Backyard Entertaining Menu
When the weather gets warm and your thoughts turn to grilling, try this casual menu. Purchased salsa and tortilla chips give guests something to nosh as the grill heats. Menu serves 8.
Romaine Salad with Avocado-Lime Vinaigrette
Mahimahi fish tacos
Prepare grill to medium-high heat. Sprinkle 8 (6-ounce) mahimahi fillets with 1/2 teaspoon salt and 1/4 teaspoon ground red pepper. Place fillets on grill rack coated with cooking spray; grill 4 minutes or until fish flakes easily when tested with a fork. Serve each fillet with 2 corn tortillas, 2 tablespoons canned salsa verde, 2 tablespoons chopped tomato, 1 tablespoon chopped green onions, 1 teaspoon chopped fresh cilantro, and 2 lime wedges.
Chips and salsa
Family Picnic Menu
Instead of the usual cheese and crackers, pack cream cheese-filled flour tortillas to go with this portable main-dish salad. Menu serves 4.
Couscous Salad with Chicken and Chopped Vegetables
Cream cheese roll-ups
Combine 1/2 cup softened 1/3-less-fat cream cheese, 3 tablespoons chopped fresh chives, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon garlic salt. Spread about 2 tablespoons cream cheese mixture on each of 4 (6-inch) flour tortillas. Top each tortilla with 1/4 cup alfalfa sprouts; roll up.
Gingersnaps
Soup, Salad, and Bread Menu
Snuggle by the fire and cozy up to this satisfying meal. Menu serves 6.
Lentil Soup with Chard
Gourmet greens with oranges and raisins
Arrange 1 1/2 cups gourmet salad greens on each of 6 plates. Top each serving with 1/3 cup canned mandarin orange slices, 2 tablespoons chopped red onion, and 1 tablespoon raisins. Drizzle each serving with 1 tablespoon bottled low-fat balsamic vinaigrette.
Dinner rolls
Southwestern Veggie Plate Menu
Bagged slaw and purchased ice cream round out an easy, homey casserole. Menu serves 9.
Southwestern Succotash Pot Pie
Creamy coleslaw
Combine 7 cups cabbage-and-carrot coleslaw, 1 cup yellow bell pepper strips, and 1 cup (1-inch) slices green onions in a large bowl. Combine 1/3 cup light mayonnaise, 1/4 cup low-fat buttermilk, 1 tablespoon sugar, 2 1/2 tablespoons cider vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring with a whisk. Drizzle dressing over slaw; toss to coat.
Vanilla ice cream with fat-free caramel sauce
Chicken Tonight Menu
A mixture of flavorful herbs give this piccata a deeper, richer flavor. Menu serves 4.
Herbed Chicken Piccata
Broccoli spears tossed in shallot butter
Steam 1 pound broccoli spears, covered, 4 minutes. Melt 1 tablespoon butter in a small saucepan over medium heat. Add 2 tablespoons chopped shallots; cook 3 minutes. Remove from heat. Stir in 2 teaspoons balsamic vinegar, 1 teaspoon lemon juice, and 1/4 teaspoon salt. Drizzle butter mixture over broccoli, and toss gently to coat.
Orzo
Vanilla ice cream
No-Delivery Chinese Menu
With this quick and tasty menu, there's no need to wait for your dinner to be delivered. Menu serves 6.
Beef-Broccoli Lo Mein
Egg rolls with spicy-sweet dipping sauce
Bake 6 frozen white-meat chicken egg rolls (such as Pagoda) according to package directions. While egg rolls bake, combine 1 tablespoon minced green onions, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons duck sauce, and 1 teaspoon sriracha. Serve sauce with egg rolls.
Fortune cookies
Sophisticated Supper Menu
Pork chops also work well in this recipe. Cube and toast any leftover bread to make seasoned croutons for salads or soups. Menu serves 4.
Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad
Parmesan focaccia
Unroll 1 (10-ounce) canned refrigerated pizza crust dough onto a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Brush evenly with 1 tablespoon olive oil; sprinkle with 3/4 teaspoon coarse sea salt, 1/4 teaspoon crushed red pepper, and 1/3 cup grated fresh Parmesan cheese. Bake at 450° for 15 minutes or until lightly browned.
Steamed asparagus
