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[ The Atlanta Journal-Constitution: 10/13/02 ]

7-day menu planner

More on food, including recipes and columnists
Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite!


Fire up the family grill for your GRILLED PORK CHOPS. Serve with PARMESAN COUSCOUS. Into the couscous, stir 1/4 cup chopped green onions, 1/4 cup freshly grated parmesan cheese and 1/4 teaspoon dried thyme.

Serve with an ARUGULA AND STRAWBERRY SALAD. In a large bowl, whisk together 3 tablespoons low-fat mayonnaise, 2 tablespoons sherry vinegar, 1 teaspoon honey, 3 tablespoons extra-virgin olive oil, 1 tablespoon canola oil and 1/4 teaspoon coarse salt. Add 1 generous pint of fresh strawberries (hulled and halved) and a sprinkle of poppy seeds. Add 2 cups arugula; gently mix and serve immediately. (Adapted from "Old School Comfort Food," Alex Guarnaschelli; Clarkson Potter, 2013.)

Add DINNER ROLLS. For dessert, buy a BOSTON CREAM PIE.

PLAN AHEAD: Prepare enough pork chops and save enough pie for Monday.

Heat and Eat MONDAY
Remodel the leftover pork into PORK PANINIS. Spread 1 to 2 teaspoons pesto on each of 8 slices Italian bread. Top 4 slices with thinly sliced cooked pork and sliced provolone cheese; top each sandwich with remaining bread and lightly brush outer surface of sandwiches with olive oil. Grill, pressing down on bread, in a medium-hot skillet until toasted on both sides.

Serve with deli COLESLAW and SLICED AVOCADOS. Leftover PIE is dessert.

Make it quick tonight with FRENCH DIP SANDWICHES with ROASTED VEGETABLES. Split a 12-ounce loaf of French bread lengthwise. Spread with 1/4 cup creamy Dijon mustard. Fill with 12 ounces warmed deli sliced roast beef and 1 1/2 pounds deli roasted vegetables (halved if large). Cut loaf into quarters. Heat au jus gravy and dip away.

Serve with CURLY FRIES (frozen) and a packaged GREEN SALAD. For dessert, fat-free VANILLA ICE CREAM is easy.

I'm putting TUSCAN BEEF STEW (see recipe) into my favorites file for three reasons: It's delicious, simple to prepare and low in cost. Serve with a MIXED GREENS SALAD and GARLIC BREAD. Keep dessert light with PEARS.
Check out the recipe for this day!

Have the kids help you prepare FISH STICKS (frozen) for dinner. Serve them with CREAMY PIEROGIES. In a large pan, cook 1 (16.9-ounce) package low-fat pierogies (any flavor) in boiling water 5 minutes or until they float; drain and transfer to a serving bowl.

Meanwhile, combine 1 (10 3/4-ounce) can less-sodium, less-fat condensed cream of mushroom soup and 1 cup frozen peas and carrots. Microwave on high (100 percent power) 3 to 4 minutes. Spoon over pierogies; toss to coat. Sprinkle with crumbled baked potato chips. On the side, dip BABY CARROTS into ranch dressing for a power-packed crunch.

Drink a STRAWBERRY-BANANA SHAKE for dessert. Blend 4 cups 1 percent milk, 1 (3.4-ounce) box instant vanilla pudding, 1 medium banana (cut into chunks) and 1/2 cup fresh or frozen strawberries for 1 minute or until smooth.

Meatless FRIDAY
Make your no-meat dinner with little effort with this BLACK BEAN SOUP (see recipe). While it's cooking, prepare GRILLED CHEESE AND TOMATO SANDWICHES on dense white bread. Slice KIWIFRUIT for dessert.
Check out the recipe for this day!

Entertaining SATURDAY
Serve your guests colorful and flavorful CHICKEN WITH SPANISH-STYLE RICE AND TOMATOES (see recipe). Add a SPINACH SALAD WITH RED ONION RINGS and SOURDOUGH BREAD. Keep the theme going and buy FLAN for dessert.

Check out the recipe for this day!

Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at susan@7daymenu.com.

The Menu Planner is also accessible at www.7daymenuplanner.com.

Published on April 20, 2014
© 2014 Universal Uclick Universal Uclick

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