7-day menu planner
10/29 FAMILY SUNDAY
Make the day special for the family with Grilled Sirloin
Steaks for dinner. Pair the steaks with colorful Herbed Corn and Edamame Succotash (see recipe). Alongside, add mixed greens and dinner rolls. Enjoy lemon sherbet for dessert. Plan ahead: Grill 1 pound extra steak and save some edamame succotash for Monday.
10/30 HEAT-AND-EAT MONDAY
For a quick dinner, try Grilled Beef
Salad. Slice 1 pound leftover steak into bite-size pieces. In a large bowl, combine steak, 1 package mixed greens, diced avocado and halved grape tomatoes. Toss with balsamic vinaigrette. Serve with the leftover edamame succotash and bread sticks. Peaches are dessert.
10/31 KIDS TUESDAY
What kid doesn’t like Meatball
Subs, especially before trick-ortreating? Heat 16 refrigerated or (thawed) frozen meatballs in marinara sauce. Spoon onto toasted submarine rolls. Top with shredded low-fat mozzarella cheese and serve with green beans. For a fun dessert, make
Scarecrow Cookies with the kids. Prepare 1 (17-ounce) package sugar cookie mix according to directions, adding 1 teaspoon pure vanilla extract. Cut out rounds with a 2 ½-inch round cookie cutter. Bake and cool cookies as directed. Frost cookies with 1 (16-ounce) container vanilla frosting. For the scarecrow’s hat, break a wafer cookie in half. Press wafer cookie half into the top of the frosted cookie. Place a whole wafer cookie below the cookie half. Press broken shredded wheat around sides of face for straw hair. Use candy-coated pieces and red string licorice to decorate the face.
Plan ahead: Save some cookies for Wednesday.
11/1 EXPRESS WEDNESDAY
Make a quick dinner tonight with a frozen Pot Pie (such as Blake’s). Look for one with natural ingredients that is low in sodium. Add a packaged Italian salad. For dessert, enjoy leftover cookies.
11/2 BUDGET THURSDAY
It’s easy and inexpensive to prepare, so Lentil Soup (see recipe) is a perfect entree. Serve it with a romaine salad and wholegrain rolls. Try pears for dessert.
11/3 MEATLESS FRIDAY
Skip meat for Grilled Portobello
Quesadillas. Brush one side of 8 medium whole-grain tortillas with olive oil. Place 4 grilled Portobello mushrooms on each of 4 tortillas (oiled side down). Sprinkle with grated pepper jack cheese. Top with remaining tortillas, oiled side up. Grill 1 to 3 minutes per side or until cheese is melted and tortillas are crisp. Cut into wedges.
Serve with avocado salad . In a medium bowl, toss 2 cups corn with 1 diced avocado, 2 thinly sliced green onions, 1 tablespoon olive oil and some coarse salt and pepper. Scoop a little strawberry
ice cream for dessert. Plan ahead: Save enough ice cream for Saturday.
11/4 EASY ENTERTAINING SATURDAY
Make your guests feel special with Shrimp and Angel Hair Pasta With “Alfredo” Sauce (see recipe) on the menu. Add a Boston lettuce salad and baguettes. Top leftover ice cream with warm fudge sauce for dessert.