Food & Drink

June 15-21


Flank Steak Verde

Make Flank Steak Verde. Brush 2 (1-pound) flank steaks (1 inch thick) with canola oil; grill 9 to 11 minutes, turning once, for medium-rare to medium. Remove to cutting board; let stand 5 minutes before slicing. Meanwhile, combine 1 cup salsa verde (green salsa) and 1 cup cilantro leaves in a food processor. Process until smooth and serve with steak. Add Roasted Red Potatoes. Heat oven to 425 degrees. Toss 21/2 pounds small quartered red potatoes, 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Place potatoes on a nonstick, foil-lined rimmed baking sheet; cook 25 minutes or until tender. Add multigrain bread. For a special dessert, Cherry Cheesecake is delicious and light. With electric mixer on high, beat 1 (8-ounce) package softened fat-free cream cheese with 1/3 cup sugar until smooth. Gently stir in 1 (8-ounce) container fat-free frozen whipped topping (thawed). Spoon into 1 (6-ounce) graham cracker crumb pie crust. Refrigerate 3 hours or until set. Spoon canned light cherry pie filling over top of cheesecake. Slice and serve.

Plan Ahead: Save enough steak, potatoes and cheesecake for Monday.


Steak Salad

Make Steak Salad with Sunday's leftovers. Combine some mixed greens with the leftover potatoes, sliced drained pickled beets and toss to coat with a light vinaigrette. Sprinkle with crumbled gorgonzola cheese. Top with thin slices of leftover steak. Serve with crusty rolls. For dessert, slice the leftover cheesecake.


Smoked Turkey Pitas

Make Smoked Turkey Pitas. Fill split warmed pitas with sliced smoked turkey, drained roasted red peppers (from a jar), sliced onion, watercress and hummus. Serve with deli tabbouleh. Fresh blueberries with light whipped cream is dessert.


Ham and Lentil Stew

Ham and Lentil Stew (see recipe) is a low-cost slow-cooker meal. Serve with a lettuce wedge and cornbread (from a mix). Peaches are dessert.


Mediterranean Quesadillas

Keep dinner simple with Mediterranean Quesadillas. Drain and coarsely chop artichoke hearts. Slice red bell pepper into strips. Place 8 fat-free flour tortillas on a flat surface. Top half of each tortilla with artichokes, peppers and crumbled feta cheese; fold other half over. Heat a nonstick skillet on medium. Add tortillas, 2 at a time, and cook 3 minutes; flip and cook 1 more minute or until heated. Cut into quarters; serve with salsa. Serve with brown rice. Enjoy plums for dessert.



Pile the burgers (any kind) on whole wheat buns with all the trimmings, such as lettuce, mustard, (low-fat) mayonnaise, ketchup, onion and pickles. Add Atlanta friend and cookbook author Virginia Willis' recipe for Mama's Potato Salad to the celebration. Cook 3 pounds peeled potatoes (cut into 1/2-inch pieces) in boiling water about 30 minutes or until tender; drain and cool. Meanwhile, for the dressing: Combine 1 1/2 cups low- fat mayonnaise (or homemade mayonnaise), 5 grated hard- cooked eggs, 1 small finely chopped Vidalia onion, 4 ribs finely chopped celery and 1/4 cup sweet or dill pickle relish. When the potatoes have cooled completely, spoon into a large bowl. Pour dressing over potatoes and stir gently to combine. Taste and add salt and pepper as desired. For dessert: Star-Spangled Blueberry Parfaits (see recipe).


Island Shrimp With Black Bean Citrus Salsa

Invite guests for Island Shrimp With Black Bean Citrus Salsa (see recipe). Serve with rice and a romaine salad and sourdough bread. Dessert is Vanilla Banana Sundaes. Layer vanilla pudding and banana slices in stemmed glasses. Top with a layer of crushed vanilla wafer cookies and toasted shredded coconut. Garnish with light whipped cream, more banana slices, coconut and whole cookies.