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7-Day Menu Planner by Susan Nicholson
| Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite! |
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Family SUNDAY
Serve the family your BAKED HAM today. Alongside, add SWEET POTATO-LEEK CASSEROLE (see recipe). Serve with GREEN BEANS, MIXED GREEN SALAD and WHOLE-WHEAT ROLLS. Enjoy a piece of APPLE PIE for dessert.
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Heat and Eat MONDAY
Make BAKED ROTINI WITH HAM (see recipe) using some of the leftovers. Serve it with a SPINACH SALAD and ITALIAN BREAD. Slice some leftover PIE for dessert. Check out the recipe for this day! |
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Express TUESDAY
You can get CHICKEN, BROCCOLI AND MUSHROOMS WITH BROWN RICE on the table in a hurry. Heat oven to 375 degrees. Stir 1 (18.3-ounce) carton garden broccoli soup (such as Campbell's V8 or another brand), 1 cup instant brown rice, 1/4 cup water, 1 1/2 cups fresh sliced mushrooms and 1 medium finely chopped onion together in a 2-quart shallow baking dish. Top with 1 pound boneless, skinless chicken breasts. Sprinkle the chicken with paprika and black pepper. Cover with foil; bake 45 minutes or until the chicken is cooked through and the rice is tender. Serve with a packaged GREEN SALAD and MULTIGRAIN ROLLS. PLUMS are your dessert. |
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Meatless WEDNESDAY
PENNE ALLA VODKA is a good reason to skip meat tonight. Cook 1 (12-ounce) package mini-penne pasta as directed. Meanwhile, slice a large sweet onion, 2 medium zucchini and 1/3 cup fresh basil leaves. Heat 2 teaspoons olive oil in a large nonstick skillet on medium-high; cook onion 2 minutes. Add zucchini; cook 3 more minutes or until just tender. Add a 24- to 26-ounce jar vodka pasta sauce to skillet to heat. Drain pasta; toss with sauce mixture and basil. (Adapted from Woman's Day magazine.) Serve with a LETTUCE WEDGE and GARLIC BREAD. Make instant BUTTERSCOTCH PUDDING with 1 percent milk, for dessert. Top with fat-free whipped cream. |
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Budget THURSDAY
ASIAN BARBECUE CHICKEN THIGHS AND BROCCOLI SLAW (see recipe) makes a fine low-cost dinner. Serve it with JASMINE RICE and BREAD STICKS. Sliced KIWIFRUIT is your dessert. Check out the recipe for this day! |
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Kids' FRIDAY
The kids will want FISH TACOS for dinner tonight. Bake 1 (11- to 12-ounce) package frozen, baked, breaded fish sticks according to directions. Cut in half crosswise. Meanwhile, in a medium bowl stir together 3 tablespoons low-fat mayonnaise and 1 teaspoon lime juice. Add 1 1/2 cups packaged coleslaw mix; toss to coat. Spoon some of the mixture into a warmed taco shell (8 shells total). Add fish; top with MANGO SALSA. (Adapted from "Supermarket Shortcuts," Jan Miller, Tricia Laning, Lois White; Wiley Publishing, $19.95.) Serve with PINTO BEANS. For dessert, you'll hear cheers for fat-free CHOCOLATE ICE CREAM, topped with STRAWBERRIES.
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Entertaining SATURDAY
Treat special guests to FLAT IRON STEAKS WITH PAPRIKA CUMIN SAUCE. Heat a large nonstick skillet on medium until hot. Place 2 (8-ounce) steaks in skillet; cook 14 to 18 minutes for medium-rare (145 degrees) to medium-doneness (160 degrees), turning occasionally. Transfer to carving board; keep warm. Add 1 cup low-sodium beef broth, 2 tablespoons tomato paste, 1/2 teaspoon paprika, 1/4 teaspoon cumin and 1/8 teaspoon garlic powder to skillet. Cook and stir 2 to 3 minutes on medium until browned bits in skillet are dissolved and sauce is smooth and slightly thickened. Remove from heat; whisk in 1 tablespoon butter. Carve steaks into slices; serve with sauce. Add CORN-ON-THE-COB and a ROMAINE SALAD. For dessert, top ANGEL FOOD CAKE with leftover ICE CREAM and STRAWBERRIES. Tip: According to experts, flat iron steaks have a tendency to "puff" or expand in the center as they cook. Medium-rare (145 degrees) to medium-doneness (160 degrees) guarantees best results. Your meat thermometer is your friend. Use it!
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