SUNDAY: Take it easy and prepare or buy a smoked turkey breast for family day. Alongside, Roasted Beet and Baby Greens Salad (see recipe) is delicious. Add whole-grain rolls. No one will resist Peach Crumble for dessert. Heat oven to 350 degrees. Combine 12 (about 3 pounds) fresh peeled and sliced peaches and 1/4 cup sugar; spoon into a 3-quart baking dish coated with cooking spray. Combine 1/2 cup flour, 1/3 cup packed light brown sugar, 1/2 teaspoon nutmeg and 3 tablespoons butter in a medium bowl. With 2 knives, work butter into flour mixture until it resembles coarse bread crumbs; spread over peaches. Bake 40 to 45 minutes or until golden.
Plan ahead: Save enough turkey and Peach Crumble for Monday.
MONDAY: Use the leftover turkey and add sliced tomatoes to Grilled Turkey, Tomato and Swiss Cheese Sandwiches. Coat bread with cooking spray and grill in a nonstick skillet until golden and cheese melts. Serve with deli potato salad. Warm the leftover peach crumble for dessert.
TUESDAY: Make dinner quick tonight and serve a fully cooked smoked ham steak. Rub Cajun seasoning blend on both sides before heating, if desired. Serve with baked sweet potatoes and deli broccoli salad. Make cornbread from a mix. A slice of honeydew melon is dessert.
WEDNESDAY: No kid can resist Mom's pizza, whether she makes it or buys it. Add a chopped lettuce salad and vanilla ice cream for dessert.
Plan ahead: Save enough ice cream for Saturday.
THURSDAY: We enjoyed these Bella Burgers for a meatless dinner. Heat grill and coat 4 large portobello mushrooms, 1 large red bell pepper (cut into quarters) and 1 red onion (sliced) on both sides with cooking spray. Grill the vegetables on both sides about 4 to 6 minutes total or until lightly charred and tender. Meanwhile, whisk together 2 tablespoons Italian dressing and 2 tablespoons mayonnaise. Spread whole-grain hamburger buns with dressing mixture and layer with lettuce, tomato, mushroom, pepper and onion. Add deviled eggs to the plate, along with steak fries. Nectarines are dessert.
FRIDAY: Pasta Soup (see recipe) is a delicious low-cost entree. Serve the soup with a crisp lettuce wedge and crusty bread. For dessert, fresh plums are in season.
SATURDAY: Entertain your friends with your own lamb chops. Serve with Creamed Corn-Stuffed Tomatoes (see recipe). Add mixed greens and sourdough rolls. For dessert, a wedge of chilled cantaloupe with leftover ice cream is refreshing.
THE RECIPES
Roasted Beet and Baby Greens Salad
For the salad:
12 ounces fresh beets (3 to 4 medium-size beets), trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon coarse salt
1 (5- to 6-ounce) package mixed baby greens
1/2 cup pecan or walnut pieces, coarsely chopped
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon mayonnaise
Coarse salt and pepper to taste
Heat oven to 400 degrees. Peel beets with vegetable peeler. Cut into 1/2-inch chunks; place in medium bowl. Drizzle with oil; sprinkle with salt and toss to coat. Spoon into a 9-by-13-inch baking dish lined with parchment paper. Roast 35 to 40 minutes or until tender. Cool to room temperature. Pile greens into large salad bowl; set aside.
In a small bowl, whisk dressing ingredients together. Drizzle greens with enough of the dressing to coat, tossing well. Top with beets and sprinkle with nuts. Serve with extra dressing.
Makes 6 servings.
Nutrition information: Each serving (prepared with low-fat mayonnaise) contains approximately 221 calories, 3 g protein, 18 g fat, 15 g carbohydrate, no cholesterol, 219 mg sodium and 3 g fiber.
Carbohydrate count: 1.
Recipe adapted from Meatless in Cowtown by Laura Samuel Meyn and Anthony Head; Running Press, 2015.
Pasta Soup
3 (14-ounce) cans chicken broth
2 (14 3/4-ounce) cans cream-style corn
2 (10-ounce) cans enchilada sauce
1 (4-ounce) can chopped green chiles
1 (10- to 12-ounce) can chicken breast with liquid
5 ounces vermicelli or angel hair pasta, broken into pieces
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 medium onion, chopped, for garnish
Shredded Colby-Monterey Jack cheese blend for garnish
In a large pot, combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil over medium-high heat. Add chicken, vermicelli, cumin, onion powder and oregano; mix well. Reduce heat to low; simmer 8 minutes or until vermicelli is tender; stir occasionally. Ladle into bowls and garnish with onions and cheese.
Makes about 13 cups.
Nutrition information: Each cup (prepared with no-salt added broth and corn) contains approximately 141 calories, 8 g protein, 1 g fat, 24 g carbohydrate, 10 mg cholesterol, 296 mg sodium, 2 g fiber.
Carbohydrate count: 1 1/2.
Creamed Corn-Stuffed Tomatoes
6 medium tomatoes, tops and cores removed
2 teaspoons olive oil
2 cups corn kernels (about 4 ears corn)
1 poblano chile, cored, seeded and finely chopped
Coarse salt and ground black pepper to taste
3 tablespoons freshly grated Pecorino-Romano cheese
1 teaspoon chopped fresh thyme, plus sprigs for garnish
1/4 cup fresh bread crumbs
Heat oven to 350 degrees.
Scoop seeds and pulp from tomatoes using a melon-baller to create a shell; transfer to a bowl. Using your hands, squish the pulp and seeds until mostly smooth; set aside.
Heat oil in a large skillet on medium. Add corn and poblano; season with salt and pepper. Cook 8 to 10 minutes or until tender, stirring occasionally. Add reserved tomato mixture and cook 3 minutes or until it's absorbed into corn and skillet is dry; stir occasionally. Add grated cheese and chopped thyme.
Arrange tomato shells, cut-side up, in a casserole dish. Spoon about 1/3 cup corn filling into each shell. Sprinkle with bread crumbs. Bake 20 to 25 minutes or until the filling is heated through, shells are tender and topping is golden.
Makes 6 servings.
Nutrition information: Each serving contains approximately 101 calories, 4 g protein, 3 g fat, 19 g carbohydrate, 1 mg cholesterol, 41 mg sodium and 3 g fiber.
Carbohydrate count: 1 1/2.
Recipe adapted from Lighten Up, Y'all by Virginia Willis
Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by email:
Food on 08/12/2015