Food & Drink

September 14, 2008

Menu Planner, Sep. 14 - Sep. 20

Recipes for the week: Grilled flank steak and Moroccan chicken

FAMILY SUNDAY

Grilled Flank Steak With Corn and Avocado Salad

Gather the family for a really good Grilled Flank Steak With Corn and Avocado Salad (see recipe). It goes well with roasted red potatoes and baguettes. For dessert, chocolate layer cake and fat-free strawberry ice cream will please.

Plan ahead: Save enough cake for Monday and enough ice cream for Wednesday.

EXPRESS MONDAY

Cubano Quesadillas

For a quick meal, Cubano Quesadillas are easy. Spread 8 (6-inch) fat-free flour tortillas with 1/4 cup yellow mustard. Divide 4 ounces sliced ham, 8 dill pickle slices, 4 ounces thinly sliced roast pork (deli or your own) and 4 ounces thinly sliced Swiss cheese on 4 tortillas. Top with remaining tortillas, pressing firmly. Grill in a large nonstick skillet until light brown and cheese melts; turn once. Transfer to cutting board and let stand 1 minute before cutting into wedges and then serve. Add packaged yellow rice and tomato wedges on the side. Slice leftover cake for dessert.

KIDS' TUESDAY

Tex-Mex Mac and Cheese

The kids will stand in line for Tex- Mex Mac and Cheese. Stir a 14.5-ounce can diced tomatoes with mild green chilies into a mac-and-cheese mix. Heat through. Serve with celery sticks and soft rolls. Popsicles are dessert.

MEATLESS WEDNESDAY

Artichokes With Plum

Tomatoes Over Linguine

We really liked the flavor of Artichokes With Plum Tomatoes Over Linguine. Cook 8 ounces linguine according to directions; drain. Meanwhile, in a medium saucepan, heat 2 tablespoons extra-virgin olive oil on medium until hot. Add 1 large finely chopped sweet onion (such as Vidalia). Cook 8 minutes or until softened. Add 1 clove minced garlic; cook 30 seconds. Stir in 1/4 cup vegetable broth, 1/4 teaspoon salt and 1 (28-ounce) can plum tomatoes. Break up tomatoes with a wooden spoon. Simmer, stirring occasionally, 15 minutes. Stir in 1 (14-ounce) can drained and quartered artichokes packed in water and 1/2 cup pitted kalamata olives. Cook 1 minute or until heated through. Add a spinach salad and garlic bread. Enjoy leftover ice cream for dessert.

BUDGET THURSDAY

Moroccan Chicken

No one will be able to resist economical Moroccan Chicken (see recipe). Serve it over couscous. Add cucumber spears in cider vinegar on the side along with flatbread. Apricots are good for dessert.

Plan ahead: Save enough Moroccan Chicken for Friday.

HEAT AND EAT FRIDAY

Moroccan Chicken

The flavors of the leftover Moroccan Chicken will be even better tonight. For a change, serve it over brown rice. Serve with mixed greens and whole wheat rolls. Fresh pineapple is an easy dessert.

Plan ahead: Cook enough brown rice for Saturday.

EASY ENTERTAINING SATURDAY

Tilapia Gremolata With

Vegetable Ribbons

Invite friends for delicious Tilapia Gremolata With Vegetable Ribbons (see recipe). Serve it with leftover rice, a Bostonlettuce salad and sourdough bread. Buy a cheesecake for dessert and jazz it up with cherry topping.

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