7day menu planner

SUNDAY: Let Mother relax while the rest of the family prepares Crustless Curried Spinach Tart (see recipe). Add Canadian bacon, a lettuce and tomato salad, bran muffins, a fresh fruit cup and a bouquet of beautiful flowers.

MONDAY: Prepared tuna salad is a quick entree. Spread it on your favorite bread and top with lettuce and tomato for a simple dinner. Serve with chips, sweet pickles and carrot sticks. Dessert is strawberry ice cream. Plan ahead: Save enough ice cream for Tuesday.

TUESDAY: Make the kids happy with Turkey Sloppy Joes. In a large skillet over medium heat cook 1 pound ground turkey breast in 1 tablespoon canola oil with 1 medium onion (chopped) and 1 clove garlic (minced) until turkey is no longer pink. Add 1 (8-ounce) can tomato sauce, 1⁄4 cup EACH packed dark brown sugar and barbecue sauce and 1 tablespoon Worcestershire sauce. Season with salt and pepper to taste. Simmer until thickened. Serve on hamburger buns. (Adapted from Real

Simple magazine.) Add carrot salad on the side. Leftover ice cream is good for dessert. Plan ahead: Prepare enough Sloppy Joes for Friday. WEDNESDAY: You certainly won’t miss meat with this delicious Vegetable Cheese Casserole. Heat oven to 350 degrees. Coat a 2-quart baking dish with vegetable oil. In a large bowl, beat 4 eggs with 2⁄3 cup flour until smooth. Add 2 (10ounce) packages frozen chopped spinach (thawed and squeezed dry), 1 (24-ounce) container cottage cheese, 3 cups cheddar cheese, 1 teaspoon coarse salt and 1⁄4 teaspoon pepper. Spoon into baking dish, smoothing top. Bake, uncovered, 1 hour or until center is set and a wooden pick inserted in center comes out clean. Accompany the entree with a romaine salad and Italian bread. Pears are good for dessert. THURSDAY: Spanish Spaghetti (see recipe) takes a different spin on the tried and true. Serve with mixed greens and garlic bread. Peaches are what’s for dessert. FRIDAY: Leftovers always taste better and save time, so heat the Sloppy Joes and enjoy them again — this time served over split cornbread muffins (your recipe or from a mix). Add packaged greens. Buy an apple pie for dessert. Plan ahead: Save enough pie for Saturday. SATURDAY: Serve guests Grilled Chicken With Mustard-tarragon Sauce (see recipe). Serve with rice, green beans and sourdough bread. For dessert, warm the leftover pie and top with vanilla ice cream.

THE RECIPES

Crustless Curried Spinach Tart

1 tablespoon olive oil

1 cup finely chopped onion

3⁄4 cup milk

2 tablespoons all-purpose flour

4 eggs PLUS 4 egg whites

1 tablespoon curry powder

3⁄4 teaspoon coarse salt

1⁄2 teaspoon garlic powder

1⁄8 teaspoon ground red pepper (cayenne)

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup ricotta cheese

2 tablespoons grated parmesan cheese

Heat oven to 350 degrees. Coat a deep-dish 9-inch pie plate with vegetable oil.

Heat oil in a large skillet over medium-high heat, add onion and cook, stirring, until softened, about 5 minutes.

In a large bowl, whisk milk and flour until smooth. Add eggs, egg whites, curry powder, salt, garlic powder and red pepper. Whisk until smooth. Stir in the cooked onion, spinach and ricotta cheese. Pour into prepared pan. Sprinkle with parmesan. Bake 30 to 35 minutes, or until top is golden and center is set. Let stand 10 minutes before cutting into wedges.

Makes 6 servings.

Spanish Spaghetti

8 ounces thin spaghetti

1 tablespoon olive oil 2

cups chopped onion

2 teaspoons minced garlic

1 teaspoon dried oregano

1⁄2 teaspoon celery salt

1⁄4 teaspoon crushed red pepper flakes

1⁄8 teaspoon ground black pepper

1⁄2 pound extra-lean ground beef (see note)

12⁄ 3 cups marinara sauce

1⁄2 cup sliced pimento-stuffed olives 1⁄4 cup dry sherry

1 tablespoon capers, rinsed

1⁄4 cup chopped fresh parsley, divided use

Cook spaghetti according to package directions.

Heat oil in a large skillet on medium-high heat, add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in oregano, celery salt, red pepper and black pepper. Crumble beef into pan and cook until no longer pink, breaking it up as it cooks. Stir in marinara sauce, olives, sherry, capers and 3 tablespoons parsley. Bring to boil, reduce heat and simmer 15 minutes. Add spaghetti to sauce mixture; cook 2 minutes or until heated through. Sprinkle with remaining parsley. Makes 4 servings. Note: If using regular ground beef, cook beef separately and drain well before adding it to the skillet with the marinara sauce. Recipe adapted from Cooking

Light magazine

Grilled Chicken With Mustard-tarragon

Sauce

4 (6-ounce) boneless, skinless chicken breasts

1⁄2 teaspoon coarse salt, divided use

1⁄4 teaspoon ground black pepper, divided use

3 tablespoons minced shallots

3 tablespoons Dijon-style mustard

2 tablespoons red wine vinegar

2 tablespoons water

1 tablespoon extra-virgin olive oil

1 teaspoon chopped fresh tarragon OR 1⁄2 teaspoon dried 1⁄2 teaspoon granulated sugar 4 cups mixed baby lettuces

Heat a lightly oiled grill pan over medium-high heat.

Season chicken with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place chicken in pan and cook 6 minutes on each side or until cooked through.

In a small bowl, whisk together the remaining salt and pepper, shallots, mustard, vinegar, water, oil, tarragon and sugar.

Divide lettuces among four serving plates. Top with chicken and sauce.

Makes 4 servings. Recipe adapted from Cooking Light magazine