7-day Menu Planner
Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite!


Celebrate Easter with SMOKY BARBECUED LEG OF LAMB. In a large bowl, mix together 2 tablespoons chili powder, 2 tablespoons paprika, 1 tablespoon ground coriander and 1 tablespoon cumin. Add 1 (5-pound) trimmed butterflied leg of lamb to bowl; rub in spices. Let stand 1 hour. Cook on a hot grill 8 to 10 minutes or until charred.

Meanwhile, mix 2 tablespoons honey and 2 tablespoons ketchup. Turn lamb; brush grilled side with honey glaze. Grill 8 to 10 minutes more until internal temperature is 135 degrees. Let stand 10 minutes or until the internal temperature rises to 145 degrees for medium-rare. Thinly slice lamb crosswise.

Accompany it with POTATO SALAD (see recipe) and any BROCCOLI SLAW. (Stir shredded red cabbage into the slaw.) Fill the breadbasket with WHOLE-GRAIN ROLLS. Decorate a COCONUT CAKE with old-fashioned jellybeans.

PLAN AHEAD: Save enough lamb and cake for Monday.
Check out the recipe for this day!

Heat and Eat MONDAY
For STUFFED PITAS tonight, chop some of the leftover lamb. Mix it with couscous made with coarsely chopped carrots and cucumbers, 1/4 cup sliced green onions, 1/4 cup toasted slivered almonds, 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon Dijon mustard, and coarse salt and pepper to taste. Stuff mixture into whole-grain pita bread. (Line the pita with a lettuce leaf.) Serve with BAKED POTATO CHIPS. Slice the leftover CAKE for dessert.

A good GRILLED SANDWICH always gets my attention, and you can see why we saluted this one made with white cheddar cheese, tomato slices and cooked bacon on sourdough bread. On medium heat, grill sandwich on the cheese-side first, so the bacon stays crisp. Add any deli SOUP and a packaged GREEN SALAD for a delicious meal. Enjoy fat-free VANILLA ICE CREAM for dessert.

PLAN AHEAD: Save enough ice cream for Friday.

Be a teacher and show the kids how to make MINI PIZZAS in no time. Spread 2 tablespoons meat pasta sauce (any brand) on toasted slices (1/2-inch thick) of Italian bread. Top each slice with shredded mozzarella cheese. Microwave 1 minute on high (100 percent power) or until cheese melts. Serve with a CHOPPED LETTUCE SALAD WITH ORANGE SECTIONS.

Wow 'em with BERRIES AND CREAM for a fruit-filled dessert. Use a spoon to gently mix together 1/2 cup blackberries, 1/2 cup raspberries, 1 cup sliced strawberries, 1 cup blueberries and 2 cups fat-free whipped topping. Spoon into 4 waffle cones (such as Keebler or another brand). Dust tops with cocoa powder if desired.

TIP: Use any combination of fresh berries for the dessert.

Skip the high food cost, but enjoy the flavor of PORK CHOPS WITH SAUERKRAUT AND APPLES (see recipe). Some people will want SPICY MUSTARD with the meal, too. Serve with MASHED POTATOES, PICKLED BEETS and RYE BREAD alongside. GINGERSNAPS are a simple dessert.
Check out the recipe for this day!

Meatless FRIDAY
You won't miss meat when you serve TANDOORI GARBANZO AND TOMATO STEW (see recipe). It goes well with aromatic rice, such as BASMATI RICE. Serve with a MIXED GREENS SALAD and FLATBREAD. Leftover ICE CREAM is an easy dessert.
Check out the recipe for this day!

Entertaining SATURDAY
Grill STEAKS for your guests. Use (6- to 8-ounce) beef chuck eye or flat iron steaks.

On the side, slow-roasted LEMON ROASTED POTATOES AND CARROTS are delicious. Heat oven to 325 degrees. Place 6 to 8 medium potatoes (peeled and quartered) and 4 medium carrots (cut into 1-inch pieces) in a roasting pan in 1 layer. Whisk together 3 tablespoons olive oil, 3 tablespoons freshly squeezed lemon juice, 1/2 teaspoon dry mustard, and coarse salt and pepper to taste. Pour over potatoes and carrots; toss to coat. Bake 2 to 3 hours or until tender.


Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at

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Published on April 13, 2014
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