7-DAY MENU PLANNER
Sunday (Family)
Prepare your own delicious LEG OF LAMB for family day dining. Serve it with TABBOULEH (see recipe). Add a ROMAINE SALAD and FLATBREAD. For dessert, slice ANGEL FOOD CAKE and top it with FRESH STRAWBERRIES.
Plan ahead: Save enough lamb and strawberries for Monday; save enough cake for Tuesday.
Shopping list: leg of lamb, tomatoes, coarse salt, black pepper, medium-grind bulgur, lemons, extra-virgin olive oil, cayenne pepper, fresh parsley, fresh mint, green onions, romaine, flatbread, angel food cake, fresh strawberries.
Monday (Heat and Eat)
Make LAMB SANDWICHES ON ROSEMARY BREAD. Spread the bread with goat cheese and layer it with leftover lamb slices, roasted red peppers and spinach leaves. Serve with BAKED CHIPS. Drizzle chocolate syrup over the leftover STRAWBERRIES for dessert.
Shopping list: rosemary bread, goat cheese, roasted red peppers, fresh spinach, baked chips, chocolate syrup.
Tuesday (Meatless)
Prepare PENNE WITH RICOTTA, ARUGULA AND BASIL for a flavorful no-meat meal: Cook 1 pound penne pasta according to directions; reserve ½ cup cooking water and drain pasta. In a large bowl, mix 8 ounces reducedfat ricotta, 1 cup freshly grated Parmesan cheese, 1 tablespoon olive oil, 2 teaspoons lemon zest, ½ teaspoon coarse salt and ¾ teaspoon pepper. Heat another tablespoon of oil in a large nonstick skillet on medium. Add a 5-ounce package baby arugula (coarsely chopped) and 2 cups loosely packed fresh basil. Toss with tongs until wilted, or about 2 minutes. Transfer mixture to the bowl with the ricotta and mix well. Add the hot pasta to the ricotta mixture and toss to coat. Add reserved cooking water as needed to moisten the pasta. Serve, passing more Parmesan at the table.
Add a MIXED GREEN SALAD and GARLIC BREAD. Top leftover CAKE with CHOCOLATE ICE CREAM for dessert.
Plan ahead: Save enough ice cream for Friday.
Shopping list: penne pasta, reduced-fat ricotta, Parmesan, olive oil, lemon, coarse salt, pepper, packaged baby arugula, fresh basil, mixed greens, garlic bread, chocolate ice cream.
Wednesday (Budget)
GROUND BEEF REUBEN MELTS (see recipe) are a low-cost hit. Serve the sandwiches with PICKLED BEETS (from jar). Enjoy TROPICAL FRUITS for dessert.
Shopping list: 93% to 95% lean ground beef, onion, garlic, refrigerated sauerkraut, dark rye bread, reduced-fat Thousand Island dressing, Swiss cheese, jar pickled beets, tropical fruits.
Thursday (Express)
Pick up a ROTISSERIE CHICKEN and serve it with deli PASTA SALAD and deli COLESLAW. Add WHOLEGRAIN ROLLS. For dessert, slice some KIWIS.
Plan ahead: Buy enough pasta salad for Friday. Prepare Friday’s meatloaf tonight if time permits.
Shopping list: rotisserie chicken, deli pasta salad, deli coleslaw, whole-grain rolls, kiwis.
Friday (Kids)
Let the kids help prepare ITALIAN TACOS. Heat oven to 350 degrees. In a large bowl, combine 1 pound lean ground beef, 2 lightly beaten eggs, 1 cup Italian breadcrumbs, ¼ cup freshly grated Parmesan cheese, ¼ cup minced onion and 1 cup red pasta sauce. Mix well; pressing into an 8-by-4-inch loaf pan. Bake 1 hour or until temperature at center of loaf reaches 165 degrees. Remove from oven; let stand 5 minutes. Slice into 6 slices. Crumble
each slice into a warmed taco shell. Top with additional warmed pasta sauce and shredded part-skim mozzarella cheese.
Serve with leftover PASTA SALAD. Add CARROT STICKS. For dessert, you have leftover ICE CREAM.
list: lean ground beef, eggs, Italian breadcrumbs, Parmesan cheese, onion, red pasta sauce, taco shells, shredded part-skim mozzarella cheese, carrots.
Saturday (Easy Entertaining)
Your guests will enjoy FARFALLE WITH SALMON AND MINT (see recipe). Serve the combo with a BIBB LETTUCE SALAD and SOURDOUGH BREAD. For dessert, buy FRUIT TARTS to keep it simple.
Shopping list: farfalle (bow tie) pasta, butter, leek, unsalted chicken broth, coarse salt, pepper, skinless salmon fillet (¾ to 1 inch thick), lemon, reduced-fat sour cream, fresh mint, bibb lettuce, sourdough bread, fruit tarts.
TABBOULEH (SUNDAY)
Servings: makes 8 servings
Preparation time: 20 minutes; standing time: about 70 minutes
Toss tomatoes with ¼ teaspoon salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes. Reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl; let sit until grains