Menu planner
SUNDAY
Pork tenderloin with Asian dry rub with brown rice, romaine salad, rolls and apple turnovers for dessert. Heat oven to 425 degrees. Mix together 1 tablespoon brown sugar, 1 teaspoon ground ginger, 1⁄4 teaspoon cinnamon, 1⁄4 teaspoon coarse salt, 1⁄4 teaspoon black pepper, 1⁄8 teaspoon ground cloves and 1⁄8 teaspoon cayenne pepper. Rub 2 (1-pound) pork tenderloins with mixture. Place pork in roasting pan; roast 18 minutes or until internal temperature is 145 degrees. Remove from oven; tent with foil and let stand 3 minutes. Cut into slices.
The plan: Save enough pork for Monday. The list: brown sugar, ground ginger, cinnamon, ground cloves, cayenne pepper, pork tenderloins, brown rice, romaine, rolls, apple turnovers. MONDAY Use the leftover pork for pork tacos. Warm the pork and chop. To warmed corn tortillas, add the pork, fresh chopped cilantro, salsa and sliced avocados. Serve with canned pinto beans, salad greens and pears. The list: corn tortillas, fresh cilantro, salsa, avocados, canned pinto beans, salad greens, pears. TUESDAY Take it easy tonight and serve chicken stuffed avocados. Stuff
each avocado half with about 1⁄3 cup deli chicken salad; garnish with paprika. Serve tomato wedges, hard-cooked egg slices, rolls and banana pudding. The list: avocados, deli chicken salad, paprika, tomatoes, eggs, rolls, banana pudding. WEDNESDAY
Shepherd-Style Pie with green beans, bread sticks and kiwifruit.
The plan: Prepare Thursday's baked pasta tonight. The list: frozen mashed potatoes, lean ground beef, ground turkey breast, onion, frozen green peas and sliced carrots, lower-sodium beef broth, egg, 50 percent light cheddar cheese, green beans, bread sticks, kiwifruit. THURSDAY
Italian Baked Pasta with a spinach salad, garlic bread and peaches.
The list: jarred no-salt-added or regular marinara sauce, canned diced tomatoes with basil, garlic and oregano, dried Italian seasoning, multigrain penne pasta, packaged sliced crimini mushrooms, less-fat cream cheese, reduced-fat sour cream, partskim mozzarella cheese, fresh spinach, garlic bread, peaches. FRIDAY Chicken and black bean chili is easy and good. Place 2 pounds trimmed boneless, skinless chicken thighs in a 4-quart or larger slow cooker. Sprinkle chicken with 1 packet ranch dressing mix. Add 2 (15-ounce) cans rinsed black beans, 1 (15-ounce) can rinsed cannellini beans, 1 (11-ounce) can rinsed whole kernel corn, 1 (10-ounce) can lightly drained Rotel tomatoes, 1 cup chunky salsa and 2 cups unsalted chicken broth. Cover and cook 6 hours on low.
Shred the chicken and spoon the chili over brown rice and with mixed greens and cornbread (from a mix) and plums. The list: boneless, skinless chicken thighs, ranch dressing mix, canned black beans, canned cannellini beans, canned whole kernel corn, Rotel tomatoes, chunky salsa, unsalted chicken broth, brown rice, sour cream, cilantro, mixed greens, cornbread mix, plums. SATURDAY Shrimp with Penne Pasta, Spinach and Nutmeg. Serve with an Italian salad, rolls and key lime pie. The list: multigrain penne pasta, baby spinach, butter, large uncooked shrimp, sweet onion, unsalted vegetable broth, dry vermouth, lemon, less-fat cream cheese, nutmeg, Italian salad, rolls, Key lime pie.