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02/03/2013

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

Prepare a TURKEY BREAST for the family (use an oven roasting bag with directions on the bag). Buy or make GRAVY. Alongside, serve MASHED POTATOES, fresh BROCCOLI with toasted sliced almonds, MIXED GREENS and DINNER ROLLS. For dessert, buy a BOSTON CREAM PIE.

PLAN AHEAD: Save enough turkey and pie for Monday. Cook rice for Monday and Thursday.

Heat and Eat MONDAY
You'll never recognize the turkey leftovers in this TURKEY AND RICE CHILI (see recipe). Serve it along with ROMAINE and CRUSTY BREAD. Leftover PIE is dessert.
Check out the recipe for this day!

Kids' TUESDAY
Use a seasoning mix packet to make quick SLOPPY JOE POCKETS. Heat oven to 375 degrees. In a large nonstick skillet, cook 1/2 pound lean ground beef and 1/2 pound ground turkey breast on medium 6 minutes or until no longer pink; drain. Add any 1 (1.3-ounce) packet sloppy Joe seasoning mix and 1 (8-ounce) can no-salt-added tomato sauce; set aside. Unroll 1 (10-ounce) can refrigerated pizza dough onto a baking sheet coated with cooking spray. Cut dough into 4 squares. Sprinkle 1/4 cup reduced-fat shredded mozzarella cheese onto one-third of each square. Spoon meat mixture over cheese, but not to the edge. Divide and top each portion with 1 cup sliced fresh mushrooms. Fold sides of dough over filling; press around edges with a fork to seal. Bake 20 to 25 minutes or until golden brown.

Serve with a CHOPPED LETTUCE SALAD and deli BROWNIES.

PLAN AHEAD: Save enough brownies for Wednesday.

Budget WEDNESDAY
Tonight's GREEK-STYLE SKILLET SUPPER (see recipe) is easy on the purse and easier on the taste buds. Serve with a SPINACH SALAD and WHOLE-GRAIN ROLLS. Serve leftover BROWNIES with PEACH SORBET for dessert.

PLAN AHEAD: Prepare Thursday's dessert today. Save enough sorbet for Saturday.
Check out the recipe for this day!

Entertaining THURSDAY
Your honey will swoon over HOT AND SWEET BOMBAY CHICKEN (see recipe). Mine did. Serve it over leftover RICE and add a BIBB LETTUCE SALAD.

For a sweet finish, DREAMY MINI CHEESECAKES are perfect. Heat oven to 325 degrees. Using an electric mixer, beat 1 (8-ounce) package softened reduced-fat cream cheese with 1/3 cup sugar in a large bowl until light and fluffy. Add 1 egg, 1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract and 8 drops red food color; mix well. Line 8 muffin cups with paper baking cups. Place a vanilla wafer in bottom of each cup. Pour batter halfway into each cup. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack. Refrigerate 4 hours to overnight. To serve, place on a dessert plate, drizzle with melted chocolate and top with raspberries, if desired. Expect a big gift after this meal!

PLAN AHEAD: Save enough mini cheesecakes for Friday.
Check out the recipe for this day!

Meatless FRIDAY
What could be easier than GRILLED CHEESE-AND-APPLE SANDWICHES? Make them like any grilled cheese sandwich, but use cinnamon-raisin bread and add thin slices of any sweet apple (such as Delicious or Gala) with any cheese. Serve with OVEN FRIES (frozen) and MIXED GREENS. Enjoy the leftover MINI CHEESECAKES for dessert.

Entertaining SATURDAY
Complete a week of culinary trips to faraway places by serving your guests MOROCCAN BEEF KEBABS. Heat broiler. In a large bowl, combine 2 tablespoons chopped cilantro, 2 tablespoons olive oil, 3 large cloves minced garlic, 2 teaspoons cumin, 1 teaspoon paprika and 1/4 teaspoon cayenne pepper; mix well. Add 1 1/4 pounds beef top sirloin (cut into 1-by-1 1/2-inch chunks), 1 medium onion and 1 medium red bell pepper (each cut into 1-inch pieces); toss to coat. Alternately thread beef, onion and bell pepper onto 4 (12-inch) metal skewers. Place skewers on rack in broiler pan 3 to 4 inches from heat. Broil 8 to 10 minutes for medium-rare to medium doneness, turning once.

Serve kebabs over COUSCOUS. Add a BIBB LETTUCE SALAD and WHOLE-GRAIN ROLLS. For dessert, serve leftover SORBET with BUTTER COOKIES.

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