Seven-Day Menu Planner

SUNDAY (FAMILY)

Treat the family to aromatic and colorful ASIAN PORK AND PINEAPPLE KEBABS (see recipe). Serve the beautiful entree over BROWN RICE and drizzle Thai peanut sauce over all. Add SOURDOUGH BREAD. For dessert, make STRAWBERRY SHORTCAKE with fresh strawberries, vanilla ice cream and angel food cake.

PLAN AHEAD: Prepare enough pork and vegetables and save enough rice and ice cream for Monday.

MONDAY (HEAT AND EAT)

Use the leftover pork and vegetables tonight for PORK STIR-FRY; serve over leftover RICE. Add SESAME BREAD STICKS. Drizzle chocolate sauce over leftover ICE CREAM for dessert.

PLAN AHEAD: Save enough chocolate sauce for Wednesday.

TUESDAY (MEATLESS)

No one ever complains when we have VIDALIA ONION RISOTTO (see recipe) on the menu. Serve the creamy rice dish with a SPINACH SALAD and a BAGUETTE. For dessert, KIWI is light.

WEDNESDAY (KIDS)

Make kid-friendly ITALIAN SLOPPY JOES tonight. Heat 2 teaspoons canola oil on medium in a large nonstick skillet; add 1 pound ground turkey breast and cook 5 minutes or until no longer pink. Meanwhile, heat a large saucepan coated with cooking spray on medium and add 1 small finely chopped onion and 1/2 cup finely chopped carrots. Cook 5 minutes or until softened. Add cooked turkey, 3 cups red pasta sauce and 1/2 teaspoon Italian seasoning to vegetables; simmer until heated through. Spoon mixture onto toasted whole-grain hamburger buns; garnish with fresh basil ribbons. Serve with OVEN FRIES (from frozen), CELERY STICKS and DIP. For dessert, top VANILLA PUDDING with leftover chocolate sauce.

PLAN AHEAD: Cook the rice for Thursday.

THURSDAY (BUDGET)

It’s easy to save money when these STUFFED TOMATOES are for dinner. In a large nonstick skillet, cook 1 finely chopped medium onion and 1 pound lean ground beef on mediumhigh for 7 minutes or until meat is no longer pink; drain. Meanwhile, cut a thin slice from the stem end of each of 4 jumbo ripe tomatoes; reserve slices. With a spoon, scoop out seeds and pulp from each tomato; reserve. Place tomatoes in a baking dish, cut-side down; cover and microwave on high (100% power) 2 minutes or until heated; drain. Chop 1 cup loosely packed fresh mint, the reserved tomato slices and reserved pulp; set mint aside. Stir the pulp mixture, 3/4 cup cooked rice, 1 teaspoon coarse salt and 1/4 teaspoon pepper into meat mixture. Cover and microwave 8 to 10 minutes on high. Stir mint into meat mixture. Fill tomato shells with meat mixture and serve.

Add a ROMAINE SALAD and WHOLE-GRAIN ROLLS. Munch on PEANUT BUTTER COOKIES for dessert.

FRIDAY (EXPRESS)

Pick up a few ingredients, and you’ll have PIZZA WITH SMOKED TURKEY in no time. Heat oven to 450 degrees. Place 1 (10-ounce) ready-to-bake whole-grain pizza crust on baking sheet. Sprinkle 1 cup shredded Italian-blend cheese onto crust. Evenly distribute 2 ounces thinly sliced smoked turkey (cut into 1/2-inch strips) over cheese. In small bowl, mix 1 cup reducedfat ricotta cheese with 1 (4-ounce) container garlic-and-herb cheese spread. Evenly place dollops of cheese mixture over pizza. Bake 10 minutes or until heated through and cheese melts. Sprinkle with 1/4 cup thinly sliced fresh basil. Serve with packaged SALAD GREENS. PLUMS are an easy dessert.

SATURDAY (ENTERTAIN THE FAMILY)

These GRILLED BACONWRAPPED SCALLOPS WITH CELERY SALAD (see recipe) will be on your family’s favorites list. Serve with SPAGHETTI tossed with freshly grated parmesan cheese and chopped fresh flatleaf parsley on the side, along with a BIBB LETTUCE SALAD. Add ITALIAN BREAD.

Make a BERRY PARFAIT for dessert: Cut a pound cake into 10 slices (3/4 inch thick). Cut each slice into 8 cubes. Place cubes in a bowl; set aside. In a skillet, combine 1 cup sugar, 1/2 cup orange juice, 1/2 teaspoon cinnamon, 1 teaspoon lemon juice and 1 teaspoon pure vanilla extract. Heat on medium 4 minutes or until mixture is a syrupy consistency; remove from heat and toss with 2 cups fresh berries (any).

Fill 10 parfait glasses (or stemmed dessert glasses) with half the cake cubes. Divide and layer half the fruit mixture, 1/4 cup sliced almonds (1/2 cup total), 1 cup (thawed) frozen whipped topping (2 cups total); repeat layers of cake and fruit mixture, ending with remaining almonds and whipped topping.