Menu planner
SUNDAY
Make the day special and serve Roasted Pork Loin With Pine Nut Stuffing. Serve the juicy pork roast with aromatic basmati rice. Add a red-tip lettuce salad and naan. Slice angel food cake for dessert and top it with a dab of strawberry ice cream.
The plan: Save enough pork, rice and cake for Monday. Save enough ice cream for Tuesday.
The list: yellow onion, frozen chopped spinach, bread (for crumbs), canned pears, pine nuts, dried thyme, boneless pork loin roast, basmati rice, red-tip lettuce, naan, angel food cake, strawberry ice cream.
MONDAY
Warm the leftover pork slices. Toss cooked tiny green peas (from frozen) with warmed leftover rice and stir in chopped fresh mint. Add whole-grain rolls. Spoon peaches over leftover cake for dessert.
The list: frozen tiny green peas, fresh mint, whole-grain rolls, peaches.
TUESDAY
Start with a few ingredients and end with chicken-tabbouleh toss. You’ll need 2 cups chopped cooked chicken (from rotisserie or other cooked chicken) and 2 cups tabbouleh from the deli. Toss them both with Dole’s (or another brand) Sunflower Ranch Salad kit using half the salad dressing. Serve with crusty rolls. Scoop leftover ice cream for dessert.
Tip: Use your favorite salad kit if you can’t find the Sunflower Ranch kit.
The list: cooked chicken, deli tabbouleh, Dole (or another brand) Sunflower Ranch Salad kit, crusty rolls.
WEDNESDAY
For an easy budget meal, Italian white beans with chicken has a good flavor. In a large nonstick skillet, heat 1 tablespoon olive oil on medium. Add 1 tablespoon fresh chopped basil and 1 clove minced garlic. Cook 2 minutes, stirring frequently. Add 2 cups shredded rotisserie chicken, 1⁄2 cup drained chopped sun-dried tomatoes (oilpacked), 1⁄4 cup sliced black olives and 2 (15-ounce) cans rinsed reduced-sodium white beans. Cook, stirring frequently, until hot. Serve with mixed greens and garlic bread. Fresh pears are dessert.
Tip: Press tomatoes between several layers of paper towels to remove excess oil.
The list: olive oil, fresh basil, garlic, rotisserie chicken, oilpacked chopped sun-dried tomatoes, sliced black olives, reduced-sodium white beans, mixed greens, garlic bread, fresh pears.
THURSDAY
Make it slow cooker time with Lentil Stew. Serve with mixed greens and sourdough bread. Plums are a simple dessert.
The list: dried lentils, acorn squash, marinara sauce, green bell pepper, baking potato, onion, frozen cut green beans, mixed greens, sourdough bread, plums.
FRIDAY
Ham and cheese melt will satisfy kids and adults, too. Spread one side of 8 slices multigrain bread with 1⁄2 teaspoon softened butter. Place 4 slices bread, buttered side down, on grill. Add 4 thin slices provolone cheese, 4 well-drained pineapple rings and 4 thin slices ham. Add second slices of bread, buttered side up. Cook over medium heat 3 to 4 minutes per side or until bread is toasted and cheese is melted. Serve with oven fries (from frozen). Dip apple slices in vanilla yogurt for dessert.
The list: multigrain bread, butter, provolone cheese, pineapple rings, sliced ham, frozen oven fries, apples, vanilla yogurt.
SATURDAY
Invite guests for simple and delicious Seared Shrimp With Peas and Yellow Rice. Serve with a romaine salad and baguettes. Bread pudding is dessert.
The list: medium shrimp (shelled and deveined), butter, yellow rice mix, frozen green peas, green onion, lemons, romaine, baguettes, bread pudding.