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Menu planner: No-bake raspberry lemon thyme tartlets are simple and delicious

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

No-bake raspberry lemon thyme tartlets.
No-bake raspberry lemon thyme tartlets.
Gwynn Galvin, SwirlsOfFlavor.com

No-bake raspberry lemon thyme tartlets

Makes 15 mini tartlets

Preparation time: about 10 minutes

INGREDIENTS

3 tablespoons seedless raspberry jam

1/4 teaspoon minced fresh thyme leaves

1 (1.9-ounce) package mini phyllo shells

1/2 cup lemon pie filling or lemon curd

15 fresh raspberries

Additional fresh thyme leaves for garnish

In a small bowl, combine jam and thyme leaves. Arrange phyllo shells on serving platter. Divide jam evenly among shells. Top with pie filling or lemon curd and a raspberry. Garnish with thyme leaves. Refrigerate until serving time.

Per serving: 40 calories, no protein, 1 gram fat (24% calories from fat), no saturated fat, 8 grams carbohydrate, no cholesterol, 23 milligrams sodium, no fiber.

Carb count: 0.5.

Black bean and corn soup

Makes 8 servings

Preparation time: 10 minutes

Cooking time: beans: 10 minutes, standing time: 1 hour; soup: 8 to 10 hours on low, 4 to 5 hours on high

INGREDIENTS

1 pound dry black beans

1 (10-ounce) package frozen whole-kernel corn

1 large onion, chopped

4 cloves garlic, minced

1 tablespoon cumin

1 teaspoon coarse salt

1 teaspoon ground coriander

1/4 to 1/2 teaspoon hot pepper sauce

4 cups boiling water

1 (14 1/2-ounce) can stewed tomatoes, with liquid

2 cups medium salsa

Rinse beans; place in large saucepan. Add enough water to cover by 2 inches. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans. In a 4-quart or larger slow cooker, combine the beans, corn, onion, garlic, cumin, salt, coriander and hot pepper sauce. Pour boiling water over all. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours. To serve, mash beans slightly to thicken. Stir in tomatoes with liquid. Serve with salsa on the side.

Per serving: 271 calories, 13 grams protein, 1 gram fat (2% calories from fat), no saturated fat, 52 grams carbohydrate, no cholesterol, 868 milligrams sodium, 7 grams fiber.

Carb count: 3.5.

Chicken provencal

Makes 8 servings

Preparation time: 10 minutes

Cooking time: about 1 hour; standing time: 30 minutes

INGREDIENTS

3 tablespoons olive oil

1 teaspoon coarse salt

2 teaspoons whole black peppercorns

1 (25-ounce) bottle dry red wine, divided

6 sprigs fresh rosemary

6 bone-in skinless chicken legs

6 bone-in skinless chicken thighs, trimmed

8 to 10 whole cloves garlic

2 to 3 tablespoons light brown sugar

3 tablespoons tomato paste

Heat oil in Dutch oven on low for 2 minutes or until warm. Sprinkle with salt, peppercorns, 1 cup wine and the rosemary. Place chicken in pan; increase heat to medium and cook 5 minutes. Turn and cook 5 more minutes. Add garlic and remaining wine. Bring to a simmer and cook 45 to 50 minutes, partially covered. Meanwhile, in a small bowl, combine brown sugar and tomato paste; mix well. Stir into pan and bring to a boil; remove from heat and cover. Let stand 30 minutes to develop flavors. Serve immediately (with pan sauce) or refrigerate until the next day.

Per serving: 508 calories, 57 grams protein, 24 grams fat (44% calories from fat), 5.8 grams saturated fat, 5 grams carbohydrate, 309 milligrams cholesterol, 481 milligrams sodium, no fiber.

Carb count: 0.5.

Roast leg of lamb

Heat oven to 425 degrees. Mix together 1/4 cup white vinegar, 1 1/2 teaspoons coarse salt, 1 teaspoon pepper and 1 teaspoon dry mustard. Rub all over 1 (4- to 5-pound) well-trimmed, bone-in leg of lamb. Place in a shallow roasting pan on a rack. Bake 45 minutes; reduce temperature to 375 degrees and bake 20 minutes or until thermometer inserted in thickest part registers 155 degrees. Remove from oven; let stand 20 minutes before slicing.

Tortellini soup

Bring 8 cups chicken broth to a boil. Add 2 teaspoons canola oil to broth and about 1 pound frozen cheese tortellini; boil 10 to 12 minutes. Add 1 to 1 1/2 cups cooked chopped chicken breast (or canned chicken breast) and 10 ounces fresh baby spinach. Heat through and serve.

Grilled chicken ‘pizza’

Coat both sides of 10 (8-inch) tortillas with cooking spray; place on a baking sheet. Broil until slightly toasted; turn and toast other side. Heat oven to 350 degrees. In a medium bowl, combine 1 (10-ounce) can drained mild no-salt-added diced tomatoes and green chilies and 1 (16-ounce) can vegetarian refried beans. On each of 5 tortillas, spread 1/4 cup tomato-bean mixture. Top with 2 tablespoons (1 cup total) cooked chopped chicken breast and 1/4 cup (2 1/2 cups total) shredded 50% light cheddar cheese, then another tortilla. Repeat layering, ending with cheese. Bake 20 minutes or until heated through. Top with lettuce and chopped red bell pepper.

Brown rice with Canadian bacon and apples

In a medium saucepan, combine 1 cup apple juice, 1 1/4 cups water, 1 cored, peeled and diced Golden Delicious apple, 1/4 cup raisins, 1 tablespoon butter, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Bring to a boil; add 1 cup uncooked brown rice and sliced white part of 4 green onions, reserving green parts. Return to boiling. Reduce heat, cover and simmer 30 to 45 minutes or until rice is tender and liquid is absorbed. Remove from heat; stir in 6 ounces chopped Canadian bacon and sliced green part of green onions. Cover and let stand 5 minutes.