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Menu planner: Warm roasted potato salad adds spice to your meal

Thinking ahead to your next few meals? Here are some main dishes and sides to try.

Warm roasted potato salad

Servings: 6

Preparation time: 15 minutes

Cooking time: about 55 minutes

INGREDIENTS

2 pounds yellow potatoes, washed, scrubbed and dried

1 medium red bell pepper, chopped

1 small onion, chopped

2 tablespoons olive oil or avocado oil

1/2 teaspoon coarse salt

1/2 teaspoon black pepper

Juice of half a lemon

1/2 cup crumbled Greek feta cheese

2 tablespoons chopped fresh parsley

Heat oven to 400 degrees. Cut each potato into bite-size pieces. Line baking sheet with parchment paper. Place potatoes on baking sheet and add chopped pepper and onion. Drizzle with oil; toss with salt and pepper. Bake 55 minutes or until potatoes are soft and start to crisp. Remove from oven. Squeeze lemon juice over potatoes; add feta cheese and parsley. Toss all ingredients together and transfer into medium serving bowl and enjoy while warm.

Per serving: 204 calories, 5 grams protein, 7 grams fat (32 percent calories from fat), 2.5 grams saturated fat, 30 grams carbohydrate, 11 milligrams cholesterol, 311 milligrams sodium, 4 grams fiber. Carb count: 2.

Rancho chicken

Servings: 8

Preparation time: 20 minutes

Cooking time: about 50 minutes; standing time: 10 minutes

INGREDIENTS

1 (10 3/4-ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup

1 (10 3/4-ounce) can reduced-fat reduced-sodium condensed cream of chicken soup

1 (10-ounce) can diced tomatoes with green chiles with liquid

1 medium red bell pepper, chopped

1 medium onion, chopped

1 1/2 teaspoons chili powder

1/4 teaspoon black pepper

12 (6- to 7-inch) corn tortillas, cut into bite-size strips

1 1/2 to 2 cups chopped leftover cooked chicken breast

8 ounces shredded 50% reduced-fat sharp cheddar cheese, divided

Sliced tomatoes for garnish

Sliced green onions for garnish

Heat oven to 350 degrees. Combine soups, tomatoes, bell pepper, onion, chili powder and black pepper; mix well. Set aside. To assemble: Arrange about a third of the tortilla strips over bottom of a 9-by-13-inch baking dish. Layer half of the chicken over tortilla strips; continue with half the soup mixture, half the cheese and another third of tortilla strips. Layer with remaining chicken, soup mixture and tortilla strips. Bake, tightly covered with nonstick foil, 45 minutes or until bubbly around edges and center is hot. Increase heat to 400 degrees. Uncover; sprinkle with remaining cheese. Bake 4 to 5 minutes or until cheese is melted. Remove from oven. Top with sliced tomatoes and onions. Let stand 10 minutes before serving.

Per serving: 276 calories, 22 grams protein, 9 grams fat (30 percent calories from fat), 4.1 grams saturated fat, 28 grams carbohydrate, 50 milligrams cholesterol, 647 milligrams sodium, 4 grams fiber. Carb count: 2.

Lentil salad

Servings: 8

Preparation time: 15 minutes

Cooking time: about 20 minutes; chilling time: 2 to 6 hours

INGREDIENTS

4 cups water

2 cups dried lentils

3/4 teaspoon coarse salt

2 large bay leaves

2 medium cucumbers, peeled, seeded and chopped

1 cup finely chopped celery

1 medium red onion, finely chopped

3/4 cup orange juice

3 tablespoons white wine vinegar

1 1/2 tablespoons Dijon mustard

1/2 cup crumbled Greek feta cheese for garnish

Combine water, lentils, salt and bay leaves in a large saucepan. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until lentils are tender. Drain and discard bay leaves. Combine the lentils, cucumbers, celery and onion in a medium bowl. Whisk together orange juice, vinegar and mustard in separate bowl. Add to lentil mixture. Cover and chill 2 to 6 hours. Garnish individual servings with feta cheese.

Per serving: 223 calories, 17 grams protein, 1 gram fat (5 percent calories from fat), 0.7 gram saturated fat, 39 grams carbohydrate, 3 milligrams cholesterol, 374 milligrams sodium, 8 grams fiber. Carb count: 2.5.

Chicken and black bean pizzas

Heat oven to 350 degrees. In medium bowl, combine 1/2 cup mild salsa, 1 (10- to 12-ounce) can drained chicken breast, 1 cup rinsed canned reduced-sodium black beans, 1/4 cup chopped cilantro and 1/4 teaspoon cumin; mix well. Spread on 5 or 6 halved whole-grain English muffins. Top with 1 cup (divided) shredded 50% light cheddar cheese. Bake 8 to 10 minutes or until hot. Garnish with reduced-fat sour cream and guacamole.

Filet Mignon Au Poivre

Rub 2 tablespoons crushed black pepper into 6 (4-ounce) filets mignons. Cook steaks in a nonstick skillet over medium-high heat 4 minutes per side or until desired doneness. Remove from skillet and cover to keep warm; to same skillet add 1/2 cup reduced-sodium beef broth, 1/3 cup balsamic vinegar and 3 tablespoons red currant jelly; cook 5 minutes on medium or until thickened. Pour over steaks and serve.

Au gratin potatoes

Heat oven to 400 degrees. Coat an 8-by-12-inch baking dish with cooking spray. Scrub and thinly slice 2 pounds red potatoes. Arrange half the potatoes in dish, drizzle with 1 tablespoon (of 2 tablespoons total) melted butter, and season to taste with coarse salt and pepper. Top with 1/4 cup (of 1/2 cup total) shredded Gruyere cheese; repeat layers. In small saucepan, bring 1 cup 2% milk to a simmer; pour over potatoes. Coat top of potatoes with cooking spray. Bake 35 to 40 minutes or until potatoes are tender; serve.