12/24 BUDGET MONDAY

a Use the leftovers for with

alongside. Make my mother’s traditional

for a festive side dish. Heat oven to 350 degrees. Coat a 1 1/2-quart baking dish with cooking spray. In a medium bowl, combine 2 tablespoons flour, 3/4 cup sugar, 3 beaten eggs, 2 beaten egg whites and 1 (20-ounce) can crushed pineapple with juice; mix well and pour into baking dish. Remove crusts from 7 slices white bread and cut into cubes. Spoon bread into dish and drizzle top with 3 tablespoons melted butter. Bake 1 hour and serve.

If you want still want dessert, munch on a Save enough cookies for Thursday. Add

CRUSTLESS SPINACH TART (TUESDAY)

2 tablespoons dried Italian

breadcrumbs

1 teaspoon olive oil

1/2 cup diced sweet onion 5 large eggs

1 cup 2 percent milk

1 1/2 cups shredded Mexican

cheese blend, divided

1/2 cup Parmesan cheese,

divided

2 cups chopped fresh spinach 1/2 cup diced tomato

1/2 teaspoon reduced-sodium

seasoned salt

1/4 teaspoon smoked paprika ⅛ teaspoon pepper

Heat oven to 350 degrees. Generously coat a pie pan with cooking spray. Sprinkle crumbs along the sides and bottom of pan, turning the pan to coat. Heat oil in a nonstick skillet on medium-high; cook onions 5 minutes or until softened and golden. In a large bowl, whisk the eggs and milk together. Add cheese, reserving 1/2 cup Mexican blend and 1/4 cup parmesan for topping. Add onion, spinach, tomatoes and spices and stir lightly to combine. Pour into prepared pan. Top with remaining cheeses. Bake 40 minutes or until lightly browned and set in middle. Cool slightly; cut into wedges and serve. Makes 6 servings. Per serving: 235 calories (percent calories from fat, 60), 17 grams protein, 7 grams carbohydrate, 1 gram fiber, 16 grams fat (7.9 grams saturated fat), 191 milligrams cholesterol, 524 milligrams sodium. 1 cup unsalted vegetable broth; cover tightly with foil. Bake 45 minutes or until squash is tender. Remove foil and sprinkle with 4 ounces shredded part-skim mozzarella cheese (1 cup) and

1/4 cup freshly grated Parmesan cheese; bake, uncovered, 5 minutes or until cheeses melt. Add

and on the side. Canned or chilled

are good for dessert.

KIDS THURSDAY

Enough of the fancy food — the kids will be ready for

(see recipe) tonight. Serve with a

Leftover are dessert.

Save enough casserole for Friday.

SATURDAY

Entertain friends with your Tarragon Chicken With Baby Carrots. Season both sides of 4 bone-in skinless chicken breast halves (about 1 1/4 pounds) with coarse salt and pepper to taste. Rub 1/4 cup fresh chopped tarragon on both sides of chicken. Heat 2 teaspoons olive oil in a Dutch oven on medium-high. Add chicken and cook 2 minutes per side or until golden brown. Add 2 cups frozen small white onions (thawed), 2 cups baby carrots, 1 cup seedless grapes, 3/4 cup unsalted chicken broth and 1 teaspoon dried thyme; bring to a simmer. Reduce heat to medium, cover and cook 10 minutes or until chicken is no longer pink. Use a slotted spoon to remove chicken, vegetables and grapes to a serving bowl. Dissolve 2 teaspoons cornstarch in an additional 1/4 cup broth. Add to pan and simmer 1 minute or until sauce thickens. Pour over chicken. Serve immediately with and

For dessert, keep it light with

and Susan Nicholson is an Atlantabased cookbook author and registered dietitian. Reach her at susan@7daymenu.com. Follow Susan on Twitter: @7DayMenu. The Menu Planner is also accessible at 7daymenuplanner.com.