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Dinner Tonight, Lunch Tomorrow

  • Alexandra Grablewski

    Italian Steak and "Fries"

    Makes: 6 servings

    Prep: 10 minutes

    Marinate: 4 hours or overnight

    Bake: 35 minutes at 450 degrees F.

    Broil or Grill: 6 minutes

    Let Stand: 5 minutes

    Lunch Spin-Off: Philly Cheesesteak

    Spread 1 teaspoon yellow mustard on each side of a small sub roll and fill with 4 ounces sliced steak. Top with 3 tablespoons reduced-fat cheddar and pickled jalapenos, if desired. Wrap tightly in microwave-safe plastic wrap. Microwave for 1 minute.

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  • Alexandra Grablewski

    Turkey Scaloppine with Tarragon-Mushroom Sauce

    Makes: 6 servings

    Prep: 15 minutes

    Cook: 30 minutes

    Lunch Spin-Off: Greek Salad with Turkey

    In a salad container, combine 2 cups shredded lettuce and 1 tablespoon each sliced black olives and crumbled feta. Add 5 ounces sliced turkey scaloppine. Just before eating, toss with 2 tablespoons reduced-fat red wine dressing.

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  • Alexandra Grablewski

    Lemon Pepper Chicken and Balsamic Succotash

    Makes: 6 servings

    Prep: 15 minutes

    Bake: 45 minutes at 425 degrees F.

    Cook: 10 minutes

    Lunch Spin-Off: Chef's Salad Wrap

    Combine 1 1/2 cups shredded leafy lettuce, 4 ounces shredded lemon pepper chicken, 1/4 cup reduced-fat cheese, and sliced onion, if desired. Spread one side of a burrito-size flour tortilla with 2 tablespoons reduced-fat Thousand Island dressing; spoon salad down center and roll up tightly. Wrap in plastic.

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  • Alexandra Grablewski

    Pork Tenderloin with Creamy Apple Cider Sauce

    Makes: 6 servings

    Prep: 15 minutes

    Cook: 13 minutes

    Bake: 12 minutes at 425 degrees F.

    Let Stand: 5 minutes

    Lunch Spin-Off: Vietnamese Sandwich

    Combine 1/4 cup shredded carrot, 2 tablespoons each sliced onion and rice vinegar and 1 teaspoon each sugar and soy sauce. Spread 2 teaspoons reduced-fat mayonnaise on a split crusty roll. Arrange 4 ounces thinly sliced pork tenderloin over bottom half and spoon carrot mixture over top. Sprinkle with fresh cilantro leaves; wrap tightly in plastic.

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  • Alexandra Grablewski

    Chipotle Salmon and Southwestern Rice

    Makes: 6 servings

    Prep: 15 minutes

    Bake: 20 minutes at 450 degrees F.

    Cook: 18 minutes

    Lunch Spin-Off: Tacos

    In each of two hard taco shells, place 2 ounces flaked chipotle salmon and 1/4 cup rice pilaf. Spoon on 1 tablespoon salsa and wrap each in microwave-safe plastic wrap. Microwave, wrapped, 1 minute before serving.

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  • Yunhee Kim

    Fast Fixes: 3 Brown-Bag Meals to Try

    Roast Beef Pinwheels

    Spread a flour tortilla with chutney; layer with deli roast beef and baby spinach. Roll tightly.

    Mediterranean Chicken Salad Pita

    Combine 1/2 cup diced cooked chicken, 2 tablespoons plain Greek yogurt, 1 tablespoon light mayo, and 1/4 teaspoon dried Greek seasoning. Spoon into whole-wheat pita; add shredded lettuce.

    Meatless Taco Soup

    In a small saucepan, stir in 1 can each diced tomatoes and pinto beans, 1 cup each water and corn kernels, 1/2 cup soy crumbles and 2 teaspoons taco seasoning. Simmer for 5 minutes. Serve with corn chips and shredded cheese, if desired (3 servings).

    Originally published in the November 29th, 2011, issue of Family Circle magazine.

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