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02/12/2012

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

Prepare PORK WITH LENTILS (see recipe) for family day. Serve the combo dish with BROCCOLI SPEARS, MIXED GREENS and WHOLE-GRAIN ROLLS. For dessert, top ANGEL FOOD CAKE with STRAWBERRIES.

PLAN AHEAD: Save enough cake for Monday.
Check out the recipe for this day!

Budget MONDAY
TANGY BARBECUE CHICKEN (see recipe) is a flavorful, low-cost dinner. The recipe goes into my "keeper" file. Serve it with PINTO BEANS, COLESLAW and CORNBREAD (from a mix). Spoon fat-free CHOCOLATE SAUCE over leftover CAKE for dessert.

PLAN AHEAD: Save enough chicken and coleslaw for Tuesday.
Check out the recipe for this day!

Heat and Eat TUESDAY
Make BARBECUE CHICKEN SANDWICHES for an easy meal tonight. Shred and heat the leftover chicken and sauce and spoon it all on toasted whole-grain buns. Serve it with leftover COLESLAW and add BAKED CHIPS. PEARS are dessert.

Kids' WEDNESDAY
Here come the kids for one of their mom's favorite recipes for PIZZA. Serve your prizewinner with CHERRY TOMATO HALVES and DIP. They'll love CHOCOLATE BANANA GRAHAMS for dessert. For one serving: Break 1 graham cracker square into 2 rectangles. Top each piece with 1/4 teaspoon Nutella, a diagonal slice of banana and a sprinkling of toasted coconut. (Adapted from Woman's Day magazine.)

TIP: Substitute peanut butter for Nutella, if desired.

Meatless THURSDAY
Skip meat tonight and enjoy ITALIAN PASTA AND BEAN SOUP. Heat 1 tablespoon olive oil in a large saucepan on medium. Add 1 medium chopped onion and 1/4 teaspoon each coarse salt and pepper. Cook 6 to 7 minutes, stirring occasionally, or until onion begins to soften. Add 1 clove minced garlic; cook, stirring, 1 minute. Do not brown. Add 6 cups vegetable broth and 1 1/2 cups any small bow tie pasta; bring to boil. Reduce heat; simmer 8 to 10 minutes or until pasta is just tender. Stir in 2 (15-ounce) cans rinsed cannellini beans and 1 (14.5-ounce) can diced undrained tomatoes; cook until heated through, about 2 minutes. Remove from heat; stir in 1/2 cup chopped flatleaf parsley. Serve with freshly grated parmesan. (Adapted from Woman's Day magazine.)

Add a LETTUCE WEDGE and GARLIC BREAD. For dessert, make instant BUTTERSCOTCH PUDDING with 1 percent milk and drizzle with STRAWBERRY SAUCE.

PLAN AHEAD: Save enough soup for Friday.

Express FRIDAY
Heat the leftover SOUP for a quick meal. If you have any cooked meat available, chop it and add to the soup. Serve with a SPINACH SALAD with ORANGE SLICES. Add CRACKERS. For dessert, munch on PEANUT BUTTER COOKIES.

Entertaining SATURDAY
Invite guests for INDIAN-SPICED TOMATO-ALMOND SHRIMP (see recipe). Serve it with BASMATI RICE, GREEN BEANS, MIXED GREENS and FLATBREAD. Enjoy FRUIT TARTS for dessert.

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.