Mon | Haunted dinner
Feed your ghouls and goblins a bowlful of Hamburger Healthier (recipe below) before they head out on the trick-or-treat trail. It's a veggie-loaded one-pot dish that will give them nutritious sustenance before the candy extravaganza.
Tues | Nighttime lunch
You've heard of breakfast for dinner? How about traditional lunch fare at dinnertime? A BLT with Avocado Spread makes good use of fresh avocados that are in abundance now. To a traditional BLT on wheat bread, add a healthy slather of avocado spread made with a smashed avocado, a tablespoon of fresh lemon juice and a sprinkling of salt and pepper. Honeycrisp apples slices and veggie chips on the side.
Wed | Rotisserie chicken
Make a hearty Chicken & Brown Rice Soup by first simmering quick-cooking brown rice in chicken stock. Simmer for amount of time directed on package, but increase the liquid by at least 2 cups. Add sliced carrots and celery (including leafy tops) while rice is cooking. When rice is done, add more stock if necessary and then shredded chicken. Season with salt and pepper. Simmer until chicken is hot. Serve with biscuits.
Thurs | Noodling around
Go meatless tonight with Italian Spinach and Pasta. While 8 ounces of penne rigate is cooking, saute diced onion and chopped garlic in olive oil. Add red pepper flakes. Stir in 1 bag of baby spinach leaves and a can of undrained white beans. Let spinach wilt, then add drained pasta and some grape tomatoes, a handful of crumbled grated Parmesan and fresh, chopped parsley. Heat through.
Fri | Color it quick
Serve Grilled Garlic Shrimp With Zucchini-Mint Couscous. Prepare couscous according to package instructions and make the accompaniment by sauteing diced zucchini and minced garlic in hot olive oil. Add a few shakes of cumin, diced fresh tomatoes and a handful of chopped fresh mint. Spoon sauce over couscous. To make shrimp, skewer peeled shrimp (leave tail on) and brush with olive oil mixed with minced garlic. Grill outside or on a stove-top grill pan, about 3 minutes per side.
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