Sunday
Apples and pork are perfect for a fall family dinner, so enjoy Autumn Glazed Pork Chops.
Autumn Glazed Pork Chops
Ingredients
2 teaspoons canola oil
6 (3/4-inch-thick) boneless pork loin chops
Pepper
1/3 cup apple cider or juice
2/3 cup whole-berry cranberry sauce
2 tablespoons honey
2 tablespoons frozen (thawed) orange juice concentrate
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
Directions
Heat canola oil on medium high in a large nonstick skillet. Sprinkle pork loin chops with pepper; brown in skillet 2 to 3 minutes on each side. Add apple cider or juice to skillet. Cover tightly; cook over low heat 4 minutes or until internal temperature of pork reaches 145 degrees. Let stand 3 minutes.
Meanwhile, combine 2/3 cup whole-berry cranberry sauce, 2 tablespoons honey, 2 tablespoons frozen (thawed) orange juice concentrate, 1/4 teaspoon ground ginger and 1/4 teaspoon nutmeg. Pour over chops; continue to cook 1 to 2 minutes or until heated through.
Serve with: Rice pilaf, green beans, coleslaw and biscuits. Buy a chocolate layer cake for dessert and top with strawberries.
Plan ahead: Save two pork chops for Monday; save enough coleslaw and cake for Tuesday and some green beans for Wednesday.
Tip: Cook chops in two batches if necessary.
Monday
Use the leftovers from Sunday for Sauerkraut with Pork and Apples.
Sauerkraut with Pork and Apples
Ingredients
4 cups refrigerated sauerkraut
Two pork chops (leftovers from Monday’s dinner)
1/2 sliced apple
Directions
Rinse and drain sauerkraut; place in a microwave-safe container. Chop leftover cooked pork chops; combine pork, sliced apple and sauerkraut. Cover and microwave on medium (50% power) 10 minutes, stirring once after 5 minutes.
Serve with: Brown mustard. Add steamed carrots and rye bread. For dessert, gingersnaps are a seasonal treat.
Tuesday
Dinner prep will be quick tonight because you’re having chicken fajitas.
Chicken Fajitas
Ingredients
1 tablespoon canola oil
1 (16-ounce) package frozen bell pepper stir-fry mix (partially thawed)
1 (8- to 10-ounce) package cooked sliced chicken breast
1/3 cup stir-fry sauce
4 large flour tortillas
Directions
In a large skillet, heat canola oil on medium-high. Cook bell pepper stir-fry mix for 1 minute. Add chicken breast and stir-fry sauce; cook 3 minutes. Warm tortillas; spoon in chicken mixture, roll and serve.
Serve with: Rinsed canned reduced-sodium black beans and leftover coleslaw. Have leftover cake for dessert.
Wednesday
Make kids’ night steak night and prepare economical Parmesan-Crusted Cubed Steaks with Zucchini Ribbons.
Serve with: Mashed potatoes, green beans left over from Sunday and some soft rolls. Dessert is fresh pineapple.
Parmesan-Crusted Cube Steaks with Zucchini Ribbons
Servings: 4
Ingredients
3 medium zucchini
1/3 cup water
2/3 cup seasoned dry breadcrumbs
2/3 cup grated Parmesan cheese, divided
4 beef cube steaks (about 4 ounces each)
2 tablespoons plus 2 teaspoons vegetable oil, divided
Coarse salt and pepper to taste
Directions
Pull vegetable peeler lengthwise along zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices uniform. Set aside. Pour water in shallow dish. Combine breadcrumbs and 1/3 cup cheese in second shallow dish. Dip each steak into water, then into breadcrumb mixture, turning to coat both sides. Heat 1 tablespoon oil in a large nonstick skillet on medium to medium-high. Place 2 steaks in skillet; cook 5 to 6 minutes, turning once, to medium doneness, until not pink in center and juices show no pink color. Remove steaks; keep warm. Repeat with 1 tablespoon oil and remaining steaks, adjusting heat as necessary to avoid over-browning. Carefully wipe out skillet with paper towels. Heat remaining 2 teaspoons oil in skillet on medium-high. Add zucchini ribbons; cook and stir 1 to 2 minutes or until just tender. Remove from heat; season to taste with salt and pepper. Toss with remaining 1/3 cup cheese; serve with steaks.
Thursday
Call it comfort food or call it delicious; Three-Cheese Pasta is both.
Serve with: Spinach salad and whole-grain rolls. Make dessert light with pears.
Three-Cheese Pasta
Servings: 6
Ingredients
2 1/2 cups penne or rigatoni or ziti pasta
1 red bell pepper, chopped
3 green onions, thinly sliced
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon coarse salt
1/4 teaspoon white or black pepper
2 cups skim milk
1 cup shredded 50% reduced-fat cheddar cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
Directions
Heat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray. Cook pasta according to directions; set aside. Microwave pepper and onions on high (100% power) for 3 minutes, covered. Set aside. Place butter in a 2-quart microwave-safe container; microwave on medium (50% power) about 3 minutes. Stir in flour, salt and pepper. Whisk in milk. Cover and microwave on high about 5 minutes; stir after 2 minutes and then stir again occasionally until thickened. Stir in the cheeses until they melt. Drain pasta and add along with vegetables; mix well. Pour into a baking dish and bake 30 minutes or until golden brown on top.
Friday
Save some money with these chicken burgers.
Chicken-Onion Burgers
Ingredients
2 pounds ground chicken
1 (1-ounce) packet dry onion
1/2 cup water
Sesame seed buns
Low-fat mayonnaise
Lettuce
Directions
Mix chicken, onion soup mix and water. Form into 8 patties. Grill or broil 6 minutes on each side or until internal temperature reaches 165 degrees. Serve on sesame seed buns spread with mayonnaise and top with lettuce.
Serve with: Tomato soup and deli carrot salad. Tapioca pudding is your dessert.
Saturday
Entertain your guests with Shrimp Creole.
Serve with: A mixed green salad and a baguette. For dessert, serve a fruit parfait that is as pretty as it is delicious.
Shrimp Creole
Servings: 4
Ingredients
3 cups cooked rice
1 (14 1/2-ounce) can diced tomatoes with garlic and onion
1 medium green bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon low-sodium Creole seasoning
2 to 3 tablespoons packed light brown sugar
1/2 teaspoon dried oregano
1 pound medium raw shrimp, peeled and deveined
Directions
Heat oven to 450 degrees. Coat 4 sheets heavy-duty foil (each 12 by 18 inches) with cooking spray. Combine cooked rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano; mix well. Stir in shrimp. Divide mixture and spoon onto foil sheets. Bring up foil sides. Double-fold tops and ends to seal, leaving room inside for heat circulation. Bake 14 to 16 minutes on baking sheet.
Fruit Parfait
Ingredients
2 1/2 cups fat-free vanilla yogurt
5 tablespoons apricot spreadable fruit
Light whipped cream
1 peeled chopped apple
1 chopped pear
1 1/2 teaspoons chopped walnuts
Directions
Drain the yogurt in a white paper towel-lined strainer set over a bowl for 2 hours. Place the solids in a bowl and discard the liquid. Stir apricot spreadable fruit into the yogurt solids. Divide half the yogurt mixture into 4 stemmed dessert dishes. Top with light whipped cream. Mix together 1 peeled chopped apple and 1 chopped pear; divide half the mixture into the 4 dishes on top of whipped cream. Sprinkle each dish with 1 1/2 teaspoons chopped walnuts. Repeat all layers once. Garnish with more whipped cream and walnuts.
