7-DAY MENU PLANNER
SUNDAY (Family)
Family day is always special, but you can make it extra-special with POMEGRANATE STEAK (see recipe) and QUINOA. For quinoa: Cook 1 cup quinoa in 2 cups lower-sodium beef broth as directed. Stir in 1 cup thinly sliced fresh baby spinach, 1/2 cup sweetened dried cranberries and 1/4 cup chopped toasted walnuts.
Serve with fresh BROCCOLI SPEARS, a MIXED GREEN SALAD and WHOLEGRAIN ROLLS. Buy a CARROT CAKE for dessert.
PLAN AHEAD: Prepare 1 extra steak for Monday. Save enough cake for Tuesday.
MONDAY (Heat and Eat)
Nothing warms us more on a cold day than VEGETABLE BEEF SOUP: In a large pot, combine 6 cups multi-vegetable juice (such as less-sodium V-8), 1 (14-ounce) can lower-sodium beef broth, 1/2 packet dry onion-mushroom soup mix, 1 (16-ounce) package frozen mixed vegetables and 3 cubed medium-size baking potatoes. Bring to a boil over medium-high heat; reduce heat to low and simmer 20 minutes or until potatoes are tender. Add the leftover chopped steak and heat through.
Serve with a ROMAINE SALAD and SESAME BREAD STICKS. Fresh ORANGE SECTIONS are good for dessert.
TUESDAY (Meatless)
Tonight’s no-meat dinner, CREAMY PASTA WITH TOMATOES, gets to the table in a hurry. Cook 12 ounces linguine according to directions; reserve 1/2 cup cooking water and drain pasta. Return pasta to pot; add 4 ounces refrigerated light garlic-and-herb spreadable cheese (softened), the reserved water and 1 pint cherry tomatoes (halved); toss until cheese melts and coats pasta and tomatoes. Serve immediately with a SPINACH SALAD and GARLIC BREAD. Slice the leftover CAKE for dessert.
WEDNESDAY (Budget)
You won’t know you’re saving money, because the flavor of HUNGARIAN BEEF STEW (see recipe) is so rich. Serve it over NO-YOLK NOODLES along with a LETTUCE WEDGE and CRUSTY BREAD. STRAWBERRIES are a light dessert.
THURSDAY (Express)
Try an Asian quick noodle bowl (one bowl might serve two, depending on the size). If you have any leftover vegetables or chopped chicken, add to the noodles. Accompany the bowls with a packaged GREEN SALAD and WHOLE-GRAIN ROLLS. Fresh PINEAPPLE is an easy dessert.
FRIDAY (Kids)
The kids will think it’s their lucky night when you serve them MAC ‘N CHEESE SOUP: Bring 1 1/2 cups water to a boil in medium pan. Add shells from 1 (12-ounce) package of macaroni-and-cheese mix; cook 7 to 10 minutes or until shells are tender; do not drain. Stir in cheese from mix, 2 cups 1% milk, 1 cup frozen green peas and 4 thinly sliced lower-fat lower-sodium hot dogs. Cook 5 to 8 minutes or until soup is heated through.
Serve with CELERY AND RED BELL PEPPER STICKS and a DIP, along with SOFT ROLLS. APPLE SLICES are good for a crunchy dessert.
SATURDAY (Easy Entertaining)
If you can’t take your guests to the South of France for dinner, serve them BROILED GROUPER WITH PROVENÇAL VEGETABLES (see recipe) instead. Serve the fish with BROWN RICE, SUGAR SNAP PEAS and a BAGUETTE. For dessert, PEACH SORBET and CHOCOLATE WAFER COOKIES.
SHOPPING LIST: fennel, orange, Nicoise olives, canned no-salt-added diced tomatoes, coarse salt, pepper, cooking spray, olive oil, garlic, grouper fillets, brown rice, sugar snap peas, baguette, peach sorbet, chocolate wafer cookies.