7-day menu planner

11/5 FAMILY SUNDAY The whole family will enjoy Braised Chicken Cacciatore (see recipe). Serve it over spaghetti (or other noodles). Add broccoli ,a lettuce wedge and garlic bread. For dessert, vanilla ice cream topped with toasted coconut is a fine finish.

Plan ahead: Prepare enough chicken and spaghetti and save some coconut for Monday. Save enough ice cream for Thursday. 11/6 HEAT-AND-EAT MONDAY Dinner will be ready as soon as you heat the leftover Cacciatore and Spaghetti. Serve it with green beans. Dessert is apricots topped with leftover toasted coconut.

Plan ahead: Save some green beans for Thursday. 11/7 MEATLESS TUESDAY Wrap up a no-meat dinner with Corn and Black Bean Wraps. Preheat oven to 350 degrees. In a bowl, mix together 1 (15-ounce) can rinsed reduced-sodium black beans, 1 (11-ounce) can rinsed Mexicorn, 1/2 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro and 1/4 cup salsa. Spoon one-fourth of bean mixture down center of each (of 4) 8- to 10-inch flour tortillas and wrap like a burrito. Wrap each in foil; place on baking sheet and bake 10 minutes or until thoroughly heated and cheese is melted. Serve with extra salsa and reduced-fat sour cream.

Add sliced avocado on a bed of lettuce. For dessert, make banana pudding with 1 percent milk, and add a sliced banana for a flavor boost. 11/8 EXPRESS WEDNESDAY Try Margherita Pizza (such as Kashi) for a healthy-as-possible, quick meal. Add packaged mixed greens. Dessert is fresh pineapple. 11/9 KIDS THURSDAY Let the kids help prepare Grilled Cheese Sandwiches tonight. Serve with leftover green beans, cherry tomato halves and the kids’ favorite dip. A tiny scoop of leftover vanilla ice cream with strawberries is a cool dessert. 11/10 BUDGET FRIDAY Creamy Pasta With Bacon and Peas (see recipe) is spot-on for a low-cost meal. Serve with a lettuce wedge and crusty rolls. For dessert, fresh peaches taste good. 11/11 EASY ENTERTAINING SATURDAY For a special meal for guests, Balsamic Honey-Glazed Lamb Chops (see recipe) fits the bill. Serve the chops with your rice pilaf and gochujang green beans. Preheat oven to 425 degrees. Whisk 2 tablespoons canola oil with 2 tablespoons gochujang sauce, 1 teaspoon ground coriander and 1/2 teaspoon coarse salt. Toss mixture with 1 pound trimmed green beans. Roast on a rimmed, foil-covered baking dish 20 minutes or until tender, shaking twice. Add a bibb lettuce salad and sourdough bread. Buy fruit tarts for dessert.