Early bird tickets for Baltimore’s BEST party on sale now!

This week's menus A clip-and-save guide to a week's worth of meals

THE BALTIMORE SUN

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.

Sunday/Family

Enjoy lean Flank Steak With Citrus and Pepper Marinade with the family today (see recipe). Alongside the steak, serve Garden Fried Rice (see recipe). Steam fresh carrots and toss with a little butter and chopped fresh parsley. Add a green salad and prepare or buy bread pudding for dessert.

Plan ahead: Save half the steak for Monday.

Monday/Budget

Serving steak salad will help you keep a keen eye on your budget. Toss Sunday's leftover steak slices with about 8 cups of salad greens. Drizzle with a light vinaigrette. Serve with your favorite hearty canned soup. Your own or store-bought muffins are a good addition. For dessert, warm store-bought chocolate brownies and top with fat-free frozen peppermint or chocolate yogurt.

Plan ahead: Save enough brownies for Tuesday.

Tuesday/Kids

Cheeseburgers are near the top of any kid's favorite food list. Serve your kids tonight's frozen vegetable burgers on toasted hamburger buns with melted 2-percent-fat cheese slices and trimmings of lettuce, tomato, pickle, low-fat mayonnaise and mustard, and they'll think that Santa is back again. Serve the burgers with canned vegetarian baked beans and carrot sticks, and off to bed the children will go. That is, right after you give them leftover brownies with light whipped cream. Sleep tight, little angels.

Wednesday/Express

Because we have so much to do this time of year, a package of frozen chicken chunks, pasta and vegetables with sauce is just what we need for an easy meal. The brand my family likes comes in 20-ounce or 30-ounce (harder to find) packages. The 20-ounce size claims three servings - maybe for wimps; two of us ate the whole thing. Serve the combo with a packaged green salad and bread. For dessert, a store-bought Boston cream pie is easy.

Plan ahead: Save half the pie for Friday.

Thursday/Entertaining

Celebrate New Year's Eve with friends. Make it easy for yourself and serve a spiral-cut honey-baked ham. Make your own scalloped potatoes. Frozen petite green peas with pearl onions add color. Savory Mushrooms are simple and delicious (see recipe). Homemade or store-bought coleslaw is an easy addition. Serve with dinner rolls. For dessert, fresh fruit and sugar cookies are light. Toast everyone with a glass of champagne to welcome 1999.

Plan ahead: Save leftover slaw and ham for Friday.

Friday/Heat and Eat

Turn on the ballgames and enjoy Black-Eyed Pea Soup for good luck in the new year (see recipe). For heartier appetites, serve the soup over rice. Accompany it with leftover coleslaw and some crusty bread. For dessert, leftover Boston cream pie is waiting for you.

Saturday/Entertaining

Your guests will enjoy your own broiled pork loin chops. Serve with Memories of Virginia Mashed Potatoes With Sauerkraut (see recipe), a favorite combination with my German-descent Virginia family. Add crusty bread. For dessert, a store-bought fat-free pound cake with berries and light whipped cream is delicious.

Shopping List

What you'll need for this week's menus (consult recipes for exact amounts)

Sunday

orange juice

garlic

lemons

vegetable oil

coarse pepper

flank steak

rice

cooking spray

soy sauce

scallions

frozen green peas

fresh carrots

butter

fresh parsley

salad greens

bread pudding or ingredients to make your own

Monday

salad greens

light vinaigrette

hearty canned soup

muffins or ingredients to make your own

chocolate brownies

fat-free frozen peppermint or chocolate yogurt

Tuesday

frozen vegetable burgers

hamburger buns

2-percent-fat cheese slices

lettuce

tomato

pickles

low-fat mayonnaise

mustard

canned vegetarian baked beans

fresh carrots

light whipped cream

Wednesday

package of frozen chicken chunks, pasta and vegetables with sauce

packaged green salad

bread

Boston cream pie

Thursday

spiral-cut honey-baked ham

ingredients for scalloped potatoes

frozen petite green peas with pearl onions

mushrooms

margarine or butter

lemon

salt

white pepper

deli coleslaw or ingredients to make your own

dinner rolls

fresh fruit

sugar cookies

champagne

Friday

vegetable oil

fresh carrots

celery

onions

zucchini

canned black-eyed peas

canned stewed tomatoes

reduced-sodium chicken broth

coarse black

pepper

rice

crusty bread

Saturday

pork loin chops

butter

red onions

refrigerated sauerkraut

reduced-sodium chicken broth

Golden Delicious apples

caraway seeds

white potatoes

skim milk

salt

crusty bread

fat-free pound cake

berries

light whipped cream

Flank Steak With Citrus and Pepper Marinade (Sunday)

Makes 8 servings

Preparation time: 10 minutes; marinating time: 1 hour to overnight

Cooking time: 8 to 10 minutes

1/2 cup orange juice

4 cloves minced garlic

1/4 cup fresh lemon juice

grated rind of 2 lemons

2 teaspoons vegetable oil

1/2 teaspoon coarse pepper

2 pounds flank steak

In measuring cup, combine orange juice, garlic, lemon juice and rind, oil and pepper; mix well. Place steak in resealable plastic bag; pour marinade over and seal. Refrigerate for 1 hour or overnight, turning steak once or twice.

Heat broiler. Remove steak and discard marinade; broil 4 or 5 minutes on each side or until desired doneness. Cut diagonally across grain into thin slices. (From "Lighthearted Everyday Cooking," by Anne Lindsay, MCM Books, 1994, $16.95.)

Per serving: 186 calories, 24 grams protein, 9 grams fat (46 percent calories from fat), 4 grams saturated fat, 1 gram carbohydrate, 59 milligrams cholesterol, 73 milligrams sodium, 0 grams fiber.

Garden Fried Rice (Sunday)

Makes 6 servings

Preparation time: under 10 minutes

Cooking time: about 10 minutes plus time to cook the rice and peas

1 cup uncooked long-grain rice

cooking spray

1 tablespoon vegetable oil

3 tablespoons soy sauce

1/2 cup chopped scallions

1 cup frozen green peas, cooked and drained

Cook rice according to directions. In a large, nonstick skillet coated with cooking spray, heat oil on medium-high. Add cooked rice and cook until brown, or about 8 to 10 minutes. Pour soy sauce over rice; stir until well-blended. Stir in scallions and peas. Cook 1 minute and serve. (Adapted from "What's Cooking America" by L. Stradley and A. Cook, Book Partners Inc., 1998, $21.95.)

Per serving: 161 calories, 4 grams protein, 3 grams fat (15 percent calories from fat), 0.2 grams saturated fat, 30 grams carbohydrate, 0 milligrams cholesterol, 484 milligrams sodium, 2 grams fiber.

Savory Mushrooms (Thursday)

Makes 6 servings

Preparation time: less than 15 minutes

Cooking time: 5 to 7 minutes

1 pound white mushrooms, cleaned and sliced

2 tablespoons margarine or butter

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/2 teaspoon white pepper

Place mushrooms in a 1 1/2-quart casserole and microwave uncovered on high 4 to 6 minutes; drain well. Add margarine or butter, lemon juice, salt and pepper and microwave on high 1 minute.

Per serving: 54 calories, 2 grams protein, 4 grams fat (62 percent calories from fat), 0.7 grams saturated fat, 4 grams carbohydrate, 0 milligrams cholesterol, 144 milligrams sodium, 1 gram fiber.

Black-Eyed Pea Soup (Friday)

Makes 6 servings

Preparation time: 20 minutes

Cooking time: under 20 minutes

2 tablespoons vegetable oil

6 ounces cooked, diced ham

4 medium carrots, thinly sliced

3 medium celery stalks, chopped

2 medium onions, chopped

1 medium (8-ounce) zucchini, quartered lengthwise, then cut crosswise into 1/4-inch pieces

2 (16-ounce) cans black-eyed peas, rinsed and drained

2 (14 1/2-ounce) cans stewed tomatoes

1 (14 1/2-ounce) can reduced-sodium chicken broth

1/4 teaspoon coarsely ground black pepper

3 cups water

In a large Dutch oven, heat vegetable oil over medium-high heat until hot. Add ham, carrots, celery and onions and cook, stirring frequently, until vegetables are almost tender, about 10 minutes. Add zucchini and cook about 5 minutes longer or until vegetables are softened. Stir in peas, tomatoes, broth, pepper and water; heat to boiling over high heat. (Adapted from "Good Housekeeping Best One-Dish Meals," Time Inc. Home Entertainment, 1998, $24.95.)

Per serving: 260 calories, 14 grams protein, 9 grams fat (29 percent calories from fat), 1.5 grams saturated fat, 35 grams carbohydrate, 16 milligrams cholesterol, 1,159 milligrams sodium, 8 grams fiber.

Memories of Virginia Mashed Potatoes With Sauerkraut (Saturday)

Makes 10 servings

Preparation time: 15 minutes

Cooking time: 50 to 55 minutes for sauerkraut; under 20 minutes for potatoes

Sauerkraut Topping:

1 tablespoon butter

2 medium red onions, halved and thinly sliced

1 (16-ounce) package refrigerated sauerkraut, rinsed and squeezed dry

1 cup reduced-sodium chicken broth

2 Golden Delicious apples, cored and cut into 1/2-inch wedges

1/4 teaspoon caraway seeds

Mashed Potatoes:

3 pounds white potatoes, peeled and halved

1 cup skim milk

1 teaspoon salt

2 tablespoons butter

For the sauerkraut topping: In a large, nonstick skillet, melt butter over medium heat. Add onions and cook until softened and lightly browned, about 15 minutes, stirring occasionally. Add sauerkraut, broth, apples and caraway seeds. Heat to boiling over high heat. Reduce heat to low; cover and simmer 35 to 40 minutes or until sauerkraut is tender and apples are soft. Remove from heat and set aside.

For the mashed potatoes: In a large pot, place potatoes; cover with water and cover pot. Bring to boil, reduce heat and simmer about 15 minutes or until potatoes are fork tender; drain well. Meanwhile, heat milk in microwave on high (100 percent power) about 1 to 1 1/2 minutes. Spoon potatoes into electric mixer or other bowl. Beat on low, slowly adding milk and salt. Beat to desired consistency. (I beat on high speed at least a minute for very light potatoes.) Stir in butter.

Spoon potatoes into serving bowl and top with sauerkraut or pass sauerkraut separately.

Per serving: 181 calories, 5 grams protein, 4 grams fat (19 percent calories from fat), 2.3 grams saturated fat, 33 grams carbohydrate, 10 milligrams cholesterol, 577 milligrams sodium, 4 grams fiber.

Susan Nicholson is an Atlanta-based cookbook author an registered dietitian. She can be reached by e-mail: menuplanneindspring.com.

Pub Date: 12/27/98

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad
48°