Seven-Day Menu Planner

6/16 SUNDAY (FAMILY)

Serve the family PROSCIUTTOWRAPPED PORK WITH WALNUTS (see recipe) and be ready for compliments. Enjoy the juicy pork with COUSCOUS and fresh GREEN BEANS. Add SOURDOUGH BREAD. Slice POUND CAKE and top it with STRAWBERRIES for dessert. PLAN AHEAD: Prepare enough pork for Monday.

6/17

MONDAY (HEAT AND EAT)

Use the leftover pork for SOFT TACOS WITH PORK. Cut pork into strips. Spread warm corn tortillas with heated canned vegetarian refried beans. Top with pork, shredded lettuce, chopped onion and chunky salsa. Roll and serve with sliced steamed ZUCCHINI and sliced AVOCADO. Make FLAN (from a mix) for dessert.

6/18 TUESDAY (BUDGET)

TWO-CHEESE PASTA saves money and time. Cook 10 ounces rotini pasta according to directions and add 2 cups frozen cauliflower, broccoli and carrot mixture (loose-packed) the last 5 minutes of cooking; drain. In the heated saucepan, combine 1 cup 1% milk, 3 ounces reduced-fat cream cheese and 1/4 teaspoon pepper. Cook and stir on low until cream cheese melts. Return pasta and vegetable mixture to saucepan. Toss to coat with cream cheese mixture. Stir in

1/2 cup freshly grated parmesan cheese. Serve immediately with a MIXED GREEN SALAD and GARLIC BREAD. Fresh PINEAPPLE CHUNKS topped with TOASTED COCONUT is a light dessert.

6/19 WEDNESDAY (EXPRESS) Be a hero by making a fast meal of MEATBALL HEROES. Heat broiler. In a large nonstick skillet on medium-high, heat 1 (12-ounce) package frozen precooked turkey meatballs (thawed), 1 1/2 cups red pasta sauce and 1/4 cup water until boiling.

Reduce heat to medium-low and simmer, covered, 5 minutes or until meatballs are heated through; stir occasionally.

Meanwhile, place 4 whole-grain hero rolls (sliced almost through horizontally) cut-side up on a large cookie sheet.

Sprinkle rolls with 1/2 to 1 cup part-skim shredded mozzarella cheese.

Broil 2 to 3 minutes or until cheese melts. Spoon meatballs and sauce onto bottom of rolls; cut sandwiches in half.

Serve with BAKED POTATO CHIPS, DILL PICKLES and a LETTUCE WEDGE. NECTARINES are dessert.

6/20 THURSDAY (KIDS)

Who can top MEXICAN PIZZA for flavor and simplicity? Heat oven to 425 degrees. Place 1 (10-ounce) ready-to-bake wholegrain thin pizza crust on a baking sheet. Spread with 1 (16-ounce) can vegetarian refried beans; sprinkle with 1 cup (4 ounces) shredded reduced-fat Mexicanblend cheese.

Bake 8 to 10 minutes or until crust is crisp and cheese melts. Top with shredded lettuce, chopped tomatoes, mild taco sauce and chopped cilantro. Slice and serve with CARROT STICKS. For dessert, make instant CHOCOLATE PUDDING with 1% milk and top with sliced BANANAS.

6/21 FRIDAY (MEATLESS)

Skip meat and serve GREEK ISLE PASTA (see recipe). Add a ROMAINE SALAD and ITALIAN BREAD. RED AND GREEN GRAPES are dessert.

6/22 SATURDAY (EASY ENTERTAINING)

Special guests will appreciate your SESAME-ORANGE SCALLOPS (see recipe) served over RICE. Add ROASTED FRESH ASPARAGUS, an ARUGULA SALAD and a BAGUETTE to accompany your delicious meal. For dessert, CHEESECAKE WITH RASPBERRIES AND TOASTED SLICED ALMONDS makes for a special ending.