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01/27/2013

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

Pick up a SPIRAL-SLICED HAM for your Super Bowl guests today. Serve it with CREAMY MASHED POTATO CASSEROLE (see recipe). Add deli COLESLAW and WHOLE-GRAIN ROLLS. Slice LEMON CAKE (frozen) for dessert and cheer your favorite team.

PLAN AHEAD: Save enough ham and cake for Monday. Save enough potato casserole for Tuesday.
Check out the recipe for this day!

Heat and Eat MONDAY
A good way to use some of the leftover ham is to add it to FRITTATA FLORENTINE (see recipe). Serve the spinach-laced egg dish with deli CARROT SALAD and toasted ENGLISH MUFFINS. Top leftover CAKE with STRAWBERRIES for dessert.

PLAN AHEAD: Buy enough carrot salad for Tuesday.
Check out the recipe for this day!

Budget TUESDAY
This MEXICAN MEATLOAF will please everyone. Heat oven to 425 degrees. Mix together 1 pound each lean ground beef and ground turkey breast, 1 (1- to 1.25-ounce) package less-sodium taco seasoning, 1/2 cup dry bread crumbs, 1 small chopped onion, 1 lightly beaten egg and 1/3 cup ketchup. Shape into a 10-by-6-inch loaf and place in a 9-by-13-inch baking dish lined with foil. Top evenly with 1 (10-ounce) can drained diced tomatoes with green chiles. Bake 45 to 60 minutes or until internal temperature is 160 degrees.

Heat the leftover MASHED POTATO CASSEROLE and serve it along with the leftover CARROT SALAD. Add WHOLE-GRAIN ROLLS. PEARS are dessert.

PLAN AHEAD: Save enough meatloaf for Wednesday.

Kids' WEDNESDAY
Make the kids happy with MEATLOAF CHEESEBURGERS. Top whole-grain hamburger buns with leftover meatloaf and then top with reduced-fat American cheese slices. Broil until the cheese is melted and internal temperature of the beef is 160 degrees. Serve with frozen OVEN FRIES and a LETTUCE SALAD. Try GRAPES for dessert.

PLAN AHEAD: Save enough buns for Thursday.

Express THURSDAY
Serve ready-to-heat BARBECUE CHICKEN (such as Lloyd's) on leftover toasted WHOLE-GRAIN BUNS. Add CELERY STICKS and BAKED BEANS. Sprinkle fresh PINEAPPLE CHUNKS with toasted shredded coconut for dessert.

PLAN AHEAD: Toast enough coconut for Saturday.

Meatless FRIDAY
Colder weather is the time to enjoy this EASY TOMATO SOUP (see recipe). Serve with GRILLED CHEESE SANDWICHES and MIXED GREENS. For dessert, PEACHES are easy.
Check out the recipe for this day!

Entertaining SATURDAY
BROILED FLOUNDER makes a favorite meal for guests. Coat broiler pan with cooking spray. Sprinkle 4 (4- or 5-ounce) flounder fillets with lots of fresh lemon juice and 1/2 to 3/4 teaspoon Old Bay Seasoning. Add a dash of black pepper. Broil, seasoned side up, 5 minutes; turn and sprinkle with additional lemon juice, additional 1/2 to 3/4 teaspoon Old Bay Seasoning and pepper. Broil 5 to 6 minutes longer or until lightly browned. Serve immediately.

Add flavorful MEDITERRANEAN RICE. Toss cooked rice with a can of rinsed and drained garbanzo beans, shredded carrots, chopped kalamata olives and chopped parsley. Top with freshly shredded parmesan cheese. For dessert, when you top scoops of pineapple sherbet with thawed or fresh mango chunks and sprinkle with leftover toasted coconut, you have PINEAPPLE BLIZZARDS.

Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at menuplanner@mindspring.com.