7day menu planner
A week’s worth of quick, healthful meals for budgetminded families
SUNDAY: Serve the family Prosciutto-Wrapped Pork With Walnuts (see recipe) and be ready for compliments. Enjoy the juicy pork with couscous and fresh green beans. Add sourdough bread. Slice pound cake and top it with strawberries for dessert. Plan ahead: Prepare enough pork for Monday.
MONDAY: Use the leftover pork for Soft Tacos With Pork. Cut pork into strips. Spread warm corn tortillas with heated canned refried beans. Top with pork, shredded lettuce, chopped onion and chunky salsa. Roll and serve with sliced steamed zucchini and sliced avocado. Make flan (from a mix) for dessert.
TUESDAY: Two-Cheese Pasta saves money and time. Cook 10 ounces rotini pasta according to package directions and add 2 cups frozen cauliflower, broccoli and carrot mixture (loose-packed) the last 5 minutes of cooking; drain. In the same pot, combine 1 cup 1% milk, 3 ounces Neufchatel cream cheese and ¼ teaspoon ground black pepper. Cook and stir on low until cream cheese melts. Return pasta and vegetable mixture to pot. Toss to coat with cream cheese mixture. Stir in ½ cup freshly grated parmesan cheese. Serve immediately with a mixed green salad and garlic bread. Fresh pineapple chunks topped with toasted coconut is a light dessert.
WEDNESDAY: Be a hero by making a fast meal of Meatball Heroes. Heat broiler. In a large skillet on medium-high, heat 1 (12-ounce) package frozen fully-cooked turkey meatballs (thawed), 1 ½ cups red pasta sauce and ¼ cup water until boiling. Reduce heat to medium-low and simmer, covered, 5 minutes or until meatballs are heated through; stir occasionally. Meanwhile, place 4 whole-grain hero rolls (sliced almost through horizontally) cut-side up on a large cookie sheet. Sprinkle rolls with ½ to 1 cup shredded mozzarella cheese. Broil 2 to 3 minutes or until cheese melts. Spoon meatballs and sauce onto bottom of rolls; cut sandwiches in half. Serve with baked potato chips, dill pickles and a lettuce wedge. Nectarines are dessert.
THURSDAY: Who can top Mexican Pizza for flavor and simplicity? Heat oven to 425 degrees. Place 1 (10-ounce) ready-to-bake whole-grain thin pizza crust on a baking sheet. Spread with 1 (16-ounce) can refried beans; sprinkle with 1 cup (4 ounces) shredded Mexican-blend cheese. Bake
8 to 10 minutes or until crust is crisp and cheese melts. Top with shredded lettuce, chopped tomatoes, mild taco sauce and chopped cilantro. Slice and serve with carrot sticks. For dessert, make instant chocolate pudding and top with sliced bananas.
FRIDAY: Skip meat and serve Greek Isle Pasta (see recipe). Add a romaine salad and Italian bread. Red and green grapes are dessert.
SATURDAY: Special guests will appreciate your Sesame-Orange Scallops (see recipe) served over rice. Add roasted fresh asparagus, an arugula salad and a baguette to accompany your delicious meal. For dessert, cheesecake with raspberries and toasted sliced almonds makes for a special ending.