For family day, serve CITRUS GINGER-GLAZED TURKEY TENDERLOINS. Heat 1 tablespoon canola oil in large nonstick skillet. Add 1 1/4 pounds turkey breast tenderloins and cook 5 minutes on medium or until brown on one side. Turn and stir in 1/4 cup orange marmalade, 1/2 teaspoon ground ginger and 1 teaspoon Worcestershire sauce; reduce heat to low. Cover and simmer 15 to 20 minutes or until sauce is thickened and juice of turkey is no longer pink; stir occasionally. Cut turkey into thin slices and serve with sauce.
Add RICE and GREEN BEANS along with DINNER ROLLS to your meal. Buy or make APPLE COBBLER for dessert.
Save enough apple cobbler for Monday.
turkey breast tenderloins, orange marmalade, ground ginger, Worcestershire sauce, rice, green beans, dinner rolls, apple cobbler.
You'll never miss meat with POLENTA WITH RED PEPPERS on the menu. Serve the flavor-packed recipe with a SPINACH SALAD garnished with thinly sliced red onion and sliced hard-cooked eggs. Add WHOLE-GRAIN ROLLS. Warm the leftover COBBLER for dessert and top it with fat-free VANILLA ICE CREAM.
Save enough ice cream for Thursday.
red bell peppers, canned no-salt-added diced tomatoes, cooking spray, ready-to-slice polenta, fontina cheese, fresh basil, fresh spinach, red onion, eggs, whole-grain rolls, fat-free vanilla ice cream.
Pick up some deli SOUP for an easy meal. Serve it with GRILLED CHEESE SANDWICHES. Add a packaged GREEN SALAD. For dessert, PEARS are perfect.
deli soup, bread and cheese for sandwiches, packaged green salad, pears.
Pile up the savings with this SEA SHELL CASSEROLE. Cook 12 ounces medium seashell pasta according to directions; drain and set aside. In a large nonstick skillet, cook 1 pound lean ground beef on medium with 1 tablespoon minced garlic and 1/2 teaspoon onion powder for 5 minutes or until no longer pink; drain well. Add 3 to 3 1/2 cups red pasta sauce and cook 4 minutes. Add cooked pasta and continue to cook 5 minutes or until heated through. Garnish with freshly grated parmesan cheese.
Serve with a MIXED GREEN SALAD and ITALIAN BREAD. For dessert, try SLICED PEACHES.
Save enough casserole for Friday.
medium sea shell pasta, lean ground beef, garlic, onion powder, red pasta sauce, parmesan cheese, salad greens, Italian bread, peaches.
Let the kids pick their favorite PIZZA tonight. Serve it with CELERY STICKS AND DIP. Top leftover ICE CREAM with CHOCOLATE SAUCE.
Save enough chocolate sauce for Friday.
pizza, celery sticks, dip, chocolate sauce.
Heat the leftover SEA SHELL CASSEROLE for a quick meal. Add a ROMAINE SALAD and GARLIC BREAD on the side. Buy TAPIOCA PUDDING for dessert and drizzle it with leftover chocolate sauce.
romaine, garlic bread, tapioca pudding.
For your guests, prepare PORK CHOPS WITH DIJON SAUCE. Serve the chops with frozen O'BRIEN POTATOES, FRESH BROCCOLI SPEARS (drizzle fresh lemon juice over the broccoli), BIBB LETTUCE and BAGUETTES. For dessert, you will understand why Cathy Weichert of Mound, Minn., was a 2013 finalist in the Pillsbury Bake-Off with her ORANGE CARDAMOM BLUEBERRY CROSTATA.
bone-in center-cut pork chops, coarse salt, pepper, olive oil, fat-free chicken broth or dry white wine, honey, Dijon mustard, frozen O'Brien potatoes, fresh broccoli, lemons, bibb lettuce, baguettes, refrigerated pie crust, orange marmalade, flour, ground cardamom, blueberries, egg, coarse white sparkling sugar or regular sugar.