7-day menu planner

11/12

FAMILY SUNDAY Gather the family for Broiled Beef

Kebabs. In a large bowl, combine 2 tablespoons olive oil, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried), 2 cloves minced garlic and 1/2 teaspoon black pepper. Cut 1 pound boneless top sirloin, 1 medium bell pepper (any color) and 1 medium red onion into 1-inch pieces and add to bowl. Add 8 ounces whole crimini mushrooms; toss to coat with oil mixture. Thread beef and vegetables alternately on 8- to 12-inch metal skewers; do not crowd. Place on rack in broiler pan, 3 to 4 inches from heat. Broil 9 to 12 minutes for medium-rare to medium. Turn once. Remove beef and vegetables from skewers. Serve over brown rice. Add fresh green beans garnished with

toasted pistachios along with dinner rolls . Buy a carrot cake for dessert. Plan ahead: Save enough beef for Monday and enough cake for Tuesday.

11/13

HEAT-AND-EAT MONDAY Use the beef leftovers for hefty

Italian Beef Sandwiches. Place 4 split hoagie buns on a cookie sheet and brush lightly with Italian salad dressing. Broil 1 to 2 minutes. Coat 8 ounces thinly sliced leftover beef with 3 tablespoons of the dressing; heat 2 minutes. Divide meat mixture among bottoms of buns. Add roasted red pepper strips, sliced artichoke hearts and sliced low-fat mozzarella cheese. Broil 2 to 3 minutes or until cheese is melted; add tops and cut sandwiches in half. Serve with

mixed greens. Pears are dessert.

11/14

MEATLESS TUESDAY For a meatless meal, try flavorand fiber-packed Moroccan Vegetable Stew With Couscous (see recipe). Serve with sliced cucumbers in plain yogurt. Add flatbread. Leftover carrot cake is waiting for dessert.

11/15

EXPRESS WEDNESDAY Make it quick tonight with ChiliCheese Pierogies. In a 9-by-9-inch baking dish, combine any flavor (16.9-ounce) package frozen pierogies and 1/2 cup water. Cover and microwave on high (100 percent power) 5 minutes; mix well and drain. Spoon 1 (15-ounce) can turkey chili over pierogies; cover and microwave on high 5 minutes or until hot; sprinkle with reduced-fat shredded cheddar cheese and let stand, covered, 3 minutes. Sprinkle with sliced green onions and serve. Add a packaged green salad and

crusty bread. You’ll want crunchy apple slices for dessert.

Plan ahead: To save time, assemble Thursday’s Baked Spaghetti tonight.

11/16

KIDS THURSDAY Baked Spaghetti’s (see recipe) mild flavor is totally kid-friendly. Serve with a chopped lettuce

salad and add crusty bread. Orange sections are dessert.

Tip: Adults might want to sprinkle crushed red pepper over their spaghetti.

11/17

BUDGET FRIDAY Chicken and Vegetable Udon Soup (see recipe) is easy on the budget. Serve with sesame bread sticks. Add Asian pears for dessert.

11/18

EASY ENTERTAINING SATURDAY Everyone enjoyed this easy Flounder With Pesto entree. Heat oven to 400 degrees. Place 4 flounder fillets (4 to 6 ounces each) skin side down on wax paper. Divide 4 teaspoons basil pesto and spread on each fillet; sprinkle with 1/4 teaspoon coarse salt. Starting at narrow end, roll fillets jelly-roll style. Place rollups seam side down in an 8-by-8-inch glass baking dish. Pour 1/4 cup dry white wine (or unsalted chicken broth) over fillets and top with 4 chopped, seeded plum tomatoes. Cover and bake 18 to 20 minutes or until fish is opaque throughout. Sprinkle with chopped fresh parsley and serve with orzo tossed with additional pesto. Add steamed carrots ,a Boston lettuce salad and sourdough bread. Dessert is easy when you serve sorbet and butter cookies.