7-day menu planner

12/ 24 FAMILY SUNDAY

Gather the family for White Christmas Chili (see recipe) for a casual meal. Serve the chili with mixed greens and cornbread (from a mix). Christmas cookies make an appropriate dessert. Tuck the kids in early.

Plan ahead: Save enough cookies for Monday and enough chili for Tuesday.

12/ 25 FAMILY MONDAY

Start the big day with Southwest Brunch Casserole (see recipe). To round out the meal, add broiled tomato halves to the plate. Heat broiler to 450 degrees. Cut 3 large tomatoes in half; place cut side up on shallow baking dish. Stick garlic slivers from 3 cloves into tomatoes. Sprinkle with 2 tablespoons fresh chopped rosemary leaves, coarse salt and freshly ground black pepper. Broil about 3 inches from heat, 8 to 12 minutes, or just until tomatoes release their juices and garlic begins to brown. Spoon pan juices over tomatoes just before serving. Finish the meal with a mixture of halved grapes and orange sections along with leftover Christmas cookies.

12/ 26 HEAT-AND-EAT TUESDAY

Spoon the leftover Chili over brown rice for a simple meal. Garnish with shredded 50 percent light cheddar cheese. Add a romaine salad and whole-grain rolls. Enjoy strawberries for dessert.

12/ 27 EXPRESS WEDNESDAY

Make a quick meal of Vegetable Chowder tonight. In a 2- or 3-quart microwaveable dish, combine 1 tablespoon butter, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper and 1 cup chopped carrots. Microwave on high (100 percent power) 5 minutes or until softened. Stir in 1 (10 3/4-ounce) can condensed cream of potato soup, 1 cup 1 percent milk and 1 (16-ounce) can cream-style corn. Cover and microwave on high 8 to 10 minutes or until hot. Let stand covered 2 minutes; serve. Add grilled cheese sandwiches with sweet pickles and cherry tomatoes on the side. For dessert, try peaches.

12/ 28 MEATLESS THURSDAY

Black sesame seeds add color, texture and flavor to a Sesame Peanut Noodle Bowl (see recipe). Serve with sliced cucumbers and bread sticks. Apricots are an easy dessert.

12/ 29 BUDGET FRIDAY

It’s time to save money with (frozen) Veggie Burgers With Avocado Topping. For the topping: In a small bowl, mash 1 ripe Hass avocado until creamy. Mix in 1/2 cup diced seeded cucumber, 1 tablespoon fresh lemon juice, 1 teaspoon chopped green onions and 1/4 teaspoon coarse salt. Arrange a lettuce leaf on each of 4 whole-grain hamburger buns. Place a cooked burger on each leaf; top with sliced tomatoes, additional cucumber slices and the avocado mixture. Serve with oven fries (from frozen). Fresh pears are your dessert.

12/ 30 EASY ENTERTAINING SATURDAY

Any guest will like the mild flavor of Baked Fish Fillets. Preheat oven to 450 degrees. Coat a baking sheet with nonstick foil. In a shallow dish, combine 1/2 cup cornflake crumbs or crushed baked corn chips, 2 tablespoons cornmeal, 2 teaspoons grated parmesan cheese, 1/4 teaspoon coarse salt, 1/2 teaspoon black pepper and 1/8 teaspoon cayenne pepper. In another shallow dish, whisk together 2 egg whites until frothy. Dip 4 tilapia, sole or flounder fillets (about 6 ounces each) in egg white and then in crumb mixture to coat evenly all over. Place on baking sheet. Bake 8 to 10 minutes or until opaque throughout.

Serve with roasted red potatoes, asparagus, mixed greens and whole-grain bread. For dessert, chocolate mousse with light whipped cream is always a favorite.