back to 7-Day Menu Planner

Family SUNDAY Impress the family with your ROASTED CHICKEN. Serve the chicken with SCALLOPED POTATOES, ROAST RED ONIONS WITH BASIL (see recipe) and DINNER ROLLS. For dessert, CHOCOLATE MERINGUE PIE is a family favorite. PLAN AHEAD: Save enough chicken and pie for Monday. TIP: Buy a 4- to 6-pound chicken for plenty of leftovers. Check out the recipe for this day!

Heat and Eat MONDAY Transform the leftover chicken into CHICKEN JAMBALAYA. Follow the directions for any 8-ounce packaged jambalaya mix and add 4 ounces diced ham. Stir in 1 (10-ounce) package frozen (and thawed) sliced okra and simmer 10 more minutes. Add 2 cups leftover cooked and diced chicken; mix well. Remove from heat and let stand, covered, 5 minutes. Serve with a MIXED GREEN SALAD and BAGUETTES. Slice the leftover PIE for dessert.

Kids' TUESDAY Buy frozen BLACK BEAN BURGERS (or another flavor) for kids' night. Serve on toasted whole-grain buns and top with their favorites, such as shredded lettuce, salsa and Mexican-blend shredded cheese. Serve with OVEN FRIES (frozen). For dessert, RED AND GREEN GRAPES are fun.

Express WEDNESDAY We lapped up this super-easy SHEPHERD'S PIE (see recipe). Serve it with a LETTUCE WEDGE and WHOLE-GRAIN BREAD. For dessert, try your favorite ICE CREAM SANDWICHES. Check out the recipe for this day!

Budget THURSDAY Keep the slow cooker busy today with SAUSAGE AND SAUERKRAUT WITH POTATOES. In a 4-quart or larger slow cooker, place 1 (12- to 14-ounce) package reduced-fat kielbasa (cut into chunks), 1 (2-pound) package refrigerated sauerkraut (rinsed and drained), 1 teaspoon caraway seeds, 4 medium halved red potatoes, 1 medium sliced onion and 2/3 cup water. Stir, cover and cook on low for 7 to 8 hours. Alongside, add PICKLED BEETS and PUMPERNICKEL BREAD. CHUNKY APPLESAUCE is dessert.

Meatless FRIDAY Forget meat tonight and enjoy FETTUCCINE WITH BLUE CHEESE. Cook 12 ounces fettuccine according to directions; add 1 (10-ounce) package frozen green peas the last 3 minutes of cooking; drain. To pot, add 1/4 cup half-and-half, 1 cup 1 percent milk, 2 tablespoons chopped green onions and coarse salt and pepper to taste. Simmer 1 minute. Return fettuccine and peas to pot. Sprinkle with 1/4 cup crumbled blue cheese; toss to coat. Serve immediately. Add a ROMAINE SALAD and GARLIC BREAD. Enjoy PEACH SORBET for dessert. PLAN AHEAD: Save enough sorbet for Saturday.

Entertaining SATURDAY Entertain your guests with ITALIAN PORK ROAST WITH ROASTED POTATO WEDGES on the menu. Heat oven to 350 degrees. Rub 3 tablespoons Italian seasoning over 1 (2-pound) boneless pork loin roast. Place roast in a shallow pan and roast 25 minutes. Meanwhile, place 4 medium unpeeled potatoes (cut into wedges) and 1/4 cup bottled Italian dressing in a resealable plastic bag and toss to coat. Discard marinade; arrange potatoes around pork and roast 20 to 30 minutes more or until internal temperature of pork reaches 145 degrees and potatoes are tender. Remove from oven and let pork stand 3 to 5 minutes before slicing. Serve with GREEN BEANS AND TOMATOES (see recipe). Add CRUSTY BREAD. For dessert, leftover PEACH SORBET with BUTTER COOKIES is light. Check out the recipe for this day!