Seven-Day Menu Planner
7/15 FAMILY SUNDAY
Take it easy and prepare a Smoked Turkey Breast for family
day. Alongside, Summer Green Bean and Corn Salad (see recipe) is delicious. Add more color to the plate with a real summer favorite, sliced tomatoes and fresh basil, and some whole-grain rolls.
No one will be able to resist
peach crumble for dessert: Heat oven to 350 degrees. Peel and slice 12 peaches (about 3 pounds) and combine with 1/4 cup white sugar; spoon into a 3-quart baking dish coated with cooking spray. Combine 1/2 cup flour, ⅓ cup packed light brown sugar, 1/2 teaspoon nutmeg and 3 tablespoons cold butter in a medium bowl. With 2 knives, cut butter into flour mixture until it resembles coarse bread crumbs; scatter over peaches. Bake 40 to 45 minutes or until golden; serve warm. Plan ahead: Save enough turkey, tomatoes and crumble for Monday.
7/16 HEAT-AND-EAT MONDAY
Use the leftover turkey and
tomatoes for Grilled Turkey, Tomato and Swiss Cheese
Sandwiches. Make the sandwiches with sliced sourdough bread and Dijon mustard. Spritz sandwiches with cooking spray and grill until bread is golden and cheese is melted. Add potato
salad. Warm the leftover crumble for dessert.
7/17 EXPRESS TUESDAY
Make dinner quick tonight and serve precooked smoked Ham
Steaks. Rub a Cajun seasoning blend on both sides before heating, if desired. Serve with sweet potato fries (from frozen) and deli broccoli salad. Make cornbread from a mix. Fresh apricots are your dessert.
7/18 KIDS WEDNESDAY
Call the kids for HoneyMustard Chicken Fingers. Heat oven to 425 degrees. In a medium bowl, combine 1/2 cup low-fat mayonnaise, 2 tablespoons Dijon mustard and 2 tablespoons honey. Reserve half for dipping. Add 1 pound chicken strips to remaining half mixture; stir to coat. Roll strips in 1 cup crushed corn flakes. Bake 12 minutes or until chicken is no longer pink. Serve with reserved honey-mustard sauce. Add baked
beans, carrot sticks and soft rolls. Bite into a nectarine for dessert.
7/19 MEATLESS THURSDAY
We enjoyed these Bella
Burgers for a meatless dinner. Heat grill to medium-high and coat both sides of 4 large portabella mushrooms, 1 large red bell pepper cut into quarters and 1 sliced red onion with cooking spray. Grill the vegetables on both sides, about 4 to 6 minutes or until lightly charred and tender. Meanwhile, whisk together 2 tablespoons reduced-fat Italian dressing with 2 tablespoons low-fat mayonnaise. Spread hamburger buns with dressing mixture. On bottom bun, layer lettuce, tomato, mushroom, peppers and onion. Cover with top bun. Serve immediately with steak fries
(from frozen). Scoop vanilla ice cream for dessert.
Plan ahead: Save enough ice cream for Saturday.
7/20
WILD CARD FRIDAY
Peanut and Roasted Tomato
Braised Chicken (see recipe) opens the global pantry to a delicious twist on a Zimbabwean classic. We ate the Africaninspired dish over brown rice and added a crisp lettuce wedge and
baguettes. For dessert, enjoy fresh plums.
7/21 EASY ENTERTAINING SATURDAY
Entertain your friends with your own Lamb Chops served over couscous. Use your microwave and prepare Cauliflower Au Gratin (see recipe). Add sourdough rolls. For dessert, a wedge of chilled