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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
The wonderful aromas of SEASONED PORK ROAST will draw the family to the table in no time. Heat oven to 350 degrees. Rub all surfaces of a 2- to 3-pound boneless pork loin roast with 25 percent less-sodium seasoned salt, dried thyme and dried oregano. Place in a shallow roasting pan and bake 20 minutes per pound or until internal temperature is 150 to 155 degrees. Remove from oven; let stand 10 minutes before slicing. Serve with MASHED SWEET POTATOES (refrigerated). Add frozen tiny GREEN PEAS, a packaged CAESAR SALAD and MULTIGRAIN ROLLS. For dessert, scoop fat-free STRAWBERRY ICE CREAM.
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Heat and Eat MONDAY
Use the Sunday leftovers for PORK A LA KING (see recipe). Serve it over CORNBREAD SQUARES (from a mix). Add fresh BROCCOLI SPEARS and a SLICED ORANGE AND GRAPEFRUIT SALAD on LETTUCE. Make instant BUTTERSCOTCH PUDDING with 1 percent milk for dessert. Check out the recipe for this day! |
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Meatless TUESDAY
RAVIOLI WITH SPINACH AND GOAT CHEESE (see recipe) makes a delicious no-meat dinner. Serve it with MIXED GREENS and diced, dried CRANBERRIES along with GARLIC BREAD. Leftover ICE CREAM is a good dessert. Check out the recipe for this day! |
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Express WEDNESDAY
It's a busy week, so make MEATBALL SOUP for a quick dinner. Combine 1 (16-ounce) package frozen vegetables, 2 cups water, 1 (14-ounce) can low-sodium beef broth, 1 (14.5-ounce) can diced tomatoes with roasted garlic and 3/4 cup any medium pasta. Bring to boil; reduce heat and simmer 8 minutes or until pasta is just tender. Meanwhile, microwave 1 (16-ounce) package frozen fully cooked beef meatballs according to directions. Add meatballs to soup; simmer 3 minutes or until meatballs are heated through. Serve with packaged GREENS and CRACKERS. Try PEARS for dessert.
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Family THURSDAY
Enjoy all your family's traditional favorites, including TURKEY, DRESSING, GRAVY, MASHED POTATOES, GREEN BEANS and CRANBERRIES, as you gather for Thanksgiving. For a special dessert this year, PUMPKIN-GINGER PIE WITH GOLDEN MARSHMALLOW TOPPING (see recipe) will win everyone's approval. After the meal, take a very long walk. PLAN AHEAD: Save enough pie for Friday. Check out the recipe for this day! |
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Budget FRIDAY
For a low-cost change of pace, make SURIMI ROLLS for a casual meal. In a large bowl, mix together 1 pound imitation crab meat (surimi), 1/2 cup low-fat mayonnaise, 3/4 cup chopped celery, 1 teaspoon dried tarragon, 1 tablespoon each Dijon mustard and olive oil until well-blended. Cover and refrigerate at least 1 hour. (Adapted from Family Circle magazine.) When ready to serve, spoon into whole-wheat hot dog buns. Serve with frozen OVEN FRIES and a LETTUCE WEDGE. Slice the leftover PIE for dessert. Tip: If available, use hot dog buns that are split on the top. |
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Entertaining SATURDAY
Serve your friends LEMON-OREGANO LAMB CHOPS for a company-worthy meal. In a large reusable plastic bag, combine 2 tablespoons fresh lemon juice, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon dried oregano and 1 clove minced garlic. Add 8 (4-ounce) lamb loin chops (trimmed), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Turn to coat; seal and marinate at room temperature 15 minutes; turn occasionally. Remove lamb; discard marinade. Sprinkle lamb evenly with salt and pepper. Cook chops on medium-high heat on a grill pan or other pan, 3 minutes on each side or until desired doneness. (Adapted from Cooking Light magazine.) Serve with your ORZO PILAF, ASPARAGUS, a BOSTON LETTUCE SALAD and WHOLE-WHEAT ROLLS. For a light dessert, serve CHOCOLATE WAFER COOKIES along with SORBET.
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