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Menu Planner, Sep. 28 - Oct. 04

FAMILY SUNDAY

Rosemary Lamb Kebabs

Impress the family with Rosemary Lamb Kebabs With Bell Peppers and Mushrooms (see recipe). Serve couscous, an arugula salad and flatbread on the side. Buy a lemon meringue pie for dessert.

Plan ahead: Save two lamb kebabs and some pie for Monday.

HEAT AND EAT MONDAY

Lamb Pitas With Cucumber Dressing

Use the leftover lamb for Lamb Pitas With Cucumber Dressing. Chop leftover lamb and stuff into whole-wheat pitas. Spoon dressing over pitas. Mix 1 cup plain yogurt and diced cucumber with 1 teaspoon cumin. Add sliced cucumbers on the side. Slice the leftover pie for dessert.

EXPRESS TUESDAY

Taco Veggie Burgers

Make it quick tonight with Taco Veggie Burgers on whole wheat buns. Brush taco sauce on any veggie burgers the last 3 minutes of cooking. Serve more sauce on the side, along with sliced onions and avocados. Add deli potato salad. Enjoy kiwifruit for dessert.

BUDGET WEDNESDAY

Pappardelle With Fresh Tomatoes and Basil

Pappardelle With Fresh Tomatoes and Basil is a delicious low-cost dinner. In a large bowl, add 8 large diced seeded and peeled tomatoes (or two drained 14 1/2- ounce cans diced tomatoes with Italian herbs), 1/4 to 1/3 cup thinly sliced fresh basil, 1 clove minced garlic, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon each freshly ground black pepper and kosher salt; mix well. Cover and let stand at room temperature 2 hours. Cook 8 ounces pappardelle pasta or no-yolk extra-wide noodles as directed. Top hot pasta with sauce; garnish with freshly grated parmesan cheese. Serve mixed greens and Italianbread. Plums are dessert.

KIDS' THURSDAY

Cheesy Chicken Crunchers

Cheesy Chicken Crunchers (see recipe) are a meal kids of all ages will like. Serve with barbecue sauce for dipping. Add oven fries (frozen) and carrot salad. Pears are dessert.

MEATLESS FRIDAY

Vegetable Stew

Take a meat break and enjoy Vegetable Stew. In a large nonstick skillet, heat 1 tablespoon olive oil on medium. Add 2 medium zucchini (halved lengthwise and thinly sliced), 1 peeled medium eggplant (cut into 1/2-inch cubes), 1 medium finely chopped onion and 1/4 teaspoon each salt and pepper. Cook for 15 minutes or until tender; stir occasionally. Stir in 1 (26-ounce) jar no-salt-added or regular marinara sauce, 1/4 cup chopped fresh or 1 tablespoon dried basil. Bring to boil; reduce heat and simmer 10 minutes; stir occasionally. Serve over couscous; garnish with crumbled feta cheese. Add garlic bread. For dessert, try red and green grapes.

EASY ENTERTAINING SATURDAY

Seared Salmon With Spinach and Grapes

Invite friends for Seared Salmon With Spinach and Grapes (see recipe). Serve with basmati rice, green beans and crusty rolls. Spoon lemon curd over angel food cake for dessert.

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