Pasta Salad With Vegetables (Sunday)Makes 8...

Menu Planner

June 07, 1998|By Susan Nicholson

Pasta Salad With Vegetables (Sunday)

Makes 8 servings

Preparation time: 15 minutes

Cooking time: 3 minutes plus time to cook the pasta

1 pound trimmed green beans cut lengthwise in half

12 ounces pasta shells

2 pounds diced Roma tomatoes (about 6)

2 thinly sliced medium red onions

2/3 cup red wine vinegar

3 tablespoons olive oil

1 tablespoon water

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped fresh basil

In a large pot of boiling water, cook green beans about 3 minutes. Reserve hot water; transfer beans to a colander and rinse with cold water; drain. Cook pasta in reserved water according to directions; drain. In a large bowl, combine green beans, tomatoes, onions, vinegar, olive oil, water, salt, pepper and basil. Add pasta and toss to coat. Serve chilled or at room temperature. Heat

Turkey Tamale Treat (Thursday)

Makes 8 servings

Preparation time: 10 minutes

Cooking time: about 30 minutes; 10 minutes standing

1/2 pound ground turkey

2 cups reduced-fat, shredded Mexican-blend cheese, divided

1 8.5-ounce box corn muffin mix

2 egg whites, slightly beaten

1 12-ounce jar chunky salsa

1 tablespoon chili powder

1 cup frozen whole kernel corn, thawed

Heat oven to 450 degrees. Coat 12-by-8-inch baking dish with cooking spray. In a nonstick skillet, cook turkey until no longer pink, about 3 or 4 minutes. Reserve 1 cup cheese. Mix together remaining cheese, muffin mix, egg whites, salsa, chili powder, corn, turkey and 2 cups water until smooth. Scrape into baking dish. Bake 20 minutes; sprinkle with reserved cheese. Bake 5 more minutes or until knife inserted in center comes out clean. Let stand 10 minutes.

Minted Orzo (Saturday)

Makes 4 servings

Preparation time: 5 minutes

Cooking time: according to orzo package directions

1 cup orzo pasta

3/4 teaspoon salt, divided

1 cup chickpeas (garbanzo beans)

1 teaspoon olive oil

1 teaspoon dried mint leaves

1/4 teaspoon pepper

2 scallions, white and green parts (about 1/4 cup)

Cook orzo using 1/2 teaspoon salt; drain and transfer to serving container. Add remaining salt, chickpeas, olive oil, mint, pepper and scallions. Toss to combine.

Savory Lamb Chops (Saturday)

Makes 4 servings

Preparation time: 5 minutes

Cooking time: 8 to 10 minutes

4 4- or 5-ounce, well-trimmed loin lamb chops

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh rosemary leaves, divided

1 tablespoon unsalted, softened butter or margarine

1 tablespoon bottled black olive paste (tapenade)

Heat broiler. Season chops with salt, pepper and half of rosemary. In a small bowl, combine butter or margarine, black olive paste and the rest of the rosemary leaves; set aside. Broil chops 4 minutes on each side for medium rare or until desired doneness. Place chop on each plate and divide butter mixture among 4 chops.

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

Pub Date: 6/07/98

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