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01/22/2012

Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite!

Family SUNDAY

The flavor and aroma of your ROAST CHICKEN is hard to beat for family day. Add MASHED POTATOES, GRAVY, frozen PEAS AND CARROTS, a GREEN SALAD and BISCUITS. Bake a DEEP-DISH APPLE PIE for dessert.

PLAN AHEAD: Save enough chicken for Monday and enough pie for Tuesday.

Heat and Eat MONDAY
Use the leftover chicken for CHICKEN, BUTTERNUT SQUASH AND NOODLE CASSEROLE. Heat oven to 400 degrees. In a large bowl, mix together 1 (18.3-ounce) carton butternut squash soup (such as V-8 or another brand), 1 1/2 cups frozen green peas (thawed), 2 cups shredded leftover chicken and 2 cups cooked, wide no-yolk noodles. Mix well; spoon into a 1 1/2-quart baking dish coated with cooking spray. Bake 20 minutes or until bubbling. Stir chicken mixture; sprinkle with 2 tablespoons panko crumbs. Coat top with cooking spray. Add coarse salt and pepper to taste. Bake 5 more minutes or until crumbs are golden.

Serve the casserole with a MIXED GREEN SALAD and WHOLE-GRAIN ROLLS. Enjoy PLUMS for dessert.

Budget TUESDAY
No breaking the budget tonight with PENNE WITH BACON AND MUSHROOMS for dinner. Cook 8 ounces penne pasta according to directions. Meanwhile, cook 4 slices bacon in large nonstick skillet on medium; remove. Discard all but 1 tablespoon fat from skillet. Add 1/2 medium thinly sliced onion and 8 ounces sliced mushrooms to skillet; cook 5 minutes or until onion is golden. Add 1 clove minced garlic and 1/8 teaspoon crushed red pepper. Cook 30 seconds, or until fragrant. Add 1 (6-ounce) package spinach; cover and cook 2 minutes, or until wilted. Stir occasionally. Drain pasta; reserve 1/2 cup water. Add pasta to skillet with some of the water; toss. Add more water as necessary. Crumble bacon on top of pasta and serve pasta with parmesan. Add a LETTUCE WEDGE and GARLIC BREAD. Slice the leftover PIE for dessert.

Meatless WEDNESDAY
CHEESY MEXICAN EGGPLANT (see recipe) is perfect for a no-meat dinner. Serve with RICE and a SPINACH SALAD. For dessert, munch on SUGAR COOKIES.
Check out the recipe for this day!

Kids' THURSDAY
The kids will give you a big hug with CHICKEN TORTILLA CASSEROLE (see recipe) for dinner. Serve with CELERY STICKS and DIP. RED AND GREEN GRAPES are an easy dessert.

PLAN AHEAD: Save enough casserole for Friday.
Check out the recipe for this day!

Express FRIDAY
For a quick meal, heat the leftover CHICKEN TORTILLA CASSEROLE for dinner. Add a packaged GREEN SALAD on the side. Try KIWIFRUIT for dessert.

Entertaining SATURDAY
Invite guests for PISTACHIO CHICKEN WITH COUSCOUS AND GREENS (see recipe). Add ASPARAGUS, a BOSTON LETTUCE SALAD and WHOLE-GRAIN ROLLS. Surprise everyone with PINEAPPLE SUNDAES for dessert. Top fat-free vanilla ice cream with crushed pineapple in juice or pineapple topping.

Check out the recipe for this day!

Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at menuplanner@mindspring.com.