Try this salmon with citrus salsa this week

Andrews McMeel

SUNDAY (Family) — For a simple meal on family day, bake a TURKEY BREAST and serve it with this BAKED CORN: Heat oven to 350 degrees. In a large bowl, combine 1 (15-ounce) can creamed corn, 3/4 cup 1% milk, 1 lightly beaten egg, 3 tablespoons melted butter, 1 tablespoon white sugar and 1 tablespoon flour. Mix well; transfer to a 2-quart casserole coated with cooking spray. Bake 1 hour or until a wooden pick inserted in center comes out clean.

Add BROCCOLI with a squeeze of lemon juice, MIXED GREENS and WHOLE-GRAIN BREAD.

Enjoy this easy CAKE for dessert: Make a onelayer yellow or white cake (from mix) as directed in a 9-by-13-inch baking dish coated with cooking spray. For the topping: In a small bowl, combine 1/2 cup shredded sweetened coconut, 1/2 cup firmly packed light brown sugar, 1/2 cup quick or old-fashioned oats (uncooked), 3 tablespoons milk and 2 tablespoons melted butter. Spread mixture evenly over hot cake. Broil about 4 inches from heat for 1 to 2 minutes or until topping is bubbly. Cool completely on a rack before serving.

Save enough turkey and cake for Monday.

MONDAY (Heat and Eat)

— Slice the leftover TURKEY, top with GRAVY and serve with BAKED SWEET POTATOES, STEAMED ZUCCHINI and CORNBREAD (from mix). Cut some leftover CAKE for dessert.

Bake extra sweet potatoes for Tuesday.

TUESDAY (Kids) — The kids will go for SWEET AND JUICY DRUMSTICKS: Heat oven to 350 degrees. Combine 2 tablespoons lemon juice, 1/3 cup orange marmalade, 1/3 cup barbecue sauce and 2 tablespoons Worcestershire sauce; mix well. Place 8 skinless chicken drumsticks in a 9-by-13-inch baking dish lined with foil. Sprinkle with coarse salt and pepper to taste. Pour sauce

over chicken; bake 1 hour, basting occasionally. Increase temperature to 400 degrees; bake 15 more minutes.

Serve with BAKED SWEET POTATO WEDGES (using leftover potatoes), PETITE

GREEN PEAS (from frozen), CELERY STICKS and SOFT ROLLS. Enjoy PEACHES for dessert.

WEDNESDAY (Meatless)

— We couldn’t get enough of BAKED RISOTTO WITH SPINACH AND