Seven-Day Menu Planner
8/11 SUNDAY (FAMILY)
Everyone wanted seconds of this PEACH-GLAZED PORK LOIN ROAST (see recipe). Serve the flavor-packed roast with RICE AND PETITE GREEN PEAS (toss hot cooked rice with microwaved frozen petite peas and garnish with chopped fresh mint). Add a BIBB LETTUCE SALAD and DINNER ROLLS. Slice CHOCOLATE LAYER CAKE for dessert.
PLAN AHEAD: Prepare Monday’s rice and the lemonmustard dressing today. Save enough pork for Monday and enough cake for Tuesday.
8/12 MONDAY (HEAT AND EAT)
WILD RICE AND PORK SALAD was a hit at our house. Prepare 1 (6-ounce) package long grain and wild rice according to directions, using unsalted chicken broth as the liquid. Cool. Mix together the rice, 2 cups (leftover) chopped pork, 2 ribs thinly sliced celery, 1 medium chopped green bell pepper and 1 medium chopped red onion; set aside.
For the LEMON MUSTARD DRESSING: Combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 1/2 teaspoons dry mustard and 1/2 teaspoon black pepper; mix well. Pour over pork mixture and toss to combine.
Serve with steamed fresh ZUCCHINI and CRUSTY BREAD. Enjoy FRESH FIGS for dessert.
8/13 TUESDAY (EXPRESS)
No messing around in the kitchen tonight, because a BARBECUE ROTISSERIE CHICKEN is on the menu. Serve with deli POTATO SALAD, a FRESH SPINACH SALAD and WHOLEGRAIN ROLLS. Leftover CAKE is your dessert. PLAN AHEAD: Save enough chicken for Wednesday.
8/14 WEDNESDAY (BUDGET)
Make an economical B.C.L.T. SANDWICH tonight (bacon, leftover chicken, lettuce and tomato) on whole-grain toast. Serve with OVEN FRIES (from frozen).
No one will call you cheap (how rude!) when you bring out the BLUEBERRY-KIWI DESSERT COOKIE: Heat oven to 350 degrees. Slice 1 (18-ounce) package refrigerated cookie dough as directed on package. Arrange slices in an ungreased 14-inch pizza pan. Using floured fingers, press dough evenly in pan. Bake 15 minutes or until golden. Spread 1 cup prepared marshmallow fluff over cookie crust, leaving a 1-inch border. Arrange 2 cups fresh blueberries and 1 peeled, sliced kiwi on top. Sprinkle with chopped toasted walnuts. Slice and serve.
PLAN AHEAD: Freeze mango chunks for Thursday’s smoothie.
8/15 THURSDAY (KIDS)
The kids will go for PIZZA PASTA. Heat oven to 350 degrees. Cook 8 ounces rotini pasta according to package directions; drain. In a large nonstick skillet on medium-high, cook 1 pound lean ground beef and 1 small chopped onion until beef is no longer pink and onion is softened; drain. Combine beef mixture and 1 (26- to 28-ounce) jar marinara sauce, 4 ounces sliced pepperoni sausage and cooked pasta. Mix well and pour into a 9-by-13-inch baking dish. Top with 1 1/2 cups part-skim shredded mozzarella cheese. Bake 30 minutes or until cheese melts and bubbles. Serve with CARROT STICKS to munch.
This MANGO AND BANANA SMOOTHIE is perfect for dessert: Peel, pit and chop 3 mangoes (about 3 pounds); freeze overnight. In a blender, combine mangoes with 3/4 cup low-fat milk, 1 cup ice, 1/2 banana and 1 teaspoon honey. Pulse until desired consistency. For a thicker smoothie, add more ice.
8/16 FRIDAY (MEATLESS)
It wasn’t easy, but we didn’t lick the plate after eating this delicious GARBANZO TOMATO STEW (see recipe). Serve the high-fiber, high-flavor stew over COUSCOUS. Add a crisp iceberg LETTUCE WEDGE and WHOLE-GRAIN PITAS. For dessert, try a scoop of STRAWBERRY ICE CREAM.
8/17 SATURDAY (EASY ENTERTAINING)
Invite guests for the Indian flavors of GARAM MASALA AND SOUR CREAM CHICKEN BAKE (see recipe). Serve with aromatic BASMATI RICE. Add color and flavor with steamed ASPARAGUS.
Alongside, serve CUCUMBER RAITA: In a small pan, heat 1/2 teaspoon olive oil on medium. Add 1 minced garlic clove and cook 30 seconds. Transfer to a bowl and add 1 medium peeled, seeded and finely chopped cucumber, ⅔ cup fat-free plain Greek yogurt, 1 tablespoon chopped cilantro, 1/2 teaspoon honey, 1/2 teaspoon rice wine vinegar, a pinch of cumin, a dash of hot sauce, and coarse salt and pepper to taste. Mix well and serve immediately with FLATBREAD. LEMON SHERBET is the perfect dessert.