Seven-Day Menu Planner

4/24 FAMILY SUNDAY

Make family day special with

Spiced Pork Loin. Heat oven to 350 degrees. Place 1 (2-pound) boneless pork loin roast on a rack in a shallow pan. Bake 20 minutes per pound or until internal temperature reaches 145 degrees.

Meanwhile, mix together 1 tablespoon reduced-sodium soy sauce, 1 teaspoon minced garlic, 2 teaspoons grated fresh ginger, 1 1/2 teaspoons dark (toasted) sesame oil, 1 teaspoon five-spice powder and 1/4 teaspoon cayenne pepper. Spread spice mixture on top of roast the last 15 minutes of baking. Remove from oven, tent with foil, and let stand 5 minutes before slicing.

Serve with rice tossed with chopped peanuts and chopped fresh cilantro. Add snow peas and whole-grain rolls. Buy a berry cobbler for dessert. Plan ahead: Save enough pork, rice and cobbler for Monday.

4/25 HEAT AND EAT MONDAY

Use the leftover pork for Pork ’N’ Slaw-Stuffed Pitas. Chop cooked (leftover) pork; combine with leftover rice and add bagged coleslaw. Moisten with plain yogurt. Spoon into warmed pitas. Serve with couscous. Heat the leftover cobbler for dessert.

4/26 KIDS TUESDAY

What kid can resist Baked Penne Pasta with Mozzarella? Heat oven to 350 degrees. Cook 12 ounces penne pasta according to directions.

Meanwhile, in a large nonstick skillet, cook 1 pound lean ground beef, 1 small chopped onion and 1/2 cup shredded carrots for 8 minutes or until beef is no longer pink and vegetables are softened; drain. Add 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, 1 (6-ounce) can no-saltadded tomato paste and 1/2 cup water; mix well. Coat a 9-by-13inch baking dish with cooking spray. Drain pasta and combine with meat/tomato mixture and 1 1/2 cups (of 2 total) shredded partskim mozzarella cheese. Spoon into baking dish. Top with remaining cheese. Bake, uncovered, 20 to 25 minutes, or until heated through and cheese is melted.

Serve with green peas (frozen) and soft bread sticks. For dessert, peaches are easy.

4/27 MEATLESS WEDNESDAY

Skip meat and go for Cacio E Pepe (cheese and pepper) pasta (see recipe). Serve the ultra-simple pasta with a romaine salad and garlic bread. For dessert, top instant vanilla pudding (made with 1 percent milk) with mini chocolate chips.

4/28 EXPRESS THURSDAY

Combine a few store-bought ingredients for Oven Beef Stew

with Mashed Potatoes. Heat oven to 400 degrees. Microwave 1 (17-ounce) package refrigerated beef tips with gravy according to directions. Mix with 1 (16-ounce) package frozen broccoli, corn and red peppers (thawed and drained) in a 1 1/2-quart shallow baking dish. Cover tightly with nonstick foil. Bake 15 minutes; stir.

Meanwhile, heat (according to directions) 1 (16-ounce) package refrigerated mashed potatoes in microwave. Spoon potatoes evenly over meat/vegetable mixture. Bake uncovered 15 minutes or until bubbly. Serve with packaged salad greens and crusty rolls. Chunky applesauce is dessert.

4/29 BUDGET FRIDAY

You could call it just “easy,” but Easiest Lasagna (see recipe) makes for a delicious penny-pinching dinner. Add an Italian salad and garlic bread. Enjoy strawberry ice cream for dessert.

4/30 EASY ENTERTAINING SATURDAY

We understood why our guests cleaned their plates when we served this Chicken Cacciatore with Polenta (see recipe). It’s that good. Serve with a spinach salad and whole-grain rolls. Buy a coconut layer cake for dessert.