Northwest Arkansas Democrat-Gazette
7 day menu planner
SUNDAY: The family will enjoy the wonderful aroma and delicious taste of Roasted Pork Loin With Apples and Cinnamon (see recipe). On the side, enjoy baked sweet potatoes and roasted Brussels sprouts, mixed greens and dinner rolls. For dessert, enjoy a small amount of strawberry ice cream. Plan ahead: Save enough pork and bake extra potatoes for Monday.
MONDAY: Slice and heat the leftover pork and serve with Baked Sweet Potato Wedges. Heat oven to 425 degrees. Slice leftover potatoes into wedges, coat with cooking spray and bake 10 minutes or until hot. Add well-rinsed, refrigerated sauerkraut mixed with some caraway seeds and rye bread. Peaches are your dessert.
TUESDAY: Pasta Skillet With Tomatoes and Beans (see recipe) is easy and has great flavor. Add a romaine salad and garlic bread. Fresh orange sections are a light dessert.
WEDNESDAY: Save money a delicious way with Sweet-and-Spicy Glazed Catfish (see recipe). We liked it with corn-on-the-cob, green beans with toasted pecans and whole-grain bread. Make dessert easy with kiwifruit.
THURSDAY: “Yum, yum” is the description of Saucy Italian-Style Chicken Thighs. In a 4-quart or larger slow cooker, arrange 12 skinless boneless chicken thighs (about 3 pounds). In a medium bowl, combine 1 (14-ounce) can diced tomatoes with basil, garlic and oregano (undrained), 1 (6-ounce) can no-salt-added tomato paste with Italian seasoning, ½ cup chopped onion, 1 tablespoon minced garlic, 1 teaspoon dried Italian seasoning, ¼ teaspoon coarse salt and ¼ teaspoon pepper; mix well. Pour over chicken. Cover and cook on high for 1 hour; reduce heat to low and cook 4 to 5 hours or until chicken is tender. Serve over brown rice to soak up some of the flavorful sauce. Add an arugula salad and Italian bread. For dessert, plums are good.
FRIDAY: Remember your childhood and let the kids help prepare Hot Dogs in Crescents. Heat oven to 425 degrees. Roll hot dogs in refrigerated crescent roll dough. Place on baking sheet; bake 10 to 12 minutes or until golden. Serve with mustard and pickle relish. Add deli carrot salad. For dessert, top fresh pineapple with shredded coconut.
SATURDAY: Invite guests for Lamb Kebabs. In a large resealable plastic bag, combine 2 ½ pounds lamb (cut into 1 ½inch cubes), ¼ cup olive oil and 4 fresh rosemary sprigs. Chill 3 hours. Remove lamb; discard marinade. Divide lamb among 8 metal skewers. Alternate lamb with red onion quarters (using 2 onions), 1-inch green bell pepper pieces (1 pepper), fresh mushrooms (½ pound), a lemon slice (1 lemon) and canned pineapple chunks (1 cup). Sprinkle kebabs with 1 teaspoon coarse salt. Grill, covered, on medium-high heat 5 minutes on each side. Serve the kebabs with rice pilaf, fresh zucchini, a bibb lettuce salad and crusty bread. Buy fruit tarts for dessert.