The Atlanta Journal-Constitution
7-day menu planner
10/22 FAMILY SUNDAY
For family day, prepare Pork Loin Roast With Herbed Pepper Rub. Preheat oven to 350 degrees. Pat dry a 3-pound boneless pork loin with paper towels. In a small bowl, combine 2 tablespoons cracked black pepper, 2 tablespoons grated Parmesan cheese, 2 teaspoons dried basil, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 1/4 teaspoon garlic powder and 1/4 teaspoon coarse salt. Apply to all surfaces of pork. Place meat in a shallow pan. Roast 1 hour (20 minutes per pound) or until internal temperature reaches 145 degrees. Remove from oven; let stand 10 minutes before slicing. Accompany your roast with Quinoa With Dried Cranberries, Apricots and Pecans (see recipe). Add sugar snap peas and whole-grain bread .Buya yellow layer cake for dessert.
Plan ahead: Save enough pork and cake for Monday.
10/23 HEAT-AND-EAT MONDAY
Try Dinner in a Wrap for an easy meal. Cook 2 cups brown rice according to directions. Meanwhile, prepare a large bag of frozen stir-fry vegetables. Make a dipping sauce by combining 1 cup orange marmalade with a few shakes of crushed red pepper flakes and a splash of rice wine vinegar. Warm a stack of flour tortillas in the microwave. Fill the warmed tortillas with hot rice, chopped leftover cooked pork, some vegetables and 1/2 teaspoon sesame seeds. Wrap and serve with the spicy orange sauce for dipping. Add a mixed green salad on the side, along with leftover cake for dessert.
10/24 EXPRESS TUESDAY
Make it quick tonight with Sloppy Joe Pierogies. Boil 1 (16-ounce) package of frozen potato-and-cheddar pierogies according to directions; drain well. Meanwhile, heat a large nonstick skillet on medium. Add 1 pound ground turkey; cook and stir 5 minutes or until it is no longer pink. Add 1 medium chopped green bell pepper and 1 medium chopped onion; cook and stir 5 minutes or until softened. Stir in 1 (15.5-ounce) can Sloppy Joe sauce; cook until mixture comes to a boil. Fold in drained pierogies. Ladle into soup bowls and serve. Add a packaged green salad and whole-grain bread. Munch on oatmeal cookies for dessert.
10/25 KIDS WEDNESDAY
Kids will like Picadillo Burritos. Heat a large nonstick skillet to medium-high. Add 1 pound lean ground beef; cook 5 minutes or until no longer pink; drain well. Stir in 1 (14-ounce) can undrained no-salt-added diced tomatoes, 1/4 cup sliced pimiento-stuffed olives, 1 tablespoon cider vinegar, 3/4 teaspoon cumin, 3/4 teaspoon cinnamon and 1/4 teaspoon ground cloves. Reduce heat to low and simmer, partially covered, 10 minutes or until most of the liquid has evaporated. Heat 4 large flour tortillas according to directions. Top each with 1/4 of beef mixture and 1/4 cup shredded lettuce; fold in the sides and roll. Serve with peas and carrots. For dessert, fresh pineapple spears are easy.
10/26 BUDGET THURSDAY
This Gochujang Meat Loaf (see recipe) is one of the best we’ve had in a while, and I think you will feel the same. Serve with jasmine rice and snow peas. Add whole-grain rolls. Try this chunky applesauce for dessert: Combine 1 pound peeled and diced apples (Macintosh, Fuji or Gala are best) with 1/4 cup water, 2 teaspoons brown sugar and 1/8 teaspoon cinnamon. Cover and microwave on high (100 percent power) until the apples are tender, 6 to 8 minutes. Mash with a fork or potato masher. Adjust seasonings and enjoy.
10/27 MEATLESS FRIDAY
Always a favorite, Grilled Swiss Cheese and tomato sandwiches are easy. Serve them with bean soup and a spinach salad. Sliced kiwifruit is dessert.
10/28 EASY ENTERTAINING SATURDAY
Invite friends for a taste-budpleasing sensation, Chicken Mole Bake (see recipe). Serve the Mexican dish with rice, fresh zucchini ,a sliced avocado salad and flour tortillas. Make or buy flan for dessert.