Seven-Day Menu Planner
10/28 FAMILY SUNDAY
Tickle the family taste buds with North Woods Hearty Pot Roast (see recipe). Serve a mixed green salad and dinner rolls.
For dessert, top angel food cake slices with a dab of chocolate ice cream. Plan ahead: Save enough beef, potatoes and cake for Monday. Save enough ice cream for Thursday and Saturday.
10/29 HEAT-AND-EAT MONDAY
Slice the leftover beef and make Open-Faced Hot Roast Beef Sandwiches With Gravy (from a jar) for an easy meal. Add the leftover potatoes and a red-tipped lettuce salad.
Spoon strawberry sauce over the leftover cake for dessert.
10/30 BUDGET TUESDAY
For a low-cost, good-tasting meal, try Penne With Sausage and Peppers (see recipe). Serve it with a spinach salad and Italian bread. Fresh pineapple is your dessert.
10/31
KIDS WEDNESDAY
Make it a spooky Halloween dinner with Gross Intestines topped with Icky Red Sauce
(spaghetti and red pasta sauce). Add chopped lettuce and
bewitching bread sticks. Prepare 1 (11-ounce) can refrigerated bread sticks according to directions. Dip sliced almonds into red food coloring. Press an almond into one end of each bread stick to resemble a fingernail. Sprinkle with grated Parmesan cheese. Bake as directed and scare everyone! Finish with ghoulish
Halloween cupcakes. Boo!
11/1 EXPRESS THURSDAY
For a quick meal, chicken
and succotash chowder works just fine. Mix 2 cans condensed golden mushroom or corn soup, 2 soup cans 1 percent milk, 1 cup frozen baby lima beans, 1/4 cup sliced green onions and 1 1/2 cups cooked shredded chicken. Simmer until lima beans are tender. Serve with a packaged caesar
salad and cheese toast. Spoon marshmallow topping over leftover ice cream for dessert. Tip: Use canned chicken breast, if desired.
11/2 MEATLESS FRIDAY
Enjoy a no-meat dinner of Rotini Pasta With Chickpeas and Zucchini. Cook 12 ounces rotini pasta according to directions. Meanwhile, whisk 1 (14-ounce) can unsalted chicken broth and 2 tablespoons flour in a large pan until blended. Bring to a boil, whisk again, then add 2 medium zucchini (halved lengthwise and cut into 1/2-inch pieces) and 1 teaspoon minced garlic. Reduce heat to medium; cover and simmer 3 minutes or until zucchini is softened and broth is slightly thickened. Stir in 1 (15-ounce) can reduced-sodium chickpeas (rinsed), and 1/4 cup chopped kalamata olives; heat through. Drain pasta; return to pot. Add sauce and 4 ounces crumbled reduced-fat feta cheese; toss to mix. Serve immediately with a
Romaine salad and garlic bread. Dessert is simply red and green grapes.
11/3 EASY ENTERTAINING SATURDAY
Invite friends for aromatic Tandoori Chicken (see recipe). Serve the flavorful chicken with basmati rice and fresh green beans . Add a Boston lettuce salad and flatbread. Present triple chocolate threat for dessert: Top brownies with leftover chocolate ice cream and drizzle with chocolate sauce. 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.