Seven-Day Menu Planner MEATLESS WEDNESDAY

12/11 FAMILY SUNDAY

Make family day special with your own Roast Chicken with gravy. Add scalloped potatoes on the side, along with broccoli with a squeeze of fresh lemon juice, a

bibb lettuce salad and wholegrain rolls. You’ll understand the name after you taste Strawberries Supreme. Melt 1 tablespoon butter in a large nonstick skillet on mediumhigh. Stir in 1 quart halved fresh strawberries, 1/4 cup no-calorie sweetener (such as Splenda) or 1/2 cup white sugar and 1 tablespoon balsamic vinegar. Cook 1 minute or until mixture is thoroughly heated. Spoon it over vanilla ice cream.

Plan ahead: Save enough chicken and ice cream for Monday; buy enough strawberries for Tuesday.

12/12 HEAT-AND-EAT MONDAY

Curry and soy sauce will turn your leftover chicken into zesty Chicken Rice Curry Casserole (see recipe). Serve with mixed greens and crusty bread. Leftover ice cream works for dessert. Plan ahead: Toast enough almonds for Saturday.

12/13 KIDS TUESDAY

You’ll love the smiles you put on the kids’ faces with Funny Face Pizza (see recipe) for dinner. Serve the funky pizza with cherry tomato halves. For dessert, leftover plain strawberries are perfect. Plan ahead: Soak Wednesday’s beans overnight.

12/14

Warm up on a chilly night with

Winter White Bean Soup. Soak 8 ounces dry great Northern beans in cold water overnight; drain. Cook 2 chopped carrots and 1 large chopped onion in 2 tablespoons olive oil in a Dutch oven on medium-high for 3 minutes or until onion is softened. Stir in 1 (14-ounce) can unsalted vegetable broth, 1 bay leaf, 1/2 cup roasted garlic teriyaki marinade (such as Kikkoman or another brand), the soaked beans and 4 cups water; cover and bring to boil. Reduce heat; simmer 45 minutes. Meanwhile, discard stems and center ribs from 8 ounces mustard greens or kale; cut leaves into 2-inch pieces. Stir greens into soup. Cook, covered, 25 minutes longer or until beans are tender. Discard bay leaf. Serve with (deli) egg salad

sandwiches on whole-grain bread and garnished with lettuce and tomatoes. Peaches are an easy dessert.

12/15 EXPRESS THURSDAY

Forget heroes! It’s all about Italian

Heroines tonight. Heat oven to 425 degrees. Heat 1 teaspoon olive oil in a large nonstick skillet on medium-high. Add 8 ounces sliced fresh mushrooms and 1 cup thinly sliced onion; cook 5 to 7 minutes, stirring often, until onions are lightly browned. Meanwhile, on a baking sheet, spread cut sides of 4 hoagie or sub rolls with 6 tablespoons pesto sauce. Divide and top with 8 ounces sliced deli turkey and 2 cups deli-style marinated roasted red and yellow bell peppers, followed by the onion and mushrooms. Sprinkle with 1 cup shredded part-skim mozzarella cheese. Bake 5 minutes or until cheese melts. Serve with baked chips .For dessert, enjoy your favorite ice cream bar.

12/16 BUDGET FRIDAY

It’s not expensive to make, and

Mexican Rice and Bean Skillet With Chorizo (see recipe) is packed with flavor. Serve the easy-to-prepare dish with a spinach salad and cornbread (from a mix). Fresh pineapple spears are good for dessert.

12/17 EASY ENTERTAINING SATURDAY

Serve guests your favorite Grilled Fish. On the side, enjoy wild rice pilaf with cranberries and

apples. Rinse and drain 1 1/2 cups wild rice. Bring 3 cups water to boil; add rice. Reduce heat and simmer, covered, 45 minutes or until tender. Stir in 1/2 cup dried cranberries. Remove from heat and let stand 5 minutes. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon red wine vinegar and 1 tablespoon sugar. In a large bowl, combine rice and 2 cored and diced Granny Smith apples. Add the oil mixture and toss. Serve warm or cold. Top with 1/4 cup leftover toasted sliced almonds. Adda Boston lettuce salad and whole-grain rolls .Buya blackberry cobbler and top with light whipped cream for dessert.