Seven-Day Menu Planner
2/25 FAMILY SUNDAY
Gather the family for Classic
Roast Chicken (see recipe) from Atlanta cookbook author Cynthia Graubart’s new book, “Sunday Suppers,”which is full of easy, practical, delicious recipes.
Serve the juicy bird with your macaroni and cheese and tiny green peas (from frozen). Add crusty rolls. For dessert, buy a blueberry cobbler.
Plan ahead: Save enough chicken and some cobbler for Monday.
2/26 HEAT-AND-EAT MONDAY
Use the leftover chicken and
make nontraditional Grilled Chicken and Provolone Cheese
Sandwiches. Chop the leftover chicken and mix with ⅓ cup golden raisins, 1/4 cup thinly sliced celery and ⅓ cup low-fat mayonnaise. Coat one side of 12 wholegrain bread slices with cooking spray. Turn 6 bread slices coated side down and add a thin slice of provolone cheese to each. Spread with chicken mixture. Top with another thin slice of cheese and remaining 6 bread slices (coated side up). Place in a thick skillet or griddle heated to medium; gently press down. Cook 3 to 4 minutes per side or until lightly browned.
Serve with carrot salad. Warm the leftover cobbler and top it with vanilla ice cream. Plan ahead: Save enough ice cream for Tuesday.
2/27 KIDS TUESDAY
You’d think they might get tired of Spaghetti and Meatballs, but kids are often resistant to change. Make them happy and cook some spaghetti, top it with their favorite red pasta sauce and buy or make your own meatballs. Sprinkle with freshly grated Parmesan cheese for some adult appeal. Make a chopped lettuce salad and add crunchy bread sticks. Enjoy leftover ice cream with chocolate
syrup for dessert.
2/28 MEATLESS WEDNESDAY
Crustless Vegetable Quiche has great flavor without any meat. Coat a 4-quart or larger slow cooker with cooking spray. In a medium bowl, beat 6 eggs with 2 tablespoons flour, 1/2 teaspoon coarse salt, ⅛ teaspoon grated nutmeg and freshly ground black pepper to taste. Whisk in 1 cup half-andhalf and 1 cup 1 percent milk. Stir in 3 cups of any chopped cooked vegetable, 2 tablespoons minced fresh basil, 1/2 cup grated Gruyere, Emmentaler, Gouda or cheddar cheese (or a mixture) and 1/2 cup Parmesan. Pour the mixture into the slow cooker. Sprinkle another 1/2 cup Parmesan on top. Cover and cook on high 1 1/2 hours or until quiche is just set in center. Run a knife around the edge of the quiche, cut into wedges and serve hot.
Add baked sweet potatoes, a romaine salad and wholegrain rolls. Enjoy fresh pears for dessert. Plan ahead: Bake enough potatoes for Friday.
3/1 EXPRESS THURSDAY
Make tonight a soup-andsandwich night. Buy deli Roast Beef Sandwiches and jazz them up with horseradish sauce. Serve the sandwiches with butternut squash soup for a big shot of vitamin A, and add a mixed green
salad. For dessert, plums are simple.
3/2 BUDGET FRIDAY
For an economical meal, serve Catfish Po’ Boys (see recipe) tonight. Make sweet potato oven
fries with leftover potatoes. Cut them into 3/4-inch wedges, coat with cooking spray and add coarse salt and black pepper to taste, then bake in a 425-degree oven 10 minutes or until hot. Serve with
bell pepper sticks and olives. Try peaches for dessert.
3/3 EASY ENTERTAINING SATURDAY
These Onion-and-CherryGlazed Pork Chops (see recipe) would please any guest. Serve with brown rice pilaf, green beans ,a spinach salad and sourdough rolls. Lemon sorbet is just the right light dessert.
Susan Nicholson is an Atlantabased cookbook author and registered dietitian. Reach her at susan@7daymenu.com. Follow Susan on Twitter: @7DayMenu. The Menu Planner is also accessible at 7daymenuplanner.com.