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7-Day Menu Planner by Susan Nicholson
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| Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite! |
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Express SUNDAY
Rely on a SPIRAL-SLICED HAM, deli POTATO SALAD and canned BAKED BEANS for a fine meal today. Add PUMPERNICKEL BREAD. Finish the easy meal with a CHOCOLATE LAYER CAKE.
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Kids' MONDAY
If you can't be a cowboy, at least you can eat COWBOY BEANS AND RICE WITH FRANKS. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat until hot. Add 1 medium chopped onion and 1 medium chopped green bell pepper; cook and stir 3 to 5 minutes or until softened. Add 4 fat-free hot dogs (cut into 1-inch pieces), 3 cups cooked rice, 2 (15- to 16-ounce) cans rinsed pinto beans and 3/4 cup barbecue sauce; mix well. Reduce heat to low and simmer 6 or 7 minutes or until hot. For some extra crunch, dip CELERY STICKS into ranch dressing. Add CORNBREAD MUFFINS (from a mix). PEARS are dessert. PLAN AHEAD: Save enough muffins for Tuesday. |
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Budget TUESDAY
Buy canned LENTIL SOUP and add some chopped (leftover) ham for extra flavor. Serve with a SPINACH SALAD and leftover MUFFINS. Slice leftover CAKE for dessert. |
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Meatless WEDNESDAY
Enjoy the meaty texture of BARBECUE PORTOBELLO MUSHROOM SANDWICHES ON FOCACCIA. Slice focaccia into 6 squares, then slice horizontally and toast. Brush 6 mushrooms with barbecue sauce and broil 3 minutes (gill side down) or until tender. To assemble, place 1 mushroom on bottom of focaccia and top with roasted red bell peppers cut into strips, 5 basil leaves and 1 tablespoon goat cheese. Top with remaining focaccia, cut in half and serve. Serve with BAKED FRIES (frozen). PEACHES make a good dessert. PLAN AHEAD: Cook Thursday's brown rice today. |
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Family THURSDAY
Lots of us like the traditional TURKEY, DRESSING, GRAVY AND CRANBERRIES for Thanksgiving. This year, try HARVEST RICE (see recipe) for a little change. Go back to tradition and serve PUMPKIN PIE with light whipped cream. PLAN AHEAD: Save the leftovers for future feasts. Check out the recipe for this day! |
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Heat and Eat FRIDAY
Use the leftover turkey for ASIAN TURKEY WRAPS (see recipe). Heat the leftover RICE. Leftover PIE is dessert. That was easy. Check out the recipe for this day! |
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Entertaining SATURDAY
For a change of pace, invite your guests for MEDITERRANEAN SHRIMP (see recipe). Serve with TOMATO CAPER SALAD. Mix together 2 tablespoons each drained capers and balsamic vinegar, 1 tablespoon olive oil, salt to taste and 1/2 teaspoon pepper. Drizzle over 2 cups halved grape tomatoes and let stand for 15 minutes to 1 hour. Sprinkle with 6 shredded basil leaves. Serve over lettuce. Add GARLIC BREAD. For dessert, sprinkle toasted coconut over FRESH FRUIT CUP.
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