SUNDAY: Treat the family to Ginger-Beer-Glazed Chicken, a roasted chicken that has an old but updated Southern style sticky-sweet caramelized coating. Heat oven to 350 degrees. Remove giblets from 1 (5- to 7-pound) whole roasting chicken; place breast side up in a roasting pan. In a small saucepan, bring 1 (12-ounce) bottle ginger beer to a boil; continue boiling 10 to 15 minutes or until it is reduced by half. Whisk 1 tablespoon vegetable oil, ½ teaspoon coarse salt and ¼ teaspoon black pepper into reduced ginger brew.
Brush half the mixture over chicken. Stuff 1 lemon (sliced)into cavity. Cover with foil and roast 45 minutes. Remove foil, brush with remaining ginger beer mixture and continue roasting 1 hour 15 minutes uncovered (or until internal temperature reaches 165 degrees in thickest part of thigh), basting with sticky pan juices every 20 minutes.
Remove chicken from pan; let stand 10 minutes. Carve, transfer to serving platter and ladle on more pan juices. Serve with parsley-buttered potatoes and a red-tipped lettuce salad. Add whole-grain rolls. For dessert, sliced pound cake topped with strawberries is easy.
Plan ahead: Save enough chicken and cake for Monday.
MONDAY: Take advantage of leftover chicken and make Chicken With Long-Grain and Wild Rice (see recipe). Serve with a lettuce wedge and crusty rolls. For dessert, top the leftover cake with sliced peaches.
TUESDAY: Make dinner quick tonight with grilled ham and Swiss on rye. Serve with potato wedges and a packaged green salad. Enjoy seasonal chocolate mint cookies for dessert.
Plan ahead: Save enough cookies for Thursday.
WEDNESDAY: Christmas is around the corner, so save some bucks with economical Chicken Chili With Black Beans and Corn (see recipe). Serve the chili over brown rice. Add a mixed-greens salad and biscuits. For dessert, pears are low cost.
THURSDAY: Skip meat tonight and enjoy this Potato-Vegetable Frittata. In a medium bowl, beat 6 whole eggs and 4 egg whites with 1 teaspoon coarse salt. Heat 1 tablespoon vegetable oil in a large skillet over medium. Add 1 (24-ounce) bag frozen o’brien potatoes, 2 cups frozen petite green peas and 1 (2-ounce) jar drained chopped pimientos.
Cover and cook, turning potatoes occasionally, 8 minutes or just until potatoes start to brown.
Reduce heat to medium-low.
Pour eggs over vegetables, cover and cook 6 to 8 minutes or until eggs have set. Cut into wedges and serve with salsa. Add a spinach salad and toasted wholegrain English muffins. Bring out the leftover cookies for dessert.
FRIDAY: Mention the word “hamburger” and the kids will come running for Hamburger Soup. In a large skillet, cook 1 pound lean ground beef 5 minutes on medium or until no longer pink; drain well. Add 4 cups water, 1 (14.5-ounce) can diced tomatoes with juice, 3 medium carrots (sliced), 2 medium potatoes (diced), ½ cup sliced celery, 4 beef bouillon cubes, ¼ teaspoon black pepper and ¼ teaspoon dried oregano.
Bring to boil. Reduce heat; cover and simmer 15 minutes or until potatoes and vegetables are tender. Add 1 cup frozen green beans. Cover and simmer 15 more minutes or until tender.
Serve with a chopped lettuce salad and bread sticks. Buy cupcakes for dessert.
SATURDAY: Tilapia With Sherry-Mushroom Sauce (see recipe) will please any guest. On the side, couscous and asparagus work well. Add baguettes. Buy a cheesecake for dessert and top with canned crushed pineapple.
THE RECIPES
Chicken With Long-Grain and Wild Rice
3 teaspoons butter, divided use
2 (8-ounce) packages sliced mushrooms
6 cloves garlic, minced
½ teaspoon coarse salt
1/8 teaspoon black pepper
2 cups packaged long grain and wild rice blend (or enough to serve 8, according to package)
6 cups chicken broth (or liquid quantity advised on package)
4 cups cooked (leftover) chopped chicken
2/3 cup sour cream
2 tablespoons chopped Italian parsley, plus more for garnish
Heat 2 teaspoons butter in a large pot over burner on medium. Add mushrooms, garlic, salt and pepper; stir and cook 6 minutes or until mushrooms are moist and browning. Add rice blend (discard seasoning packet), stir and cook 2 minutes. Add broth and remaining butter. Bring to boil, reduce heat to low; cover and cook according to rice package directions, or until rice is tender and broth is nearly absorbed. Stir in chicken and sour cream. Cook, uncovered, on low, stirring occasionally for 5 to 6 minutes or until chicken is heated and rice is creamy. Stir in 2 tablespoons parsley. Serve and garnish with more chopped parsley.
Makes 8 servings.
Chicken Chili With Black Beans and Corn
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 green bell pepper, chopped
1 cup chopped onion
1 tablespoon paprika
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ teaspoon ground red pepper (cayenne)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can Great Northern beans, rinsed
1 (14.5-ounce) can diced tomatoes, with liquid
1 cup chicken broth
1 cup frozen corn
Heat oil in a large skillet on medium-high. Add chicken, bell pepper and onion; cook and stir 6 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and cayenne; mix well. Stir in beans, tomatoes, broth and corn. Bring to boil. Reduce heat to low; simmer until heated through.
Makes 8 cups.
Tilapia With Sherry-Mushroom Sauce
¼ teaspoon coarse salt, divided use
4 (5- or 6-ounce) tilapia filets
3 teaspoons butter, divided use
1 pound sliced fresh mushrooms
1/8 teaspoon black pepper
2 tablespoons dry sherry OR chicken broth
2/3 cup chicken broth
¼ cup milk
1 teaspoon cornstarch
Season fish with 1/8 teaspoon of the salt.
Melt 1 ½ teaspoons butter in a large skillet on medium-high.
Add fish and cook 4 minutes on each side or until opaque throughout. Remove fish from skillet and keep warm. Melt remaining 1 ½ teaspoons butter in skillet. Add the remaining salt, the mushrooms and pepper; cook 4 minutes or until mushrooms are golden. Add sherry or broth and cook 30 seconds, stirring constantly.
Whisk together broth, milk and cornstarch. Add mixture to skillet and bring to boil, stirring constantly. Reduce heat to medium and cook 1 minute.
Spoon sauce over fish and serve.
Makes 4 servings.
Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by email: [email protected]
Food, Pages 33 on 12/11/2013