Marinated Flank Steak
Prepare a Marinated Flank Steak using one of the dry or already prepared marinades or make your own. Grill the steak (1 to 11/2 pounds) 17 to 21 minutes for medium-rare to medium doneness, using a medium-hot grill. To serve, thinly slice across the grain. Serve with a Tomato, Chickpea and Feta Salad. In a medium serving bowl, toss 1 (15-ounce) can rinsed canned chickpeas, 3 sliced green onions, 1/2 cup halved grape tomatoes and 1/4 cup crumbled reduced-fat feta cheese with 1/4 cup Greek salad dressing. Add corn-on-the-cob and sourdough bread. Buy a Bostoncream pie for dessert.
Plan ahead: Save enough pie for Monday.
Sign Up and Save
Get six months of free digital access to The Charlotte Observer
Herbed Chicken Loaf
Try this updated meatloaf, Herbed Chicken Loaf (see recipe) for another take on comfort food. Of course, mashed potatoes are a side, along with broccoli. Add multigrain rolls. Slice the leftover pie for dessert.
Plan ahead: Save enough meatloaf for Wednesday.
Linguine With Spinach-Almond Pesto
Linguine With Spinach-Almond Pesto (see recipe) is knock-your-socks-off delicious. Accompany it with a romaine salad and Italian bread. Enjoy peaches for dessert.
HEAT AND EAT WEDNESDAY
We never mind a leftover when it's as good as these Meatloaf Sandwiches. Slather multigrain bread with Dijonnaise spread and top with lettuce. Serve with baked chips. Top fat-free vanilla ice cream with fresh strawberries.
Plan ahead: Save enough ice cream for Saturday.
For a quick dinner, Tuna-Bean Salad is easy. In a large bowl, mix together 1 teaspoon lemon zest (yellow part only), 2 tablespoons each lemon juice and extra-virgin olive oil, 3 ribs thinly sliced celery, 2 thinly sliced green onions, 1 (15- to 19-ounce) can each cannelloni beans, chickpeas and red beans (rinsed and drained); mix well. Gently stir in 2 (6-ounce) cans drained, flaked light tuna in water and salt and pepper to taste. Spoon into lettuce cups to serve. Start your meal with spicy tomato juice. Add whole wheat rolls. For a cool dessert , pineapple sherbet is perfect.
Plan ahead: Save enough of the tuna mixture for Friday.
Make Tuna-Bean Rolls for the kids. Spread fat-free flour tortillas with hummus and top with the leftover tuna-bean mixture. Roll up and eat. Alongside, munch on celery sticks. A slice of watermelon is just what the kids ordered for dessert.
EASY ENTERTAINING SATURDAY
Grilled Southwestern Chicken
Serve your guests Grilled Southwestern Chicken (see recipe). Corn and Cucumber Salad is the perfect accompaniment. In a large bowl, combine 2 (15-ounce) cans rinsed whole-kernel corn, 1/2 cup diced red bell pepper, 1 cup peeled, seeded and chopped cucumber and 1/4 cup chopped red onion; set aside. In another bowl, combine 1/3 cup reduced-fat mayonnaise, 2 tablespoons each chopped fresh cilantro, freshly grated parmesan cheese and fresh lime juice, 1 teaspoon paprika, 1/2 teaspoon garlic salt and 1/4 teaspoon cumin; mix well. Add to corn mixture; toss lightly to coat. Refrigerate until serving time to allow flavors to blend. To complete the dinner, add green beans and bread sticks. For dessert, top leftover ice cream with toasted walnuts.