Menu planner
SUNDAY
Spice up family day with roasted peppered pork loin.
Heat oven to 350 degrees. Rub 1 (2- to 3-pound) well-trimmed boneless pork loin with a mixture of 1 1⁄2 teaspoons garlic pepper and 1 1⁄2 teaspoons dried rosemary. Place pork in a shallow pan. Roast 40 minutes to 1 hour (20 minutes per pound) or until internal temperature of pork registers 145 degrees. Remove from oven; let stand 5 minutes before slicing.
Serve with roasted potatoes, green beans, mixed salad greens and biscuits. Make spice cake (from a mix) for dessert.
The plan: Save enough pork and cake for Monday. The list: boneless pork loin, garlic pepper, dried rosemary, potatoes to roast, green beans, mixed salad greens, biscuits, spice cake mix.
MONDAY
Use the leftover pork in this Southwestern Pork and Pepper Stir-Fry. Serve it with rice ,a spinach salad, rolls and leftover cake.
The list: chili powder, cumin, canola oil, onion, red bell pepper, green bell pepper, rice, fresh spinach, rolls.
TUESDAY
Make bean tacos. Spoon heated, canned vegetarian refried beans into warm taco shells. Serve with bowls of shredded lettuce, diced avocado, chopped onion, salsa and reduced-fat sour
cream. Add packaged yellow rice on the side. Fresh pineapple is a refreshing dessert.
The list: canned vegetarian refried beans, taco shells, lettuce, avocado, onion, salsa, reduced-fat sour cream, packaged yellow rice, fresh pineapple.
WEDNESDAY
Be patriotic and serve AllAmerican baked spaghetti. Heat oven to 350 degrees. Heat a large nonstick skillet on medium; add 1 medium chopped onion, 1 clove minced garlic and 1 pound lean ground beef; cook 10 minutes; drain. Add 1 (14 1⁄2-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 1 cup water, 2 teaspoons Italian seasoning and 1⁄2 teaspoon coarse salt. Simmer 5 minutes, stirring occasionally.
Meanwhile, break 8 ounces spaghetti into thirds. Place in a 9-by-13-inch baking dish. Add 1⁄2 cup water and mix. Add meat mixture and combine all ingredients. Cover with foil and bake 40 minutes. Uncover, stir and bake 10 more minutes. Sprinkle with 3⁄4 cup shredded cheddar cheese; bake uncovered until cheese is melted.
Serve with green peas (frozen) and rolls. Sprinkle apple slices with cinnamon sugar for dessert. The list: onion, garlic, lean ground beef, canned diced tomatoes, canned tomato sauce, Italian seasoning, coarse salt, spaghetti, shredded cheddar cheese, frozen green peas, rolls, apple slices, cinnamon sugar.
THURSDAY
Make turkey kielbasa with grainy mustard and dill pickles,
along with deli potato salad and
pickled beets (from a jar). Add rye bread. For dessert, keep it light with peaches.
The list: turkey kielbasa, grainy mustard, dill pickles, deli potato salad, jarred pickled beets, rye bread, peaches.
FRIDAY
Go with Mexican Chicken and Rice Skillet, tortillas and lemon pudding.
The list: ground chicken, onion, chili powder, cumin, coarse salt, brown rice, canned chili beans, tomato, reduced-fat sour cream, fresh cilantro, tortillas, lemon pudding mix.
SATURDAY
Serve Creamy Linguine with Shrimp with cherry tomatoes sauteed in olive oil and garlic ,a Boston lettuce salad, baguettes and cheesecake. The list: linguine, asparagus, garlic, heavy cream, Italian seasoning, lemon, jumbo shrimp, cherry tomatoes, Boston lettuce, baguettes, cheesecake.