11/18 FAMILY SUNDAY Seven-Day Menu Planner

With fall in the air, the aroma of Pork Chops With Acorn Squash (see recipe) is perfect for a family gathering. Serve the chops with green peas (from frozen), a romaine salad and rye bread. For dessert, pound cake with strawberries is a treat.

Plan ahead: Save some strawberries for Tuesday.

11/19 KIDS MONDAY

Kids and adults alike will lap up Chili Pizza. Heat oven to 400 degrees. Brown 1 pound lean ground beef until it’s no longer pink; drain. Stir in 1 (1.25-ounce) package lowersodium mild chili seasoning mix, 1 (14.5-ounce) can no-salt-added diced tomatoes and 1 (15-ounce) can undrained reduced-sodium pinto beans. Simmer 5 minutes. Arrange 8 burrito-size tortillas on a 12-inch pizza pan, overlapping edges as necessary. Spoon beef mixture onto tortillas. Sprinkle evenly with 2 cups shredded 50 percent light cheddar cheese. Bake 5 to 10 minutes or until cheese melts. Garnish with sliced black olives, if desired. Slice and serve. Add celery

and carrot sticks. Slice kiwifruit for dessert.

11/20 MEATLESS TUESDAY

Make a simple no-meat dinner featuring Lentil Soup (canned or deli) and grilled cheese sandwiches on whole-grain

bread: Drain a 4-ounce can of whole green chiles; pat dry. On each sandwich, place 1 chile between 2 slices cheese. Grill in a skillet or on a grill until golden brown. Serve with a spinach

salad. Leftover strawberries are for dessert.

11/21

BUDGET WEDNESDAY

Easy Cassoulet is a budgetfriendly meal. Cut a 1.75-pound pork tenderloin in half lengthwise, then crosswise into chunks about 1 inch wide. Heat 1 teaspoon canola oil in a large nonstick skillet on medium. Add 1 small chopped onion, 3 cloves minced garlic, 12 ounces reduced-fat turkey kielbasa (cut into 1/2-inch slices) and pork; cook 5 minutes, stirring occasionally. Add 2 (15-ounce) cans rinsed reduced-sodium white beans, 1 teaspoon dried thyme, 1/2 cup no-salt-added canned tomato sauce, 1 cup unsalted chicken broth, and coarse salt, pepper and hot sauce to taste. Cover and cook 5 minutes, stirring occasionally. Remove lid and cook 2 minutes or until slightly thickened. Serve in shallow soup plates, along with mixed greens and a baguette. Enjoy peaches for dessert.

11/22 FAMILY THURSDAY

Celebrate Thanksgiving with Turkey Breast With Sweet-and-Sauerkraut (see recipe). Add mashed potatoes, dressing, green peas, cranberries and dinner rolls. To end a perfect meal, slice a small piece of pecan pie (see recipe) for dessert and then take a very long walk. Plan ahead: Save enough turkey, sauerkraut and potatoes for Friday; save enough pie and whipped cream for Saturday.

11/23 HEAT-AND-EAT FRIDAY

What’s better: the dinner or the leftovers from Thanksgiving? With

Grilled Turkey Reubens on the menu, it’s a toss-up. Coat 8 slices rye bread with cooking spray. Lay 4 slices, coated side down, in a large nonstick skillet or on a grill. Spread 1 teaspoon low-fat mayonnaise on each slice, along with 1 slice Swiss cheese, 1/4 cup leftover sauerkraut and leftover sliced turkey. Top with remaining bread, coated side up. Grill until the bread is browned on both sides and cheese has melted.

Serve with potato patties made from leftover mashed potatoes: Into the potatoes, stir 1 lightly beaten egg; mix well. Shape into patties; lightly coat with flour and cooking spray. Brown in a nonstick skillet until heated through.

Add dill pickles on the side. Keep dessert light with pears.

11/24 EASY ENTERTAINING SATURDAY

Invite guests for your Grilled Lamb Chops.

Serve with Quinoa Pilaf:

Heat 1 tablespoon olive oil in a nonstick skillet on medium; add 1/4 cup diagonally sliced green onions, 1/2 cup diced carrots, 1/4 cup diagonally sliced celery and 1/4 cup diced red bell pepper. Cook 5 minutes or until softened. Mix with hot quinoa and season with coarse salt and black pepper to taste.

Add green beans ,a bibb lettuce salad and whole-grain rolls to the meal. Slice the leftover pie for dessert and top with leftover whipped cream.