7-day menu planner

4/30

FAMILY SUNDAY Add some extra flavor to the usual family feast with Mexican Roast Chicken With Olive Salsa (see recipe). On the side, add packaged yellow rice, reduced-sodium pinto beans ,a lettuce wedge and fat-free flour tortillas. Make butterscotch pudding (from a mix) with 1 percent milk for dessert and top with light whipped cream. Plan ahead: Save enough chicken, olive salsa and black olives, along with any leftover rice and beans, for Monday.

5/1

HEAT-AND-EAT MONDAY Make good use of Monday’s leftovers and enjoy Chicken Tacos (see recipe) tonight. Serve with a spinach salad and any leftover

rice and beans. For a quick dessert, try kiwifruit.

5/2

MEATLESS TUESDAY Skip meat tonight for Pea

and Pasta Soup. Bring 6 cups unsalted vegetable broth to a boil in a large pot on medium-high. Add 1 1/2 cups frozen green peas, 3/4 cup orzo or ditalini pasta and 2 tablespoons chopped fresh parsley. Reduce heat; simmer 5 minutes or until pasta is tender. Stir in 2 tablespoons apple juice. Spoon into bowls; top with freshly grated Parmesan cheese. Serve with grilled cheese sandwiches and cherry tomatoes. Pears are an easy dessert.

5/3

BUDGET WEDNESDAY Keep costs down with Grilled Ham Reuben Sandwiches. Spread rye bread with reducedfat Russian dressing. Top with sliced ham, refrigerated (rinsed) sauerkraut, reduced-fat Swiss cheese and another slice of bread. Coat bread with cooking spray; cook in a nonstick skillet on medium until both sides are browned. Serve with baked chips, dill

pickles and celery sticks. Dessert is chunky applesauce.

5/4

EXPRESS THURSDAY Make Stuffed Tomatoes tonight. Hollow out medium-size ripe tomatoes and stuff with deli seafood salad. Add deli coleslaw on the side, along with toasted bagels. Nibble on oatmeal raisin cookies for dessert. Plan ahead: Save enough cookies for Friday.

5/5

KIDS FRIDAY The kids will like Sweet and

Sour Chicken Stir-Fry .Inalarge nonstick skillet, stir-fry 1 pound boneless, skinless chicken breasts (cut into bite-size pieces) in 1 tablespoon hot canola oil for 2 or 3 minutes or until browned. Remove from skillet and drain on paper towels. To skillet, add 1 red bell pepper (cut into strips) and 2 carrots (cut into thin strips) and cook 2 minutes. Add juice from 1 (8-ounce) can pineapple chunks and 1 1/2 cups stir-fry sauce; cook 5 minutes. Stir in pineapple chunks and chicken; cook 1 minute. Spoon over hot rice. Serve with sesame bread sticks .For dessert, leftover cookies go with halved red and green grapes.

5/6

EASY ENTERTAINING SATURDAY Serve your lucky guests CuminRubbed Steaks With Avocado Salsa Verde (see recipe). On the side, add corn-on-the-cob, mixed salad greens and wholegrain rolls. Dessert is easy if you buy fruit tarts.