Autumn-Glazed Pork Chops
Serve Autumn-Glazed Pork Chops (see recipe) with baked sweet potatoes. Slash the tops and drizzle them with a little maple syrup. Add cauliflower and an arugula salad. Blueberry turnovers (frozen) are dessert.
Plan ahead: Prepare 2 extra plain pork chops and save some cauliflower for Monday.
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HEAT AND EAT MONDAY
Pork and Apples
Use the leftover pork for Sauerkraut With Pork and Apples. Rinse and drain 4 cups refrigerated sauerkraut. Chop leftover cooked pork chops. Thinly slice 1 Granny Smith apple. Combine pork, sauerkraut and apple. Microwave, covered, on medium (50% power) 8 to 10 minutes or until hot and apples have softened. Stir occasionally. Serve with brown mustard. On the side, add leftover cauliflower and some rye bread. For dessert, pears are easy.
Chunky Chicken Chili
We added Chunky Chicken Chili (see recipe) to our collection of favorite chili recipes. Serve the low-cost meal with a lettuce wedge and cornbread (from a mix). Finish the meal with peaches.
Plan ahead: Save enough chili for Thursday.
Serve turkey burgers on whole wheat buns. Surprise the kids and add a slice of avocado on top of the burgers. On the side, they'll like corn-on-the-cob. Fresh pineapplespears are dessert.
Heat the leftover chili, garnish it with shredded reduced-fat cheddar cheese and serve it with baked tortilla chips. Add a packaged green salad. Make dessert light with kiwifruit.
Curried Red Lentils
For a no-meat dinner, Curried Red Lentils (see recipe) has lots of flavor. Add a spinach salad and flatbread. Dessert is festive with fat-free chocolate ice cream garnished with chocolate sprinkles.
Plan ahead: Save enough ice cream for Saturday.
EASY ENTERTAINING SATURDAY
Tuscan Braised Cod
Entertain your guests with Tuscan Braised Cod tonight. In a deep, large nonstick skillet, heat 1 tablespoon olive oil. Add 1 medium sliced onion and cook 8 minutes or until softened. Add 1 clove thinly sliced garlic and cook 30 seconds. Add 1 (14-ounce) can drained, quartered artichoke hearts, 1/4 cup chopped kalamata olives, 1 tablespoon capers (rinsed) and 1 (26- ounce) jar portobello mushrooms with merlot sauce (such as Bertolli or another brand). Bring to boil on medium-high; reduce heat to low; add 6 (4- to 6-ounce) cod fillets. Simmer, covered, 10 minutes or until cod is opaque throughout. Serve on a platter over a bed of spaghetti. Add a mixed greens salad and garlic bread. For dessert, top leftover ice cream with caramel sauce and toasted sliced almonds.