7day menu planner
SUNDAY: your breasts. favorite Red 425 degrees. Potatoes. own with Serve Light grilled Herb-Roasted Cut Heat the the chicken 2 family grill pounds oven for to medium wedges. olive oil over red Drizzle potatoes potatoes 2 tablespoons into and toss. garlic, Blend 1 teaspoon 2 cloves coarse pressed salt, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon dried oregano and ¼ teaspoon ground red pepper (cayenne); spoon over potatoes and toss to coat. Spread potatoes evenly on a foil-lined, 9-by-13-inch baking dish coated with cooking spray. Bake 30 minutes or until tender. Add grilled fresh asparagus and dinner rolls to your meal. Serve Chocolate Chip-Caramel Poke Cake (see recipe) for dessert. Plan ahead: Grill enough chicken and save enough cake for Monday.
MONDAY: Wraps leftover make chicken. Chicken good Spread use and of Veggie mayonnaise on 4 (8-inch) whole-wheat flour tortillas. Thinly slice leftover grilled chicken (about 1 pound), 1 red bell pepper and ¼ cup red onion, and chop 2 cups mixed greens. Layer ingredients down center of each tortilla. Roll and fold the filled tortillas. Heat if desired. Serve with baked beet chips and pickle spears. Leftover cake is dessert.
TUESDAY: Toss meal. according makes Cook to Penne 3 an package cups easy Vegetable penne no-meat directions. pasta One minute before pasta is done, add 1 cup fresh broccoli florets and 1 cup shredded carrots. Cook 1 minute; drain. Rinse with cold water; drain. Return to pot and stir in 1 (14-ounce) can drained water-packed artichoke quarters, 1 cup halved grape tomatoes, 4 sliced green onions, ¼ teaspoon dried oregano and ¼ teaspoon dried basil. Add ¼ cup Italian parmesan dressing; toss to coat. Cover and chill 2 hours; serve. Add a spinach salad and some garlic bread on the side. For dessert, halve kiwi and dig in!
WEDNESDAY: Cuban Black Bean and Yellow Rice Bowls (see recipe) are true bowl food. They’re delicious and good for your food budget. Add corn tortillas and serve flan for dessert.
THURSDAY: are popular small quick, bowl, meal. easy combine BLT Heat and Burgers grill. always ¼ cup In a a ketchup, ¼ cup mayonnaise and 1 tablespoon prepared (yellow) mustard; set aside. Shape 1 ¼ pounds lean ground beef into 4 (¾-inch-thick) burgers. Wrap the edge of each burger with 1 strip bacon, perpendicular to burger. Grill 10 to 12 minutes for medium or until desired doneness, turning once. Serve burgers on poppy seed buns with onion and tomato slices, lettuce and sauce. Add oven fries. For a sweet treat, pick up some oatmeal cookies.
FRIDAY: The kids will be home early for Salsa Spaghetti. Cook 8 ounces spaghetti according to package directions; drain. Return to pot and add 1 tablespoon olive oil; toss to coat and drain again. Return to pot and add 1 (24-ounce) jar mild thick and chunky salsa, 1 (15-ounce) can pinto beans (rinsed), and coarse salt and pepper to taste. Heat 5 minutes or until heated throughout, stirring occasionally. Serve immediately, garnished with shredded Mexican-blend cheese. Add a chopped lettuce salad and soft rolls. Popsicles are good for dessert.
SATURDAY: Your guests won’t be able to resist Roasted Salmon With Fresh Vegetables (see recipe). Serve with mixed greens and sourdough bread. For dessert, buy fruit tarts.