MENU PLANNER
SUNDAY
Serve mustard-crusted pork roast with cheese grits, green
beans, biscuits and strawberry ice cream. Heat oven to 400 degrees. Season 1 (2-pound) trimmed, boneless pork loin roast with salt and pepper to taste. Place in a shallow pan and roast 20 minutes per pound.
Meanwhile, place 1 cup croutons in a plastic bag; crush croutons. Remove roast from oven; spread surface of pork with 2 tablespoons spicy mustard and sprinkle with crouton crumbs. Return to oven; roast 15 minutes longer. Remove from oven, tent with foil and let stand 3 minutes; slice.
The plan: Save enough pork for Tuesday and enough ice cream for Wednesday. The list: boneless pork loin roast, croutons, spicy mustard, cheese grits, green beans, biscuits, strawberry ice cream.
MONDAY
Prepare Pumpkin Patch Chili with a salad, cornbread and Ghosts in the Graveyard Cupcakes.
The plan: Save enough cupcakes for Tuesday. The list: onion, green bell pepper, red bell pepper, ground turkey breast, canned no-salt-added diced tomatoes, canned pumpkin puree, chili powder, unsalted chicken broth, 50 percent light cheddar cheese, reduced-fat sour cream, salad mix, cornbread mix, packaged two-layer size white cake mix, pure vanilla extract, black food color, vanilla frosting, ovalshaped cookies, chocolate sprinkles, miniature chocolate chips.
TUESDAY
Slice the leftover pork and make pork sandwiches on kaiser rolls spread with honey mustard and topped with romaine. Serve with baked sweet potato wedges. Munch on leftover cupcakes for dessert.
The list: kaiser rolls, honey mustard, romaine, sweet potatoes to bake.
WEDNESDAY
Taco salad is a quick dinner. Prepare dinner according to package directions. Add canned rinsed black beans to packaged salad greens; top with taco filling and salsa. Add corn chips on the side. Scoop leftover ice cream for dessert.
The list: packaged taco filling and ingredients, canned black beans, packaged salad greens, salsa, corn chips.
THURSDAY
Cook up Creamy Mushroom Stew served over no-yolk noodles. Pair with spinach salad, rolls, and pears.
The list: no-yolk noodles, butter, onion, crimini mushrooms, canned unsalted vegetable broth, dry sherry, reduced-fat sour cream, quick-mixing flour, parsley, spinach, rolls, pears.
FRIDAY
Serve chicken nachos with carrot sticks and grapes .Ona large microwave platter, layer 1 (10-ounce) bag tortilla chips, 1 cup shredded Mexican-blend cheese and 1 (6- to 8-ounce) package refrigerated cooked Southwesternstyle chicken breast strips. Microwave on high until cheese melts. Top with mild pico de gallo and sour cream.
The list: tortilla chips, shredded Mexican-blend cheese, packaged refrigerated cooked Southwesternstyle chicken breast strips, mild pico de gallo, sour cream, carrot sticks, grapes.
SATURDAY
Make scallops in pesto sauce with packaged long-grain and wild rice, salad and banana
cream pie. Rinse 1 pound sea scallops and pat dry with paper towels. In a large nonstick skillet, heat 1 1⁄2 teaspoons canola oil on mediumhigh. Add scallops and cook 4 minutes, turning once. Remove skillet from heat and put scallops on plates. Add 1⁄3 cup refrigerated basil pesto and 2 tablespoons whipping cream to skillet; stir to blend. Spoon sauce onto plates and top with scallops.
The list: sea scallops, refrigerated basil pesto, whipping cream, packaged long-grain and wild rice, salad mix, banana cream pie.