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03/14/2010

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

Take it easy and serve the family a precooked BAKED HAM today. Add MASHED SWEET POTATOES, BROCCOLI, a SPINACH SALAD and CORNBREAD (from a mix) to accompany the ham.

Indulge in APPLE-CINNAMON POCKETS for dessert. Heat oven to 425 degrees. Unroll 1 (15-ounce) package refrigerated piecrusts (on wax paper for easy cleanup) according to package directions. Cut each crust into fourths. Divide 2 (12-ounce) packages frozen cinnamon-spiced apples (defrosted) into eight portions and place in center of each crust; sprinkle with additional cinnamon if desired. Pull corners over apples, pinching to seal. Brush bundles evenly with lightly beaten egg white; place on a baking sheet and sprinkle with sugar. Bake 18 to 20 minutes or until golden. Serve warm.

PLAN AHEAD: Save enough ham and apple pockets for Monday.

Express MONDAY
Use some of the leftover ham in TURKEY CUBAN SANDWICHES. Spread 8 slices Italian bread with Dijonnaise. Top 4 slices bread with 4 slices reduced-fat Swiss cheese, thin slices of leftover ham, deli sliced turkey, another slice of cheese and slices of dill pickles. Coat bread with cooking spray, place in a hot nonstick skillet, press down with a spatula and cook until golden brown. Turn and repeat browning. Serve with BAKED CHIPS and a packaged GREEN SALAD. For dessert, warm the leftover APPLE POCKETS and top with light WHIPPED CREAM.

Kids' TUESDAY
CHICKEN RICE BAKE is mild in flavor and will suit kids' taste requirements. Heat oven to 350 degrees. Mix together 2 cups uncooked jasmine rice, 1 (14-ounce) can low-sodium chicken broth, 3/4 cup buttermilk, 1/2 cup dry white wine or additional chicken broth, 8 ounces sliced fresh mushrooms and 1/4 teaspoon salt. Spoon mixture into a 9-by-13-inch baking dish coated with cooking spray. Place 3 1/2 pounds bone-in, skinless chicken breasts and thighs in dish. Sprinkle chicken with paprika. Cover with nonstick foil; bake 1 1/2 hours or until chicken is no longer pink. Garnish with chopped fresh parsley, if desired. (Adapted from Southern Living magazine.) Serve with CHOPPED LETTUCE and SOFT ROLLS. ORANGE SECTIONS are good for dessert.

PLAN AHEAD: Save enough chicken and rice for Wednesday; save enough orange sections for Friday.

Heat and Eat WEDNESDAY
Heat the leftover CHICKEN RICE BAKE and dinner will almost be ready. Add a GREEN SALAD and WHOLE-WHEAT ROLLS on the side. Fresh or frozen BLUEBERRIES, sprinkled with a little brown sugar, is your dessert.

Budget THURSDAY
TURKEY-COUSCOUS MEATLOAVES (see recipe) received gold stars at our house for their excellent flavor. Serve them with a BAKED POTATO, steamed CARROTS, a LETTUCE SALAD and MULTIGRAIN BREAD. Enjoy RED AND GREEN GRAPES for dessert.
Check out the recipe for this day!

Meatless FRIDAY
Forget about meat and enjoy SPAGHETTI WITH OLIVES AND CAPERS (see recipe) tonight. Add a ROMAINE SALAD and GARLIC BREAD. Sprinkle leftover ORANGE SECTIONS with toasted COCONUT for dessert.

PLAN AHEAD: Save enough coconut for Saturday.
Check out the recipe for this day!

Entertaining SATURDAY
Any guest would enjoy the flavors of HONEY-GINGER GRILLED SALMON (see recipe). Serve with BROWN RICE, tiny frozen GREEN PEAS, an ARUGULA SALAD and BREAD STICKS. For dessert, fat-free VANILLA ICE CREAM topped with CHOCOLATE SPRINKLES and leftover COCONUT is a fine finish to a delicious meal.

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.