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7-Day Menu Planner by Susan Nicholson
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| 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
If my mother were still here, she would have liked the ALMOND-CHOCOLATE BAKED FRENCH TOAST (see recipe) for its flavor and simplicity. Serve the pretty baked dish with FRESH FRUIT sprinkled with toasted coconut and CANADIAN BACON. Happy Mother's Day to moms everywhere!
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Budget MONDAY
Serve economical BLACK BEAN CHICKEN CHILI (see recipe) tonight. Add a ROMAINE SALAD and CORNBREAD (from a mix). PEARS are good for dessert. PLAN AHEAD: Save enough chili and cornbread for Tuesday. Check out the recipe for this day! |
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Heat and Eat TUESDAY
The leftover CHILI will be even better the second time around because the flavors have blended. This time, serve the chili over BROWN RICE and garnish with fat-free sour cream. Add a MIXED GREEN SALAD and the leftover CORNBREAD. FRESH PINEAPPLE makes an easy dessert. |
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Express WEDNESDAY
CHICKEN SATAY is quick and full of flavor. Whisk 1/4 cup each reduced-fat creamy peanut butter and water with 1 tablespoon each fresh lime juice, reduced-sodium soy sauce, grated ginger and brown sugar until smooth. Skewer 1 1/4 pounds chicken tenders; brush with canola oil, then grill 5 minutes, turning once until cooked through. Serve the chicken with the sauce and lime wedges. (Adapted from Woman's Day magazine.) Add CORN-ON-THE-COB and BREAD STICKS. Buy TAPIOCA PUDDING for dessert. |
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Kids' THURSDAY
Call the kids for PIZZA BURGERS and let them take part in the cooking. Heat oven to 350 degrees. Brown 1 pound 95 percent lean ground beef. Meanwhile, stir 1/2 teaspoon dried oregano and 1/4 cup grated parmesan cheese into 1 to 1 1/2 cups pizza sauce. Spoon beef and sauce over halves of whole-wheat English muffins. Top with shredded mozzarella cheese and bake until the cheese bubbles. Add BABY CARROTS to munch on. FUDGSICLES make a dandy dessert. |
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Meatless FRIDAY
Forget meat and enjoy HORSERADISH-STUFFED POTATOES for an easy meal. For the sauce, in a medium bowl, combine 1 cup fat-free sour cream, 1/4 cup prepared horseradish, 3 tablespoons 1 percent milk, 1 tablespoon snipped fresh chives and 1/4 teaspoon white pepper. Cut tops from 4 (8 ounces each) baked potatoes. Scoop out pulp and mix with horseradish sauce and 1/4 cup chopped red bell pepper. Spoon mixture back into potatoes, garnish with snipped chives and serve. Add a SPINACH SALAD with RED ONION RINGS and HARD-COOKED EGG WEDGES and MULTIGRAIN ROLLS. For dessert, top fat-free VANILLA ICE CREAM with FRESH STRAWBERRIES.
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Entertaining SATURDAY
PORK MEDALLIONS with RED-ONION MARMALADE (see recipe) is a special meal for guests. Serve with LEMON RICE. (Stir some butter, fresh lemon juice and lemon zest into hot cooked rice.) Add SNOW PEAS, a BOSTON LETTUCE SALAD and BAGUETTES. For dessert, make CARAMEL SUNDAES with leftover vanilla ice cream and caramel sauce. Top the sundaes with light whipped cream. |
