally.
Remove lamb and discard marinade. Sprinkle chops with salt and pepper; place on rack of broiler pan coated with cooking spray. Broil chops 3 inches from heat for 5 to 7 minutes per side or to desired degree of doneness. Remove from broiler, cover with foil and let stand 5 minutes.
Meanwhile, combine sour cream, horseradish and mint leaves. Cover and chill until ready to serve with lamb.
Makes 4 servings.
Nutrition information: Each serving contains approximately 263 calories, 29 g protein, 14 g fat, 4 g carbohydrate, 101 mg cholesterol, 456 mg sodium and no fiber.
Carbohydrate choices: 1/2.
Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by email:
susan@7daymenu.com
Food on 03/01/2017