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7-day menu planner
Enjoy family day with CAESAR BEEF KEBABS (see recipe) on the menu. Serve the juicy kebabs with RICE tossed with sliced green onions and chopped red bell pepper.
Add fresh steamed YELLOW SQUASH, a MIXED GREENS SALAD and WHOLE-GRAIN ROLLS to the feast. For dessert, top ANGEL FOOD CAKE with FRESH RASPBERRIES and light whipped cream.
PLAN AHEAD: Prepare 2 extra kebabs and save enough raspberries for Monday.
Check out the recipe for this day!
Heat and Eat MONDAY
Use Sunday's leftover beef kebabs for SOUTHWESTERN BEEF HASH. In a large nonstick skillet, cook 3 cups frozen O'Brien potatoes for 5 minutes on medium-high. Stir in 1 cup salsa and the leftover diced kebabs. Continue cooking 8 to 10 minutes or until potatoes are lightly browned; stir occasionally. Garnish with sliced green onions and ripe olive slices. Serve with a crisp LETTUCE WEDGE and CORNBREAD (from a mix). Spoon leftover RASPBERRIES over fat-free VANILLA ICE CREAM for dessert.
PLAN AHEAD: Save enough cornbread for Tuesday; save enough ice cream for Saturday.
Beans are a tasty money-saver, as FIESTA BLACK BEAN "PAELLA" proves. Cook 1 (8- to 10-ounce) package yellow rice mix according to directions. To the cooked rice, add 1 (15-ounce) can rinsed reduced-sodium black beans and 1 cup frozen petite green peas (thawed). Let stand, covered, 5 minutes.
Meanwhile, cook 6 to 8 ounces smoked turkey sausage (cut into 1/4-inch slices) on medium until lightly browned; stir in 2 medium chopped plum tomatoes to the sausage. Add to rice mixture; toss lightly and serve.
Add a GREEN SALAD and warm the leftover CORNBREAD. For dessert, enjoy FRESH PINEAPPLE.
Before summer escapes, serve an all-time favorite, BACON, LETTUCE AND TOMATO SANDWICHES, on whole-grain toast. Use garden tomatoes and spread a little low-fat mayonnaise on the toast. Add deli POTATO SALAD and DILL PICKLES to the plate. FRESH SLICED PEACHES are about the best dessert ever.
Stay cool tonight with TEX-MEX SPUDS. Microwave 4 (6- to 8-ounce) baking potatoes 8 to 12 minutes (or about 6 minutes per pound). Slash the tops and top with guacamole, salsa and reduced-fat sour cream. Serve with a bowl of CORN CHOWDER and add BAKED TORTILLA CHIPS. For dessert, enjoy sliced CANTALOUPE.
PLAN AHEAD: Bake extra potatoes for Friday.
Treat the kids to ooey-gooey CHICKEN CHEDDAR GRILL. Heat oven to 350 degrees. Layer French bread (sliced in half lengthwise) with shredded 50 percent reduced-fat cheddar cheese, sliced deli chicken (or turkey), drained mild salsa and more cheese. Place on a cookie sheet and bake 8 to 10 minutes or until cheese is melted; slice.
Serve with OVEN POTATO WEDGES. Cut leftover baked potatoes into wedges, coat with cooking spray and bake at 425 degrees until hot.
Add deli CARROT SALAD. Slice WATERMELON for dessert.
Surprise your guests with LEMONY SHRIMP RISOTTO (see recipe). Serve the easy dish with a BOSTON LETTUCE SALAD and ITALIAN BREAD. For dessert, CHILI CHOCOLATE BROWNIES (see recipe) with leftover fat-free VANILLA ICE CREAM will be another surprise. Garnish with fresh RASPBERRIES if desired.
Check out the recipe for this day!
Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at firstname.lastname@example.org.
The Menu Planner is also accessible at www.7daymenuplanner.com.
Published on August 24, 2014
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