The family will be surprised at the wonderful flavor of Mexican Chicken Salad (see recipe), a cool, refreshing, main-dish salad. Serve it with corn-on-the-cob and crusty bread. Buy a chocolate layer cake and top it with strawberry ice cream for dessert.
Plan ahead: Save enough cake for Monday. Cook enough chicken for Tuesday.
9/3
Budget Monday
I love a Labor Day with very little labor. That's why Bacon Barbecue New York Pork Chops (see recipe) are on the menu. Serve them with baked beans, coleslaw, pickles and deviled eggs. For dessert, slice some watermelon and serve with leftover cake.
Plan ahead: Prepare 2 extra pork chops for Wednesday.
9/4
Heat-and-Eat Tuesday
Tonight's Chicken Rigatoni and Pesto will be quick. Shred leftover cooked chicken and toss with pesto sauce, halved cherry tomatoes and cooked rigatoni. Add a romaine salad and whole-grain bread. Fresh plums are your dessert.
9/5
Kids Wednesday
The kids can help prepare Barbecue Wraps. Chop and heat the 2 leftover pork chops. Heat large flour tortillas. Spoon the pork into the center of each tortilla; top with mild salsa, shredded Mexican-blend cheese and shredded lettuce, then roll. Serve with baked veggie chips. For dessert, sliced mangoes are a favorite.
9/6
Express Thursday
For a quick and pretty meal, make Shrimp, Beet and Feta Salad. In a large bowl, combine 8 ounces baby spinach leaves and 1 (16-ounce) jar drained sliced pickled beets. Mix 1/2 teaspoon dried tarragon into 1/3 cup light Italian dressing; toss with salad to coat. Divide mixture among 4 serving plates and top with 1 pound cooked cleaned medium shrimp, 1 cup crumbled reduced-fat feta cheese and 1/4 cup toasted pine nuts. Serve with bread sticks. Make butterscotch pudding with 1 percent milk for dessert.
9/7
Meatless Friday
Linguine With Chard and Almonds is a great no-meat dinner. Over medium-high heat, add 1 clove chopped garlic to 1 tablespoon olive oil; add 1 cup unsalted vegetable broth, chopped stems and leaves of 12 ounces fresh chard, 1/4 cup raisins, and coarse salt and pepper to taste. Cook until tender and liquid is slightly reduced. Meanwhile, cook 8 ounces linguine; toss with chard mixture and 1 tablespoon toasted slivered almonds. Serve with sliced tomatoes and garlic bread. For dessert, fresh raspberries topped with light whipped cream taste great.
9/8
Easy Entertaining Saturday
You will certainly impress your dinner guests with Grilled Porterhouse Steaks With Garlic-Herb Peppercorn Crust (see recipe). Serve with grilled vegetables, rosemary roasted red potatoes, mixed greens and sourdough bread. Top off the special meal with banana cream pie.
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Mexican Chicken Salad (Sunday)
For the dressing:
1/2 avocado, halved
1/2 cup reduced-fat sour cream
2 tablespoons fresh lime juice
1/2 teaspoon minced garlic
1/4 teaspoon coarse salt
1/8 teaspoon black pepper
For the salad:
2 cups coarsely shredded cooked chicken breast
1/2 pound jicama, peeled and cut into matchstick pieces
2 finely chopped green onions
1/4 cup chopped fresh cilantro
1/2 teaspoon finely chopped and seeded serrano chilies
6 cups mixed greens
For the dressing: In a blender, combine dressing ingredients. Blend until smooth.
For the salad: In a large bowl, combine chicken, jicama, onions, cilantro and chilies; toss to mix. Add dressing and toss to coat. Divide greens among 4 plates; top with salad mixture and serve. Serves 4.
Per serving: 252 calories (percent calories from fat, 39), 25 grams protein, 14 grams carbohydrate, 7 grams fiber, 11 grams fat (3.8 grams saturated fat), 75 milligrams cholesterol, 220 milligrams sodium.
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Bacon Barbecue New York Pork Chops (Monday)
4 maple-flavored or other bacon slices
4 New York pork chops (top loin, 1 inch thick, 6 ounces each)
4 tablespoons barbecue sauce
1/2 cup lager or non-alcoholic beer
Wrap bacon around edges of chops; secure with wooden picks. Mix together sauce and beer. Heat grill to medium-high (about 450 degrees). Grill chops over direct heat 4 to 5 minutes per side, or until internal temperature is 145 degrees. Brush chops with sauce the last 5 minutes of cooking. Remove chops from grill; let stand 3 minutes. Serves 4.
Per serving: 320 calories (percent calories from fat, 43), 37 grams protein, 6 grams carbohydrate, no fiber, 15 grams fat (5.3 grams saturated fat), 105 milligrams cholesterol, 285 milligrams sodium.
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Grilled Porterhouse Steaks With Garlic-Herb Peppercorn Crust (Saturday)
For the seasoning:
2 teaspoons chopped fresh parsley
2 tablespoons chopped fresh thyme
5 cloves minced garlic
2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink) (see Notes)
For the steaks:
2 porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each)
1 teaspoon coarsely ground mixed peppercorns
Coarse salt to taste
In a small bowl, combine seasoning mixture; press evenly onto steaks. Grill, uncovered, 14 to 16 minutes for medium-rare to medium doneness, turning occasionally. Remove bones and fat from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt to taste; serve.
Notes: To easily grind whole peppercorns, use a pepper mill or coffee grinder (be sure to clean after using for coffee). A porterhouse is two steaks in one: a top loin (strip) and a tenderloin, separated by a bone. Serves 8.
Per serving: 193 calories (percent calories from fat, 63), 17 grams protein, 1 gram carbohydrate, no fiber, 13 grams fat (5 grams saturated fat), 46 milligrams cholesterol, 45 milligrams sodium.
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