Recipes: Pork Tenderloin • Herbed Chicken Breasts • Spicy Chicken Salad
Asian-Style Grilled Flank Steak • Whole-Wheat Fusilli

What You'll Need

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Wednesday, April 12, 2006

PANTRY ITEMS

Canola oil, olive oil, salt, pepper

MENU 1

Four 4- to 6-ounce sweet potatoes

Barbecue spice rub

1 1/2 -pound package of pork tenderloins

1 pound fresh or frozen green beans

1 bottle barbecue sauce

MENU 2

6 bone-in, skin-on chicken breast halves (4 1/2 pounds)

1 bottle Italian or vinaigrette-style dressing

4- to 7-ounce package whole-grain rice pilaf

1 pound broccoli

1 lemon

MENU 3

15.5-ounce can no-salt-added corn

1-pound, 13-ounce can black beans

4 scallions (green onions)

1 red, yellow or orange bell pepper

3/4 pound cooked white-meat chicken

2 limes

Ground cumin

Baked tortilla chips (optional)

Avocado (optional)

MENU 4

1 1/2 -pound flank steak

3/4 cup Asian marinade or dressing of your choice

1 pound fresh asparagus

1 cup brown rice or 1 package

(4 servings) quick-cooking brown rice

Sesame seeds (optional)

2 scallions (optional)

MENU 5

8 ounces whole-wheat fusilli

8-ounce package sliced mushrooms

6-ounce bag baby spinach

1 small jar roasted red bell peppers