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03/31/2013

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 your own LEG OF LAMB and serve it with HERB ROASTED DIJON POTATOES. Heat oven to 425 degrees. Mix 5 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 clove minced garlic and 1/2 teaspoon Italian seasoning in a large bowl. Add 2 pounds red potato chunks; toss to coat. Spoon into a shallow baking pan coated with cooking spray. Bake 35 to 40 minutes, or until tender; stir occasionally.

Add a GRAPE TOMATO AND BROCCOLI FLORET SALAD (halve the tomatoes) tossed with light vinaigrette. Have DINNER ROLLS on the side. For dessert, top slices of ANGEL FOOD CAKE with STRAWBERRIES.

PLAN AHEAD: Save enough lamb, tomato-broccoli salad and cake for Monday. Save enough strawberries for Tuesday.

Heat and Eat MONDAY
Make LAMB SANDWICHES on rosemary (or another) bread. Brush the bread with olive oil and layer it with leftover lamb slices, drained roasted red peppers (from a jar), crumbled goat cheese and arugula. Serve with leftover TOMATO-BROCCOLI SALAD. Drizzle chocolate syrup over the leftover CAKE for dessert.

Meatless TUESDAY
Prepare TOMATO SOUP WITH ORZO AND WHITE BEANS for a flavorful no-meat dinner. In a medium pot, cook 1 large chopped onion, 1 small chopped green bell pepper, 2 minced cloves garlic and 1 teaspoon dried oregano in 1 tablespoon olive oil on medium 6 minutes or until vegetables are softened. Add 1/3 cup orzo, 2 (14 1/2-ounce) cans diced Italian-seasoned tomatoes, 1 (15-ounce) can rinsed and drained reduced-sodium white beans, 2 (14-ounce) cans vegetable broth, coarse salt and pepper to taste; bring to a boil. Reduce heat to low and cook 7 to 9 minutes, or until orzo is tender but still firm. Stir 3 tablespoons freshly grated parmesan into the soup and ladle into bowls.

Serve with GRILLED CHEESE SANDWICHES. For dessert, spoon leftover STRAWBERRIES over fat-free VANILLA ICE CREAM.

PLAN AHEAD: Save enough ice cream for Saturday.

Budget WEDNESDAY
This REALLY GOOD TUNA NOODLE CASSEROLE (see recipe) went over big at our house. Serve the updated family favorite with a SPINACH SALAD and CRUSTY BREAD. TROPICAL FRUIT is good for dessert.
Check out the recipe for this day!

Express THURSDAY
Pick up a ROTISSERIE CHICKEN (or two) and serve it with BAKED POTATOES topped with hot CAULIFLOWER AND CHEESE with low-fat sauce (frozen). Add WHOLE-GRAIN ROLLS. Stop by the deli and get BROWNIES for something sweet.

PLAN AHEAD: Save 2 cups chopped chicken for Friday and enough brownies for Saturday.

Kids' FRIDAY
Let the kids help prepare TEX-MEX CHICKEN POT PIE (see recipe). The whole family will enjoy it with deli CARROT-RAISIN SALAD. PEACHES are dessert.
Check out the recipe for this day!

Entertaining SATURDAY
Our guests enjoyed SHRIMP AND SUGAR SNAP PEAS IN CURRIED COCONUT SAUCE (see recipe). Serve it over JASMINE RICE. Add a BIBB LETTUCE SALAD and BAGUETTES. For dessert, warm the leftover BROWNIES and top with leftover ICE CREAM and chocolate sprinkles.

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.