SUNDAYFamily
For honey-orange glazed ham, heat oven to 350F. Place 2- to 3-pound fully cooked boneless hamon rack in roasting pan. Roast, uncovered, 30 minutes or until it registers 140F with meat thermometer. Mix1tablespoon orange juice, cup honey, teaspoon cinnamonand teaspoon ground cloves. Baste hamwith mixture the last 10 minutes of roasting. Let stand for 5 minutes; slice and serve. To accompany, make scalloped potatoes and fresh broccoli. Enjoy cobbler for dessert and top it with fat-free vanilla ice cream.
The plan: Save enough hamand cobbler for Monday.
The list: fully cooked boneless ham, orange juice, honey, cinnamon, ground cloves, scalloped potatoes, fresh broccoli, apple cobbler, fat-free vanilla ice cream.
MONDAYHeat& Eat
Make Georgia-style grilled ham and cheese sandwiches for an easy meal. Mix 2 tablespoons low-fat mayonnaise with 3 tablespoons peach preserves. Spread mixture evenly on one side of 8 rye bread slices. Place1slice each leftover hamon 4 slices bread; sprinkle each hamslice with 2 tablespoons shredded Monterey Jack cheese. Top with remaining bread slices; coat with cooking spray. Cook sandwiches in a large nonstick skillet on medium-low heat until cheese melts and bread is lightly browned. Serve sandwiches with a romaine salad. Warm the leftover apple cobbler for dessert.
The list: mayonnaise, preserves, bread, cheese, romaine.
You can prepare tomato soup with spinach and corn in no time. Prepare 2 (10 ounce) cans condensed tomato soup according to directions, using skim milk. Add10-ounce package frozen chopped spinach (thawed) and1 cup frozen corn (thawed). Heat through. Serve with lettuce wedge and cheese toast.
The list: soup, milk, spinach, corn, lettuce, bread, cheese.
Offer Baked Eggplant & Polenta with steamed spinach and a romaine salad with red onion rings. Add whole-grain bread. For dessert, plums are perfect.
TUESDAYExpress
WEDNESDAYMeatless
The list: eggplant, marinara sauce, cheeses, polenta, spinach, romaine, onion, bread, plums.
THURSDAYBudget
There’s nothing like a good meatloaf to perk up your purse, and Barbecue Meatloaf fills the bill. Serve with oven fries and green beans. Make corn bread from a mix. For dessert, enjoy chocolate swirl pudding. Prepare instant vanilla pudding using1percent milk and swirl chocolate syrup into the pudding. Top with fat-free whipped cream.
The plan: Save enough meatloaf for Friday.
The list: onion, ground turkey, ground beef, bread crumbs, barbecue sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, oven fries, beans, bread mix, pudding, milk, whipped cream, syrup.
FRIDAYKids
Redesign the leftover meatloaf into barbecue roll-ups. Crumble the heated leftover meatloaf and spoon into warmed whole-grain tortillas; top with shredded lettuce and shredded cheese. Serve with celery sticks and vegetarian baked beans. Leapin’ lizard crunch bars are dessert. Coat 8-by-8-inch baking dish with cooking spray. Com- bine12-ounce package miniature marshmallows and cup low-fat peanut butter in pan. Cook on low10 minutes or until marshmallows melt, stirring constantly. Add 6 drops green food coloring (add more if you want it to look really gross); mix well. Add 6 cups crisp rice cereal; mix well. Remove from heat and spoon mixture into prepared dish; spread evenly and press down with back of spoon. Refrigerate1 hour. Cut into 8 long, thin strips, then in half. Remove strips from pan. Press 2 chocolate chips into end of each strip to make eyes. Be brave and eat a lizard.
The list: tortillas, lettuce, cheese, celery, beans, marshmallows, peanut butter, food coloring, crisp rice cereal, chocolate chips.
SATURDAYEasy Entertaining
Any guest would enjoy Chicken With 40 Cloves Of Garlic with mashed potatoes, green peas and a bibb lettuce salad. Make or buy cheesecake for dessert.
The list: onions, celery, tarragon, parsley, chicken, dry vermouth, garlic, potatoes, peas, lettuce, cheesecake.