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12/02/2012

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

Make family day special with CUBAN PORK TENDERLOIN (see recipe), a delicious entree. Serve it with RICE AND BLACK BEAN SALAD. In a medium bowl, whisk zest from orange half, 3 tablespoons fresh orange juice, 1 tablespoon red wine vinegar, 1/2 teaspoon coarse salt, 1/4 teaspoon black pepper and 2 tablespoons olive oil. Add 1 cup cooked chilled rice, 1 (15-ounce) can reduced-sodium rinsed black beans, 2 sliced green onions and 2 tablespoons fresh cilantro; toss to mix. Let stand at room temperature up to 4 hours. Add steamed SLICED ZUCCHINI, a ROMAINE SALAD and WHOLE-GRAIN ROLLS. Buy a BOSTON CREAM PIE for dessert.

PLAN AHEAD: Make extra pork for Monday. Save some pie, too.
Check out the recipe for this day!

Heat and Eat MONDAY
Heat Sunday's leftovers and make CUBAN SANDWICHES. Spread one side of split Cuban rolls with low-fat mayonnaise and the other side with mustard. Layer leftover sliced pork, deli sliced ham, dill pickle slices and Swiss cheese on one side; top with other roll half and press to flatten. Coat both sides of roll with cooking spray and cook in heated nonstick skillet until browned on both sides, pressing on roll. Serve with BAKED CHIPS and TOMATO WEDGES. Slice the leftover PIE for dessert.

Budget TUESDAY
Prepare budget-friendly CHICKEN SAUSAGE, PEPPER AND ONIONS for dinner. Heat 1 tablespoon canola oil in large nonstick skillet on medium-high. Arrange 2 packages (about 14 ounces each) chicken sausage on one side of skillet; cover and cook 6 minutes. Add 3 green bell peppers (cut into strips) to other side of skillet and cook 2 minutes. Meanwhile, cut 1 medium onion into thin strips; add to peppers. Turn sausages. Cook 6 minutes, stirring occasionally, until sausages are lightly charred and cooked through and vegetables are lightly browned and softened. (Adapted from Woman's Day magazine.) Serve with HASH-BROWNED POTATOES (frozen) and WHOLE-GRAIN BREAD. Try KIWIFRUIT for dessert. PLAN AHEAD: Save enough sausage and vegetables for Wednesday.

Kids' WEDNESDAY
Split the leftover sausages and heat them along with the vegetables. Top sliced HOAGIES with the mixture, and you'll have a kid-friendly meal. Serve with OVEN FRIES (frozen), CELERY STICKS, CHERRY TOMATO HALVES and VEGETABLE DIP. For dessert, PINEAPPLE SPEARS are fun.

Express THURSDAY
CHEESE TORTELLINI WITH TOMATO PESTO SAUCE makes a quick meal. Mix sun-dried tomato pesto with canned no-salt-added diced tomatoes. Heat and then toss with cooked cheese tortellini (frozen). Serve with packaged GREENS and GARLIC BREAD. ORANGE SLICES are good for dessert. TIP: Look for sun-dried tomato pesto in the pasta sauce aisle.

Meatless FRIDAY
This EDAMAME LO MEIN (see recipe) is nothing like the sometimes-greasy takeout version. Serve it with a SPINACH SALAD and BREAD STICKS. Enjoy FRESH TROPICAL FRUITS for a refreshing dessert.
Check out the recipe for this day!

Entertaining SATURDAY
Any guest will enjoy PEACH-SPICED LAMB CHOPS (see recipe). Serve with BROWN RICE tossed with TOASTED ALMONDS, GREEN BEANS, a ROMAINE SALAD and FLATBREAD. Buy 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.