7-day menu planner

5/21 FAMILY SUNDAY

Make the family happy and serve them Oven-Fried Chicken for dinner. Heat oven to 425 degrees. In a shallow dish, mix together 1 1/4 cups Italian bread crumbs and 1/4 cup grated Parmesan cheese. In a medium bowl, combine 1/2 cup reduced-fat mayonnaise, 1/2 teaspoon poultry seasoning, 1/2 teaspoon coarse salt and 1/4 teaspoon cayenne pepper. Pat dry 8 (4- to 6-ounce) boneless, skinless chicken breasts; brush both sides with mayonnaise mixture and coat in bread crumb mixture. Place on nonstick foillined baking sheet. Bake 20 to 23 minutes or until juices run clear. Serve with mashed potatoes, gravy, fresh asparagus and biscuits .Buya chocolate layer cake for dessert. Plan ahead: Save enough chicken and cake for Monday.

5/22 HEAT-AND-EAT MONDAY

How about Mixed Greens tossed with Chicken Bites for dinner tonight? Toss leftover chicken (cut into bite-size pieces) with bagged salad greens and a bottled Asian-style salad dressing. Add crusty rolls. For dessert, slice the leftover cake and top it with fresh strawberries. Plan ahead: Save enough strawberries for Tuesday.

5/23 KIDS TUESDAY

I was skeptical when I tried Baked

Ziti (see recipe) in the slow cooker, but it worked just fine and has a mild flavor that should please the kiddos. Serve it with a deli carrot salad and soft rolls. Top leftover strawberries with light whipped cream for dessert.

5/24 EXPRESS WEDNESDAY

Make a Ham and Cheese Salad for a quick meal. In a large bowl, combine a (10-ounce) bag of baby spinach leaves, 4 cups bagged coleslaw mix, 10 ounces ham and 4 ounces 50 percent light cheddar cheese (both cut into matchstick-sized pieces) and 1 Gala apple (cut into thin wedges). Add 1/3 to 1/2 cup bottled honey Dijon dressing. Toss to mix and coat. Serve with crackers. Keep it simple and enjoy peaches for dessert.

5/25 MEATLESS THURSDAY

Forget having any leftovers with Smoky Gouda and Brown Rice Casserole (see recipe) for dinner. Serve it with mixed greens and whole-grain rolls. Plums are an easy dessert.

5/26 BUDGET FRIDAY

Saving money is easy with this full-flavored Cappellini With

Sausage. Heat 2 teaspoons olive oil in a Dutch oven on mediumhigh; add 3/4 to 1 pound sweet Italian sausage (cut into 1/2-inch slices) and cook 3 to 4 minutes, turning sausage as it browns. Add 1 large chopped onion and 2 cloves minced garlic; cook 2 or 3 minutes or until lightly browned. Add 2 (14-ounce) cans unsalted chicken broth and 1/4 cup water; cover and bring to boil. Add 8 ounces capellini pasta (broken in half) and cook 3 minutes, stirring frequently. Add 1 (10-ounce) bag coarsely chopped fresh spinach and 1/4 teaspoon pepper, stirring into pasta and sauce. Cook 2 or 3 more minutes, or until pasta is al dente and spinach is wilted. Stir in 1/2 cup half-and-half. Serve immediately. Add a lettuce wedge and garlic bread. Pears make a quick dessert.

5/27 EASY ENTERTAINING SATURDAY

Impress your guests with PecanCrusted Fish Fillets (see

recipe). Serve it with roasted red potatoes, fresh broccoli ,a Boston lettuce salad and crusty bread. For dessert, raspberry sorbet and butter cookies are easy.