Northwest Arkansas Democrat-Gazette
7day menu planner
SUNDAY: For a tasty meal on family day, try Easy Carolina Barbecue Chicken (see recipe). We like our barbecue with baked beans, coleslaw and whole-grain bread. Spoon fresh strawberries over vanilla ice cream for dessert.
Plan ahead: Prepare extra chicken, and save enough coleslaw and strawberries for Monday. Save enough ice cream for Thursday.
MONDAY: Today’s Memorial Day picnic is easy because you already have leftover chicken, coleslaw and strawberries. Add Dilly Potato Salad (see recipe) and whole-grain rolls to the spread. Buy brownies and serve them with the leftover strawberries for a festive dessert.
TUESDAY: For a low-cost meal, Skillet Pork Chops and White Beans are easy. Pan-fry pork chops; remove to a plate and cover to keep warm. To same skillet, add a can white beans (rinsed) and a can of diced tomatoes with green chiles with liquid. Cover and simmer 5 minutes; return chops to skillet. Cook 1 minute or until hot. Serve with steamed broccoli and cornbread. Kiwis are good for dessert.
WEDNESDAY: Open the Global Pantry for Tex-Mex Vegetable Soup. In a 4-quart or larger slow cooker, combine 1 (15-ounce) can black beans (rinsed) and 1 (15-ounce) can pinto beans (rinsed), 2 (14 ½-ounce) cans Mexican-style diced tomatoes with liquid, 2 cups frozen or drained canned corn, 1 (14-ounce) can unsalted vegetable broth, 2 medium red potatoes (chopped), 1 cup chopped onions, 1 cup medium salsa and 1 cup fresh or frozen cut green beans. Mix well. Cover and cook on high 6 hours or until vegetables are tender. Thin with additional broth or water if desired. Add a sliced avocado and lettuce salad and serve the soup with flour tortillas. Plums are dessert.
THURSDAY: Tuna and Black-Eyed Pea Salad is a quick and tasty meal. Toss 2 (15-ounce) cans black-eyed peas (rinsed), 2 (6-ounce) cans water-packed tuna (drained and flaked), 3 plum tomatoes (diced), 1 small red onion (thinly sliced) and 1 package salad greens with Dijon vinaigrette. Sprinkle with crumbled bacon and toasted walnuts to taste; toss to mix and serve. If you need more food, add canned lentil soup and whole-grain rolls. Leftover ice cream is your dessert.
FRIDAY: The kids are always excited about Macaroni and Cheese. Heat oven to 350 degrees. In a 2 ½-quart baking dish, combine 1 (14-ounce) can unsalted chicken broth, 1 heaping cup uncooked elbow macaroni, ¾ cup 1 percent milk, 2 tablespoons butter (cubed), 2 teaspoons flour, and coarse salt and pepper to taste; mix well. Cover with foil and bake 15 minutes; stir. Cook 15 more minutes and stir. Cook 10 more minutes. Remove from oven. Stir in 1 cup shredded cheddar cheese and serve. Add green peas and whole-grain rolls. Make instant chocolate pudding for dessert.
SATURDAY: Hazelnut-Crusted Scallops With Fresh Mango Salsa (see recipe) is certainly guest-worthy. Serve it with rice tossed with chopped parsley, fresh green beans and a red tipped lettuce salad. Buy a cheesecake for dessert.