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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
Make CORNMEAL CHICKEN WITH CASERA SAUCE (see recipe) for a special family day meal. Serve it with everyone's favorite, MASHED POTATOES. Add steamed ZUCCHINI, deli COLESLAW and DINNER ROLLS. Buy a LEMON MERINGUE PIE for dessert
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Express MONDAY
MUSHROOM-ONION TURKEY BURGERS will make a quick meal. Combine 1 packet mushroom-onion soup mix with 1 pound ground turkey breast and 2 teaspoons canola oil. Shape into patties. Panfry in a little oil until no longer pink. Serve on WHOLE-WHEAT BUNS along with LETTUCE, TOMATOES, PICKLES, low-fat MAYONNAISE and DIJON MUSTARD. Add BAKED CHIPS on the side. Slice the leftover PIE for dessert. |
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Budget TUESDAY
You won't mind saving a few greenbacks with delicious CRANBERRY CHIPOTLE BEEF. Place 1 medium onion, cut into wedges, in a 4-quart or larger slow cooker. Top with a well-trimmed 2- to 2 1/2-pound boneless beef chuck pot roast. Sprinkle with 2 teaspoons minced garlic and 1/4 teaspoon each salt and pepper. In a small bowl, combine 1 (16-ounce) can cranberry sauce and 1 to 2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce; mix well and pour over beef mixture. Cover and cook on low 6 to 8 hours. (Adapted from "Better Homes and Gardens Budget Meals," John Riha, editorial director; Wiley Publishing, $19.95.) Serve the beef over BROWN RICE and add MIXED GREENS and CRUSTY ROLLS on the side. For dessert, enjoy PEARS. PLAN AHEAD: Save enough beef for Wednesday. |
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Heat and Eat WEDNESDAY
You can make BEEF WRAPS for a quick dinner. Heat and shred the leftover beef. Place it in warm fat-free flour tortillas and top with reduced-fat sour cream and some salsa, and roll. Serve with frozen OVEN FRIES, DILL PICKLES and CARROT SALAD. STRAWBERRIES are a good dessert. PLAN AHEAD: Save enough strawberries for Thursday and enough carrot salad for Friday. |
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Meatless THURSDAY
Enjoy hearty PESTO PIZZA for a no-meat dinner. Heat oven to 475 degrees. Place whole-wheat tortillas on a baking sheet. Spread with pesto. Top with sliced tomatoes, shredded part-skim mozzarella and spoonfuls of reduced-fat ricotta cheese. Bake about 10 minutes or until cheese melts. Add GOLDEN BUTTERNUT SQUASH SOUP (such as Campbell's V-8 Soup) for a boost in Vitamin A. Top instant CHOCOLATE PUDDING with leftover STRAWBERRIES for dessert. |
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Kids' FRIDAY
Here I go again with another version of a kid-favorite and this time it's CHEESY MEXIMAC (see recipe). Serve it with leftover CARROT SALAD and BREAD STICKS. Let the kids help prepare PHYLLO PEANUT BUTTER CUPS for dessert. Heat oven to 350 degrees. Line a baking sheet with foil. Place 1 (1.9-ounce) box (15 each) phyllo shells on it. Place 1 miniature peanut butter cup (from a 12-ounce bag) in each shell. Bake 5 minutes or until chocolate softens. With a small metal spatula or knife, flatten and even out chocolate in phyllo cups. Let stand at room temperature until cooled. Top each cup with light whipped cream. Sprinkle with chopped peanuts if desired. (Adapted from Woman's Day magazine.)
Tip: Give the extra peanut butter cups to a very thin friend.
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Entertaining SATURDAY
Serve your guests SPICY COD (see recipe) tonight. Alongside, add packaged LONG GRAIN AND WILD RICE, steamed fresh BROCCOLI, a SPINACH SALAD and BAGUETTES. For dessert, enjoy the leftover PEANUT BUTTER CUPS with fat-free VANILLA ICE CREAM. |
